Texas Sheet Cake


I have always been a chocolate lover, and this recipe is the PERFECT dessert to make for a large party. The sheet cake makes it easy to cut and serve, and it is the perfect mix of cake and icing. This recipe was passed down from a very special lady named Hilda Smith. When I first saw the recipe, I didn’t know that “T” is used for “tablespoon” and “t” can be used for “teaspoon” – and I’m telling you, I cook A LOT! So, I always appreciate learning new things when making a new recipe. I’m sure you will enjoy this recipe as much as I did… especially you chocolate lovers!



2 cups Sugar

2 cups Flour

1 tsp Baking Soda

1 cup Water

2 sticks Butter

4 tbsp Cocoa Powder

2 Eggs

½ cup Buttermilk

½ tbsp. Vanilla Extract


4 tbsp Cocoa Powder

1 stick Butter

6 tbsp Buttermilk

1 lb Powdered Sugar

Preheat your oven to 350°. In a large mixing bowl, sift (or mix well) the sugar, flour, and baking soda. Then, bring to a boil the cup of water, 2 sticks of butter, and 4 tablespoons of cocoa powder. Once that is boiling, carefully pour it over the dry mixture, and whisk together. Be careful to not burn yourself! In a separate bowl, whisk together the 2 eggs, ½ cup buttermilk, and vanilla. I like to do this separately so the eggs are with enough cool liquids that they won’t scramble when putting in the cake batter. It should be cool enough already, but you can never be too careful! Butter or spray an 11”x17” baking sheet. Carefully pour the batter into the pan and bake for 15 minutes – this is when my cake was finished, but the original recipe says it could take up to 20 minutes, depending on your oven. Just make sure not to over-bake it! When the cake is almost finished baking, bring the last stick of butter, 6 tablespoons of buttermilk, and 4 tablespoons cocoa to a boil. Remove from the heat, and slowly add in the box of powdered sugar while mixing into the hot liquid. It should have an “icing in a jar” consistency once mixed. While the cake and icing are both still warm, carefully pour the icing on the cake and spread evenly. Let cool, then slice and serve – YUM!


Follow by Email

Leave a Reply

Your email address will not be published. Required fields are marked *