Preheat your oven to 350°F (175°C). Grease a large rimmed sheet pan.
In a large bowl, whisk together the flour, sugar, and salt.
In a saucepan over medium heat, combine the butter, water, and cocoa powder. Bring the mixture just to a gentle boil, stirring until the butter has completely melted and the cocoa is smooth.
Pour the hot chocolate mixture over the dry ingredients and stir until combined.
In a separate bowl, whisk together the eggs, milk, vinegar, baking soda, and vanilla. Add this mixture to the chocolate batter and stir until smooth.
Pour the batter evenly into the prepared sheet pan.
Bake for approximately 18–22 minutes, or until the center is set and a toothpick inserted into the cake comes out with only a few moist crumbs.
Make the Chocolate Frosting
While the cake is baking, prepare the frosting.
Beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder.
Slowly add the milk and vanilla, mixing until the frosting becomes smooth, creamy, and spreadable.
As soon as the cake comes out of the oven, spread the frosting over the warm cake. The warmth helps the frosting melt slightly into the surface, creating that classic Texas sheet cake texture.
Sprinkle with mini chocolate chips, colorful sprinkles, or your favorite topping while the frosting is still soft.
Allow the cake to cool before cutting into squares.
The Perfect Crowd-Pleasing Dessert
This cake is wonderfully fudgy, soft, and rich without being complicated. The warm chocolate frosting creates an irresistible finish, while mini chocolate chips add little bursts of chocolate in every bite.
For gatherings where allergies are a concern, simply leave out the nuts and use toppings that are appropriate for your guests.
One large pan, plenty of servings, and an unbelievably delicious chocolate flavor—this Texas Sheet Cake is made for sharing!
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