“This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first-time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.”



1 cup salted butter

1 cup water

3 tablespoons cocoa powder

2 cups all-purpose flour

2 cups white sugar

1/2 teaspoon salt

1/2 cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract


1/2 cup unsalted butter

6 tablespoons milk

3 tablespoons cocoa powder

1 teaspoon vanilla extract

2 cups confectioners’ sugar


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch cake pan.

Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.

Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.

Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.

Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

Per Serving: 259 calories; 12.3  36.3  2.3  47  170 Prep 15 m Cook 30 m Ready In 45 m servings 24.

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