introduction
This Texas Sheet Cake cooks fast and feeds many. It makes a soft, chocolate cake with rich frosting that kids and grown-ups like. If you want a different simple cake to try later, look at the easy almond ricotta cake for a change.
why make this recipe
Make this recipe when you want a big treat for a crowd. You mix simple things and bake in one pan. You can bring it to a party, a school event, or a weeknight meal. For a small, fancy dessert idea to serve after this cake, see the apple crisp mini cheesecakes.
how to make Texas Sheet Cake
You make the batter on the stove and in a bowl. Melt butter and stir in cocoa and water, then add to the dry mix. Beat in milk, eggs, and vanilla. Pour the batter in a large sheet pan and bake until a toothpick comes out clean. For another big cake idea and to learn about different pan sizes, read the authentic German fruit cake post.
Ingredients :
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- Chocolate frosting (for topping)
- Chopped pecans or walnuts (optional)
If you like fruit with cake, try a berry side like a blackberry cheesecake with berries.
Directions :
- Preheat the oven to 350°F (175°C) and grease a large sheet pan.
- In a bowl, mix flour, sugar, baking soda, and salt.
- In a saucepan, melt butter and water, then add cocoa powder until combined.
- Pour the cocoa mixture into the flour mixture and mix.
- Add buttermilk, eggs, vanilla, and baking powder; mix until smooth.
- Pour batter into the prepared sheet pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool slightly, then frost with chocolate frosting and top with chopped nuts if desired.
how to serve Texas Sheet Cake
Cut the cake into squares while it is cool or warm. Serve with a fork or a small plate. Add a scoop of vanilla ice cream or a dollop of whipped cream for a nice touch. You can also serve a slice with a fresh berry dessert like blackberry cheesecake for a party.
how to store Texas Sheet Cake
Cover the cooled cake with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2 days. For longer life, store it in the fridge for up to 5 days. You can also freeze slices in a freezer bag for up to 3 months; thaw in the fridge or at room temperature.
tips to make Texas Sheet Cake
- Use room temperature eggs for a smooth mix.
- Do not overmix once you add the buttermilk and eggs. Mix just until even.
- Check the cake at 20 minutes; ovens can bake at different speeds.
- Warm the frosting slightly if it is too thick to spread.
- Add nuts on top while the frosting is still wet so they stick.
variation (if any)
- Add a teaspoon of instant espresso powder to the cocoa mix for deeper chocolate taste.
- Swap pecans for walnuts or skip nuts to keep it nut-free.
- Use coffee instead of water in the cocoa mix for a richer flavor.
- Make a simple glaze instead of thick frosting for a lighter top.
FAQs
Q: Can I use margarine instead of butter?
A: You can, but the cake will taste less rich. Butter gives the best flavor.
Q: Do I need buttermilk?
A: Buttermilk helps make the cake soft. You can make a substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Q: How do I tell when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done.
Q: Can I double the recipe?
A: This recipe already makes a large sheet cake. Use two pans if you need more cake. Do not crowd one pan.
Q: Can I make this gluten-free?
A: Yes, swap the flour for a good gluten-free all-purpose blend and bake as usual. Check texture, it may vary.
Texas Sheet Cake
- Total Time: 40 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
A soft chocolate cake topped with rich frosting, perfect for feeding a crowd.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- Chocolate frosting (for topping)
- Chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a large sheet pan.
- In a bowl, mix flour, sugar, baking soda, and salt.
- In a saucepan, melt butter and water, then add cocoa powder until combined.
- Pour the cocoa mixture into the flour mixture and mix.
- Add buttermilk, eggs, vanilla, and baking powder; mix until smooth.
- Pour batter into the prepared sheet pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool slightly, then frost with chocolate frosting and top with chopped nuts if desired.
Notes
For optimal flavor, use room temperature eggs and do not overmix once buttermilk and eggs are added. Check the cake at 20 minutes as oven times may vary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
