Ina Garten Texas Sheet Cake

A rich, moist chocolate sheet cake topped with warm, glossy chocolate icing. This easy dessert is perfect for feeding a crowd and delivers deep chocolate flavor in every bite.

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Prep Time 20

Cook Time 25

Total Time 1 5

Servings: 4

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

Cake

Amount Unit Name Notes

2 cups All-purpose flour

2 cups Granulated sugar

1 tsp Baking soda

½ tsp Salt

1 cup Butter

1 cup Water

¼ cup Cocoa powder

½ cup Buttermilk

2 Eggs

1 tsp Vanilla extract

Chocolate Icing

Amount Unit Name Notes

½ cup Butter

¼ cup Cocoa powder

¼ cup Milk

3 cups Powdered sugar sifted

1 tsp Vanilla extract

Equipment

Large saucepan For cocoa mixture
Mixing bowls Dry and wet ingredients
Whisk Mixing batter
Sheet pan Baking the cake
Measuring cups Accurate measurements
Measuring spoons Small quantities
Rubber spatula Folding batter
Oven Baking
Cooling rack Cooling evenly

Method

Step 1

Preheat the oven to 350°F (175°C) and grease a large sheet pan. In a bowl, mix flour, sugar, baking soda, and salt.

Step 2

In a saucepan, melt butter with water and cocoa powder until smooth. Pour this hot mixture into the dry ingredients and mix gently.

Step 3

Add buttermilk and eggs, then mix until smooth. Stir in vanilla extract to enhance flavor.

Step 4

Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean.

Step 5

Prepare the icing by melting butter, cocoa, and milk. Remove from heat, mix in powdered sugar and vanilla, then pour over the hot cake. Let it rest for 20 minutes before slicing and serving.

Notes

Pour icing while the cake is still hot for the best texture
Do not overbake to keep the cake moist
Use fresh cocoa powder for a richer flavor
Store in an airtight container for up to 3 days at room temperature