why make this recipe
Texas Sheet Cake is a beloved dessert known for its rich chocolate flavor and moist texture. It’s perfect for gatherings and celebrations because it serves many people easily. This cake is simple to make and combines the delicious taste of chocolate with a delightful icing. Whether you’re hosting a party or just want a sweet treat, Texas Sheet Cake is a great choice!
how to make Texas Sheet Cake
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
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup unsweetened cocoa powder (for icing)
- 1/2 cup unsalted butter (for icing)
- 2 cups powdered sugar (for icing)
- 1/3 cup milk (for icing)
Directions :
- Preheat your oven to 350°F (175°C) and grease a large rimmed baking sheet.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter with the water and cocoa powder. Bring to a boil.
- Pour the boiling mixture into the flour mixture and mix well.
- Add eggs, buttermilk, and vanilla. Mix until smooth.
- Pour into the prepared baking sheet and bake for 20-25 minutes or until a toothpick comes out clean.
- For the icing, combine butter, cocoa powder, and milk in a saucepan and bring to a boil. Remove from heat and stir in the powdered sugar.
- Spread icing over the warm cake and sprinkle with chopped pecans.
- Let cool before slicing into pieces.
how to serve Texas Sheet Cake
Texas Sheet Cake is best served warm or at room temperature. You can slice it into squares and serve it on a plate. For an extra touch, add a scoop of vanilla ice cream or a dollop of whipped cream on the side.
how to store Texas Sheet Cake
To store Texas Sheet Cake, keep it in an airtight container at room temperature. It can last for about 3-4 days. If you want to keep it longer, you can refrigerate it for up to a week. For storing longer, wrap it tightly and freeze it. Thaw in the fridge before serving again.
tips to make Texas Sheet Cake
- Make sure your ingredients are at room temperature for better mixing.
- Do not overmix the batter; just mix until combined.
- If you like nuts, feel free to add more chopped pecans to the batter.
- Experiment with different types of toppings, like sprinkles or chocolate shavings.
variation
You can make a simpler version of Texas Sheet Cake by using a box cake mix and following the same baking and icing directions. You can also try adding other mix-ins like coconut or other nuts.
FAQs
1. Can I make Texas Sheet Cake ahead of time?
Yes, you can bake it a day in advance and store it covered at room temperature. Just add the icing right before serving.
2. Can I use different nuts?
Absolutely! You can substitute pecans with walnuts or even leave them out if you prefer a nut-free version.
3. What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.
Texas Sheet Cake
Ingredients
Cake 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
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Icing Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/3 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a large rimmed baking sheet.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter with the water and cocoa powder. Bring to a boil.
- Pour the boiling mixture into the flour mixture and mix well.
- Add eggs, buttermilk, and vanilla. Mix until smooth.
- Pour into the prepared baking sheet and bake for 20-25 minutes or until a toothpick comes out clean.
Icing
- For the icing, combine butter, cocoa powder, and milk in a saucepan and bring to a boil.
- Remove from heat and stir in the powdered sugar.
- Spread icing over the warm cake and sprinkle with chopped pecans.
Cooling
- Let cool before slicing into pieces.