Paula Deen Texas Sheet Cake with Chocolate Fudge Frosting

Paula Deen Texas Sheet Cake with Chocolate Fudge Frosting is an easy chocolate cake made with cocoa, buttermilk and butter, ready in 1 hour. Save this simple Southern dessert for potluck night, church supper or the holiday table, because it bakes in one 13x9 pan and easily feeds a big crowd.

Spread the hot fudge frosting over the cake the moment it leaves the oven, because that heat is what melts it into a thin, glossy layer. Wait until the cake cools and the frosting sets up thick and sits on top instead of soaking in.

Paula whisks the cocoa into boiling water first, which gives the batter a deep chocolate flavor you won't get from dry cocoa alone. The frosting also gets a little corn syrup, so it stays smooth and shiny instead of turning grainy as it cools.

Paula Deen Texas Sheet Cake with Chocolate Fudge Frosting

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

380

kcal

A tender, moist chocolate cake comes out of the oven and gets a warm, pourable fudge frosting right away. As it cools, the frosting firms up into a soft, fudgy top that cuts into neat squares.

Ingredients

• 1 cup Boiling water
  

• 1/3 cup sifted, plus 1/2 cup unsweetened cocoa powder
  

• 2 sticks melted unsalted butter
  

• 2 large lightly beaten eggs
  

• 1/2 cup buttermilk
  

• 3 teaspoons divided vanilla extract
  

• 2 cups all purpose flour
  

• 1 cup packed light brown sugar
  

• 2 cups divided granulated sugar
  

• 1 teaspoon baking soda
  

• 3/4 teaspoon salt
  

• 1/2 teaspoon baking powder
  

• 4 1/2 tablespoons cut into small bits Butter
  

• 2 tablespoons light corn syrup
  

• 4 cups sifted confectioner's sugar
  

• 1/2 cup whole milk
  

Directions

• Preheat and prep pan: Preheat the oven to 350°F. Grease a 13x9 inch baking pan with butter, oil or cooking spray.
• Mix the wet batter: Whisk 1 cup boiling water and 1/3 cup cocoa powder in a medium bowl, then stir in 2 sticks melted butter. Whisk in the 2 beaten eggs, 1/2 cup buttermilk and 1 teaspoon vanilla until smooth.
• Mix the dry ingredients: Whisk 2 cups flour, 1 cup brown sugar, 1 cup granulated sugar, 1 teaspoon baking soda, 3/4 teaspoon salt and 1/2 teaspoon baking powder in another bowl. That keeps the leavening evenly spread before it meets the wet batter.
• Combine and bake: Fold the flour mixture into the chocolate mixture until just combined, then pour the batter into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
• Start the frosting: While the cake bakes, whisk 1 cup granulated sugar and 1/2 cup cocoa powder in a large saucepan, then whisk in 1/2 cup whole milk. Stir in 4 1/2 tablespoons cut-up butter and 2 tablespoons light corn syrup.
• Boil the frosting: Set the pan over medium-high heat and bring it to a boil, whisking constantly so it doesn't scorch. Then take it off the heat and stir in 4 cups sifted confectioners' sugar and 2 teaspoons vanilla.
• Frost and cool: Spread the frosting over the cake as soon as it comes out of the oven. Let the cake cool on a rack, then cut it into squares and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular milk instead of buttermilk?

Yes, in a pinch. Stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes before using. It gives you the tang the baking soda needs to rise properly.

How long does Texas sheet cake keep?

Cover the pan tightly and it keeps at room temperature for 2 to 3 days. The frosting is so sweet and the cake so moist that it holds up well, though it's best the first day.

Can I make this cake ahead for a party?

Yes, it's a good make-ahead dessert. Bake and frost it the day before, cool it completely, then cover it and leave it on the counter. Cut it into squares just before serving so the edges stay neat.

Do I need a 13x9 pan, or can I use a jelly roll pan?

The recipe is written for a 13x9 inch pan, which gives you a thicker cake. A rimmed half sheet pan will work too, but the cake will be thinner, so start checking it a few minutes early.

Why did my frosting turn grainy?

Grainy frosting usually means the sugar and cocoa weren't fully dissolved before the boil, or the pan wasn't whisked enough. Keep whisking while it boils and stir in the confectioners' sugar off the heat. The corn syrup helps keep it smooth.