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Texas Sheet Cake
Texas Sheet Cake
Matt Armendariz/Eat What You Want

Give us rich, chocolatey chocolate cake and we’re happy campers. We don’t even need fancy layers or sprinkles. Case in point: Gaby Dalkin’s Texas sheet cake (from her new cookbook, Eat What You Want) goes from oven to table in less than an hour, and you don’t even need a stand mixer to make it.

“This is my family’s go-to cake,” Dalkin writes. “It’s the one we all wanted as our birthday cake. One, it’s delicious. Two, it’s huge (see: Texas). Three, it absolutely doubles as breakfast. It’s just one of those really straightforward dessert recipes that you can’t mess up."

Psst: If you don’t have buttermilk on hand, Dalkin says you can use regular milk, yogurt or kefir instead. (It’s a trick from her mom.)

Reprinted from Eat What You Want: 125 Recipes for Real Life. Copyright © 2020 by Gaby Dalkin. Photography by Matt Armendariz. Published by ABRAMS.

RELATED: Chocolate ‘High-Ratio’ Sheet Cake

12+ servings

Cake

2 cups (400g) granulated sugar

2 cups (250g) all-purpose flour

1 teaspoon baking soda

½ cup (115g/1 stick) unsalted butter

¼ cup (25g) unsweetened cocoa powder

½ cup (120ml) buttermilk

2 large eggs

1 teaspoon pure vanilla extract

Icing

½ cup (115g/1 stick) unsalted butter

¼ cup (25g) unsweetened cocoa powder

6 tablespoons (90ml) milk

1 pound (455g) powdered sugar

1 teaspoon pure vanilla extract

1. Preheat the oven to 400°F.

2. Make the Cake: In a large bowl, add the granulated sugar, flour and baking soda and stir to combine. Set aside.

3. In a small saucepan, combine the butter, cocoa powder and 1 cup (240ml) water, and bring to a boil. Once the butter-cocoa mixture is boiling, remove from the heat, carefully pour into the dry ingredients, and stir to combine. (The batter will be very thick.)

4. In a small bowl, whisk together the buttermilk, eggs and vanilla, add to the batter, and stir to combine.

5. Transfer the batter to an 18-by-13-inch baking sheet and bake for 15 minutes. The cake should be spongy.

6. Make the Icing: While the sheet cake is baking, combine the butter, cocoa powder, and milk in a saucepan over medium heat. Add the powdered sugar and vanilla, and stir until very smooth. Pour the icing over the cake and let it set before slicing and serving.

521 calories

17g fat

90g carbs

5g protein

71g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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