Texas Sheet cake recipe
Indulge in the rich, chocolatey decadence of a classic Texas Sheet Cake, a beloved Southern treat that never fails to impress. With its moist, tender crumb and velvety chocolate frosting, this cake is perfect for any gathering, from backyard barbecues to birthday celebrations.
This easy-to-make recipe combines a simple batter with a luscious, glossy chocolate glaze that comes together while the cake bakes. The result? A melt-in-your-mouth texture that pairs beautifully with a cold glass of milk or a scoop of vanilla ice cream.
Whip up this crowd-pleaser in just 30 minutes, and enjoy the comforting aroma that fills your kitchen as it bakes. Whether you’re a seasoned baker or a beginner, this Texas Sheet Cake promises a flawless, delightful dessert every time.Texas Sheet Cake Ingredients: A Symphony of Rich Flavors
Butter: The backbone of this indulgent dessert, adding richness and moisture that gives the cake its tender, melt-in-your-mouth texture. Essential for both the batter and the velvety frosting, butter ensures a luscious bite.
Unsweetened Cocoa Powder: This ingredient delivers deep, chocolatey notes, turning the sheet cake into a rich, decadent delight. It infuses the cake with that signature, bittersweet cocoa flavor that’s balanced by the sweet frosting.
All-Purpose Flour: The structural foundation of the cake, providing the necessary support while keeping the crumb light and fluffy. It creates a balanced texture that pairs perfectly with the smooth chocolate glaze.
Sour Cream: The secret to a moist, tender crumb, sour cream adds a slight tang that complements the richness of the cocoa. It keeps the cake soft, ensuring it stays deliciously fresh even after a day or two.
Powdered Sugar: A key element in the frosting, powdered sugar brings sweetness and smoothness, creating a silky icing that melts into the warm cake, forming a delectable layer of chocolate goodness.
Recipe Tips for Texas Sheet Cake
- Achieve a Lump-Free Batter: When combining the hot cocoa mixture with the flour and egg mixture, be sure to mix thoroughly until the batter is smooth and free of lumps. Using a whisk can help to break down any clumps that may form, ensuring a consistent texture. This step is key for achieving the classic tender crumb that defines a perfect Texas Sheet Cake. If you have a few stubborn lumps, don’t worry—gently mixing them out before pouring the batter into the pan will do the trick.
- Frosting the Cake While Warm: For that iconic Texas Sheet Cake finish, pour the hot frosting over the cake while it’s still warm from the oven. This allows the frosting to melt into the surface, creating a rich and glossy layer that blends seamlessly with the cake. It’s important to spread the frosting quickly and evenly before it sets, using a spatula for smooth results. This technique locks in moisture and enhances the cake’s melt-in-your-mouth quality, making each bite a blissful experience.
- Adjusting Baking Time for Pan Size: The recipe calls for an 18×13-inch pan, but you can adjust the baking time if you use a different size. For a slightly thicker cake, use a 9×13-inch pan and bake for around 25-30 minutes, checking for doneness with a toothpick in the center. If you prefer a thinner cake with more surface area for frosting, stick with the 18×13-inch pan and reduce the baking time to about 15 minutes. Remember, the cake should spring back when gently touched and a toothpick should come out clean when it’s done.
What to Serve with Texas Sheet Cake
- Vanilla Ice Cream: A classic pairing with the rich chocolate flavors of Texas Sheet Cake is a scoop of creamy vanilla ice cream. The cold, smooth texture of the ice cream balances the warmth and intensity of the chocolate, creating a delightful contrast that enhances each bite. Serve the cake slightly warm for the ultimate melt-in-your-mouth experience.
- Fresh Berries: Brighten up the decadence of the Texas Sheet Cake with a side of fresh berries like strawberries, raspberries, or blueberries. Their natural sweetness and slight tartness add a refreshing contrast to the rich chocolate, while the vibrant colors make for a beautiful presentation. This combination is perfect for summer gatherings and adds a burst of flavor to every slice.
- Hot Coffee or Espresso: The bold flavors of a hot cup of coffee or a shot of espresso complement the deep cocoa notes of the Texas Sheet Cake. The slightly bitter edge of coffee balances the sweetness of the cake and frosting, making it a perfect pairing for breakfast or dessert. Serve with freshly brewed coffee for a cozy and indulgent treat that’s perfect for any time of the day.
FAQ: Texas Sheet Cake
- Can I make Texas Sheet Cake ahead of time?
Yes, Texas Sheet Cake can be made a day in advance. Store it in an airtight container at room temperature. The cake actually tastes better the next day as the flavors meld together. If you prefer a warm slice, gently reheat individual servings in the microwave. - Can I freeze Texas Sheet Cake?
Absolutely! Texas Sheet Cake freezes well. Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. This makes it a great option for prepping ahead of time for events. - What should I do if my frosting is too thick?
If the frosting seems too thick to pour smoothly over the cake, add a tablespoon of warm milk at a time until it reaches a pourable consistency. This will help the frosting spread evenly over the warm cake without losing its rich, chocolatey texture. - Why is my cake dry?
A dry cake can result from overbaking or using too much flour. Check your cake for doneness a few minutes before the recommended baking time. If the toothpick comes out with just a few moist crumbs, it’s time to remove the cake from the oven. Additionally, measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid packing too much flour.
Texas Sheet Cake
Ingredients
- 1 cup butter
- 1 cup water
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- For the Frosting:
- 1/2 cup butter
- 6 tablespoons milk
- 3 tablespoons unsweetened cocoa powder
- 3 3/4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease an 18×13-inch baking pan thoroughly.
- In a medium-sized saucepan over medium heat, combine the butter, water, and unsweetened cocoa powder. Stir until the mixture reaches a boil, then remove from heat.
- In a separate large mixing bowl, combine the granulated sugar, all-purpose flour, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- In another small bowl, whisk together the eggs, sour cream, and vanilla extract until smooth. Add this mixture to the dry ingredients, stirring until just combined.
- Gradually pour the hot chocolate mixture from the saucepan into the batter, stirring continuously to create a smooth and uniform consistency. Make sure no lumps remain in the batter.
- Pour the prepared batter into the greased pan, using a spatula to spread it evenly. Bake for 15 to 20 minutes, or until the cake is set. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- While the cake bakes, prepare the frosting. In a saucepan, combine the butter, milk, and cocoa powder over medium heat. Bring this mixture to a boil, then remove from heat.
- Gradually whisk in the powdered sugar until the frosting is smooth and free of lumps. For a smoother texture, use a hand-held mixer if necessary.
- As soon as the cake is done, pour the hot frosting over the warm cake. Spread it evenly using a spatula, ensuring the icing covers the entire surface. Allow the frosting to set for about 10 minutes before slicing and serving.
