Texas Sheet Cake

There’s something undeniably special about a Texas Sheet Cake. This glorious dessert is not just a cake; it’s a celebration of flavors and textures that come together in a simple, yet elegant way. Originating from the Lone Star State, this cake is famous for its moist, rich chocolate flavor and its creamy frosting, often adorned with crunchy pecans. Whether you serve it at a family gathering, a potluck, or simply for an afternoon treat, this cake is bound to impress. Let’s dive into the details of making the perfect Texas Sheet Cake!

Why You’ll Keep Making It

Once you take a bite of Texas Sheet Cake, you’ll understand why it deserves a permanent spot in your recipe repertoire. Here are a few reasons to keep making it:

• Quick and Easy: With just a few simple steps, you can whip up this cake in no time.
• Feed a Crowd: Perfectly sized for gatherings, it serves many, making it an excellent choice for parties.
• Rich Flavor: The combination of cocoa and buttermilk creates a rich, moist cake that’s hard to resist.
• Customizable: You can easily tweak the recipe to suit your taste—add different nuts or use a different type of frosting.

Your Shopping Guide

Before you start baking, gather the following ingredients. Here’s what you’ll need:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 cup unsalted butter
• 4 heaping tablespoons unsweetened cocoa powder
• 1 cup boiling water
• ½ cup buttermilk
• 2 large eggs, beaten
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 1/4 cup unsalted butter (for frosting)
• 4 heaping tablespoons unsweetened cocoa powder (for frosting)
• 6 tablespoons milk (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 1 pound confectioners’ sugar
• 1 cup chopped pecans

Gear Checklist

Make sure you have these essential tools ready before you start baking:

• 9×13 inch baking pan: Perfect for your Texas Sheet Cake.
• Mixing bowls: You’ll need a couple for mixing wet and dry ingredients.
• Whisk: For blending ingredients smoothly.
• Spatula: To spread your frosting evenly.
• Measuring cups and spoons: Accurate measurements are key to success.
• Cooling rack: To cool your cake after baking.

Step-by-Step: Texas Sheet Cake

Ready to bake? Follow these steps for a delicious Texas Sheet Cake:

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or cooking spray to ensure easy removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of sugar, and 1 teaspoon of salt until combined.

Step 3: Melt Butter and Cocoa

In a saucepan over medium heat, melt 1 cup of unsalted butter. Add 4 heaping tablespoons of unsweetened cocoa powder, stirring until well blended.

Step 4: Combine with Boiling Water

Pour in 1 cup of boiling water to the chocolate mixture and stir until smooth. Remove from heat.

Step 5: Combine Wet Ingredients

In another bowl, mix together ½ cup of buttermilk, 2 beaten eggs, 1 teaspoon of baking soda, and 1 teaspoon of pure vanilla extract.

Step 6: Combine Everything

Slowly pour the chocolate mixture into the dry ingredients, mixing gently. Next, add the buttermilk mixture and combine until just blended.

Step 7: Bake

Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Frosting

While the cake is baking, make the frosting. In a saucepan, melt 1/4 cup of unsalted butter. Stir in 4 heaping tablespoons of cocoa powder and 6 tablespoons of milk. Bring to a gentle boil, and then remove from heat.

Step 9: Mix in Sugar and Vanilla

Add 1 pound of confectioners’ sugar and 1 teaspoon of vanilla extract to the chocolate mixture. Stir until smooth.

Step 10: Frost the Cake

Once the cake is baked and cooled, pour the frosting over the top, spreading it evenly. Sprinkle 1 cup of chopped pecans on top for that extra crunch.

How to Make It Lighter

If you’re looking to lighten up your Texas Sheet Cake, consider these tips:

• Use unsweetened applesauce in place of half of the butter for a lower-fat option.
• Replace regular sugar with a sugar substitute or use coconut sugar for a more natural alternative.
• Opt for egg whites instead of whole eggs to reduce fat and cholesterol.
• Consider using whole wheat flour instead of all-purpose flour for added fiber.

