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CHOCOLATE SHEET CAKE (TEXAS SHEET CAKE)
One 13 × 9-inch cake; 20 to 30 servings

Serve this cake straight from the pan.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Grease a 13 × 9-inch pan.

Whisk together in a large bowl until well blended:

  • 2 cups (400g) sugar
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Combine in a medium saucepan and bring to a boil, stirring constantly:

  • 1 cup (235g) water or coffee
  • ½ cup (100g) vegetable oil
  • 1 stick (4 oz or 115g) unsalted butter
  • ½ cup (40g) unsweetened cocoa powder

Pour the hot mixture over the dry ingredients and stir together just until smooth. Let cool for 5 minutes, then whisk in:

  • 2 large eggs
  • ½ cup (120g) buttermilk
  • 1 teaspoon vanilla

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Let cool completely in the pan on a rack.

If desired, spread with:

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