Growing up in Texas, one dessert always held a special place in my heart – the classic Texas chocolate sheet cake. This thin, moist delight, baked in a quarter sheet pan, may not tower like a layer cake, but its simplicity and flavor make it a standout. Fresh out of the oven, a warm frosting is poured over the cake, creating a flaky topping that melts in your mouth like fudge. It’s no wonder this is the only chocolate cake I ever make.
When cravings strike and time is short, Texas sheet cake is my go-to treat. This recipe, passed down by my mother-in-law, is a crowd-pleaser that never fails to impress. Its origins may be a mystery, but one thing’s for sure – this chocolate delight is as big and bold as the Lone Star State itself.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup unsalted butter, softened
- 6 tablespoons milk
- 1/4 cup cocoa powder
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
Required Tools and Equipment
To make the delicious chocolate Texas sheet cake recipe, you won’t need any fancy tools or equipment. Here are the essential items you’ll need to prepare this delectable dessert:
- Jelly Roll Pan (15 x 10 inches): This pan is the perfect size for baking a Texas sheet cake. It allows for even baking and ensures the cake turns out just right for serving a crowd.
- Saucepan: A medium-sized saucepan is necessary for melting the butter and cocoa and bringing the mixture to a boil before adding it to the dry ingredients.
- Mixing Bowls: Have a few mixing bowls on hand to combine the dry ingredients and the wet ingredients separately before mixing them together.
- Electric Mixer: An electric mixer will make it easier to beat the frosting ingredients together until smooth and creamy.
- Plastic Knife: Using a plastic knife to cut the cake into pieces helps ensure clean cuts without the frosting building up on the knife.
With these simple tools and equipment, you’ll be well-equipped to whip up a scrumptious chocolate Texas sheet cake that will impress your guests and leave them coming back for more.
Preparation Steps
Preparing the Pan
To start, preheat the oven to 350 degrees F and spray a 13 x 17 1/2-inch jelly roll pan with cooking spray. You can also line it with tin foil if preferred.
Mixing the Cake Batter
- In a saucepan, add water, butter, and cocoa powder, and bring the mixture to a boil.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt thoroughly.
- In another bowl, mix together the sour cream, eggs, and vanilla, then add this mixture to the flour mixture.
- Once the chocolate mixture in the saucepan is boiling, remove it from heat and pour it into the batter. Mix until well combined and smooth.
- Pour the batter into the prepared pan and smooth the surface with a spatula to ensure an even layer.
- Bake the cake at 350F for about 15-20 minutes or until set (check around 15 minutes for doneness).
Notes:
- Preserve the cake’s texture by avoiding overmixing the batter.
- Toasting pecans before adding them to the cake will enhance their flavor.
- An important tip is to frost the cake while it is warm for an even coating.
Storage Tips:
Store the Texas sheet cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Baking the Cake
To begin baking the Texas Sheet Cake, preheat your oven to 350 degrees Fahrenheit and lightly grease a half sheet pan, a rimmed baking sheet measuring 11×17 inches. Set it aside for later use.
In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. These dry ingredients form the base of the cake and provide structure.
Next, in a medium saucepan, combine the butter and water. Sift in the cocoa powder to avoid any lumps in the mixture. Bring this combination to a boil, and then carefully pour it over the dry ingredients. Stir the mixture until everything is well combined.
Once the mixture is smooth, add the buttermilk, eggs, and vanilla extract. Mix everything thoroughly until a smooth batter forms. This step is crucial for ensuring a moist and flavorful cake.
Spread the batter evenly in the prepared pan and place it in the preheated oven. Bake the cake for 20-25 minutes until it is evenly cooked and springs back lightly to the touch. Keep a close eye on it during baking as it is a thin cake that bakes relatively quickly.
While the cake is baking, you can prepare the delicious chocolate icing that will top the cake once it’s ready. This icing is a key component of a classic Texas Sheet Cake, adding richness and sweetness to every bite.
Making the Frosting
Creating the perfect frosting is essential to elevate the flavor of the Texas Sheet Cake. Follow these steps to achieve a decadent and glossy fudge frosting that complements the rich chocolate cake.
