Texas Sheet Cake

There’s something magical about a Texas Sheet Cake that evokes fond memories of family gatherings and celebrations. Growing up, my grandmother would whip up this delightful dessert for every birthday and holiday, filling our home with the rich aroma of melting chocolate and butter. The beauty of a Texas Sheet Cake lies in its simplicity, yet it never fails to impress. It’s a cake that brings people together, and no one ever leaves a gathering without asking for the recipe!

Essential Ingredients for Texas Sheet Cake

The ingredients for a Texas Sheet Cake are simple yet essential, working together to create a deliciously moist and rich cake. This recipe combines everyday pantry staples with rich flavors, resulting in a dessert that’s perfect for any occasion. Let’s dive into the key players that make this cake shine.

• Canola Oil: This oil keeps the cake moist and tender without imparting a strong flavor.
• Unsalted Butter: Adds richness and depth to the cake and frosting.
• Cocoa Powder: Provides the distinct chocolate flavor that defines this recipe.
• Granulated Sugar: Sweetens the cake and helps create the perfect crumb.
• All-Purpose Flour: The backbone of the cake, providing structure.
• Baking Soda: Helps the cake rise for a light texture.
• Kosher Salt: Enhances the flavors of the other ingredients.
• Buttermilk: Adds moisture and a slight tang that balances the sweetness.
• Eggs: Acts as a binder, giving the cake structure and stability.
• Powdered Sugar: Essential for making the smooth fudge frosting.

Recipe Directions for Texas Sheet Cake

Making a Texas Sheet Cake is a straightforward process that yields delicious results. Let’s get started with the steps to create this beloved dessert.

1. Adjust your oven rack to the middle position and preheat the oven to 400°F. Prepare a quarter sheet pan by spraying it with baking spray or greasing and flouring it to prevent sticking.
2. In a large saucepan, combine canola oil, unsalted butter, cocoa powder, and water. Heat the mixture over medium heat, stirring often, until it comes to a boil. The chocolate should melt beautifully, creating a rich mixture.
3. While the cocoa mixture heats, whisk together in a large mixing bowl the flour, granulated sugar, baking soda, kosher salt, espresso powder, ground cinnamon, eggs, buttermilk, and vanilla extract. Make sure everything is well combined for even flavor throughout the cake.
4. Once the cocoa mixture has boiled, remove it from the heat. Slowly pour the hot mixture into the flour mixture, stirring gently to combine. Be sure to mix until fully incorporated and smooth, as this will affect the cake’s texture.
5. Pour the batter into the prepped sheet pan, gently tapping it on the counter a few times to release any air bubbles that may have formed.
6. Place the pan in the oven and bake at 400°F for about 10 minutes. After that, rotate the pan and reduce the temperature to 375°F, baking for an additional 10 to 15 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Once baked, transfer the cake to a cooling rack. Allow it to cool slightly while you prepare the frosting.
8. In a separate saucepan, bring the cocoa powder, unsalted butter, and milk to a low boil for the frosting. Stir in kosher salt and vanilla extract, combining well.
9. Remove the saucepan from heat and whisk in powdered sugar and chopped pecans until the frosting is smooth. Make sure you do this while the frosting is still warm.
10. Spread the hot frosting over the still warm cake, letting it soak into the cake for an incredibly moist texture.
11. Let the frosted cake cool for at least an hour before serving, allowing the frosting to set properly.

Making Adjustments

Every baker has their own little secrets for making a recipe their own. Here are some tips to tweak your Texas Sheet Cake to perfection.

• Storage: Store any leftovers in the fridge, covering the cake with plastic wrap to keep it fresh.
• Freezing: This cake can also be frozen. Just wrap individual slices in plastic wrap and place them in an airtight container.
• Pairing: Pair this cake with a scoop of vanilla ice cream for an indulgent dessert.
• Serving Size: Consider cutting the cake into smaller pieces; it’s rich, and a little goes a long way!
• Variations: Feel free to add nuts or swap the frosting for a cream cheese version if you’re feeling adventurous.

Accompaniments for Texas Sheet Cake

When serving a Texas Sheet Cake, consider the following accompaniments to enhance your dining experience:

• Ice Cream: A scoop of vanilla ice cream balances the richness of the cake perfectly.
• Fresh Berries: Serve with fresh strawberries or raspberries for a light, fruity touch.
• Whipped Cream: A dollop of whipped cream adds a lovely lightness to each slice.
• Seasonal Fruits: In summer, pair it with peaches or cherries for a refreshing combination.
• Drinks: Offer a cup of coffee or a glass of cold milk to complement the sweetness.
• Picnics: This cake is ideal for potlucks or outdoor gatherings, as it travels well.

