texas Sheet Cake

Texas Sheet Cake is a beloved classic that has captured the hearts and taste buds of many with its rich chocolate flavor, moist texture, and irresistible frosting. This cake is known for its simplicity and incredible taste, making it a favorite at family gatherings, potlucks, and celebrations. Its unique feature is that both the cake and the frosting are made on the stovetop, which not only infuses the chocolate flavor deeply but also makes the process quick and easy. Whether you’re a seasoned baker or just starting out, this recipe will guide you to create a luscious dessert that everyone will adore.

Why This Recipe Is a Must-Try

Texas Sheet Cake stands out because it combines deep chocolate richness with a tender crumb that melts in your mouth. Unlike many other cakes, it’s baked in a large sheet pan, making it perfect for serving a crowd. The frosting is poured warm over the cake, allowing it to soak in and create a luscious, fudgy layer that is simply divine. This recipe is straightforward, uses pantry staples, and requires minimal effort, making it accessible to bakers of all skill levels. Plus, its large size means you’ll have plenty to share—though you might find it hard to resist keeping most of it for yourself!

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup vegetable oil
• 1 cup water
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans (optional)

How To Make texas Sheet Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 13×18 inch sheet pan with butter or non-stick spray. This will ensure your cake doesn’t stick and makes clean-up easier.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until evenly combined.

Step 3: Heat Wet Ingredients on the Stove

In a medium saucepan, combine the vegetable oil, water, and cocoa powder. Heat over medium heat, stirring occasionally, until the mixture just begins to boil. Once boiling, remove it from the heat immediately.

Step 4: Combine Wet and Dry Ingredients

Pour the hot cocoa mixture into the bowl with the dry ingredients. Stir well to combine. The batter will be quite thin, but that’s perfect for this cake.

Step 5: Add Buttermilk, Eggs, and Vanilla

In a small bowl, whisk together the buttermilk, eggs, and vanilla extract. Add this to the cake batter and mix until smooth and fully incorporated.

Step 6: Bake the Cake

Pour the batter evenly into the prepared sheet pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Make the Frosting

While the cake is baking, prepare the frosting. In a medium saucepan, combine 1/2 cup butter, 1/4 cup unsweetened cocoa powder, and 1/3 cup milk. Heat over medium heat until the butter melts and the mixture is smooth and begins to boil. Remove from heat and stir in 3 cups powdered sugar, 1 teaspoon vanilla extract, and 1 cup chopped nuts if using. Mix until smooth.

Step 8: Frost the Cake

As soon as the cake comes out of the oven, pour the warm frosting evenly over the top. Use a spatula to spread it out quickly before it sets. Allow the cake to cool completely before slicing and serving.

Expert Tips

• Use fresh cocoa powder: For the most intense chocolate flavor, use good quality unsweetened cocoa powder.
• Don’t overmix the batter: Stir just until combined to keep the cake tender and moist.
• Warm frosting is key: Pour the frosting while it’s warm so it seeps into the cake for ultimate fudginess.
• Check oven temperature: Oven temps can vary, so start checking the cake at 25 minutes to avoid overbaking.
• Let the cake cool completely: This helps the frosting set properly and enhances the flavor.

Variations and Customizations

• Nut-free version: Simply omit the nuts from the frosting or replace with toasted coconut flakes for texture.
• Spicy chocolate: Add 1/4 teaspoon cinnamon or a pinch of cayenne pepper to the dry ingredients for a subtle, warm kick.
• Mocha twist: Stir 1 tablespoon of instant coffee granules into the water before heating to boost the chocolate flavor with coffee notes.
• Gluten-free option: Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Frosting swap: For a lighter finish, try a whipped cream cheese frosting instead of the classic chocolate glaze.

How to Store Leftovers

Texas Sheet Cake keeps well and tastes even better the next day as the flavors meld. Store any leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate the cake, but bring it back to room temperature before serving for the best texture and taste. You can also freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before enjoying.

FAQ

Can I make this cake without buttermilk?

Yes! You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles, then use it in place of buttermilk in the recipe.

Is it possible to make this cake vegan?

To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk like almond or soy milk. Replace butter with a vegan margarine or coconut oil. The cake will still be delicious, though the texture may vary slightly.

Can I use a different type of oil?

Absolutely! Vegetable oil works best for neutral flavor and moisture, but you can use canola oil, light olive oil, or even melted coconut oil. Avoid strong-flavored oils like extra virgin olive oil as they can affect the cake’s taste.

What if I don’t have a 13×18 inch pan?

If you don’t have a sheet pan that size, you can use two 9×13 inch pans. Divide the batter evenly and adjust baking time slightly—start checking for doneness at 20 minutes. Alternatively, use a round cake pan but expect a thicker cake and longer baking time.

Conclusion

Texas Sheet Cake is a timeless dessert that combines the best of rich chocolate flavor and effortless preparation. Its moist crumb, gooey frosting, and large size make it perfect for sharing and celebrating any occasion. With simple ingredients and easy steps, this recipe delivers a crowd-pleaser that’s sure to become a staple in your baking repertoire. Whether you enjoy it plain or customize it with nuts, spices, or coffee, this cake brings warmth and sweetness to every bite. Give this classic a try—you won’t regret it!