Every time I make this Texas Sheet Cake, it reminds me of Sunday afternoons spent in my grandmother’s cozy kitchen. The warm, chocolaty aroma would waft through the house, wrapping us in a comforting embrace that only homemade goodies can provide. I still remember the way my family would gather around the table, eager for a slice, laughter filling the air as we shared stories and passed around plates. It wasn’t just dessert; it was a tradition—a sweet bond that brought us closer together. Once you try this simple yet rich cake, I know you’ll feel the same warmth and comfort too!
When I think about baking, I often find myself reminiscing about those lovely family gatherings. Texas Sheet Cake is not only a treat for the taste buds; it’s a dessert that carries the essence of family love and memories. Today, I’m excited to share this cherished recipe with you, hoping it will become a beloved staple in your home, just like it has in mine.
How to make Texas Sheet Cake
Ingredients
Here’s everything you need to whip up this delightfully simple Texas Sheet Cake. Each ingredient plays a crucial role in achieving that moist, decadent texture and flavor we all adore.
Ingredient | Amount |
---|---|
All-purpose flour | 2 cups |
Granulated sugar | 2 cups |
Unsweetened cocoa powder | 1/2 cup |
Baking soda | 1 tsp |
Salt | 1/2 tsp |
Unsalted butter | 1 cup (melted) |
Boiling water | 1 cup |
Buttermilk | 1/2 cup |
Large eggs | 2 |
Vanilla extract | 2 tsp |
Unsalted butter | 1/2 cup (for frosting) |
Unsweetened cocoa powder | 1/4 cup (for frosting) |
Milk | 1/2 cup (for frosting) |
Powdered sugar | 4 cups |
Chopped pecans | 1 cup |
Personal note: I love adding chopped pecans to the frosting—it adds a delightful crunch and nutty flavor that’s hard to resist!
Cooking Steps
1. Preheat the Oven
First, go ahead and preheat your oven to 350°F (175°C). Trust me, this is key for that perfectly baked cake!
2. Prepare Your Pan
Grab a jelly roll pan and grease it lightly. You can use butter or a non-stick spray—whichever you prefer. This helps to ensure that your cake comes out easily once it’s baked.
3. Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1/2 cup of cocoa powder, 1 tsp of baking soda, and 1/2 tsp of salt. Mixing these dry ingredients well is essential for an even texture throughout the cake.
4. Combine Wet Ingredients
In another bowl, melt 1 cup of unsalted butter, and then combine it with 1 cup of boiling water, 1/2 cup of buttermilk, 2 large eggs, and 2 tsp of vanilla extract. Stir everything together until it’s well blended. The mixture will look a little strange, but that’s perfectly okay!
5. Combine Wet and Dry Mixes
Now it’s time to mix the wet and dry ingredients together! Pour the wet mixture into the bowl of dry ingredients. Stir until just combined—no need to overmix here. It’s okay if some lumps remain!
6. Pour Batter into the Pan
Carefully pour the batter into your greased jelly roll pan. Use a spatula to spread it out evenly. This will help the cake bake uniformly.
7. Bake the Cake
Place the pan in the preheated oven and let it bake for about 18-20 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Keep an eye on it towards the end!
8. Prepare the Frosting
While the cake is baking, let’s make the luscious chocolate pecan fudge frosting! In a saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/4 cup of cocoa powder and 1/2 cup of milk, bringing it to a simmer.
9. Add Sugar and Pecans
Once that’s simmering, remove it from heat and whisk in 4 cups of powdered sugar until smooth. Finally, fold in 1 cup of chopped pecans. This frosting is going to be so creamy and delicious!
10. Frost the Cake
Once your cake is finished baking, let it cool in the pan for about 10 minutes. After it’s cooled slightly, spread that luxurious frosting over the top while it’s still warm. It will melt into the cake—oh, it’s heavenly!
11. Let it Cool
Allow the frosted cake to cool completely before slicing it into squares. Trust me; it’s worth the wait!
Why I Love Making This Dish
Texas Sheet Cake holds a special place in my heart because of not just its taste but also its ability to bring people together. Friends, family, and neighbors often gather around my kitchen table, and this cake is always a hit! It’s so easy to make and can feed a crowd, making it perfect for family reunions, potlucks, or just Sunday dinner at home. When I serve it, I can already tell that I’m about to see smiles spread across faces.
What You’ll Need
You don’t need any special equipment for this recipe—just a mixing bowl, a whisk, the jelly roll pan, and a spatula! The beauty of Texas Sheet Cake lies in its simplicity, making it ideal for any home cook, whether you’re a seasoned baker or just starting.
Tips for Perfect Results
Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, and nobody wants that!
Use Quality Cocoa: I always recommend using high-quality unsweetened cocoa powder. It makes a world of difference in flavor!
Pecans or No Pecans?: Feel free to skip the pecans if you or someone else has a nut allergy. The cake is still delicious without them!
Bake it Right: Keep an eye on your cake during the last few minutes of baking. Every oven is a bit different, and overbaking can lead to a dry cake.
Serving Suggestions and Sides
This Texas Sheet Cake is perfect on its own, but if you want to dress it up a bit, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. You could also pair it with fresh berries for a refreshing contrast. It’s an indulgent dessert that doesn’t need extra fuss, but a little something extra always makes it special!
Leftovers
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to three days. You can also refrigerate it if you’d like to keep it fresh longer. When you’re ready for another slice, just let it sit out for a bit to come to room temperature or enjoy it cold. You might even find that it tastes even better after a day—those flavors really meld together.
FAQ Section
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voila!
Is there a way to make this cake less sweet?
You can cut back on the sugar in the frosting if you prefer a less sweet cake. Just remember that the frosting adds a lot of flavor, so you might want to balance it to your taste.
Can I make this cake ahead of time?
Yes! This cake keeps well and can actually taste even better the next day. Just wait until it’s completely cooled before covering it.
Conclusion
This Texas Sheet Cake has become a favorite in my house, with grandkids and neighbors alike requesting it often. I remember making it for get-togethers, only to have people come back for seconds (and thirds!). I’m so excited for you to try it and also experience the joy it brings! Remember, baking is as much about sharing as it is about eating, so don’t hesitate to serve it to family and friends. Share your results with me, and let me know if they couldn’t resist going back for more just like mine do every time! Happy baking!