texas sheet cake

The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting.

The BEST Texas Sheet Cake

water

butter ((2 sticks))

Tablespoons unsweetened cocoa powder

all-purpose flour

sugar

baking soda

salt

sour cream

eggs

vanilla extract

Tablespoons milk

butter ((1 stick))

Preheat oven to 350 degrees F and grease a 18x13&#x27;&#x27; pan.

Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.

Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.&nbsp;

In another small bowl mix together the sour cream, eggs and vanilla.&nbsp;

Add sour cream/egg mixture to the flour mixture and mix until combined.&nbsp;

Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.

Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.

&nbsp;Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).

When the cake is about half-way through cooking, prepare the frosting.

Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.&nbsp;

Once boiling, remove it from the heat and stir in powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps. 

Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.

For the Chocolate Sheet Cake Frosting

https://content.jwplatform.com/videos/hn7cMUgc.mp4

The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting. It the easiest chocolate cake to make, and perfect for a party or potluck.

Texas Sheet Cake

The Most Amazing Texas Sheet Cake is light and fluffy with a deliciously decadent cooked frosting on top. Sprinkle on some chopped pecans or walnuts and you have a sheet cake that people will rave over!

The Most Amazing Texas Sheet Cake

cocoa powder

buttermilk

vegetable oil

salted butter

pecans (or walnuts)

Preheat oven to 350 degrees. Lightly grease a 13x18 inch baking sheet.

In a large mixing bowl stir together flour, sugar, cocoa, baking soda, and salt.

Add eggs, buttermilk, warm water, oil, and vanilla. Whisk until combined and batter is smooth. This should take just a couple of minutes.&nbsp;Pour batter into prepared baking sheet.

Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes before frosting.&nbsp;

FOR THE CAKE

Melt butter in a medium-sized saucepan over low heat. Whisk in cocoa powder, then pour in buttermilk. Increase heat to medium high and bring to a simmer, whisking constantly.&nbsp;

Once the mixture is simmering, remove from the heat and whisk in powdered sugar and vanilla until smooth. Pour over cake to cover. Use a rubber spatula to smooth out and spread if needed. Sprinkle on chopped pecans. Let the cake and frosting cool completely before cutting and serving.

FOR THE FROSTING

Extra moist, richly chocolatey, covered in a shiny chocolate fudge frosting, this Texas Sheet Cake recipe takes the classic you know and love and amps it up a notch. I&#x27;ve tweaked this recipe to absolute perfection and I think you&#x27;ll love my take on this well-loved sheet cake. Check out the how-to video just below the recipe! 

The Best Texas Sheet Cake Recipe

unsalted butter

water ((235 milliliters))

cocoa powder ((33 grams))

sour cream ((125 grams))

eggs (room temperature)

all-purpose flour ((250 grams))

light brown sugar, firmly packed ((100 grams))

instant coffee (optional)

Tablespoons whole milk

butter

pecans

Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).

Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.

While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.

In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.

Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.

Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Once cake has finished baking (or several minutes before), begin preparing frosting.

Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.

Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.

Allow frosting to harden (about one hour) and then slice and serve!

FROSTING

https://www.youtube.com/watch?v=UNNi1M7gPPM

Extra moist, richly chocolatey, covered in a shiny chocolate fudge frosting, this Texas Sheet Cake recipe takes the classic you know and love and amps it up a notch!


Full Printable Recipe: https://sugarspunrun.com/best-texas-sheet-cake-recipe/

Ingredients
1 cup unsalted butter cut into 8 pieces
1 cup water
1/3 cup cocoa powder (33g)
1/2 cup sour cream (125g)
2 large eggs room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (250g)
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon instant coffee optional
FROSTING
6 Tablespoons whole milk
½ cup salted butter cut into pieces
6 Tablespoons natural cocoa powder
4 cups powdered sugar sifting is recommended (after measuring) to avoid any lumps)
3/4 teaspoon vanilla extract
1 cup toasted pecans optional, see note

DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Jelly Roll Pan (Affiliate Link): https://amzn.to/2RxWSfN

Instructions
Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.
While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.
In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once cake has finished baking (or several minutes before), begin preparing frosting.
FROSTING
Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.
Allow frosting to harden (about one hour) and then slice and serve!

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How to Make Texas Sheet Cake

My Ultimate Texas Sheet Cake recipe is everything a good chocolate cake should be: soft cake, a fudgy frosting, &amp; the crunch of pecans.

