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Texas Sheet Cake Recipe | A Delicious Chocolate Delight

Texas Sheet Cake
Print Recipe
Print Recipe

Texas Sheet Cake is a classic Southern dessert known for its rich, moist chocolate cake and fudgy chocolate frosting. Baked in a large sheet pan, it’s perfect for feeding a crowd and is a staple at potlucks, family gatherings, and celebrations. Its simplicity, combined with its irresistible flavor, makes it a beloved treat for all ages.

Ingredients

Scale

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 cup (240ml) water
  • 1/2 cup (120ml) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (25g) unsweetened cocoa powder
  • 6 tablespoons (90ml) milk
  • 3 1/2 cups (440g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (120g) chopped pecans or walnuts (optional)

Instructions

1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C).
  • Grease a 12×17-inch sheet pan or jelly roll pan with butter or cooking spray.

2. Make the Cake Batter:

  • In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
  • In a saucepan, combine the butter, oil, cocoa powder, and water. Heat over medium heat until the butter melts and the mixture comes to a gentle boil.
  • Pour the hot cocoa mixture over the dry ingredients and stir until combined.
  • Add the buttermilk, eggs, and vanilla extract. Mix until smooth.

3. Bake the Cake:

  • Pour the batter into the prepared sheet pan and spread it evenly.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

4. Prepare the Frosting:

  • While the cake is baking, make the frosting. In a saucepan, combine the butter, cocoa powder, and milk. Heat until the butter melts and the mixture begins to boil.
  • Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
  • Stir in the chopped nuts (if using).

5. Frost the Cake:

  • As soon as the cake comes out of the oven, pour the warm frosting over the top. Spread it evenly with a spatula.
  • Let the cake cool completely before slicing and serving.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1 1/2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.
  • Storage: Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: You can freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
  • Nut-Free Option: Omit the nuts or replace them with sprinkles or shredded coconut for a fun twist.

Nutrition

Keywords: Texas Sheet Cake

Find it online: https://sofyarecipes.com/texas-sheet-cake-recipe/