FAQ

Conclusion

The Texas Sheet Cake is truly a classic, renowned for its moist texture and rich chocolate goodness. It brings warmth and joy to any gathering, making it a must-try for dessert lovers. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to please. Don’t hesitate to whip up this delightful treat and share it with your loved ones. It’s an experience that everyone will appreciate!

Texas Sheet Cake

The ultimate comfort food, Texas Sheet Cake is rich, moist, and incredibly satisfying. This easy weeknight dessert is perfect for any gathering and is sure to become a family favorite. Try it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 20 pieces

Calories 300 kcal

Equipment

• Kitchen Scale
• Quarter Sheet Pan
• Hand Mixer

Ingredients

  

• ½ cup Canola Oil
• ½ cup Unsalted Butter 113 grams (1 stick)
• ¼ cup Unsweetened Cocoa Powder 21 grams
• 1 cup Water 227 grams
• 2 cups All-Purpose Flour 240 grams
• 2 cups Granulated Sugar 400 grams
• 1 teaspoon Baking Soda 6 grams
• ½ teaspoon Kosher Salt
• 2 teaspoons Espresso Powder 5 grams, optional
• ½ teaspoon Ground Cinnamon
• 2 large Eggs 100 grams, room temperature and lightly beaten
• ½ cup Buttermilk 114 grams, room temperature
• 1 teaspoon Pure Vanilla Extract 4 grams
• ¼ cup Unsweetened Cocoa Powder 21 grams
• ½ cup Unsalted Butter 113 grams (1 stick)
• ¼ cup Whole Milk 57 grams
• ¼ teaspoon Kosher Salt
• 1 teaspoon Pure Vanilla Extract 4 grams
• 3½ cups Powdered Sugar 396 grams
• ½ cup Chopped Pecans 57 grams, optional

Instructions

 

• Adjust your oven rack to the middle position and preheat the oven to 400°F. Prepare a quarter sheet pan by spraying it with baking spray or greasing and flouring it to prevent sticking.
• In a large saucepan, combine canola oil, unsalted butter, cocoa powder, and water. Heat the mixture over medium heat, stirring often, until it comes to a boil. The chocolate should melt beautifully, creating a rich mixture.
• While the cocoa mixture heats, whisk together in a large mixing bowl the flour, granulated sugar, baking soda, kosher salt, espresso powder, ground cinnamon, eggs, buttermilk, and vanilla extract. Make sure everything is well combined for even flavor throughout the cake.
• Once the cocoa mixture has boiled, remove it from the heat. Slowly pour the hot mixture into the flour mixture, stirring gently to combine. Be sure to mix until fully incorporated and smooth, as this will affect the cake's texture.
• Pour the batter into the prepped sheet pan, gently tapping it on the counter a few times to release any air bubbles that may have formed.
• Place the pan in the oven and bake at 400°F for about 10 minutes. After that, rotate the pan and reduce the temperature to 375°F, baking for an additional 10 to 15 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
• Once baked, transfer the cake to a cooling rack. Allow it to cool slightly while you prepare the frosting.
• In a separate saucepan, bring the cocoa powder, unsalted butter, and milk to a low boil for the frosting. Stir in kosher salt and vanilla extract, combining well.
• Remove the saucepan from heat and whisk in powdered sugar and chopped pecans until the frosting is smooth. Make sure you do this while the frosting is still warm.
• Spread the hot frosting over the still warm cake, letting it soak into the cake for an incredibly moist texture.
• Let the frosted cake cool for at least an hour before serving, allowing the frosting to set properly.

Notes

• Tip 1: Make sure you stir the batter and the frosting constantly while they are on the stovetop to prevent burning.
• Tip 2: Use a high-quality cocoa powder for this recipe; the better the quality, the better the cake will taste.
• Tip 3: If you don’t have buttermilk, follow a simple homemade buttermilk recipe.
• Tip 4: Store leftovers in the fridge to keep them fresh longer. Cover the baking sheet with plastic wrap.

Keyword chocolate sheet cake, easy dessert recipe, family gatherings dessert, Texas sheet cake