This classic Texas Sheet Cake is a simple and decadent chocolate cake baked in a sheet pan, making it perfect for a crowd. It’s known for its rich chocolate flavor, moist texture, and the irresistible combination of chocolate frosting and coconut.
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ¾ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- For the Frosting:
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- 1 cup shredded coconut (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 15×10 inch baking sheet.
- Make the Cake: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together sugar, milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the boiling water. The batter will be thin.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Frosting: While the cake is baking, combine sugar, cocoa powder, butter, and milk in a saucepan over medium heat.
- Cook and stir constantly until the mixture comes to a simmer and the butter is melted.
- Remove from heat and stir in vanilla extract.
- Let the frosting cool slightly before spreading it evenly over the warm cake.
- Sprinkle with chopped pecans and shredded coconut, if desired.
- Let the cake cool completely before cutting and serving.
Tips:
- For extra richness, use high-quality unsweetened cocoa powder.
- You can adjust the sweetness of the frosting by adding more or less sugar.
- This cake can be stored at room temperature in an airtight container for up to 2-3 days.
Enjoy your homemade Texas Sheet Cake!