texas sheet cake recipe
The Best texas sheet cake recipe
What I love most about Texas sheet cake is how versatile it is. It’s big enough to feed a crowd but just as perfect for a small family, and it keeps well for days (if it lasts that long). The cocoa gives it a deep chocolate flavor, and the sour cream in the batter keeps it tender without being overly sweet. Plus, it’s got a good amount of protein from the eggs and dairy, so while it’s definitely a treat, it’s not just empty calories. I’ve even tweaked it over the years to make it a little lighter by cutting back on sugar or using whole wheat flour, and it still turns out great. Whether you’re serving it at a party or just whipping it up for a weeknight dessert, this cake is always a winner.
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Classic Texas Sheet Cake
A rich, moist chocolate cake topped with a decadent pecan frosting, baked in a sheet pan for easy serving. This crowd-pleasing dessert is perfect for potlucks, parties, or a family treat.
🥘Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter
- 1 cup water
- 3 tbsp unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 3 tbsp unsweetened cocoa powder
- 6 tbsp milk
- 1 lb (4 cups) powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or sheet pan with butter or non-stick spray. -
2
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. -
3
In a medium saucepan, melt the butter over medium heat. Add the water and cocoa powder, stirring until smooth and combined. Bring the mixture to a boil, then remove from heat. -
4
Pour the hot cocoa mixture into the dry ingredients. Stir until just combined. -
5
In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this mixture to the batter and stir until smooth. -
6
Pour the batter into the prepared sheet pan and spread it evenly with a spatula. -
7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly while preparing the frosting. -
8
For the frosting: In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and milk, stirring until smooth. Bring to a boil, then remove from heat. -
9
Gradually whisk in the powdered sugar and vanilla extract until smooth and creamy. Stir in the chopped pecans (if using). -
10
Pour the warm frosting over the slightly cooled cake, spreading it evenly with a spatula. Let the cake cool completely before slicing and serving.
🔧Equipment
- Large mixing bowl
- Medium saucepan
- 10×15-inch jelly roll pan or sheet pan
- Whisk
- Measuring cups and spoons
- Oven
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Texas Sheet Cake Works
❓ Frequently Asked Questions About Texas Sheet Cake
1. What is a Texas Sheet Cake?
A Texas Sheet Cake is a large, thin chocolate cake baked in a sheet pan, typically topped with a rich chocolate frosting and sometimes pecans. It’s known for its moist texture and easy-to-serve format, making it a popular choice for gatherings and potlucks.
2. Can I make Texas Sheet Cake ahead of time?
Yes! Texas Sheet Cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance and store it at room temperature, covered tightly with plastic wrap or foil. The frosting can also be made ahead and spread on the cake when ready to serve.
3. What size pan do I need for a Texas Sheet Cake?
The traditional recipe calls for a 10×15-inch (or half-sheet) jelly roll pan. If you don’t have one, a 9×13-inch pan will work, but the cake will be thicker and may require slightly longer baking time. Avoid overfilling the pan to prevent spillage.
4. Why did my Texas Sheet Cake frosting turn out grainy?
Grainy frosting usually happens if the butter or chocolate isn’t fully melted or if the mixture cools too quickly. To fix it, gently reheat the frosting over low heat while stirring constantly, or add a splash of warm milk to smooth it out. Ensure all ingredients are fully combined before spreading.
5. Can I substitute ingredients in the Texas Sheet Cake recipe?
Yes, but with some considerations:
– Buttermilk: Substitute with 1 cup milk + 1 tbsp vinegar or lemon juice (let sit for 5 minutes).
– Cocoa powder: Dutch-process or natural cocoa both work, but the flavor may vary slightly.
– Pecans: Omit or replace with walnuts if preferred.
– Gluten-free: Use a 1:1 gluten-free flour blend, but texture may differ slightly.
