TEXAS SHEET CAKE
If you are a chocolate fan this is the cake for you! It’s absolutely wonderful and the frosting takes this one to the next level.
If you are a fan of chocolate cakes you will definitely want to try out the classic German Chocolate Cake. It’s one we all love and your family will too!
❤️WHY WE LOVE THIS RECIPE
Well we love chocolate cake and we love this one because it has pecans in it, which is always a hit. We also include the cinnamon in this recipe and truly believe it makes all the difference. It just adds a little different sweetness and it’s wonderful. Some may leave it out and that is fine, but we love it with it.
🍴KEY INGREDIENTS
What makes it an authentic Texas Sheet Cake?
- 100% Cocoa
- Buttermilk
- Pecans
These three ingredients are needed to be an authentic Texas Sheet Cake. We make a lot of our cakes with buttermilk and feel it shouldn’t be substituted in this cake. Someone will always ask if they can use a buttermilk substitute. You can.. but will it be as good.. no it will not. The fat from the buttermilk is a great ingredient in this cake.
SWAPS
This cake is meant to be made in a jelly roll pan which is why it ‘s a sheet cake. It is thinner style cake which is what makes it wonderful for a large gathering. You can make it in a 9X13 but you will need to adjust the cooking time, probably around 8-10 minutes. Just be sure and test for doneness.
DON’T OVER BAKE THIS CAKE
Since this cake is thinner it bakes quickly and I would test for doneness (insert a toothpick and it comes out clean) around 20 minutes. The frosting helps make this cake moist but you don’t want to overbake and dry it out.
⭐TIPS ON FROSTING
Make the frosting while the cake cools a little. It’s okay if the cake is a little warm when you add the warm frosting. If you plan to add the pecans once you have frosted the cake, add them immediately as the frosting will start to set.
CAN YOU FREEZE THIS CAKE?
Yes, you can. Let the frosting set and cool, and then wrap the cake in plastic wrap. When you are ready to enjoy the cake, leave it on the counter for a few hours for it to return to room temperature.
OTHER POPULAR CHOCOLATE CAKES
STORING & SERVING SIZE
We store this cake in an airtight container on the counter. This cake makes about 36 slices, depending, on how you slice it, so it will feed a larger group.
Texas Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 sticks butter or 1 cup or 16 tablespoons
- 1/3 cup 100% cocoa
- 1 cup water
Texas Sheet Cake Frosting
- 3 1/2 cups powdered sugar
- 1 stick butter or 1/2 cup or 8 tablespoons
- 1/4 cup 100% cocoa
- 7 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup nuts Optional I use pecans
Instructions
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In a large mixing bowl combine flour, sugar, salt and cinnamon. Mix well with a wire whisk. Set aside. In a smaller bowl combine eggs, vanilla extract, buttermilk and baking soda. Mix well with wire whisk. Set aside.
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In a pan on top of the stove melt butter, add cocoa and water. Bring to a boil. Remove from stove and pour into flour and mix until all flour is wet with a spoon. Add egg and milk mixture and continue mixing just until all ingredients are wet
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Pour into a sprayed (I line my pan with Reynolds wrap and don’t spray. You can do either) 15 x 10 inch jelly roll pan.(Could use a 9 x 13 pan, too). Bake in preheated 350 degree oven for 20 to 25 minutes testing for doneness at 20 minutes. If you use a 9 x 13 it may take a little longer to cook. Frost.
Frosting Instructions
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Bring milk, butter and cocoa to a boil on top of the stove. Remove from heat and stir in sugar, vanilla and nuts. Spread over cake.
Notes
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