introduction
This Texas Sheet Cake is rich and fast. It uses simple food you may have at home. It bakes in one pan and feeds a crowd. If you like nut cakes, try almond cake for a change.
why make this recipe
You can make this cake fast. The cake tastes deep and sweet. You make the cake in one pan, so you save time. The cake works for a week of treats or for a crowd. If you like a soft cake with a nut note, see almond ricotta cake for another idea.
how to make Texas Sheet Cake
I give clear steps below. Read each step and work in order. Use a large bowl and a pan that fits in your oven. For small sweets, you can look at apple crisp mini cheesecakes for a different plan.
Ingredients :
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Frosting:
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder (for frosting)
- 1/4 cup milk
- 1/2 cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
If you like cake with fruit and spice, also try apple crumble coffee cake.
Directions :
- Preheat your oven to 350ยฐF (175ยฐC). Grease and flour a sheet cake pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- In a saucepan, melt the butter with the water and bring to a boil.
- Pour the melted mixture into the dry ingredients and mix well.
- Beat in eggs, buttermilk, and vanilla extract until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the frosting by melting the butter in a saucepan, then adding cocoa powder, milk, and vanilla.
- Stir in powdered sugar until smooth.
- Once the cake is baked and slightly cooled, pour the frosting over the cake and spread evenly. Let it cool completely before serving.
For a very different fruit cake idea, see authentic German fruit cake.
how to serve Texas Sheet Cake
Cut the cake into squares. Serve at room heat or a bit cool. Add a glass of milk or a cup of coffee. You can add a dollop of cream if you want.
how to store Texas Sheet Cake
Cover the cake with foil or store in a box. Keep the cake at room temp for 2 days. For more time, put it in the fridge for up to 5 days. If you freeze, wrap well and use within 2 months.
tips to make Texas Sheet Cake
- Use room temp eggs for a smooth mix.
- Do not over mix after you add the eggs.
- Test with a toothpick at the center to check bake time.
- Let the cake cool a bit so the frosting does not melt away.
- Warm the frosting if it gets too stiff, then spread.
variation (if any)
- Add 1 cup chopped nuts to the batter for more crunch.
- Stir in 1/2 cup of strong coffee with the water for a deep cocoa taste.
- Top with chopped pecans or sprinkles for fun.
FAQs (minimum three FAQ)
Q: Can I use regular milk instead of buttermilk?
A: Yes. Use 1/2 cup milk plus 1/2 teaspoon vinegar. Let sit 5 minutes.
Q: Can I make this in a round pan?
A: Yes. Bake time may grow. Check with a toothpick.
Q: How do I warm the frosting to spread?
A: Put the frosting pan on low heat. Stir until soft. Do not boil.
Q: Can I cut the sugar a bit?
A: You can cut up to 1/4 cup, but the cake will be less sweet.
Q: Can I make the cake a day ahead?
A: Yes. Bake and frost a day before. Store in a cool place.
Texas Sheet Cake
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A rich and fast sheet cake that bakes in one pan and feeds a crowd, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Frosting:
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder (for frosting)
- 1/4 cup milk
- 1/2 cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). Grease and flour a sheet cake pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- In a saucepan, melt the butter with the water and bring to a boil.
- Pour the melted mixture into the dry ingredients and mix well.
- Beat in eggs, buttermilk, and vanilla extract until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the frosting by melting the butter in a saucepan, then adding cocoa powder, milk, and vanilla.
- Stir in powdered sugar until smooth.
- Once the cake is baked and slightly cooled, pour the frosting over the cake and spread evenly. Let it cool completely before serving.
Notes
Use room temperature eggs for a smoother mix. Do not over mix after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
