Best Texas Sheet Cake
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Best Texas Sheet Cake
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This Texas Sheet Cake Recipe is the best! Baked in a half sheet pan, it feeds a crowd and is perfect for a potluck! A large thin cake, slightly chewy and a little dense with a warm gooey chocolate frosting poured over the warm cake!
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Ingredients
For the Cake
- 2 cups unbleached all-purpose flour 2 ½ cups high altitude
- 1 cup granulated sugar | I use all natural cane sugar 2 tablespoons less for high altitude
- 1 cup light brown sugar packed (2 tablespoons less for high altitude)
- 1/2 teaspoon kosher salt
- 4-6 tablespoons cocoa powder heaping if darker cake desired regular unsweetened cocoa powder or Dutch Processed Cocoa powder
- 1 cup butter 2 sticks
- 1 cup boiling water
- 1/2 cup buttermilk* see notes for buttermilk substitutions
- 2 whole eggs beaten (high altitude add 1 egg yolk, beaten)
- 1 teaspoon baking soda decrease ½ teaspoon high altitude
- 1-2 teaspoons vanilla extract
For the Frosting
- 1 ¾ sticks butter
- 4-5 tablespoons cocoa powder heaping and more for darker chocolate
- 6 tablespoons milk cream or half and half may be used too
- 1-2 teaspoons vanilla extract
- 4 ½ cups powdered sugar
- pinch of salt
- ½ cup pecans finely chopped (optional)
- ¼ cup mini chocolate chips optional
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Instructions
- For the Texas Sheet Cake
- Preheat oven to 350°F
- In a mixing bowl combine flour, sugar, brown sugar and salt.
- In a medium saucepan, melt butter then add cocoa powder, stirring together until mixed. Add boiling water and allow mixture to boil for 30 seconds, then remove from heat.
- Pour over flour mixture, mixing lightly to cool.
- In a 1 cup measuring cup, pour in buttermilk, beaten eggs, baking soda and vanilla. Stir to combine. Pour into butter/cocoa/flour mixture, whisking until just combined and only a few lumps remain.
- Pour into sprayed half sheet pan (13 x 18") and bake at 350° F for 20-25 minutes until it springs back lightly when touched. See notes for baking in different sized pans. Remove from oven and cool 5 minutes before pouring on frosting.
- Frosting
- About 10 minutes into baking time, start making the frosting.
- Using the same saucepan you made the cake batter in, melt butter over medium-low heat. Stir in cocoa powder to combine, remove from heat. Add powdered sugar, vanilla and milk stirring together until combined, then whisk until smooth.
- If desired, add pecans to the frosting directly, mixing to combine or sprinkle over the top of cake after frosting.
- Remove cake from oven and allow to cool 5 minutes on cooling rack, whisk frosting one more time, adding a bit of milk if it's too thick, it should be pourable and still warm. Pour warm frosting over warm cake, spreading with spatula until covered.
- Serve warm or room temperature with or without a scoop of vanilla or chocolate ice cream.
- Store leftover cake in airtight container or covered with plastic wrap for up to 3 days. May be refrigerated up to 7 days.
Equipments used:
Notes
- *Buttermilk Substitutes | Mix one tablespoon white vinegar or lemon juice into a scant 1 cup milk, stir and allow to sit for 5-10 minutes before using. You may also substitute sour cream for buttermilk, or even try plain Greek yogurt.
- No half sheet pan? Cake may be baked in a 13x9" or 10x15" jelly roll pan. They will need to bake longer about 23-30 minutes until top springs back when lightly touched or when toothpick inserted comes out with a few crumbs. Do not overbake! Be careful with the jelly roll pan as you might overflow, if edges start to brown too quickly, cover lightly with sprayed foil.
- half sheet pan
- Notes about high altitude baking
- Cakes can be finicky at normal altitudes, but the higher the altitude the more testy they become, here are my tips for high altitude baking, sometimes you need to try a few times to figure out the best for your oven.
- Decrease the double-acting baking powder or baking soda by one-quarter to one-half teaspoon for every teaspoon called for in the recipe, and add an extra egg, do not overbeat the eggs.
- Decrease the sugar two to three tablespoons for each cup in the recipe.
- Increase the liquid by three to four tablespoons for each cup liquid indicated.
- Increase the flour by one to two tablespoons for each cup called for. Increase the baking temperature about 25 degrees.
- Be sure to grease your pan extremely well and only fill ½ full as cakes like to stick more at altitude and will tend to rise quicker.
Nutrition Information
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Serving
11 serving
Calories
217kcal
(11%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Cholesterol
33mg
(11%)
Sodium
146mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 24-39 Servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 33mg | 11% |
| Sodium | 146mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
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