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Moist Texas Sheet Cake Chocolate Recipe with Glossy Walnut Frosting

Moist Texas Sheet Cake Chocolate - featured image
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A rich and moist Texas sheet cake with a glossy walnut frosting that combines deep chocolate flavor and a nutty crunch, perfect for gatherings and easy to make.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar as substitute)
  • 1/2 cup (115 g) unsalted butter, melted
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) boiling water
  • For the Glossy Walnut Frosting:
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/4 cup (60 ml) milk, room temperature
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly flour it.
  2. In a small saucepan over medium heat, melt 1/2 cup (115 g) unsalted butter with 3/4 cup (75 g) unsweetened cocoa powder. Stir until smooth and remove from heat.
  3. In a large mixing bowl, whisk together 2 cups (250 g) all-purpose flour, 2 cups (400 g) granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Add the melted cocoa-butter mixture, 1/2 cup (120 ml) vegetable oil, 1 cup (240 ml) buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat until smooth and well combined, about 2-3 minutes.
  5. Carefully stir in 1 cup (240 ml) boiling water until fully incorporated. The batter will be thin.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. While the cake bakes, prepare the frosting: In a medium saucepan, melt 1/2 cup (115 g) unsalted butter over medium heat. Stir in 1/4 cup (25 g) cocoa powder and 1/4 cup (60 ml) milk. Remove from heat.
  9. Gradually whisk in 3 cups (360 g) powdered sugar until smooth and glossy. Stir in 1 teaspoon vanilla extract and 1 cup (120 g) toasted chopped walnuts. Adjust consistency with milk or powdered sugar as needed.
  10. Once the cake is out of the oven, immediately spread the frosting evenly over the warm cake.
  11. Allow the cake to cool completely on a wire rack before slicing.

Notes

Melting butter and cocoa together is key for moistness and flavor. Use room temperature eggs and buttermilk for best results. Toast walnuts yourself for better flavor. Frost the cake while warm for a glossy finish. Cover loosely with foil after frosting to retain moisture if desired. Slice with a serrated knife and wipe between cuts for clean slices. Frosting can be made a day ahead and warmed gently before spreading.

Nutrition

Keywords: Texas sheet cake, chocolate cake, walnut frosting, moist chocolate cake, easy sheet cake, potluck dessert

Find it online: https://yumnode.com/moist-texas-sheet-cake-chocolate-recipe-with-glossy-walnut-frosting-tutorial/