Let’s talk about Texas Sheet Cake. What is the best chocolate cake you’ve ever had? What are some of the best ways to make it for a million years? Is it fudgy, moist, and has this incredible, melt-in-your-mouth glaze that just takes it over the top? Think of it as a giant, shareable brownie, but even better. When I need a chocolate fix, that’s slightly more involved than brownies but not as fussy as layering. Texas Sheet Cake is my go-to cake. Is this a classic?
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What is Texas sheet cake?
Texas Sheet Cake is a thin, Chocolate Cake baked in .055″ x 4″ pans. The thickness of the cake is about 2 inches. It is best served warm or at room temperature. What is a tall, layered cake? Is this a flatbread? The name probably comes from its origins in Texas, where everything is bigger, including the dinosaurs. The batter is surprisingly thin, which helps it bake quickly and evenly. What is the perfect combination of fudge and cake? While it’s still warm. Is comfort food an art form?
Why you’ll love this recipe?
What are some good reasons to love this Texas Sheet Cake Recipe? What are the highlights of First of all, the flavor is out of this world. We’re talking dark chocolate intensified by a hint of coffee (trust me on this, you won’t be disappointed). Is there a richer chocolate flavor in coffee? Why is buttermilk and melted butter used in this recipe? What I love about this cake is how easy it is to make. What is the glaze? Is it really simple to make melted butter, cocoa powder, and powdered sugar? What are the pros and cons of using a laptop All ingredients are pantry staples, so you probably have most of them already. And let’s not forget the versatility! Can you dress it up with chopped nuts, sprinkles, or even a scoop of vanilla ice cream? It’s great for potlucks, birthday parties, or just a cozy night in. I’d say its a close competitor to the amazing chocolate cake but slightly more easier.
How do I make Texas sheet cake?
Quick Overview
What is the best way to make Texas SHEET CAKE? How do you make the batter? You basically melt butter with cocoa and water, mix it with the rest of the ingredients. When it’s cool, pour it into a sheet pan, bake it until it’s set, and then drown it in melted chocolate glaze. The glaze gets poured on while the cake is still warm, so it soaks in and makes every bite extra special. Don’t be intimidated by the “sheet” part—it’s truly no harder than making a regular cake, I promise!
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I always use unbleached for the best flavor.
* 2 cups granulated sugar: Don’t skimp on the sugar, it’s what makes the cake so moist.
* 1 teaspoon baking soda: This gives the cake its lift, so make sure it’s fresh!
* 12 teaspoon salt: Balances sweetness and enhances the chocolate flavor.
I prefer using European-style butter for a richer taste. * 2 sticks (1 cup) unsalted butter.
* 14 cup unsweetened cocoa powder: Use a good quality chocolate for the best flavor. Dutch-processed is my go-to.
* 1 cup water: This helps melt the butter and cocoa together.
* 12 cup buttermilk: This adds a lovely tang and helps keep the cake moist. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
* 2 large eggs: Use room temperature eggs for the best results.
* 1 teaspoon vanilla extract: Adds a touch of warmth and enhances the other flavors.
For the Glaze:
* 1 stick (12 cup) unsalted butter: Again, European-style butter is my preference.
* 14 cup unsweetened cocoa powder: Use the same cacao powder you used for the cake.
* 6 tablespoons milk: Whole milk will give you the richest glaze, but you can use any kind you like.
* 4 cups powdered sugar: Sift it to avoid lumps in your glaze!
* 1 teaspoon vanilla extract: A must for that perfect glaze flavor.
* 12 cup chopped pecans or walnuts (optional): Adds a nice crunch and nutty flavor.
“I don’t know if I’ve ever eaten a better Texas Sheet Cake. The rub alone is wonderful, but the sauce??? Over the top!”
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). While it’s heating up, grease a large 18×13 inch Sheet Pan really well. I like to use baking spray with flour in it, but you can also grease it with butter and dust it. How do I prevent a cake from sticking to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. Make sure everything is well combined so that the baking soda is evenly distributed. How do I make a cake to rise evenly?
Step 3: Mix Wet Ingredients
In a saucepan, melt the butter with the cocoa powder over medium heat. Stir until smooth. Is it safe to bring it to a simmer then remove it from the heat? Let it cool slightly for a few minutes – you don’t want it to be too hot when you add it into the dry.