The Ultimate Texas Sheet Cake Recipe

(10 ounces 284 grams) all-purpose flour

(16 ounces 450 grams) granulated sugar

(3 ounces 85 grams) unsweetened cocoa powder ((black

baking powder

eggs ((at room temperature))

(8floz/240 milliliters) water

(8floz/240 milliliters) buttermilk

(2 ½floz/71 milliliters) vegetable oil

(14 ½oz/414 milliliters) evaporated milk

(6½oz/185 grams) pecans, toasted and chopped

Preheat the oven to 350°F (180°C) and butter a 12x17-inch (30x43cm) sheet pan. Set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

In a separate measuring cup, combine the eggs, water, buttermilk and vegetable oil.

Stir the wet ingredients into the dry until the batter is smooth and pour the batter into the prepared sheet pan.

Bake for 20-25 minutes, until a toothpick inserted into the center, comes out clean. Let cool for 10 minutes.

To Make the Chocolate Cake:

After the cake has cooled slightly, make the frosting: combine the sugar, evaporated milk, and melted chocolate in a blender and blend until combined and thickened, about 30 seconds.

Pour the frosting over the cake, sprinkle all over with the pecans and let the cake and frosting cool for a few hours before slicing. Store the cake at room temperature for up to 3 days.

To Make the 5 Minute Frosting:

My Ultimate Texas Sheet Cake recipe is everything a great cake should be: soft, moist, and incredibly chocolatey with fudgy frosting, alongside the wonderful crunch and flavor of toasted pecans. GET THE WRITTEN RECIPE: http://bit.ly/UltimateTexasSheet
  
**WATCH more Cake Videos! https://youtube.com/playlist?list=PL3N53o3RIxHKEP--Yw-i9bRMw_X-l_nCO
 
Texas sheet cake is a super simple cake recipe that can be mixed up in one bowl and baked in a sheet pan. All in all, it will probably take you about five minutes to make the batter and only about 20 to bake it. It's a thin chocolate cake topped with chocolate frosting and toasted pecans. 

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The Ultimate Texas Sheet Cake

This Texas Sheet Cake is a dessert your family will absolutely love!&nbsp;

cinnamon

100% cocoa

milk

nuts (Optional (I used walnut pieces))

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.

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

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.

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.

Frosting Instructions

The best recipe for Original Texas Sheet Cake with Buttermilk with easy-to-follow instructions and big chocolate flavor topped off&nbsp;with a gooey fudgy icing.&nbsp;

Original Texas Sheet Cake with Buttermilk

fine sea salt

coffee

eggs, slightly beaten

pecan halves, roughly chopped ((optional))

+ a pinch fine sea salt

Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9&quot;x13&quot; casserole dish, and see notes below. 

In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.

Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.

In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the&nbsp;bowl and stir to combine.

Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.

For the Cake:

While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.

Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla.&nbsp;If using pecans, add about 2/3 of them now.&nbsp;

Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using.&nbsp;Set aside and allow the icing to set. Serve and enjoy.

For the Icing:

This is the best Texas sheet cake recipe! An incredibly moist chocolate cake baked in a mini baking dish and topped with a warm chocolate topping. Easy to make and the perfect amount to serve one or two people.

Mini Texas Sheet Cake

Heat oven to 350°F (177°C). Lightly butter a 5x7-inch baking dish and set aside.

Stir together the flour, sugar, baking soda, and salt in a medium-sized mixing bowl. Set aside.

In a 1-quart saucepan, heat the butter, water, and cocoa powder over medium-low heat, stirring frequently until mixture comes to a light simmer and butter has completely melted. Remove from heat and pour over flour mixture in the bowl; stir until well mixed.

Stir in egg white, milk, cinnamon, and vanilla.

Pour into the baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

To make the cake:

Melt butter in a small 1-quart saucepan over low heat.

Add the cocoa powder and milk and stir until the mixture begins to simmer.

Once the mixture is simmering, remove from the heat and whisk in powdered sugar (a little at a time), vanilla, and cinnamon. Whisk constantly until the frosting is smooth.

Stir in the nuts.

Spoon the warm frosting over the top of the cake. Use a rubber spatula to smooth out and spread if needed. Allow the cake to cool, then slice and enjoy.

To make the frosting:

https://embed.mediavine.com/videos/hud4iucqey5h42cfddwu

Incredibly moist chocolate cake topped with a warm chocolate topping. Easy to make and the perfect amount to serve one or two people.

Texas Sheet Cake Recipe

all purpose flour

brown sugar

tsp baking soda

tsp salt

unsalted butter (melted)

tsp pure vanilla extract

eggs (lightly beaten)

Fudge Frosting:

cream or half and half (plus additional if needed to thin)

pecans (toasted)

Preheat the oven to 325°F. Spray a 15 x 10 x 1 inch jelly roll pan with baking spray. Set aside. Spread pecans on another baking sheet in a single layer. Toast for 6-8 minutes or until fragrant. Set aside.

