The Best Texas Sheet Cake EVER

Introduction

When it comes to desserts, few can rival the rich, chocolatey goodness of a Texas Sheet Cake. This delightful treat has been a staple in my family for generations, making its way from my grandmother’s kitchen to mine.

Today, I’m excited to share this beloved recipe with you, one that’s been passed down from my grandmother’s 1950s Texas Exes cookbook—an heirloom that’s no longer in circulation but holds a treasure trove of culinary delights.

History of Texas Sheet Cake

The Texas Sheet Cake is said to have originated in the Lone Star State, known for its large size and bold flavors. While the exact origins are a bit murky, it became widely popular in the 1950s.

The cake is known for its thin layer, making it easy to cut into squares and serve at gatherings.

Key Ingredients

To make the best Texas Sheet Cake recipe, you need to start with the right ingredients. Here’s what you’ll need:

Cake:
- 1 cup of unsalted butter
- 3 Tbs of unsweetened cocoa powder
- 1 cup of water
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 1 teaspoon of baking soda
- 1 tsp cinnamon
- 1/2 cup of buttermilk
- 2 large eggs lightly beaten
- 2 teaspoons of vanilla extract
Frosting:
- 1/2 cup of unsalted butter
- 4 Tbs of unsweetened cocoa powder
- 6 Tbs of milk
- 1 16 oz box of powdered sugar
- 1 teaspoon of vanilla extract
- 1 1/2 cup of chopped pecans (optional)

Texas Sheet Cake Frosting Ingredients — Texas Sheet Cake Ingredients

Equipment Needed

Baking sheet or jelly roll pan – this one is my favorite
Mixing bowls
Whisk and offset spatula
Measuring cups and spoons

See Also: The Best Angel Food Cake Recipe

Step-by-Step Recipe

Preparing the Best Texas Sheet Cake Recipe

Preheat the oven: Set your oven to 350°F (175°C) and grease a baking sheet or jelly roll pan.
Sift dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, and cinnamon
Combine wet ingredients: In a saucepan over medium heat, combine the butter, water, and cocoa powder, then bring to a boil. Remove from heat.
Mix wet and dry: Pour the cocoa mixture over the flour and sugar. Stir until just combined.
Add remaining ingredients: Mix in the buttermilk, eggs, and vanilla until smooth.
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Rent our 30A beach house here.

Making the Frosting

Combine ingredients: In a saucepan, melt the butter over medium heat. Add cocoa powder and milk, then bring to a boil. Remove from heat.
Mix in sugar and vanilla: Gradually whisk in the powdered sugar and vanilla until smooth.
Add pecans: Stir in the chopped pecans, if using.
Frost the cake: Pour the frosting over the warm cake, spreading it evenly. Let it set before cutting.

Serving Suggestions

Texas Sheet Cake is best served warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

It’s also fantastic with a cup of coffee for an indulgent afternoon treat. For special occasions, you can add a sprinkle of extra chopped pecans on top for a delightful crunch.

Troubleshooting Common Issues

Dry cake: Ensure you don’t overbake the cake. Check it a few minutes before the recommended time.
Runny frosting: If your frosting is too thin, add more powdered sugar until you reach the desired consistency.

Variations and Customizations

While the classic recipe is hard to beat, there are a few variations you can try:

Nut-free: Simply omit the pecans if you prefer a nut-free cake.
Spiced chocolate: Add a teaspoon of cayenne pepper to the batter for a spicy kick.

Storing and Freezing

Storing: Keep the cake covered at room temperature for up to 3 days.
Freezing: Wrap individual pieces in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.