There’s something about Texas Sheet Cake that wraps you in a warm embrace, like a hug from Grandma on a chilly afternoon. It’s a recipe passed down through generations, often made for family gatherings or Sunday potlucks. With its rich chocolatey goodness and silky frosting, this delightful cake carries with it a taste of home, where laughter and love mingle in the air.
Why make this recipe?
You might wonder what makes this cake so special, and let me tell you, it’s all in the memories created around it. When you bake a Texas Sheet Cake, you’re not just whipping up a dessert; you’re crafting a slice of conversation starter and a reason for smiles all around the table. Whether it’s a birthday, a holiday, or just a Tuesday that needs a little sweetness, this cake is your go-to companion. It’s simple, yet indulgent, and will surely impress family and friends alike.
How to make Texas Sheet Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Frosting:
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups powdered sugar
- 1 cup chopped pecans (optional)
Directions:
First things first, preheat that warm oven to a inviting 350 degrees Fahrenheit. While it gets cozy, grab your trusty 13×18 inch baking sheet and give it a good greasing and flouring—this cake needs to slide right out when it’s done, just like those cherished memories coming to the surface.
Now, in a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda. Just take a moment to inhale that sweet aroma of flour drifting through the air, as it always reminds me of baking days with my own family.
In another medium saucepan, combine the water, buttermilk, 1/2 cup butter, and 1/4 cup cocoa powder. Heat this magic mixture over medium, stirring frequently until it reaches a gentle boil. Don’t wander off; that sweet chocolatey goodness is just moments away!
As soon as it bubbles joyfully, remove it from the heat and pour that hot cocoa mixture over your dry ingredients. Stir gently with a whisk until the batter is smooth and inviting. Next, add in the eggs and 1 teaspoon of vanilla extract. Beat it all together until the mixture sings with love and joy.
Pour the batter evenly into the prepared baking sheet. Bake for about 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean. The smell wafting through your kitchen—oh, that will draw everyone in like bees to honey!
While that beautiful cake bakes, let’s put our focus on the frosting. In a medium saucepan, melt the leftover 1/2 cup butter over medium heat. Stir in the 1/4 cup cocoa powder and the 1/3 cup of milk, whisking continuously as it comes to another boil. Remove from heat right away, then add the 1 teaspoon vanilla extract that will make things sing. Gradually, stir in the powdered sugar—soft and sweet—mixing until your frosting is as smooth as a Southern breeze. If you feel adventurous, go ahead and add in those chopped pecans for a delightful crunch.
Once your cake has baked and it’s warm but not too hot, lovingly pour the frosting over the top, letting it cascade down and cover every corner. Allow the cake to cool completely before slicing—though goodness knows, it’s hard to resist a little nibble before then.
How to serve Texas Sheet Cake
Serve it up with love. Slice it into generous squares and offer it on a pretty plate—no need for fancy adornments. A warm cup of coffee or a glass of cold milk pairs beautifully with each bite. Your family will be eagerly gathered around the kitchen table, sharing stories and enjoying life’s sweet moments together.
How to store Texas Sheet Cake
If by some miracle you have leftovers (though I wouldn’t count on it), simply store your cake in an airtight container in the fridge. It will last about 3 to 4 days—though I highly recommend enjoying it sooner rather than later, as the flavors are always brightest when fresh.
Tips to make Texas Sheet Cake
Make sure your ingredients are at room temperature for the best mixing results. Don’t rush that frosting—let it cool slightly before adding the powdered sugar for that dreamy texture. And for an extra flair, you may sprinkle a touch of sea salt over your frosting for a delightful balance of flavors.
Variations
Feel free to swap out the pecans for walnuts if that suits your family’s palate. You can also try adding a hint of espresso powder into the batter for a deeper chocolate flavor that will make your taste buds dance!
FAQs:
-
Can I make Texas Sheet Cake ahead of time?
Yes! This cake is perfect for making a day ahead. Just keep it covered and let those flavors meld. -
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute using 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice, letting it sit for a few minutes to thicken. -
Can I freeze Texas Sheet Cake?
Absolutely! Just wrap the cooled cake tightly in plastic wrap and foil, and it will keep in the freezer for up to 3 months. Thaw it in the fridge before serving.
In the end, Texas Sheet Cake is a reminder of all the times we gather around the table, sharing not only food but our hearts as well. May you find joy in every slice you serve and treasure the love that goes into each bite. So, roll up your sleeves, gather your loved ones, and create something special together—it’s the little moments that truly bring happiness.
Texas Sheet Cake
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit and grease and flour a 13 x 18 inch baking sheet.
- In a large bowl, whisk together the flour, sugar, salt, and baking soda.
- In a medium saucepan, combine the water, buttermilk, butter, and cocoa powder. Heat over medium until it comes to a gentle boil.
- Remove from heat and pour the hot cocoa mixture over the dry ingredients. Stir until smooth.
- Add in the eggs and vanilla extract, beating until well combined.
- Pour the batter evenly into the prepared baking sheet and bake for 20 to 25 minutes, or until a skewer comes out clean.
- Melt the remaining butter in a saucepan over medium heat. Stir in cocoa powder and milk, whisking until it comes to a boil.
- Remove from heat and stir in vanilla extract. Gradually mix in the powdered sugar until smooth.
- Optionally add chopped pecans and mix well.
- Once the cake is baked, pour the frosting over the warm cake and let it cool completely before slicing.