This Texas sheet cake recipe with buttermilk is moist, tender and melts in your mouth. It’s chocolate goodness is unparalleled.
If you only ever make one chocolate cake, this needs to be it. It doesn’t call for any fancy ingredients, so you won’t have to worry about hunting them down.
I decided to sprinkle some mini chocolate chips right after I frosted it, and it was the right decision. The chocolate chips add just a little extra chocolate goodness that help make the cake amazing.
The directions for this Texas sheet cake are a little different, as they require you to melt the butter and the chocolate.
However, that saves time, especially since I have been known to forget to take the butter out to soften.
Don’t be mistaken, though. Just because this recipe is different, doesn’t mean it’s difficult. This recipe is quite the opposite.
I do have a couple of important tips for you.
Tips for baking Texas Sheet Cake
- You will be boiling the butter, shortening, cold brew coffee (In fact, I can show you how to make cold brew coffee at home) and cocoa and then adding it to the flour and sugar. When you go to add the eggs, take extra caution, since eggs can cook if added to liquid that is too hot. You don’t want to end up with scrambled egg in your cake.
- After you pour the frosting over the warm cake, immediately sprinkle the chocolate chips on top. If you wait too long, the frosting will be too cool and they won’t stick.
- Wait until the cake has completely cooled before cutting. Otherwise, it will easily fall apart.
Texas sheet cake is perfect for a BBQ, pot luck, or even game night. Just be prepared for it to be eaten quickly.
You may also enjoy these other chocolate recipes
Chocolate Mousse Cheesecake – Miss Information Blog