Greetings, fellow food enthusiasts! If you’re someone who loves indulging in rich, chocolatey desserts, you’re in for a treat today. I’m about to share a scrumptious recipe that’s not only easy to make but also sure to please the taste buds of all ages. The star of the show is the irresistible Texas Sheet Cake, a delectable chocolate cake that’s perfect for gatherings, special occasions, or when you simply need a sweet pick-me-up.
| Servings | Cooking Time | CALORIES |
| 24 | 40mins | 300 |
Who Is This Recipe For?
This Texas Sheet Cake recipe is for anyone with a sweet tooth and a love for chocolate. It’s perfect for busy parents, amateur bakers, or even a ten-year-old aspiring chef who wants to whip up something delicious without much hassle. The best part? This cake is incredibly easy to make, and you don’t need to be a baking expert to master it. Whether you’re planning a birthday party, a potluck dinner, or just a casual dessert night at home, this cake will always be a hit.
Why It’s Great
- Quick and Easy: Texas Sheet Cake is known for its simplicity. You can have a moist and decadent cake ready in under an hour.
- Feeds a Crowd: This recipe yields a generous amount of cake, making it ideal for gatherings and parties.
- Rich Chocolate Flavor: With its intense chocolate flavor, this cake is a chocolate lover’s dream come true.
- No-Fuss Frosting: The frosting is poured onto the warm cake, creating a delightful, fudgy layer that’s super easy to prepare.
- Kid-Friendly: This recipe is so straightforward that kids can actively participate in the baking process and enjoy the results.
So, without further ado, let’s dive into the world of chocolatey goodness with our Texas Sheet Cake.
Ingredients and Equipment
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
For the Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup buttermilk
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans (optional)
Equipment
- 1 large mixing bowl
- 1 saucepan
- A 10×15-inch baking sheet or jelly roll pan
- Electric mixer
- Measuring cups and spoons
- Spatula
Directions:
- Preheat your oven to 350°F (175°C) and grease a 10×15-inch baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix well and set aside.
- In a saucepan, melt 1 cup of butter. Stir in 1 cup of water and 1/4 cup of cocoa powder. Bring this mixture to a boil, then remove it from the heat.
- Pour the cocoa mixture over the dry ingredients in the mixing bowl and stir until well combined.
- In a separate bowl, beat the eggs, buttermilk, and vanilla extract together. Add this to the cocoa mixture and mix well.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Making the Frosting
- While the cake is baking, let’s prepare the frosting. In a saucepan, melt 1/2 cup of butter.
- Stir in 1/4 cup of cocoa powder and 1/4 cup of buttermilk. Bring this mixture to a boil, then remove it from the heat.
- Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract to the cocoa mixture. Mix until smooth.
Frosting the Cake
- As soon as the cake comes out of the oven, pour the warm frosting over it.
- Use a spatula to spread the frosting evenly over the cake.
- If desired, sprinkle chopped pecans on top of the frosting.
- Allow the cake to cool and the frosting to set before serving.
How to Store Leftovers
If you somehow have leftovers of this delectable Texas Sheet Cake, which is quite rare, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can even freeze individual slices for up to 3 months. Just be sure to wrap them tightly in plastic wrap and place them in an airtight container.
Food and Drink Pairings
Texas Sheet Cake is delicious on its own, but if you want to elevate your dessert experience, consider these pairings:
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the richness of the cake beautifully.
- Fresh Berries: Serve the cake with a side of fresh berries for a burst of fruity goodness.
- Coffee: A warm cup of coffee or a glass of cold milk makes for the perfect beverage pairing.
Conclusion
Texas Sheet Cake is a classic dessert that never goes out of style. With its simple preparation and intense chocolatey flavor, it’s a winner for all occasions. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find joy in creating and savoring this delightful treat. So, go ahead, whip up a batch, and indulge in the sweet bliss of Texas Sheet Cake.
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MORE RECIPES
Texas Sheet Cake: A Chocolate Lover’s Delight
Ingredients
- Texas Sheet Cake
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup buttermilk
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10×15-inch baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix well and set aside.
- In a saucepan, melt 1 cup of butter. Stir in 1 cup of water and 1/4 cup of cocoa powder. Bring this mixture to a boil, then remove it from the heat.
- Pour the cocoa mixture over the dry ingredients in the mixing bowl and stir until well combined.
- In a separate bowl, beat the eggs, buttermilk, and vanilla extract together. Add this to the cocoa mixture and mix well.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
FAQs
Q1: Can I make Texas Sheet Cake without nuts?
Absolutely! The pecans in the frosting are optional. If you have nut allergies or simply prefer a nut-free version, feel free to omit them.
Q2: Can I use dark cocoa powder for a richer flavor?
Yes, you can substitute dark cocoa powder for the unsweetened cocoa powder in this recipe for a deeper chocolate flavor. It’s a great way to intensify the richness.
Q3: Can I make this cake in advance for a party?
Certainly! You can prepare the cake a day ahead and store it at room temperature. Just ensure it’s well-covered to keep it fresh.
Q4: Can I double the recipe for a larger crowd?
Of course! If you’re hosting a bigger gathering, you can double the ingredients and use a larger baking sheet to accommodate more servings.
Q5: Can I use margarine instead of butter?
While butter is the preferred choice for this recipe, you can use margarine as a substitute. However, the flavor may differ slightly, so go with butter if possible for the best results.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!