Easy Texas Sheet Cake
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5.0
3 reviews
Excellent
Easy Texas Sheet Cake
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This sheet cake is without a doubt one of the most crowd-pleasing desserts we've ever served. It's simple to prepare and feeds a crowd. Cut the squares to your own liking, but we typically cut them into 4 rows by 6 rows, which gives you 24 pieces of cake.
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Ingredients
For the Cake
- 2 cups sugar
- 1 cup water
- ½ cup canola oil
- ½ cup buttermilk
- ½ cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon cinnamon ground
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Warm Chocolate Frosting
- ½ cup unsalted butter
- ⅓ cup whole milk
- 1 lb confectioners' sugar 4 cups
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon ground
- 1 cup pecans chopped, optional
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Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together the sugar, 1 cup water, oil, buttermilk, melted butter, eggs, and vanilla. Set aside.
- In another bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt.
- Slowly stir the flour mixture into the wet mixture and continue stirring until smooth and fully combined (it's okay if there are a few bubbles or bumps).
- Spray the sheet pan with cooking spray.
- Transfer the cake batter to the pan and smooth it out with a spatula.
- Bake for 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and let rest for 10 minutes. Make the warm chocolate frosting immediately.
Make the Warm Chocolate Frosting
- In a medium-sized saucepan, melt the butter with the milk over medium-low heat.
- Turn off the heat and stir in the confectioners' sugar, cocoa, vanilla, salt, and cinnamon until silky smooth.
- Pour the warm frosting over the cooled cake and smooth with a spatula. Top with chopped pecans, if using.
Equipments used:
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- We recommend that all of the ingredients be at room temperature when making the batter, however, if you forget to set anything out, you'll still be okay. The cake has a slightly better texture when all ingredients are room temp.
- Be sure to let the cake cool for at least 10 minutes before adding the warm icing. The cake can be made up to 24 hours in advance before icing. Wrap it tightly in plastic wrap and make sure it's room temperature before making the warm chocolate icing.
- Leftovers will keep covered for up to 5 days and can be frozen for up to 1 month.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
92g
(31%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
219mg
(9%)
Potassium
172mg
(5%)
Fiber
3g
(12%)
Sugar
72g
(144%)
Vitamin A
550IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 219mg | 9% |
| Potassium | 172mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 72g | 144% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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