What is your favorite chocolate Texas sheet cake? If you are a fan of chocolate cake, and honestly, who isn’t?, this recipe will absolutely blow your mind. Is this a giant fudgy brownie? Is it easier than making a boxed cake mix? What is the perfect dessert for a birthday, potluck or just a regular Tuesday when you need a little chocolate therapy?
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What is a Texas sheet cake?
Chocolate Texas Sheet Cake is a thin, moist chocolate cake baked in a large sheet pan – hence the name. It’s essentially a family-sized cake that’s perfect for feeding a crowd. What sets it apart is the thin, pourable chocolate frosting that’s applied while the cake is still warm. This allows the frosting to seep into the cake, making it incredibly moist and fudgy. The cake itself has a light crumb, but the frosting adds so much richness and depth of flavor that it’s an unforgettable dessert. It’s a Southern classic, often served at potlucks, family gatherings, and any occasion where you need a simple but impressive dessert. Think of it as a more sophisticated and intensely chocolate version of a classic chocolate cake, ready to be devoured by a hungry crowd.
Why you’ll love this recipe?
What are some good reasons to make Chocolate Texas Sheet Cake?
- The Flavor is Out of This World:Imagine a rich, dark chocolate cake with a hint of coffee that enhances the chocolate flavor. Now imagine that cake covered in a luscious, buttery, chocolate frosting. Is this chocolate heaven?
- It’s Surprisingly Easy to Make:What makes this cake so easy to make? What are some easy dessert recipes that you can whip up in under an hour?
- It’s a Crowd-pleaser:What makes this cake a hit at parties? I’ve never had a single crumb left over after serving this cake.
- Is it budget friendly?What are the ingredients for this cake?
- Versatile:Chocolate Texas Sheet Cake is delicious on its own, but you can also dress it up with a scoop of vanilla ice cream, fresh berries, or a sprinkle of powdered sugar. I love that it’s so versatile!
What I love about this recipe is that it’s a guaranteed success. I’ve made it countless times, and it always turns out perfectly. It’s also a recipe that I can easily customize to my liking. I sometimes add a pinch of cayenne pepper to the frosting for a little kick, or I use different types of chocolate to change the flavor profile. This is one recipe you’ll want to keep around!
How do I make a chocolate Texas sheet cake?
Quick Overview
How do I make a Texas Sheet Cake? How do you mix melted butter, cocoa powder, and coffee to bring out the chocolate flavor? If you bake it in a large sheet pan until it’s perfectly moist and springy, you’ll pour over a rich, buttery frosting. The warmth of the cake allows the frosting to melt and seep into every nook and cranny, creating the most decadent and irresistible dessert. What makes this cake so moist and delicious?
Ingredients
For the Main Batter:
- 2 cups all-purpose flour: I always use unbleached for a better flavor.
- 2 cups granulated sugar: Don’t skimp on this, it provides the perfect sweetness.
- 12 cup unsweetened cocoa powder: Use a good quality cocoa for the best chocolate flavor. Dutch-processed cocoa will give a darker, richer flavor.
- 1 teaspoon baking soda: This gives the cake its airy texture.
- 12 teaspoon baking powder: Adds a little extra lift.
- 12 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 cup (2 sticks) unsalted butter: Melted. Adds richness and moisture. I prefer using European-style butter for extra flavor.
- 1 cup water: Boiling hot. This helps to bloom cocoa powder.
- 12 cup buttermilk: Adds tang and moisture. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar.
- 2 large eggs: Adds richness and structure.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor. I always use pure vanilla extract, not imitation.
For the Glaze:
- 1 cup (2 sticks) unsalted butter: Adds richness and shine.
- 6 tablespoons unsweetened cocoa powder: Again, use good quality for the best flavor.
- 6 tablespoons milk: Adds moisture and helps to create a smooth frosting.
- 3 12 cups powdered sugar: Sifted. This ensures that the frosting is smooth and lump-free.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- 12 cup chopped pecans (optional): Adds a nice crunch and nutty flavor.
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 18×13 inch sheet pan. I like to use baking spray with flour already in it for extra insurance that the cake won’t stick. Make sure you get into all the corners! This prevents sticking and makes for easy removal. Don’t skip this step, or you’ll have a mess on your hands.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Make sure everything is well combined so there are no pockets of baking soda. Whisking helps to distribute the ingredients evenly and prevents lumps.
Step 3: Mix Wet Ingredients
In a saucepan, melt the butter over medium heat. Once melted, add the boiling water and cocoa powder. Whisk until smooth. Remove from heat and stir in the buttermilk, eggs, and vanilla extract. The mixture will be quite liquid, and that’s okay!
Step 4: Combine
How do you mix wet and dry ingredients together in a bowl? Is there any large pockets of flour?
Step 5: Bake
If you have a toothpick inserted into the center of the cake and you can’t get a toothpick out of the cake, place a cookie sheet and bake for 20-25 minutes. Do not overbake, as this will make the cake dry. I always check doneness around 20 minutes.
Step 6: Prepare Filling
While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat. Add the sugar. Whisk until smooth. Remove from heat and stir in the powdered sugar and vanilla extract. Stir until smooth and creamy. If you want to add pecans, stir them in now.
Step 7: Cool & Glaze
Once the cake comes out of the oven, pour the frosting over the warm cake. Spread evenly. The warmth of the cake will help the frosting melt and seep into the cake. Let the cake cool completely before cutting and serving. This allows the frosting to set up properly.
