This is a classic chocolate buttermilk Texas sheet cake with a chocolate buttermilk frosting. This is a dessert that will appeal to anyone who loves cake, and especially those who love yellow cake. Perfect with a glass of milk or a fresh cup of coffee or tea, it is one of those desserts that tops off any great meal.
Start by preheat oven to 350°F then generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside. Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.
Add the sugar and beat on high speed for 3 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition until both are mixed in.
On high speed, beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk.
Mix each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. Spread the cake batter into the prepared pan.
Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the centre comes out clean.
Ingredients;
- 3/4 cup butter, room temperature
- 1 1/2 cup sugar
- 4 large eggs
- 3 cups cake flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup whole buttermilk
- 2 tsp. vanilla extract
Chocolate Fudge Frosting: - 3/4 cup butter, room temperature
- 2 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 5 Tbsp. whole buttermilk
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
Instructions;
- Preheat oven to 350 degrees. Spray a 9×13″ baking pan with non-stick baking spray. Set the prepared pan aside.
In a mixing bowl and a stand or hand mixer, beat butter and sugar on low until creamy. - Continue to beat on low until all eggs are incorporated and the batter is creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out buttermilk.
- With the mixer on low, begin adding the dry ingredients to the batter, and alternate pouring in the buttermilk in gradual increments.
- When all ingredients have been mixed, add the vanilla and mix until completely incorporated. Pour batter into the prepared pan and evenly smooth with a spatula.
- Bake at 350 for 26-28 minutes or until a toothpick inserted into the cake comes out clean with no crumbs. Let the cake cool after baking.
- For the frosting: In a clean mixing bowl and stand or hand mixer, beat the butter on low. In a small bowl sift together the powdered sugar and cocoa.
- Gradually add to the butter while beating on low until all is combined, stopping to scrape down the sides of the bowl. Beat in the buttermilk, and extract until combined.
- Spread frosting over cooled cake. Serve right away or set aside for later.
