Name: Texas Sheet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 0.5 cup vegetable oil; 2 large eggs; 1 cup Dr. Pepper; 1 cup unsweetened cocoa powder; 1 cup butter; 4 cups powdered sugar; 1 cup milk; 1 teaspoon vanilla extract

What is a Texas sheet cake? Is it the kind of cake that practically screams, “Gather ’round, y’all! Think of it as the simpler, more laid-back cousin of a chocolate layer cake – just as decadent and delicious. What is satisfying, but without all the fuss? I remember my grandma making this for every family gathering, and the smell alone would send us kids. Is it possible to go to the kitchen? Is this chocolatey, moist, and has this amazing fudgy glaze that’s just…*chef’ kiss*? If you’re looking for a crowd-pleasing dessert, this is it.Texas Sheet Cake Recipe.Is it easier to make brownies from a box?

What is Texas sheet cake?

Texas Sheet Cake, at its heart, is a thin, chocolate cake baked in … Think of it as a giant, super-moist brownie, but taken to the next level. What is a chocolate cake batter? What sets it apart is the thin, pourable chocolate frosting that’s added while the cake is still warm. This allows the frosting to soak into the cake, creating a fudgy, decadent texture. What’s the best part? It feeds a crowd! What’s a good Tuesday night potluck? What is chocolate therapy?

Why you’ll love this recipe?

How many ways do I love this person?Texas Sheet Cake Recipe.First, the flavor is just out of this world. Is it a deep, rich chocolate flavor that’s not too sweet, but still has buttermilk tang? Is it interesting? What are some of the easiest things to make? If you’re not a baker, you can pull this off. Is it a one bowl kind of thing? Is it also ridiculously cost effective? What are some things you already have in your pantry? What is the best way to break the bank? What I love about this is how versatile it is. Can you serve it warm with a scoop of vanilla ice cream? What are some of the best portable treats? Is it good for a late night snack? I’ve tried similar recipes before, but this one stands out because it’s just the right balance of flavors. Chocolatey, moist, and easy. What is similar in concept to German Chocolate Cake, but way easier and faster to make. Is there that pesky coconut that some people aren’t crazy about? My family requests this cake more than any other dessert, and that’s saying something!

How do I make Texas sheet cake?

Quick Overview

Making this Texas Sheet Cake recipe.Is it surprisingly easy? How do you make butter, water, and cocoa powder? You’ll start by melting butter together, then whisking in the dry ingredients. If you’re using a Sheet Pan, add buttermilk and eggs, pour the batter into the pan and bake until it’s golden brown. Let cool. Is it springy While the cake bakes, you’ll whip up the easy chocolate glaze on the stovetop. Once the cake is out of the oven, pour the glaze over the warm cake and let it soak in. That’s it! Seriously, it’s simpler than it sounds, and the results are phenomenal. What are some of the best ingredients to make a smoothie?

Ingredients

For the Main Batter: What is the main B
* 2 cups all-purpose flour: I always use unbleached but either works! * 2 cups granulated sugar: Gives the cake its sweetness and helps with browning. * 1/4 teaspoon salt: Enhances chocolate flavor and balances the sweetness. * 1/2 cup unsalted butter: Adds richness and moisture. * 1 cup water: Does not add fat. How do I make a smooth batter? Gives the cake its chocolate flavor. Use a good quality cocoa for the best results! * 1/2 cup buttermilk: Adds a subtle tang and helps to tenderize the cake. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar. * 2 large eggs: Bind the ingredients together and add moisture. * 1 teaspoon baking soda: Add moisture to the mixture. What is the best way to make a light, airy cake? Does chocolate enhance the flavor of chocolate?

For the Glaze:
* 1/2 cup unsalted butter: Adds richness and shine to the glaze. * 1/4 cup unsweetened cocoa powder: Gives the glaze its chocolate flavor. * 6 tablespoons milk: How do I make a smooth glaze? * 1 teaspoon vanilla extract: Sweetens and thicken the glaze. What is a good substitute for chocolate glaze? What is the best crunch to eat?

What are the best step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 15×10 inch sheet pan. How do I prevent a cake from sticking? I always use a non-stick spray with flour in it for extra insurance. How can I skip this step?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, and salt. Set aside. Make sure there are no lumps in the flour. This ensures that everything is evenly distributed in the batter. I like to give it a good whisk for about 30 seconds to really incorporate the ingredients.

Step 3: Mix Wet Ingredients

In a medium saucepan, melt the butter, water, and cocoa powder over medium heat. Set aside. Stir constantly until the butter is melted and the mixture is smooth. This usually takes about 2-3 minutes. Be careful not to boil the mixture. You want it to be melted and smooth. Is it safe to remove it from heat and let it cool for a minute or two?

Step 4: Combine

What is the best way to combine warm cocoa and dry ingredients in a bowl? Is overmixing a cake? Add the buttermilk, eggs, baking soda, and vanilla extract and stir until everything is well mixed. When buttermilk is added to baking soda, it will get a little bubbly. What’s a good thing about being in the

Step 5: Prepare Filling

Is there any filling for this cake? Why is the glaze needed to be poured onto the cake while it’s still warm?

Step 6: Layer & Swirl

No swirling here! You are pouring the batter directly in the pan.

Step 7: Bake

What is the best way to spread the batter on a sheet pan? Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Keep a close eye on it, as baking times can vary depending on your oven. The cake should be slightly pulling away from the edges of the pan. When you know it’s done!