Cooking the Frosting Mixture
- In a saucepan over medium heat, combine 6 tablespoons of milk, 3 tablespoons of unsweetened cocoa powder, 1/2 cup of butter, and bring the mixture to a gentle boil.
- Stir the mixture continuously until the butter is completely melted, and the ingredients are well combined to form a smooth chocolatey mixture.
- Once the mixture is glossy and well-mixed, remove it from the heat and let it cool slightly before adding the powdered sugar.
- After removing the chocolate mixture from the heat, gradually whisk in 3 3/4 cups of powdered sugar until the frosting is thick and smooth.
- Ensure that the powdered sugar is fully incorporated and no lumps remain in the frosting.
- The glossy fudge frosting is now ready to be poured and spread over the warm Texas Sheet Cake, creating a deliciously sweet and velvety finish.
Assembling the Cake
After successfully baking the Texas Sheet Cake, the next step is applying the luscious frosting to enhance its flavor and appearance.
- Spread the hot, glossy fudge frosting evenly over the warm Texas Sheet Cake as soon as it comes out of the oven.
- Use a spatula to ensure the frosting covers the entire surface of the cake, creating a velvety and decadent finish.
- Allow the frosting to set for about 10 minutes before serving to ensure it melds with the cake perfectly.
By following these steps, you’ll create a beautifully assembled Chocolate Texas Sheet Cake that is sure to impress with its rich taste and irresistible sweetness.
Cooling and Serving
After crafting this delectable Chocolate Texas Sheet Cake, allowing it to cool properly is essential to ensure the flavors meld perfectly. Once cooled, serving this decadent treat is a delightful experience.
Cooling Time
Let the freshly baked cake cool for at least 30 minutes before moving on to the next step. This brief cooling time will allow the cake to set, making it easier to spread the frosting evenly.
Cutting and Serving Suggestions
For the perfect serving, use a plastic disposable knife to cut the cake into uniform pieces. This ensures a clean cut without the frosting building up on the knife, making each serving look as good as it tastes. Serve this delightful cake at room temperature or chilled for a satisfying treat.
Storing the Cake
Once you’ve enjoyed your delicious Chocolate Texas Sheet Cake, it’s essential to store it correctly to maintain its freshness and flavor. Follow these simple guidelines to keep your cake tasting its best.
Refrigeration Guidelines
If you have leftover cake or need to store your Chocolate Texas Sheet Cake for later enjoyment, refrigeration is an excellent option. Here’s how to refrigerate your cake properly:
- Room Temperature Storage: Store the cake at room temperature for up to three days in an airtight container to prevent it from drying out.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to four to five days. Ensure the cake is well covered to maintain its moisture and prevent any odors from the fridge from seeping into the cake.
Remember to bring the cake to room temperature before serving to enjoy its full flavor and texture.
Freezing Instructions
If you need to store your Chocolate Texas Sheet Cake for an extended period, freezing is a great option to preserve its taste. Follow these steps to freeze your cake effectively:
- Preparation: Ensure the cake is completely cooled before freezing to prevent ice crystals from forming and altering its texture.
- Wrapping: Wrap the cake tightly in plastic wrap or aluminum foil to seal in its moisture and protect it from freezer burn.
- Storage: Place the wrapped cake in a freezer-safe container or ziplock bag to prevent any odors from affecting the taste.
- Labeling: Don’t forget to label the container with the date of freezing to keep track of its freshness.
When you’re ready to enjoy the cake, thaw it overnight in the refrigerator and bring it to room temperature before serving for the best taste and texture.
Conclusion
Creating a scrumptious Chocolate Texas Sheet Cake is a delightful experience that culminates in a moist and flavorful dessert. The key lies in mastering the art of preparing the velvety fudge frosting and ensuring it’s evenly spread over the warm cake for a flawless finish. Allowing the frosting to set enhances the cake’s taste, while proper cooling is essential before indulging. Opting for a plastic disposable knife guarantees neat slices for serving. Whether enjoyed at room temperature or chilled, this cake promises a delightful treat. Remember to follow the storage tips provided, refrigerating in an airtight container for up to five days or freezing for prolonged freshness. Thawing the frozen cake overnight in the refrigerator before serving ensures the best possible taste and texture.