Original Texas Sheet Cake
User Reviews
5
Original Texas Sheet Cake
Description
The cake batter combines dry ingredients like flour, sugar, baking soda, and salt separately from wet ingredients including buttermilk, eggs, and vanilla. Cocoa powder is melted with butter and water then boiled to intensify its flavor before mixing into the batter. Once combined, the batter is poured into a lined sheet pan and baked until set.
The frosting is made by boiling butter, cocoa, and buttermilk together, then stirring in powdered sugar, vanilla, salt, and chopped pecans without cooling the cake first. This warm application forms a glossy, fudgy topping that sets with a slight gooey layer between cake and frosting. The pecans add a crunchy contrast to the tender crumb.
This cake yields about 24 servings, making it suitable for gatherings. Notes suggest substituting regular milk plus vinegar for buttermilk, using dark cocoa for richer flavor, or adding espresso powder to enhance chocolate notes. These adjustments affect moisture and chocolate depth without changing the classic moist, dense texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup buttermilk (See Note 1)
- 2 egg large
- 1 tsp vanilla
Cocoa Batter Mixture
- 1 cup water
- 1 cup butter
- 1/2 cup cocoa powder See Note 2, unsweetened dark
Frosting
- 1/2 cup butter
- 1/4 cup cocoa powder See Note 2, unsweetened dark
- 1/3 cup buttermilk (See Note 1)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- pinch salt
- 1 cup pecans chopped
Instructions
Batter
- Combine the dry ingredients like flour, sugar, baking soda and salt in one bowl and wet ones like buttermilk, eggs and vanilla in another.
- Next, melt the butter in a saucepan. Add the water and whisk in the cocoa powder and bring to a boil. Remove from heat.
- Add the cocoa mixture to the dry ingredients and stir or use electric beater to combine. Add the wet ingredients and mix to combine into a smooth batter.
- Pour the batter into a parchment paper lined 13x18 inch sheet pan (yes, this makes 24 servings). Bake in a 350°F oven for 20 minutes.
Frosting
- Make the frosting by combining the butter, cocoa, and buttermilk in a saucepan and bring to a boil. Remove from heat and stir in the vanilla, salt and powdered sugar until smooth.
- After cake has baked, DON'T COOL, but pour warm frosting on top and spread evenly. Sprinkle chopped pecans on top. Allow to rest on wire rack until set.
Notes
- If buttermilk is unavailable, combine regular milk with vinegar or lemon juice to measure 1/2 cup and let it sit briefly to curdle before use.
- Using unsweetened dark cocoa powder will deliver richer chocolate flavor; regular cocoa can be substituted if needed.
- Adding a teaspoon of espresso powder to the cocoa mixture can intensify the chocolate taste.
- The warm frosting poured over the hot cake creates a moist, fudge-like layer between cake and frosting, key to the cake's signature texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 218mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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