Discover the rich, chocolatey delight of Texas sheet cake! This easy-to-follow chocolate sheet cake recipe will become your go-to for any celebration, offering layers of flavor that everyone will love.
Texas sheet cake, a beloved Southern dessert, is a perfect blend of simplicity and indulgence. This luscious chocolate Texas cake is known for its rich, fudgy layers and straightforward preparation. Whether you’re baking for a special occasion or satisfying a sweet craving, this chocolate sheet cake recipe will quickly become a favorite in your kitchen.
You’ll fall in love with Texas sheet cake for its decadent flavor, moist texture, and the ease with which it can be prepared. Its ability to serve a crowd makes it ideal for gatherings, and the harmonious blend of chocolate and pecans offers a unique taste experience that stands out among desserts.
How to make Texas sheet cake
Ingredients
For the Cake you’ll need:
- Butter: Provides richness and moisture.
- Water: Helps dissolve cocoa powder for an even chocolate distribution.
- Unsweetened cocoa powder: Key for the deep chocolate flavor.
- Flour: The base, giving structure to the cake.
- Sugar: Sweetens and enhances texture.
- Baking soda: Provides lift, making the cake light and airy.
- Salt: Balances the sweetness.
- Vanilla extract: Adds depth and rounds out flavors.
- Buttermilk: Adds tanginess and keeps the cake moist.
- Eggs: Bind everything together and add richness.
For the Icing:
- Butter: Creates a smooth, creamy texture.
- Milk: Helps reach the desired consistency.
- Unsweetened cocoa powder: Keeps the chocolate flavor intense.
- Vanilla extract: Enhances the chocolate flavor.
- Powdered sugar: Sweetens and thickens the icing.
- Finely chopped pecans: Adds a crunchy texture and nutty flavor.
Substitutes
You can swap buttermilk with a mix of milk and lemon juice or white vinegar if you don’t have buttermilk on hand. For a nut-free version, omit the pecans from the icing. Margarine can replace butter for a dairy-free option, and gluten-free flour can be used to accommodate dietary restrictions.
Equipment
To make the perfect Texas sheet cake, you will need:
- 18×13 inch pan: Provides the perfect surface area for even baking.
- Small saucepan: Ideal for melting butter and preparing the cocoa mixture.
- Whisk: Ensures ingredients are thoroughly combined for a smooth texture.
- Mixing bowl: For combining dry ingredients.
- Electric mixer: Helps achieve a consistent batter and smooth icing.
Instructions to make the chocolate sheet cake
Preparations:
- Preheat your oven to 350°F (175°C) and grease your 18×13 inch pan.
- Lightly grease an 18×13 inch pan with nonstick cooking spray.
Baking:
- Heat the butter in a small saucepan over medium heat. When the butter is melted, add the water and unsweetened cocoa powder. Wisk to combine.
- Bring the mixture to a boil, then remove the pan from heat and allow to cool slightly.
- While the chocolate mixture is cooling, whisk together the flour, sugar, baking soda, and salt.
- Add the vanilla, buttermilk, and eggs. Beat to combine.
- Add the chocolate mixture and beat until smooth.
- Spread the batter into the prepared pan and bake for 20 to 25 minutes, until the cake bounces back when pressed with your finger.
- While the cake is baking, heat the butter in a saucepan over medium heat. When the butter is melted, whisk in the milk, cocoa powder, and vanilla extract.
- Stir in the powdered sugar until smooth, then fold in the chopped pecans.
- Pour the icing over the top of the warm cake.
- Allow the cake to cool before slicing.
Tips
- Ensure your butter is at room temperature for easier mixing.
- Don’t skip preheating the oven, as it’s crucial for even baking.
- Pour the icing over the cake while it’s still warm to let it seep into the cake layers.
Recipe Variations
- Nut-Free: Omit pecans from the icing.
- Spicy Kick: Add a pinch of cayenne pepper to the batter for a subtle heat.
- Extra Fudge: Stir in chocolate chips into the hot icing for a richer texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
What to Serve With
Frequently Asked Questions
1. Can I make Texas sheet cake ahead of time?
Absolutely! Texas sheet cake can be made a day in advance. Simply store it covered at room temperature or in the refrigerator to keep it fresh.
2. How do I store leftovers?
Leftover Texas sheet cake should be stored in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
3. Can I freeze Texas sheet cake?
Yes, you can freeze Texas sheet cake. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
4. What if I don’t have an 18×13 inch pan?
If you don’t have an 18×13 inch pan, you can use a 9×13 inch pan. Keep in mind that the cake will be thicker and may need additional baking time.
5. How can I make the cake more moist?
Ensuring accurate measurement of ingredients, particularly the buttermilk and butter, will help keep the cake moist. Overbaking can dry out the cake, so be sure to check for doneness at the minimum baking time.
Enjoy your rich and flavorful Texas sheet cake, knowing that each slice is a delightful indulgence perfect for sharing with friends and family. Happy baking!
Texas sheet cake
Equipment
- 18x13 inch pan
- small saucepan
- electric mixer
Ingredients
For the cake
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 large eggs
For the icing
- 1/2 cup butter
- 6 tablespoons milk
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees and lightly grease an 18x13 inch pan with nonstick cooking spray.
- Heat the butter in a small saucepan over medium heat.
- When the butter is melted, add the water and unsweetened cocoa powder. Wisk to combine. Bring the mixture to a boil, then remove the pan from heat and allow to cool slightly.
- While the chocolate mixture is cooling, whisk together the flour, sugar, baking soda, and salt. Add the vanilla, buttermilk, and eggs. Beat to combine.
- Add the chocolate mixture and beat until smooth.
- Spread the batter into the prepared pan and bake for 20 to 25 minutes, until the cake bounces back when pressed with your finger.
- While the cake is baking, heat the butter in a saucepan over medium heat. When the butter is melted, whisk in the milk, cocoa powder, and vanilla extract.
- Stir in the powdered sugar until smooth, then fold in the chopped pecans.
- Pour the icing over the top of the warm cake. Allow the cake to cool before slicing.
Nutrition
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