Texas Sheet Cake

Texas Sheet Cake: The Ultimate Chocolate Delight
Introduction

Texas Sheet Cake is an iconic American dessert, renowned for its ultra-moist texture, deep chocolate flavor, and signature fudgy, nut-studded frosting. Originating in the South, this cake has become a staple at potlucks, family gatherings, and celebrations due to its ease of preparation and ability to feed a crowd.

Unlike traditional layer cakes, Texas Sheet Cake is baked in a large rectangular pan, making it a quick bake with a wonderfully thin crumb and an indulgently rich chocolate glaze poured over the top while the cake is still warm. The result is a cake that’s moist, fudgy, and slightly sticky, with a perfect balance of sweetness and cocoa.

This recipe will walk you through the history, ingredients, preparation, baking, and frosting steps in detail, along with tips and variations to make this dessert truly your own.
History of Texas Sheet Cake

The origins of Texas Sheet Cake are somewhat debated, but most food historians trace it back to the 1940s and 1950s in the American South, particularly Texas—hence the name. The cake was popularized as a quick, no-fuss dessert for feeding large groups.

A unique feature is the frosting, which includes butter, cocoa, powdered sugar, and often chopped nuts, creating a glaze that sinks into the warm cake. Over time, many variations emerged, but the core elements remain a moist chocolate cake baked in a sheet pan and a rich chocolate frosting poured warm.
Ingredients Overview
For the Cake

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter (2 sticks)

1 cup water

½ cup unsweetened cocoa powder

2 large eggs, room temperature

1 cup buttermilk, room temperature

1 teaspoon vanilla extract

For the Frosting

½ cup unsalted butter (1 stick)

¼ cup unsweetened cocoa powder

6 tablespoons milk (whole milk preferred)

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

1 cup chopped pecans or walnuts (optional)

Equipment Needed

15×10-inch sheet pan (jelly roll pan)

Mixing bowls

Saucepan

Electric mixer (or whisk)

Measuring cups and spoons

Rubber spatula

Wire rack

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C).

Grease the sheet pan thoroughly with butter or non-stick spray, then lightly dust with flour or cocoa powder to prevent sticking. Alternatively, line the pan with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Mixing the dry ingredients first helps ensure an even distribution of leavening agents and salt throughout the batter.
Step 3: Make the Chocolate Butter Mixture

In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir occasionally until the butter melts and the mixture begins to boil gently. Once boiling, remove from heat immediately to prevent burning.
Step 4: Combine Wet and Dry Ingredients

Pour the hot chocolate-butter mixture over the dry ingredients. Stir with a wooden spoon or spatula until the sugar is dissolved and the mixture is smooth but still warm.
Step 5: Add Eggs, Buttermilk, and Vanilla

Allow the mixture to cool slightly (about 5 minutes), so it’s warm but not hot enough to scramble eggs. Beat the eggs lightly in a separate bowl.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends