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easy-texas-sheet-cake-recipe---mushroomsalus_feature

Easy Texas Sheet Cake Recipe (MushroomSalus Style) - The Perfect Crowd-Pleasing Dessert

This classic Southern Texas Sheet Cake features rich chocolate flavor with moist texture and a signature fudgy icing that melts into the warm cake. Perfect for crowds and potlucks, this MushroomSalus-style recipe simplifies the process while maintaining authentic flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons buttermilk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
  3. In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil.
  4. Pour the hot chocolate mixture over the dry ingredients and stir until just combined.
  5. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this to the batter and mix until smooth and well combined.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the icing. In a medium saucepan, combine the butter, cocoa powder, and buttermilk. Bring to a boil, then remove from heat. Whisk in the powdered sugar and vanilla until smooth. Stir in nuts if using.
  8. As soon as the cake comes out of the oven, pour the warm icing over the hot cake. Spread it evenly with a spatula. Allow the cake to cool completely before cutting into squares.

Notes

Buttermilk is essential for signature tang and tender crumb; pour warm icing over hot cake for perfect melt-in texture; don't overmix the batter; let cake cool completely before cutting for clean slices.