If you're looking for a simple recipe for easy homemade chocolate cake, then get your measuring cups and spoons out for this Decadent Texas Sheet Cake. Making this delectable chocolate cake with chocolate frosting is as simple as it is sweet. Like every other made-from-scratch recipe, you combine most of the dry ingredients and then blend them into the wet ingredients. Only five basic steps are required to go from the pantry to the oven. The melted butter and cocoa in both the cake and the frosting is what makes this cake so decadent. After your homemade cake is cool and frosted, you can give it that bakery flair by sprinkling chopped nuts and/or toffee bits on top for a tasty garnish that makes for an extra scrumptious dessert. One great thing about this Texas sheet cake is that it is just the right size for a small party, especially if it's for a bunch of chocoholics!
For more homemade cake recipes, download a free, printable copy of Heavenly Southern Desserts: 9 Easy Cake Recipes.
Cooking Time30 min
- For the Cake:
- 2 sticks butter
- 1 cup water
- 1/4 cup natural unsweetened cocoa
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup buttermilk
- For the Frosting:
- 1 stick butter
- 1/4 cup cocoa
- 1/3 cup milk
- pinch of salt
- 1 teaspoon vanilla
- 1 pound powdered sugar
- 1/2 cup toffee bits or chopped nuts for garnish (optional)
Preheat the oven to 350 degrees F. Spray a 10 x 13 x 1-inch pan with cooking spray.
In a small saucepan over low heat, melt the butter with water and cocoa, stirring until smooth. Pour into the bowl of an electric mixer and allow to cool 10 minutes before proceeding.
Combine the flour, sugar, baking powder, and salt in a bowl and stir with a fork to mix. In a separate bowl, combine the eggs and buttermilk and stir with a fork.
With the machine running on low, add the dry ingredients in three batches, alternating with the buttermilk mixture. Scrape down the sides of the bowl and mix until no dry mixture is left.
Pour into the baking pan and smooth with a rubber spatula. Bake for about 30 minutes, or until a toothpick inserted in the center comes out without any wet crumbs attached.
Place on a cooling rack until the cake is completely cooled.
To make the frosting, melt the butter with the cocoa, milk, and salt in a small saucepan over low heat. Stir until melted and completely smooth. Turn off the heat and then stir in the vanilla. Stir the chocolate mixture into the powdered sugar until completely mixed and smooth. Spread the frosting over the cake and garnish with optional toffee bits or chopped nuts.
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