Chocolate Buttermilk Sheet Cake - Texas Sheet Cake My Way (2024)

Chocolate cake is always a hit at any gathering. I'm not that keen on chocolate myself, but nearly everyone else in the world is. My quick and easy feeds-a-crowd chocolate buttermilk sheet cake is served right from the pan—perfect for any large casual party. I took it to a big party on Saturday and it disappeared in no time. Everyone was talking about it!

Inspired by a cake popular in the '70s, Texas sheet cake, I developed this recipe for a larger, more flavorful, slightly less sweet cake. It yields 32 servings and can be made start-to-finish, including frosting, in under an hour. The only special equipment required is a half sheet pan, the same one I use for my Meyer Lemon Sheet Cake and many other things. Hope you'll try it and let me know what you think.

It has just enough espresso powder to punch up the chocolate flavor without giving it a coffee flavor. But if you don’t use coffee, it will still be delicious without it. And if you have buttermilk on hand, you can use it instead of the cider vinegar-milk. For those who pay attention to such things, one serving of this cake, with the frosting, comes in about 3/4 teaspoon under my maximum daily sugar allowance.

I go a little nuts with the pecans (no pun intended); you can use half the amount or none at all, whatever suits you. For less rustic looking, perfectly smooth and shiny little squares for afternoon tea, I'd be willing to sacrifice the pecans.

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Chocolate Buttermilk Sheet Cake

(Makes 18x13x1-inch half-sheet, 32 servings)

The Cake

1 1/4 cups (10 fluid ounces/296 ml) water or cold coffee*
1 1/4 cups (10 ounces/283 grams) unsalted butter
1/2 packed cup (1.5 ounces/42 grams) natural unsweetened cocoa*
1 1/2 teaspoons instant espresso powder
2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 3/4 cups (12.25 ounces/347 grams) sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cider vinegar plus milk to make 3/4 cup (6 fluid ounces/177 ml)
3 large eggs, lightly beaten

1 1/2 teaspoons vanilla extract

The Frosting

1 teaspoon cider vinegar plus milk to make 1/3 cup (2.67 fluid ounces/79 ml)
1/2 cup (4 ounces/113 grams) unsalted butter

1/4 packed cup (0.75 ounce/21 grams) natural unsweetened cocoa
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1/8 teaspoon salt
3 firmly packed cups (12 ounces/340 grams) unsifted powdered sugar

1 1/2 cups (6 ounces/170 grams) finely chopped pecans, toasted

* I always buy organic, fair trade certified coffee and chocolate products.

2 In 2-quart saucepan, combine water, butter, cocoa and espresso powder. Heat, whisking occasionally, over medium heat until the butter melts.

3 In large mixing bowl, whisk together flour, sugar, baking soda and salt. Whisking for about 30 seconds sort of sifts the dry ingredients. In 2-cup glass measure, stir together vinegar and milk; let stand for 5 minutes, then whisk in eggs and vanilla extract.

4 Add warm cocoa mixture to dry ingredients and stir to combine (set the pan aside, as is, for the frosting); beat for about 30 seconds. Add the soured milk mixture and beat for another 30 seconds. (A wooden spoon works perfectly well, but I use an English cake whisk, a kind of stainless steel wire spoon that has been made in Britain for over a hundred years.)

The English cake whisk is the one at the bottom

5 Pour into prepared pan. Bake for about 25 minutes, or until toothpick inserted in center comes out clean. Cool slightly (5 to 10 minutes) on wire rack while making the frosting. The slight cooling before pouring on the frosting gives the cake a better texture. In 1-cup glass measure, stir together vinegar and milk; let stand for 5 minutes.

6 In same 2-quart saucepan used for the cake (no need to wash it), combine butter, soured milk, cocoa, vanilla, espresso powder and salt over low heat. When butter is melted, bring to a boil; remove from heat. Whisk in confectioner’s sugar, whisking vigorously until smooth. Stir in toasted pecans.

7 After cake has cooled slightly for just 5 to 10 minutes, pour warm frosting over warm cake and spread quickly. Cool in pan on wire rack.

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