Texas Sheet Cake is a beloved dessert known for its rich chocolate flavor and simple preparation. This cake is perfect for gatherings, potlucks, and family events, making it a favorite choice for many home bakers. The cake is moist, sweet, and topped with a delicious chocolate frosting, creating a delightful treat that will satisfy any sweet tooth.
Why Make This Recipe
If you are looking for a quick and easy dessert that will impress your friends and family, Texas Sheet Cake is the way to go! This recipe combines simple ingredients you likely have on hand, and it bakes up in just one pan. It’s great for serving a crowd, as it can easily be cut into squares. Plus, the combination of chocolate and nuts is hard to resist!
How to Make AMAZING Texas Sheet Cake
Making Texas Sheet Cake is straightforward and fun! Here’s how you can whip up this delicious dessert in your kitchen.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsalted butter
- 3 ½ tablespoons unsweetened cocoa powder
- ½ cup vegetable shortening
- 1 cup water
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- 1 ½ cups unsalted butter (for frosting)
- 5 tablespoons unsweetened cocoa powder (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 dash salt (for frosting)
- 1 cup chopped pecans or walnuts (optional)
Directions:
- Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet that is at least 18 x 13 x 1.5 inches and set it aside.
- In a medium bowl, combine 2 cups of all-purpose flour and 2 cups of granulated sugar.
- In a medium saucepan, add ½ cup of unsalted butter, 3 ½ tablespoons of unsweetened cocoa powder, ½ cup of vegetable shortening, and 1 cup of water. Bring this mixture to a boil over medium heat.
- Pour the hot cocoa mixture over the flour mixture. Use a hand mixer or stand mixer fitted with the paddle attachment to mix until combined.
- Add 1 teaspoon of vanilla extract, ½ cup of buttermilk, 1 teaspoon of baking soda, and ½ teaspoon of salt to the bowl. Mix until combined.
- Add 2 large eggs and mix again until thoroughly combined.
- Pour the batter into the prepared baking sheet and tap the pan on the counter to pop any larger bubbles in the batter.
- Bake for about 20 minutes or until the center of the cake springs back when gently pressed.
- Allow the cake to cool completely before frosting.
Frosting Directions:
- In a saucepan, add 1 ½ cups of unsalted butter, 5 tablespoons of unsweetened cocoa powder, and 1 cup of milk. Bring to a boil over medium heat.
- Remove from heat and stir in 3 cups of powdered sugar, 1 teaspoon of vanilla extract, and a dash of salt.
- Mix until smooth and spread over the cooled cake. Sprinkle with chopped pecans or walnuts if desired.
How to Serve AMAZING Texas Sheet Cake
Serve Texas Sheet Cake by cutting it into squares and placing them on a platter. You can enjoy it plain, or serve with a scoop of vanilla ice cream on the side for an extra treat!
How to Store AMAZING Texas Sheet Cake
To store Texas Sheet Cake, keep it covered at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure it is tightly covered to prevent it from drying out.
Tips to Make AMAZING Texas Sheet Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter after adding the eggs to keep the cake light and fluffy.
- You can replace the pecans or walnuts with other nuts or even chocolate chips for a variation.
Variation
You can easily modify Texas Sheet Cake by adding flavors like coffee or caramel. Swapping out the nuts for chocolate chips or dried fruit can also add a fun twist!
FAQs
Q: Can I make Texas Sheet Cake ahead of time?
A: Yes, you can make it a day ahead. Just store it covered at room temperature or in the fridge.
Q: Can I freeze Texas Sheet Cake?
A: Yes, you can freeze the unfrosted cake for up to three months. Wrap it tightly in plastic wrap before freezing.
Q: What should I do if my cake sticks to the pan?
A: Ensure you grease and flour your pan well before adding the batter. If it sticks, you can gently run a butter knife around the edges to help release it.
Enjoy making and sharing this delightful and easy Texas Sheet Cake!
Texas Sheet Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsalted butter
- 3 ½ tablespoons unsweetened cocoa powder
- ½ cup vegetable shortening
- 1 cup water
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
For the Frosting
- 1 ½ cups unsalted butter
- 5 tablespoons unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 dash salt
- 1 cup chopped pecans or walnuts (optional)
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet that is at least 18 x 13 x 1.5 inches and set aside.
- In a medium bowl, combine flour and sugar.
- In a medium saucepan, add butter, cocoa powder, shortening, and water. Bring to a boil over medium heat.
- Pour the hot cocoa mixture over the flour mixture. Mix until combined.
- Add vanilla extract, buttermilk, baking soda, and salt. Mix until combined.
- Add eggs and mix until thoroughly combined.
- Pour the batter into the prepared baking sheet and tap the pan on the counter.
- Bake for about 20 minutes or until the center springs back when gently pressed.
- Allow the cake to cool completely before frosting.
Frosting
- In a saucepan, add butter, cocoa powder, and milk. Bring to a boil over medium heat.
- Remove from heat and stir in powdered sugar, vanilla extract, and salt. Mix until smooth.
- Spread over the cooled cake and sprinkle with chopped nuts if desired.
