Texas Sheet Cake A.k.a. Best Chocolate Cake Ever

Total Time
40mins
Prep 20 mins
Cook 20 mins

Adapted from Barefeet in the Kitchen

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees. Grease a pan and set aside. (I use an 18x13 sheet cake pan. However this cake can be made in whichever pan you prefer. It will simply be thicker in a smaller pan.).
  2. In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine. Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.
  3. In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake at 350 degrees for 20 minutes.
  4. While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine. Add the pecans, if desired and stir to combine. Pour the icing over the warm cake.