Texas Sheet Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
15 squares
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Calories
192 kcal
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Course
Dessert
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Cuisine
American, Australian
Texas Sheet Cake
Description
This cake uses a combination of butter, water, and cocoa powder heated together to dissolve flavors before adding eggs, milk, vinegar, and baking soda for lift and moisture. Flour, sugar, and salt are incorporated last to form a smooth batter that is poured into a greased slice or sheet tin. Baking at 170°C (fan forced) produces a tender yet sturdy crumb after 25-30 minutes depending on pan size.
The icing is made by mixing icing sugar and cocoa powder with chopped butter and boiling water, stirred to smoothness. It is poured over the warm cake to soak in slightly and set to a shiny finish once cooled. The cake is cut into squares for serving.
Adjust quantities when using larger traditional sheet pans by doubling the ingredients. This cake pairs well with coffee or milk and serves as a straightforward chocolate dessert for gatherings.
Ingredients
Cake
- 125 grams butter (chopped)
- ½ cup water
- 2 tablespoons cocoa powder
- 1 egg (beaten)
- ¼ cup milk
- 2 teaspoons white vinegar
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 cup plain flour (all purpose flour)
- 1 cup caster sugar
- ¼ teaspoon salt
Icing
- 1 cup icing sugar
- 1 tablespoon cocoa powder
- 20 grams butter (chopped)
- 2 tablespoons water boiling
Instructions
Cake
- Pre-heat oven to moderate (170 degrees celsius, fan-forced).
- Grease baking tin or tray. Use a slice tin (approx 28 x 18cm) or double the quantities to use a Sheet tin (40 x 27cm).
- Combine butter, water and cocoa in a medium saucepan and heat gently to melt butter. Bring to the boil and then take off the heat.
- Allow to cool for 20 minutes and then add the egg, milk, vinegar, vanilla and bicarb soda. Stir well to combine.
- Add sugar, salt and sifted flour and stir until combined.
- Pour mixture into tin and bake for 25 minutes (if using a slice tin) or 30 minutes (if using a sheet tin).
- Allow to cool on a cooling tray.
Icing
- Combine icing sugar and cocoa and form a well in the centre of the mixture.
- Place butter in centre of well and pour in boiling water. Stir until mixture is smooth.
- Pour over cake while it is still warm.
- Once cool, cut into squares.
Notes
- Double the recipe quantities if using a larger, traditional 40 x 27cm sheet pan to maintain proper batter depth and baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15squares
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 151mg | 6% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 264IU | 5% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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