Step 8: Slice & Serve
What are some good side dishes to serve with this cake? Can you top it with fresh berries or powdered sugar?
What should I serve it with?
What are some of the best ways to serve a Texas sheet cake?
For Breakfast:What is the best way to serve a cake with coffee? The richness of the cake balances out the bitterness of the coffee, making for a surprisingly satisfying morning treat. I like to cut a small square and enjoy it alongside my latte on a weekend morning.
For Brunch:What is a good brunch cake to serve alongside fresh fruit and a variety of beverages? Arrange the cake slices on a platter with fresh berries and a sprinkle of powdered sugar for an elegant presentation.
As Dessert:What is the perfect end to a meal? I love to add a few raspberries for a pop of color and freshness.
For Cozy Snacks:What’s better than curling up on the couch with a slice of cake and a warm beverage on a chilly evening? Add a cozy blanket and a good book for ultimate relaxation experience.
In my family, we always serve this cake at our annual summer barbecue. It’s the perfect dessert to enjoy after a long day of grilling and playing games. What are some good summer drinks to pair with lemonade and watermelon?
How do I make a perfect Texas sheet cake?
How do I make a Texas Sheet Cake?
Cocoa Powder Quality: 100% Cocoa Powder.Use a good quality cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a darker, richer flavor, but regular unsweetened cocoa powder will also work. I personally prefer using Valrhona cocoa powder for its intense flavor and smooth texture.
Don’t Overmix:Be careful not to overmix the batter as this can result in a tough cake. Mix until just combined, and don’t worry about a few lumps. Overmixing develops gluten in the flour, which can make the cake dense and chewy. The goal is to have a light and airy cake, so mix gently and only until the ingredients are combined.
Warm Cake, Warm Frosting: How do you make a warm cakeWhen the cake comes out of the oven, pour the frosting over it. The warmth of the cake helps the frosting melt into the cake, creating the most decadent and irresistible dessert. This is the key to getting that signature moist and fudgy texture.
Adjust Sweetness:If you prefer a less sweet cake, you can reduce the amount of sugar in the batter or frosting. Can you use honey or maple syrup to sweeten a cake? I’ve found that reducing the sugar by about 14 cup doesn’t significantly affect the flavor or texture.
Baking Time:When baking, keep an eye on the cake and don’t overbake it. The cake should be golden brown and spring back lightly when touched. A toothpick inserted into the center should come out clean. Overbaking will result in a dry cake, so it’s important to check for doneness frequently.
Experiment with Flavors: ExperimentDon’t be afraid to experiment with different flavors and add-ins. Can you add cayenne pepper to the frosting for a little kick, or you can use different types of chocolate to change the flavor profile? I’ve also tried adding chopped nuts, coconut flakes, or even a swirl of peanut butter to the batter for a unique twist.
What are some Storing and Reheating Tips?
What is the best way to eat a chocolate Texas sheet cake?
Room Temperature:Can you store a cake at room temperature for up to 2 days? I usually place a piece of parchment paper on top of the cake before covering it to keep the frosting from sticking to the plastic wrap.
Refrigerator Storage: How do IIf you want a longer shelf life, you can store the cake in the refrigerator for up to 3 days. Again, cover it tightly with plastic wrap or store it in an airtight container. The cake will become slightly drier in the refrigerator, so you may want to add a little extra frosting or serve it with a scoop of ice cream.
How do I use a freezerIf you want to freeze the cake, wrap it tightly in plastic wrap and then wrap it again in aluminum foil. You can also store it in a freezer-safe container. When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature for a few hours. Be sure to let it thaw completely before serving. I find that freezing the cake in individual slices makes it easier to thaw and serve.
What is Glaze Timing Advice?If you plan to freeze the cake, it’s best to freeze it without frosting. Once the cake has thawed, you can make a fresh batch of frosting and pour it over the cake. This will ensure that the frosting is smooth and creamy.
What are the most frequently asked questions on Quora
Final Thoughts
I truly believe that this Chocolate Texas Sheet Cake is one of the best chocolate cake recipes out there. It’s easy to make, incredibly delicious, and always a crowd pleaser. Is it a good dessert to bake for a special occasion? It’s that perfect combination of moist, fudgy, and chocolatey that makes it irresistible.
What are some of my favorite cake recipes? I have a delicious vanilla cake recipe, a decadent chocolate fudge cake recipe, and a refreshing lemon cake recipe. If you try this Chocolate Texas Sheet Cake recipe, be sure to let me know how it turns out! Leave a comment below and share your photos on social media.
How to Make the Best Chocolate Texas Sheet Cake in 7 Easy Steps
Ingredients
Main Ingredients
- 1.25 cups unsalted butter softened to room temperature
- 2.25 cups granulated sugar white
- 1.5 cups milk whole milk preferred
- 5 tablespoons cocoa powder unsweetened
- 3 cups all-purpose flour
- 0.75 teaspoon baking soda
- 4 units large eggs lightly beaten
- 2 teaspoons vanilla extract pure
- 1 cup buttermilk
For the Glaze
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa, and baking soda; stir into the creamed mixture alternately with the buttermilk.
- Pour batter into prepared pan and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- For the glaze, heat cream in a small saucepan over medium heat until just about to boil. Remove from heat and stir in chocolate chips until smooth. Add vanilla.
- Pour glaze over the warm cake and spread evenly. Allow to cool before slicing.
