The Best Texas Sheet Cake Recipe

Introduction

Welcome to a culinary journey where rich chocolate meets velvety cake in a harmonious blend of flavors and textures. The Best Texas Sheet Cake Recipe is a timeless classic loved by many for its simplicity and indulgent taste. In this blog post, we’ll explore the magic behind this beloved dessert, share step-by-step instructions, and offer tips to elevate your baking game.

Who is This Recipe For?

This recipe is perfect for home bakers of all skill levels who crave a delicious and crowd-pleasing dessert. Whether you’re hosting a family gathering, celebrating a special occasion, or simply satisfying your sweet tooth, The Best Texas Sheet Cake is sure to impress with its irresistible chocolatey goodness.

Why It’s Great

What sets this Texas Sheet Cake apart is its moist and tender texture, rich chocolate flavor, and decadent frosting. It’s a dessert that’s both comforting and indulgent, making it perfect for any occasion. Plus, it’s easy to make and can feed a crowd, making it a go-to recipe for gatherings and celebrations.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12-16
• Cuisine: American

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 sticks (1 cup) unsalted butter
• 4 tablespoons unsweetened cocoa powder
• 1 cup water

For the Frosting:

• ½ cup (1 stick) unsalted butter
• 6 tablespoons buttermilk
• 1 lb. (about 4 cups) confectioners’ sugar
• 4 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

Kitchen Equipment Needed

• Jelly Roll Pan
• Mixing Bowls
• Saucepan
• Whisk or Hand Mixer
• Wire Rack
• Non-Stick Cooking Spray

Instructions

1. Preheat your oven to 350°F (175°C) and grease a jelly roll pan with non-stick cooking spray.
2. Prepare the Cake Batter: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate small mixing bowl, whisk together the buttermilk, eggs, and vanilla extract. Set aside.
3. Make the Chocolate Mixture: In a saucepan over medium heat, combine the butter, cocoa powder, and water. Bring to a boil, stirring constantly, then remove from heat.
4. Combine Wet and Dry Ingredients: Pour the chocolate mixture into the bowl of dry ingredients and mix until well combined. Quickly add the buttermilk mixture and mix until smooth.
5. Bake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Frosting: In a saucepan, melt the butter over medium heat. Add the buttermilk and cocoa powder, stirring until smooth. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla extract until smooth.
7. Frost the Cake: Pour the warm frosting evenly over the warm cake as soon as it comes out of the oven.
8. Cool and Serve: Allow the cake to cool completely on a wire rack before cutting into squares and serving.

Kitchen Tips and Shortcuts

• Shortcut: If you’re short on time, you can use store-bought chocolate frosting instead of making the frosting from scratch.
• Recipe Variation: For a twist on the classic recipe, add chopped nuts or shredded coconut to the cake batter before baking.

How to Store Leftovers

Store any leftover Texas Sheet Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to 1 week. To enjoy leftovers, simply reheat individual slices in the microwave for a few seconds before serving.

Food Pairings

Pair slices of The Best Texas Sheet Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Serve alongside a hot cup of coffee or a glass of cold milk for the perfect dessert experience.

Frequently Asked Questions (FAQs)

Q: Can I use Dutch-processed cocoa powder for the cake? A: Yes, you can substitute Dutch-processed cocoa powder for the unsweetened cocoa powder in the cake batter and frosting.

Q: Can I make this cake ahead of time? A: Absolutely! This Texas Sheet Cake actually tastes better the next day as the flavors have a chance to meld together. Simply store the cooled cake in an airtight container and frost it just before serving.

Q: Can I freeze Texas Sheet Cake? A: Yes, you can freeze Texas Sheet Cake for up to 3 months. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Conclusion

In conclusion, The Best Texas Sheet Cake Recipe is a must-have in your baking repertoire. With its rich chocolate flavor, moist texture, and decadent frosting, it’s a dessert that’s sure to please any crowd. So why not treat yourself and your loved ones to a slice of this irresistible cake today? Don’t forget to share the recipe with your friends and family and subscribe to our blog for more delicious recipes!

Best Texas Sheet Cake

Indulge in the ultimate treat with this Extra Moist, Richly Chocolatey Texas Sheet Cake! Covered in a glossy chocolate fudge frosting, this revamped classic takes the beloved sheet cake to new heights. I've meticulously perfected this recipe to ensure absolute satisfaction, and I'm confident you'll adore my interpretation of this cherished dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 15

Equipment

• Jelly Roll Pan
• Mixing bowls
• saucepan
• Whisk or Hand Mixer
• Wire rack
• Non-Stick Cooking Spray

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 sticks 1 cup unsalted butter
• 4 tablespoons unsweetened cocoa powder
• 1 cup water
• For the Frosting:
• ½ cup 1 stick unsalted butter
• 6 tablespoons buttermilk
• 1 lb. about 4 cups confectioners’ sugar
• 4 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C) and grease a jelly roll pan with non-stick cooking spray.
• Prepare the Cake Batter: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate small mixing bowl, whisk together the buttermilk, eggs, and vanilla extract. Set aside.
• Make the Chocolate Mixture: In a saucepan over medium heat, combine the butter, cocoa powder, and water. Bring to a boil, stirring constantly, then remove from heat.
• Combine Wet and Dry Ingredients: Pour the chocolate mixture into the bowl of dry ingredients and mix until well combined. Quickly add the buttermilk mixture and mix until smooth.
• Bake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Prepare the Frosting: In a saucepan, melt the butter over medium heat. Add the buttermilk and cocoa powder, stirring until smooth. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla extract until smooth.
• Frost the Cake: Pour the warm frosting evenly over the warm cake as soon as it comes out of the oven.
• Cool and Serve: Allow the cake to cool completely on a wire rack before cutting into squares and serving.

Notes

Shortcut: If you’re short on time, you can use store-bought chocolate frosting instead of making the frosting from scratch.
Recipe Variation: For a twist on the classic recipe, add chopped nuts or shredded coconut to the cake batter before baking.
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