Texas Sheet Cake Recipe

Imagine a dessert that’s as vast and delightful as the great state of Texas itself. The Texas Sheet Cake is a beloved classic that promises rich chocolatey goodness in every bite. With its soft, moist texture and irresistible frosting, this cake is perfect for any gathering, from family dinners to potlucks. It’s one of those recipes that you’ll want to keep on hand for those times when you need a quick and impressive dessert that doesn’t skimp on flavor.

Why You’ll Love This Recipe

This Texas Sheet Cake is beloved for its simplicity and flavor. The rich chocolate taste, combined with the ease of preparation, makes it a favorite for both novice and experienced bakers. Plus, it’s baked in a large jelly roll pan, yielding plenty of cake to share with friends and family. It’s a chocolate lover’s dream and a crowd-pleaser, especially when you’re short on time but still want to impress.

Kitchen Equipment You’ll Need

• Saucepan
• Mixing bowls
• Whisk or electric mixer
• Jelly roll pan or sheet cake pan
• Sifter (for the confectioners’ sugar)

Ingredients

Cake:

• 1 cup butter
• 1 cup water
• ¼ cup cocoa
• 2 cups sugar
• 2 cups flour
• ⅛ teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• ½ cup sour cream
• 1 teaspoon vanilla
• Icing (recipe below)

Icing:

• ½ cup butter
• ¼ cup cocoa
• ¼ cup plus 2 tablespoons milk
• 1 box (1 pound) confectioners’ sugar, sifted
• ½ teaspoon vanilla
• Chopped pecans (optional)

Step-by-Step Instructions

For the Cake:

1. In a saucepan, combine the butter, water, and cocoa over medium heat until the butter melts. Do not overcook.
2. In a separate bowl, mix the sugar, flour, salt, eggs, and baking soda together.
3. Gently add the hot butter mixture to the dry ingredients, stirring to combine.
4. Add the sour cream and vanilla, mixing until smooth.
5. Pour the batter into a sheet cake pan or jelly roll pan.
6. Bake at 350°F (175°C) for 20 minutes.

For the Icing:

1. In a saucepan, combine the butter, cocoa, and milk over medium heat and bring to a boil.
2. Immediately remove from heat and stir in the sifted confectioners’ sugar and vanilla. Mix well to eliminate lumps.
3. Spread the icing over the cake while it is still hot. You can either mix the chopped pecans into the icing before spreading or sprinkle them on top afterward, or omit them altogether.

Tips for Success

• Ensure the confectioners’ sugar is sifted to prevent lumpy icing.
• Spread the icing while the cake is hot for a smooth, glossy finish.
• Use a jelly roll pan for a perfectly thin cake layer.

Additional Tips or Variations

Feel free to experiment with the icing by adding a dash of cinnamon or a pinch of espresso powder for a deeper flavor. If you’re not a fan of pecans, try using walnuts or almonds, or skip the nuts entirely for a nut-free version.

Nutritional Highlights (Per Serving)

Calories, fat, and sugar content can vary based on portion size and specific ingredients used. However, this cake is typically rich in calories and sugar, so enjoy it as a treat.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Add the icing just before serving for the best texture.

Can I freeze Texas Sheet Cake?
Yes, freeze the cake without the icing. Thaw completely and add fresh icing before serving.

What if I don’t have a jelly roll pan?
Use a baking sheet with similar dimensions or a large rectangular cake pan, adjusting baking time as needed.

Conclusion

This Texas Sheet Cake is a delightful dessert that’s sure to impress. It’s quick, easy, and packed with chocolatey goodness. Give it a try, and don’t forget to share your delicious results with friends and family. We’d love to hear about your experience, so leave a comment or share your photos. Happy baking!