Rich, moist, and topped with an irresistible fudgy frosting, Texas Sheet Cake is a Southern classic that’s perfect for gatherings, celebrations, or simply satisfying your chocolate cravings. This easy-to-make dessert is baked in a sheet pan, making it ideal for serving a crowd. With its simple ingredients and bold flavors, it’s no wonder this recipe has stood the test of time.
How to Make Texas Sheet Cake
Creating a Texas Sheet Cake is straightforward, thanks to its one-bowl batter and quick stovetop frosting. This decadent cake is ready in under an hour, making it a go-to recipe for last-minute dessert plans or potluck parties.
Step-by-Step Instructions
1. Preheat the oven and prepare your sheet pan.
2. Make a rich chocolate batter in a saucepan.
3. Mix the wet and dry ingredients and pour into the pan.
4. Bake the cake for about 20 minutes.
5. Whip up the fudgy frosting on the stovetop.
6. Spread the frosting over the warm cake and let it set.
Texas Sheet Cake
4
servings30
minutes40
minutesIngredients
- For the Cake:
Flour: 2 cups, all-purpose
Sugar: 2 cups, granulated
Butter: 1 cup (2 sticks), unsalted
Water: 1 cup
Cocoa Powder: 4 tablespoons, unsweetened
Eggs: 2 large
Buttermilk: 1/2 cup
Baking Soda: 1 teaspoon
Vanilla Extract: 1 teaspoon- For the Frosting:
Butter: 1/2 cup (1 stick), unsalted
Cocoa Powder: 4 tablespoons, unsweetened
Milk: 6 tablespoons
Powdered Sugar: 3 1/2 cups, sifted
Vanilla Extract: 1 teaspoon
Pecans: 1 cup, chopped (optional)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
- Make the Batter: In a saucepan, combine butter, water, and cocoa powder. Bring to a boil, then remove from heat. In a large mixing bowl, whisk together flour and sugar. Gradually add the chocolate mixture, stirring until smooth.
- Incorporate Wet Ingredients: Beat in eggs, buttermilk, baking soda, and vanilla until fully combined. Pour the batter into the prepared pan.
- Bake the Cake: Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake bakes, combine butter, cocoa powder, and milk in a saucepan over medium heat. Stir until melted and smooth. Remove from heat, then mix in powdered sugar and vanilla. Stir in pecans, if using.
- Frost the Cake: Pour the warm frosting over the hot cake and spread evenly. Let it cool for 20 minutes before serving.
FAQ
1. Can I make this cake ahead of time?
Yes, Texas Sheet Cake can be made a day in advance. Store it covered at room temperature or in the fridge.
2. How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze Texas Sheet Cake?
Absolutely! Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 3 months.
4. Do I have to use buttermilk?
Buttermilk adds a tangy richness, but you can substitute with milk and a teaspoon of vinegar or lemon juice.
5. Can I double the recipe?
This recipe is designed for a sheet pan, so doubling it might require two pans or adjusting baking times.
