Texas Hot Cocoa Cake
Indulge in the irresistible decadence of Texas Hot Cocoa Cake, a rich and intensely chocolatey dessert brimming with southern charm. This easy-to-make sheet cake combines a moist, cocoa-infused batter with a velvety, fudgy frosting poured on while the cake is still warm, allowing it to seep into every bite. Made with pantry staples like unsweetened cocoa powder, buttermilk, and vanilla, this recipe balances bold chocolate flavor with a subtle tang, creating a melt-in-your-mouth texture that’s hard to resist. Perfect for potlucks, celebrations, or simply satisfying your sweet tooth, this 9x13-inch treat can be ready in just 40 minutes—prep to table. Serve it up with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 0.5 cup unsalted butter (for frosting)
- 3 tablespoons unsweetened cocoa powder (for frosting)
- 3 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 1 cup of water and 5 tablespoons of unsweetened cocoa powder. Heat until smooth and just beginning to boil. Remove from heat and set aside.
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. Mix to combine.
Pour the warm cocoa mixture into the dry ingredients and stir until blended.
In a separate bowl, whisk together 2 large eggs, 0.5 cup of buttermilk, and 1 teaspoon of vanilla extract. Add this mixture to the cocoa batter and mix until smooth.
Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt 0.5 cup of unsalted butter over medium heat. Stir in 3 tablespoons of unsweetened cocoa powder and 3 tablespoons of milk. Heat, stirring, until smooth and just starting to simmer. Remove from heat and whisk in 1 teaspoon of vanilla extract.
Gradually add 2 cups of powdered sugar to the cocoa mixture, whisking until smooth and lump-free.
Once the cake is done baking, remove it from the oven and let it cool for 10-15 minutes. Pour the warm frosting over the cake, spreading it evenly to cover the surface.
Allow the cake to cool completely before slicing and serving. Enjoy your rich, chocolatey Texas Hot Cocoa Cake!
Nutrition Facts
Calories |
5378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 864.1 g | 314% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 645.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 410 mg | 32% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