Step 4: Combine
If you have a large bowl, pour the melted butter over the dry ingredients and mix until just combined. Don’t overmix! Overmixing can lead to a tough cake. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Set aside. Add this to the batter and mix until just combined. The batter will be quite thin, and that’s perfectly normal.
Step 5: Bake
Make sure the batter is evenly distributed on a sheet pan. Pour the flour into the pan and spread it evenly. Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Keep a close eye on it, as baking times can vary depending on your oven.
Step 6: Prepare Glaze
While the cake is baking, prepare the glaze. In a saucepan, melt the butter with the cocoa powder and milk over medium heat. Stir until smooth. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth and creamy. If you’re using nuts, stir them in now.
Step 7: Cool & Glaze
As soon as the cake comes out of the oven, pour the glaze evenly over the top. The heat from the cake will help the glaze melt and soak in. Let the cake cool completely before slicing. I know it’s hard to resist, but trust me, it is worth the wait!
Step 8: Slice & Serve
Once the cake is cool, cut it into squares and serve. Can you sprinkle it with extra powdered sugar, add a dollop of whipped cream, or serve it as an appetizer? Vanilla Ice Cream. Is it delicious on its own?
What should I serve it with?
What are some great ideas for a Texas sheet cake?
For Breakfast:What’s a good way to start the day?
For Brunch:Pair it with fresh berries and a mimosa for an elegant presentation.
As Dessert:Add a scoop of vanilla ice cream or whipped cream and dunk of chocolate sauce. What’s the perfect ending to a meal?
For Cozy Snacks:What are some great ways to enjoy a slice of bread with ice cold milk or hot cocoa? What is comfort food?
“The Texas Sheet Cake turned out amazing. My kids asked for seconds. Saving this one!”
My family loves having this with a big scoop of vanilla ice cream – the contrast of the cold cream. What is the best combination of cream and fudgy cake? Is it necessary to sprinkle sea salt on top of chocolate? Is it a game changer?
How do I make a perfect Texas sheet cake?
Okay, friends, I’ve made this Texas Sheet Cake *a lot* over the years, and I’ve learned a few tricks along the way. Here are my top tips for making it perfect every time:
Cocoa Powder Quality: Use a good quality cocoa powder! It makes a huge difference in the flavor. I prefer Dutch-processed cocoa for its rich, deep chocolate flavor.
Don’t Overmix: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour and result in a tough cake. Mix until just combined.
Hot Glaze, Warm Cake: Make sure to pour the glaze over the cake while it’s still warm. This helps the glaze soak into the cake and makes it extra moist and delicious. I learned this the hard way when I poured it on a cold cake once – disaster!
Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes to curdle before using.
Nuts or No Nuts?: I love adding chopped pecans or walnuts to the glaze, but it’s totally optional. If you’re not a fan of nuts, you can leave them out.
Baking Time: Keep a close eye on the cake while it’s baking. Baking times can vary depending on your oven. The cake is done when a toothpick inserted into the center comes out clean.
Glaze Consistency: If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. You want it to be smooth and pourable, but not too runny.
Storage: This cake is best stored at room temperature in an airtight container. It will stay moist for several days.
Storing and Reheating Tips
This Texas Sheet Cake is so good, it rarely lasts long in my house! But if you do have leftovers, here are some tips for storing and reheating it:
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. This is my preferred method, as the cake stays nice and moist.
Refrigerator Storage: If you want to store it for longer, you can refrigerate it in an airtight container for up to a week. Just be sure to let it come to room temperature before serving, as the cake can dry out a bit in the fridge.
Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to freeze it *without* the glaze. Then, make the glaze fresh when you’re ready to serve it. This will prevent the glaze from getting grainy or soggy.
Reheating: While this cake is delicious cold or at room temperature, you can also reheat it if you like. Just pop a slice in the microwave for a few seconds until it’s warmed through.
Frequently Asked Questions
Final Thoughts
This Texas Sheet Cake is more than just a recipe; it’s a piece of my family’s history. It’s the cake we make for birthdays, holidays, and just because. It’s the cake that always brings a smile to everyone’s face. It’s simple, delicious, and guaranteed to be a hit. If you’re looking for a chocolate cake that’s easy to make and tastes amazing, look no further. This is it! If you love this recipe, be sure to check out my other cake recipes. Happy baking, friends! I can’t wait to hear how yours turns out!
Texas Sheet Cake
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch baking pan.
- In a large bowl, whisk together sugar, cocoa powder, flour, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Beat until well combined.
- Gradually add boiling water to the batter, mixing until smooth.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