In a medium-size mixing bowl, use a whisk to sift together flour, granulated sugar, brown sugar, baking soda and salt.

In a separate bowl, stir together, boiling water and cocoa until dissolved. Add melted butter, mix well.  Pour over dry ingredients. Add buttermilk, vanilla and eggs. Mix with a whisk until fully combined

Pour batter evenly into pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

5 minutes before the end of baking, begin preparing the frosting.

In a medium-size saucepan over medium-high heat melt together butter, cocoa powder and cream. Bring to a simmer, whisking until smooth. Do not boil. Remove from the heat. Add vanilla.

Use an electric mixer to beat in the powdered sugar one cup at a time. Beat until smooth. Mix in toasted pecans. Spread evenly on hot cake. May add additional cream 1 Tbsp at a time, if needed to thin. Don&#x27;t thin too much, it will melt on the hot cake making it easy to spread.

Place on a cooling rack to cool before cutting. Leftovers may be stored at room temperature or chilled.

The Original Texas Sheet Cake is a decadent, gooey, chocolatey dessert topped with pecans. Make enough for 24 people in less than an hour!

Original Texas Sheet Cake

buttermilk ((See Note 1))

vanilla

dark cocoa powder ((See Note 2))

Combine the dry ingredients like flour, sugar, baking soda and salt in one bowl and wet ones like buttermilk, eggs and vanilla in another.

Next, melt the butter in a saucepan. Add the water and whisk in the cocoa powder and bring to a boil. Remove from heat.

Add the cocoa mixture to the dry ingredients and stir or use electric beater to combine. Add the wet ingredients and mix to combine into a smooth batter.

Pour the batter into a parchment paper lined 13x18 inch sheet pan (yes, this makes 24 servings). Bake in a 350°F oven for 20 minutes.

Batter

Make the frosting by combining the butter, cocoa, and buttermilk in a saucepan and bring to a boil. Remove from heat and stir in the vanilla, salt and powdered sugar until smooth.

After cake has baked, DON&#x27;T COOL, but pour warm frosting on top and spread evenly. Sprinkle chopped pecans on top. Allow to rest on wire rack until set.

Frosting

Moist, fudgy, and extremely chocolatey, this Texas sheet cake is like a cross between a decadent brownie and the best chocolate cake you've ever tried.

The Best Texas Sheet Cake Recipe Ever

walnuts,

Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 10x15-inch sheet pan with butter or nonstick spray and dust with flour.

Melt butter in a saucepan over low heat. Mix in the water and cocoa powder and bring the mixture to a boil. Set aside to cool slightly.

In a large bowl, whisk together flour, sugar, baking soda, and salt. Gently beat in the sour cream and eggs.

Add the cooled cocoa butter to the flour and egg mixture. Mix until well combined.

Pour the batter into the prepared pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Meanwhile, mix milk, cocoa powder, and butter in a large saucepan over medium heat. Bring the mixture to a boil and remove from heat.

Beat in the powdered sugar and vanilla until smooth. Mix in the walnuts, if using.

Spread the icing evenly over the warm cake. Slice, serve, and enjoy!

This is a delicious, creamy, moist cake with a nice crunch to it because of the almonds.&nbsp; And let's not forget that it will feed a nice bunch of people!!&nbsp; ENJOY!

White Texas Sheet Cake

butter (cube)

eggs (beaten)

butter (cubed)

confectioners' sugar

almonds

In a large saucepan, bring the butter and water to a boil. As soon as it starts to boil, take it off the heat and stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.

Pour the batter into a greased 15-in. x 10-in. x 1-in. baking pan (cookie sheet with sides). Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.

For the frosting, in a large saucepan, heat the butter and milk just until it comes to a boil. Immediately remove from the heat; stir in confectioners' sugar and extract. Stir in almonds and spread over warm cake. Cool completely.

This old-fashioned Texas Sheet Cake is a rich, decadent, and easy chocolate dessert!

Grandma's Texas Sheet Cake

(1 stick) salted butter

shortening

oz confectioners’ sugar, sifted

Preheat oven to 400 degrees F. Grease a 10 x 15-inch jelly roll pan and set aside.

Place butter, shortening, water and cocoa powder in a saucepan. Bring to a boil; remove from heat.

In a large bowl, whisk together sugar, flour, baking soda and salt. Pour the hot butter mixture over the flour mixture. Use an electric mixer to beat on medium speed for 1 minute.

Add eggs, vanilla extract and buttermilk. Beat on medium speed for 1 more minute.

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