Buttermilk Chocolate Texas Sheet Cake with Hot Fudge Frosting
A rich, moist chocolate sheet cake made with buttermilk and topped with a glossy hot fudge frosting that's poured directly onto the warm cake. This classic Texas-style dessert feeds a crowd and gets its incredible texture from the combination of butter, oil, and cocoa heated together before mixing into the batter. The warm frosting creates a perfect glossy finish that sets as it cools, making it ideal for potlucks, family gatherings, and celebrations where you need to serve many people.
Ingredients
- ½ cup buttermilk
- 2 large eggs
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon(optional)
- 2 sticks unsalted butter
- 2 tablespoons canola oil
- 1 cup water
- 6 tablespoons unsweetened cocoa
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, for frosting
- 6 tablespoons milk
- 4 tablespoons unsweetened cocoa, for frosting
- 1 pound powdered sugar
- 1 cup pecans, chopped and toasted(optional)
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Spray jellyroll pan or 9x13 inch pan with non-stick spray
- 3
Measure buttermilk in a measuring cup and beat in eggs until well blended
- 4
Whisk together sugar, flour, baking soda, salt, and cinnamon in a large bowl and make a well in center
- 5
Combine butter, oil, and water in a medium saucepan and bring to near boil
- 6
Remove from heat and whisk in cocoa until smooth
- 7
Stir in vanilla and add to flour mixture, stirring until well blended
- 8
Slowly add buttermilk and egg mixture and stir well
- 9
Pour batter into prepared pan and bake until center is set
- 10
Toast pecans in a dry pan until fragrant
- 11
When cake is 5 minutes from done, heat butter and milk in saucepan until boiling
- 12
Remove from heat and whisk in cocoa
- 13
Add powdered sugar and vanilla and beat with wooden spoon until smooth
- 14
Immediately pour frosting over warm cake
- 15
Use spatula to spread frosting to edges
- 16
Sprinkle with toasted pecans if desired
- 17
Cool completely on wire rack before slicing
Tips
Don't make the frosting ahead of time as it will stiffen quickly and won't pour smoothly over the cake.
Pour the hot frosting immediately onto the warm cake for the best glossy finish and easy spreading.
Toast the pecans while the cake bakes to save time and ensure they're cooled before sprinkling on top.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be made 1 day ahead but frosting should be applied just before serving
Serve at room temperature, cut into squares
Common Mistakes
Don't make frosting too early or it will become too thick to pour smoothly
Don't overbake or the cake will be dry - center should just be set
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this in a regular 9x13 pan instead of a sheet pan?
Yes, use a 9x13 inch pan and bake for 35-40 minutes instead of 20-25 minutes until center is set.
What if my frosting gets too thick to pour?
Return the saucepan to low heat briefly and stir until it loosens up enough to pour smoothly.
How long will this cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week for best quality.