Texas Sheet Cake
A thin, moist chocolate cake poured with warm fudgy icing while it is still hot, made to feed a crowd.
- Time1 hr
- LevelEasy
- Costabout £0.23 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 33 x 23 cm traybake tin with baking paper.
- 2
In a large pan, melt the first measure of butter with the cocoa and water. Bring to the boil, then take off the heat.
- 3
Whisk in the flour and caster sugar, then the buttermilk, eggs, bicarbonate of soda, cinnamon and vanilla until smooth. The batter will be thin.
- 4
Pour into the tin and bake for 20 to 25 minutes until a skewer comes out clean and the cake springs back.
23 min 20 s - 5
While it bakes, melt the icing butter with the cocoa and milk in a pan and bring just to the boil. Take off the heat and beat in the icing sugar and vanilla until glossy.
- 6
Pour the warm icing over the hot cake as soon as it comes out and spread to the edges. Cool completely, then cut into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