Mistakes That Ruin Texas Sheet Cake

To ensure your Texas Sheet Cake turns out perfect every time, avoid these common pitfalls:

• Not measuring ingredients accurately can lead to a dense or dry cake.
• Overmixing the batter can create a tough texture. Mix just until combined.
• Opening the oven door too early can cause the cake to sink. Wait until it’s nearly done.
• Using cold ingredients can affect the batter’s consistency. Make sure to bring ingredients to room temperature.

Make Ahead Like a Pro

Planning to serve Texas Sheet Cake later? Here’s how to make it ahead of time:

You can bake the cake a day in advance. Allow it to cool completely, then cover it with plastic wrap and store it at room temperature. Frost it just before serving to keep the frosting fresh and creamy. Alternatively, you can freeze the unfrosted cake for up to three months. Thaw overnight in the fridge and frost before serving.

Frequently Asked Questions

Can I use a different type of nut for the frosting?

Absolutely! While pecans are traditional, walnuts or even almonds can be delicious alternatives.

What should I do if my cake is dry?

If your cake turns out dry, make sure to check your oven temperature. Also, consider reducing the baking time slightly next time.

Can I make this cake without buttermilk?

Yes! You can substitute buttermilk with milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.

How should I store the Texas Sheet Cake?

Store the cake in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it.

Bring It Home

Texas Sheet Cake is more than just a dessert; it’s a slice of Southern hospitality that brings people together. The rich chocolate flavor, combined with the creamy frosting and the crunch of pecans, creates a delightful experience in every bite. This cake is perfect for any occasion, be it a family reunion, a festive holiday gathering, or even a simple weeknight treat. With its easy preparation and impressive results, it’s no wonder that this cake has won the hearts of many.

So gather your ingredients, roll up your sleeves, and get ready to bring a taste of Texas into your kitchen. Once you bake and taste this cake, you’ll want to keep the recipe close at hand for years to come. Enjoy baking, and more importantly, enjoy sharing this delicious Texas Sheet Cake with those you love!

Texas Sheet Cake

This Texas Sheet Cake is a crowd-pleaser! Rich chocolate flavor meets creamy frosting and crunchy pecans in this delightful dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

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

For the Frosting:

• ¼ cup unsalted butter
• 4 tablespoons unsweetened cocoa powder
• 6 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar
• 1 cup chopped pecans

Equipment

• 9x13 inch baking pan
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with butter or cooking spray to ensure easy removal.
2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of sugar, and 1 teaspoon of salt until combined.
3. In a saucepan over medium heat, melt 1 cup of unsalted butter. Add 4 heaping tablespoons of unsweetened cocoa powder, stirring until well blended.
4. Pour in 1 cup of boiling water to the chocolate mixture and stir until smooth. Remove from heat.
5. In another bowl, mix together ½ cup of buttermilk, 2 beaten eggs, 1 teaspoon of baking soda, and 1 teaspoon of pure vanilla extract.
6. Slowly pour the chocolate mixture into the dry ingredients, mixing gently. Next, add the buttermilk mixture and combine until just blended.
7. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake is baking, make the frosting. In a saucepan, melt ¼ cup of unsalted butter. Stir in 4 heaping tablespoons of cocoa powder and 6 tablespoons of milk. Bring to a gentle boil, and then remove from heat.
9. Add 1 pound of confectioners' sugar and 1 teaspoon of vanilla extract to the chocolate mixture. Stir until smooth.
10. Once the cake is baked and cooled, pour the frosting over the top, spreading it evenly. Sprinkle 1 cup of chopped pecans on top for that extra crunch.

Notes

• For a lighter version, substitute half the butter with unsweetened applesauce.
• Try different nuts like walnuts or almonds for a unique twist.
• Store the cake in an airtight container for up to three days.