Texas Sheet Cake

Directions

1. Make the Cake

1. Preheat and prepare the pan: Heat the oven to 350°F (175°C). Grease a large sheet pan (about 13×18 inches). A light greasing helps the cake release easily while keeping the edges soft.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Mixing them first ensures the leavening is evenly distributed.
3. Heat the cocoa mixture: In a medium saucepan, add the butter, water, and cocoa powder. Warm over medium heat until the butter melts completely and the mixture reaches a gentle simmer. Stir occasionally so the cocoa doesn’t stick to the bottom.
4. Mix wet and dry components: Pour the hot cocoa mixture directly over the dry ingredients. Stir with a spatula or wooden spoon until the batter becomes smooth and glossy. The heat helps develop a richer chocolate flavor.
5. Add remaining wet ingredients: Stir in the buttermilk, eggs, and vanilla extract. Mix until fully combined, but do not overmix—just enough to create a uniform batter.
6. Bake: Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 18–22 minutes, or until the surface springs back when lightly pressed and a toothpick inserted comes out clean.
   

   2. Make the Warm Chocolate Frosting