How to Make Texas Sheet Cake for Two (Small Size Chocolate Sheet Cake)
Small Batch Texas Sheet Cake is just the perfect amount for 2-4 people.
Find the Texas Sheet Cake for Two Recipe here:
Cake Ingredients:
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 tsp salt1/4 cup butter
1 heaping Tbsp cocoa powder
1 egg yolk
1 1/2 Tbsp buttermilk
1/4 cup hot water out of the tap
1/4 tsp baking soda
1/4 tsp vanilla
Frosting Ingredients:
2 Tbsp butter
1 1/2 Tbsp milk I use whipping cream but can also use buttermilk
1 Tbsp cocoa powder
1 cup powdered sugar
1/4 tsp vanilla
Cake Directions:
Mix together flour, sugar and salt in a small mixing bowl.
In a small sauce pan combine butter, cocoa and water. Stir until butter melts and mixture comes to a boil.
Pour mixture over dry ingredients and stir to combine.
Add in egg yolk, buttermilk, baking soda and vanilla. Stir to combine.
Pour mixture into a greased 9 x 7 inch baking pan.
Bake at 350 degrees for 15 minutes or until toothpick comes out clean.
Frosting Directions:
As soon as cake comes out of oven mix up frosting.
In a small sauce pan combine butter ,milk, cocoa powder, and powdered sugar.
Stir until butter melts and ingredients are combined. Frosting will be thin. Do not allow it to boil.
Add in vanilla.
Pour hot frosting over hot cake out of the oven.
Spread to cover cake.
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9 x 6 pan I used to make cake:
Recipe for Full Size Texas Sheet Cake:
Recipe for Small Batch Lemon Bars:
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters.
I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!
I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.
✅ Glen Makes The Most Watched Peanut Butter Texas Sheet Cake Recipe
Glen Makes The Most Watched Peanut Butter Texas Sheet Cake Recipe... and it is amazing!!! This is a super moist, rich peanut butter cake with a sweet peanut butter frosting! If you want to know how to make a peanut butter sheet cake - this is the recipe for you!
Check out @NoreensKitchen for the original.
Ingredients:
240g (250 mL / 1 cup) butter
250 mL (1 cup) water
65g (60 mL / ¼ cup) creamy peanut butter
280g (500 mL / 2 cups) all-purpose flour
2 mL (½ tsp) salt
5 mL (1 tsp) baking soda
2 eggs
5 mL (1 tsp) pure vanilla extract
125 mL (½ cup) buttermilk
400g (500 mL / 2 cups) sugar
Peanut Butter Icing:
120g (125 mL / ½ cup) butter
65g (60 mL / ¼ cup) creamy peanut butter
75 mL (1/3 cup) buttermilk
325g (625 mL / 2½ cups) icing sugar
5 mL (1 tsp) pure vanilla extract
Method:
Preheat oven to 180ºC (350ºF).
Combine butter, water and peanut butter in a saucepan over medium heat.
While the PB is heating mix together flour, salt and baking soda in a bowl; set aside.
Whisk to combine eggs, vanilla and buttermilk.
When the the PB mixture comes to a boil, remove from the heat and stir in sugar.
Add flour mixture and mix well.
Whisk in the buttermilk mixture.
Spread into a greased 10x15 jelly-roll pan.
Bake for 15 to 20 minutes, until it springs back when gently touched.
While the cake is baking, make the icing.
Combine butter, peanut butter and buttermilk in a saucepan over medium heat; bring to a boil.
Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.
Pour and spread icing over warm cake.
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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How to Make Texas Sheet Cake
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:
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
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Jelly Roll Pan (Affiliate Link):
Instructions
00:00 Introduction
00:38 Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
00:43 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.
01:42 While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.
02:39 In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
04:15 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.
05:23 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.
06:10 Once cake has finished baking (or several minutes before), begin preparing frosting.
FROSTING
06:24 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.
08:00 Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.
08:55 Allow frosting to harden (about one hour) and then slice and serve!
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Half Sheet Chocolate Cake | How to make Cake in a Sheet Pan
**UPDATE** I've reformulated this recipe, so it may look a little different in my cakeculator but the general idea is still the same. Follow the recipe in my Cakeculator exactly as its written ????
Bake a delicious chocolate cake in a half sheet pan, which you can use for letter cakes, mini cakes, or just a huge party cake. My chocolate cake is deeply chocolate and so good even without any frosting. We'll go through every step on how to make this yummy cake batter, how to bake it perfectly in a half sheet pan, and my tips for a seamless removal from the pan.
???? FULL RECIPE HERE:
Choose: Chocolate for you Cake Flavor, then Cake: Half Sheet Pan... for you Cake Size!
???????? MY FAVORITE HALF SHEET PAN:
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In addition to recipes, I test all kinds of apps for bakers on my website. I have a webapp that converts cake pan sizes, fun baking projects and of course, lots of dessert recipes:
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How to Make the Best Chocolate Sheet Cake
How to Make the Best Chocolate Sheet Cake
Full Recipe:
My easy chocolate sheet cake is basically perfect. So fluffy and FULL of chocolate flavor, without being oily and sad like so many store-bought cakes. A nice dollop of fudge transforms this buttercream into something almost magical but if you don't have any handy try adding in some ganache!
If You Don't Have Fudge Handy
If you're substituting the fudge for a ganache just scald 1/4 cup of cream or milk and pour over an equal amount or semi or bittersweet chocolate chips (or chopped). Let it sit for a few minutes then whisk together. You can add more or less of this into the buttercream It's really up to you!
TIPS AND POINTERS:
Use whole milk with a tablespoon of vinegar or lemon juice as a substitute for the buttermilk.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
Hate coffee? Just use warm water instead!
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