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A slice of chocolate cake being lifted out of the sheet pan.
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4.84 from 6 votes

Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It's incredibly easy to make and has a luscious buttery richness with a pure chocolate punch!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Total Cost: $11.24 recipe / $0.75 serving
Servings: 15 slices
Calories: 546kcal
Author: Monti Carlo

Equipment

  • Jelly Roll Pan 10x15''

Ingredients

Cake

  • 2 cups all-purpose flour plus more for dusting, $0.36
  • 1 cup granulated sugar $0.96
  • 1 cup brown sugar light or dark, $0.48
  • ½ tsp salt $0.04
  • 2 tsp baking powder $0.08
  • ½ tsp baking soda $0.01
  • 1 cup salted butter 2 sticks, $1.98
  • ⅓ cup unsweetened cocoa powder sifted, $0.57
  • 1 cup coffee hot, $0.15*
  • 2 eggs $0.78
  • ½ cup mayonnaise $0.87**
  • 1 tsp vanilla extract $0.65

Icing

  • 1 cup salted butter 2 sticks, $1.98
  • ¼ cup heavy cream $0.40
  • ⅓ cup unsweetened cocoa powder sifted, $0.57
  • 1 tsp vanilla extract $0.65
  • 2½ cups powdered sugar sifted, $0.71

Instructions

  • Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10x15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
  • In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
  • In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
  • Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
  • Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
  • Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
  • Once the egg mixture is warm, mix the chocolate and egg mixture together.
  • Pour the wet ingredients into the dry ingredients and stir just enough to combine.
  • Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
  • Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
  • Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!

See how we calculate recipe costs here.

Notes

*Coffee helps intensify and add depth to the chocolate flavor.
**Mayonnaise adds moisture and richness to the cake. Don't skip it! Full-fat mayo is best.

Nutrition

Serving: 1slice | Calories: 546kcal | Carbohydrates: 63g | Protein: 4g | Fat: 33g | Sodium: 428mg | Fiber: 2g