Easy recipe for chocolate sheet cake made in a 18x13 half sheet pan. Thin layer Texas sheet cake with chocolate buttercream frosting for icing.
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 20servings
Ingredients
Cake
1cupbutter
1cupwater
1/3cupcocoa powder
2cupsflour
2cupswhite sugar
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/2tspcinnamon
2eggs
1/2cupsour cream
1tspvanilla
Buttercream Frosting
1/2cupbutter
1/3cupmilk, plus more if needed
1/3cupcocoa powder
1/2tspvanilla
4 1/2cupsicing sugar
Instructions
Cake
Heat 1 cup butter, 1 cup water and cocoa powder in a saucepan over medium heat. Bring to a boil and whisk so that the butter is all melted. Remove from heat and let cool slightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Pour in the butter, water and cocoa mixture and fold it in the dry ingredients until it is all wet and combined.
In a separate bowl, mix together the eggs, sour cream and vanilla until smooth. Pour into the flour mixture and fold in until combined. Be careful not to overmix.
Spread on a greased 18x13 half sheet baking pan.
Bake in a 375F oven for 22 minutes.
Once the cake is finished cooking, remove from the oven and place on a trivet.
Frosting
While the cake is in the oven, make the frosting by heating the butter, milk and cocoa in a saucepan, over medium low heat, until the butter is melted. Whisk until smooth. Remove from the heat and stir in the vanilla.
Pour in a bowl with the icing sugar and beat until it is a smooth and spreadable consistency. If needed, add some extra milk a little at a time, until the frosting is smooth and spreadable.
Spread the frosting evenly on top of the sheet cake while the cake is still warm.