Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
If you are looking for a tasty and easy way to do dessert for the masses, then Texas Sheet Cake is the way to go. The best part about this recipe is that the top of the cake is lightly poked with a fork so that the chocolate icing soaks into it, making it perfectly fudgy and moist.
If you are looking for more easy dessert ideas, check out some of our favorites which include our Better Than Sex Cake, No Bake Eclair Cake and our Jello Pie.
Texas Sheet Cake Ingredients
You will need:
- 2 cups Flour
- 2 cups Sugar
- 1/4 tsp Salt
- 4 tbs Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- 1/2 cup Buttermilk
- 2 Eggs, whisked together
- 1 tsp Baking Soda
- 1 tsp Vanilla
For the icing:
- 1 and 3/4 stick Butter
- 4 tbs Cocoa
- 6 tbs Milk
- 1 tsp Vanilla
- 1 pound Powdered Sugar
ingredient Substitutions & Additions
PECANS: Add 1 cup of chopped pecans to your frosting for a nutty crunch on top of your cake that’s truly Texan.
CINNAMON: Add 1 tsp of cinnamon to your batter and ½ tsp to your frosting for plenty of added sweet cinnamon flavor.
How to Make Texas Sheet Cake
STEP 1: Lightly spray an 18×13” baking sheet with cooking spray and set aside. Preheat your oven to 350°.
STEP 2: In a large mixing bowl combine your flour, sugar, and salt.
STEP 3: In a large saucepan over medium-low heat, melt your butter. Add your cocoa powder and whisk together. Add boiling water and whisk it into the mixture.
STEP 4: In a separate small bowl, combine your buttermilk, eggs, baking soda, and vanilla and whisk together. Stir the buttermilk mixture into the chocolate mixture and whisk together. Mix with the dry ingredients (flour, sugar, and salt).
STEP 5: Pour the batter into the sheet cake pan and bake at 350° degrees for 20 minutes. Remove the pan from the oven and poke to make fork holes across the top (so that the yummy frosting goes down into the cake just a little bit and makes it even that much better!
STEP 6: While your cake is baking start your frosting by melting your butter in a large saucepan over medium-low heat. Add your cocoa and whisk together. Turn off heat. Add your milk, vanilla and powdered sugar (sift it in while whisking instead of just dumping all of it in at once). Stir until no lumps remain.
STEP 7: Pour your frosting over your cake and let cool for about 10-15 minutes before serving (if you can wait that long)!
What Is The Difference Between a Sheet Cake and Regular Cake?
The main difference between a sheet cake and a regular cake is the pan that they are baked in. Sheet cakes are baked in pans specifically sized and named ‘sheet cake pans.’ They are large, flat pans and are 18 x 13.” They are widely available and are a standard sized pan.
While a sheet cake is baked in a large 18 x 13” pan, a regular cake is typically baked in a 9 x13” baking dish or 8″ or 9” round pan. This makes sheet cakes a great alternative for feeding a large group of people.
storing this recipe
AT ROOM TEMPERATURE
Texas sheet cake will stay good for up to 5 days at room temperature, just be sure to cover it with plastic wrap or foil. This cake doesn’t need to be refrigerated and will stay moist due to the frosting that soaks into the cake.
FREEZING
To freeze your Texas sheet cake, cover it in plastic wrap or foil and store it in your freezer for up to 2 months. Let your cake cool completely first. When you’re ready to eat your cake, let it defrost completely and come to room temperature first.
This easy Texas Sheet Cake is perfect for feeding a crowd. It’s a classic Southern recipe for a sweet chocolate cake covered in fudgy homemade icing.
more dessert recipes you’ll love
- Oatmeal Cake
- Chocolate Pudding Cake
- Chocolate Chip Cheesecake Bars
- Chocolate Cherry Dump Cake
- Classic Cheesecake
Texas Sheet Cake
Ingredients
For the cake
- 2 cups flour
- 2 cups sugar
- 1/4 tsp salt
- 4 tbsp cocoa
- 2 sticks butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 eggs whisked together
- 1 tsp baking soda
- 1 tsp vanilla
For the icing
- 1 3/4 stick butter
- 4 tbsp cocoa
- 6 tbsp milk
- 1 tsp vanilla
- 1 lb powdered sugar
Instructions
- Lightly spray an 18×13 baking sheet with cooking spray and set aside.Preheat your oven to 350°.
- In a large mixing bowl combine your flour, sugar, and salt.
- In a large sauce pan over medium-low heat melt your butter. Add your cocoapowder and whisk together.
- Add boiling water and whisk it into the mixture.
- 4. In a separate small bowl combine your buttermilk, eggs, baking soda andvanilla and whisk together. Stir buttermilk mixture into chocolate mixture andwhisk together. Mix with dry ingredients (flour, sugar, and salt).
- Pour into sheet cake pan and bake at 350° degrees for 20 minutes.Remove from the oven and poke with forks (so that the yummy frosting goesdown into the cake just a little bit and makes it even that much better).
- While your cake is baking start your frosting by melting your butter in a largesaucepan over med-low heat. Add your cocoa and whisk together. Turn offheat. Add your milk, vanilla and powdered sugar (sift it in while whiskinginstead of just dumping all of it in at once). Stir until no lumps remain.
- Pour your frosting over your cake and let cool for about 10-15 minutes beforeserving.
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