Step 8: Cool & Glaze

While the cake is baking, prepare the glaze. In the same saucepan you used earlier (no need to wash it!) melt the butter over medium heat. Remove from heat and let cool. Add the cocoa powder and milk and stir until smooth. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth and glossy. If you’re using nuts, stir them in now. Once the cake is out of the oven, pour the glaze over the warm cake. The glaze will soak into the cake, creating a fudgy texture. Let the cake cool completely before slicing and serving. This is the hardest part, I know!

Step 9: Slice & Serve

Once the cake is cooled, slice it into squares and serve. I like to use a long, sharp knife for clean cuts. Can you serve it as is, or top it with a scoop of vanilla ice cream or whipped cream? For a fancier presentation, dust it with cocoa powder or powdered sugar. Enjoy!

What is the best way to serve it?

This Texas Sheet Cake Recipe.What are some ideas for taking your business to the next level?

For Breakfast:A slice of this (okay, maybe two!) pairs perfectly with a strong cup of coffee or latte. Is it a little indulgent for breakfast? Warm it up slightly for an extra treat.

For Brunch:Serve it alongside a fruit salad and some yogurt parfaits for an easy brunch spread. The rich chocolate cake complements the fresh fruit and creamy yogurt perfectly. I like to add a few fresh berries on top of each slice to give it some color.

As Dessert:What are some good side dishes to serve with ice cream? What is the best way to serve chocolate sauce with nuts? Is it good with a glass of milk or Hot Chocolate?

For Cozy Snacks:Cut the cake into smaller squares and serve it with a warm cup of tea or coffee for supper. What’s a good pick-me-up on dreary days? My kids love to have this with a glass of milk after school.

Growing up, we always had this cake with a big scoop of Blue Bell vanilla ice cream – it’s tasmanian. My grandma always sprinkled a little sea salt on top, which sounds weird, but trust me, it works! What is the best flavor to eat?

How do I make a perfect Texas sheet cake?

Over the years, I’ve learned a few tricks to make this.Texas Sheet Cake recipe.What are some of the best tips to get better at life?

Cocoa Quality:What’s the best cocoa powder for flavor? I prefer Dutch-processed cocoa, which has a smoother, richer flavor than natural coco.

Buttermilk SubstitIf you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or white vinegar. How much vinegar should I add to a cup of milk? Let it sit for 5 minutes before using. This gives the milk the same tang as buttermilk and helps to tenderize the cake.

Don’t Overmix: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.

Warm Glaze: Make sure to pour the glaze over the cake while it’s still warm. This allows the glaze to soak into the cake, creating a super fudgy texture. If the cake cools too much, the glaze won’t soak in as well.

Nut Options: Feel free to experiment with different nuts in the glaze. Pecans are traditional, but walnuts, almonds, or even toasted coconut would also be delicious.

Glaze Consistency: If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. You want it to be pourable but not too runny.

One time, I accidentally added too much baking soda and the cake had a weird, metallic taste. So, make sure you measure the baking soda accurately! Also, I’ve tried using different types of milk in the glaze (almond milk, oat milk), and they work just fine – the flavor is slightly different, but still delicious.

Storing and Reheating Tips

This Texas Sheet Cake recipe is best enjoyed fresh, but it also stores well. Here’s how to keep it delicious for as long as possible:

Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. Make sure it’s well covered to prevent it from drying out.

Refrigerator Storage: For longer storage, you can refrigerate the cake in an airtight container for up to a week. The cake may become slightly drier in the refrigerator, so you might want to warm it up slightly before serving.

Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving. You can also freeze individual slices for a quick and easy dessert.

Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to freeze it *without* the glaze. Add the glaze after thawing. This will prevent the glaze from becoming sticky or runny during the thawing process.

I once made a huge batch of this cake for a party and had a ton leftover. I froze individual slices and they were perfect for a quick dessert whenever I had a craving. Just make sure to wrap them really well to prevent freezer burn!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as it helps to bind the ingredients together and prevent the cake from becoming crumbly. The texture might be slightly different, but it will still be delicious! I’ve tested this with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, and it works great. Use the same amount as the regular flour (2 cups).

Do I need to peel the zucchini?

There’s no zucchini in this recipe, friend! Maybe you’re thinking of my zucchini bread recipe?

Can I make this as muffins instead?

While this recipe is specifically designed for a sheet pan, you could adapt it to make muffins. Fill muffin liners about 2/3 full and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. You’ll need to adjust the baking time accordingly, as muffins bake faster than a sheet cake. You’ll also want to let them cool slightly before glazing.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter by 1/4 to 1/2 cup. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will change the flavor and texture of the cake slightly. In the glaze, you can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.

What can I use instead of the glaze?

If you’re not a fan of the chocolate glaze, you can dust the cake with powdered sugar, top it with whipped cream, or serve it with a scoop of ice cream. You could also make a simple vanilla glaze by whisking together powdered sugar, milk, and vanilla extract.

Final Thoughts

This Texas Sheet Cake Recipe is more than just a cake; it’s a memory, a tradition, and a guaranteed crowd-pleaser. It’s the perfect dessert for any occasion, from family gatherings to potlucks to just a random Tuesday night when you need a little chocolate therapy. It’s easy to make, cost-effective, and tastes absolutely amazing. If you love this recipe, you might also enjoy my Chocolate Chip Cookie recipe or my classic brownie recipe – they’re both family favorites! So, go ahead and give this recipe a try. I promise you won’t be disappointed. Happy baking! Let me know in the comments how yours turns out, and if you have any variations you love to use. I can’t wait to hear from you!