Easy Texas Sheet Cake Recipe
Moist, decadent, and full of chocolate flavor, this Texas Sheet Cake recipe is the best and the easiest chocolate cake you’ll ever make. A large, thin chocolate cake made in a sheet pan and covered in warm chocolate frosting with pecans, this sheet cake is always a hit at parties and potlucks.
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The BEST Texas Chocolate Sheet Cake DeSSERT Recipe for a CROWD!
How can you go wrong with Chocolate Texas sheet cake that asks for 4 sticks of butter? This is a dessert recipe for a crowd or for the you alone. It is easily frozen and delicious to eat frozen too! The chocolate frosting is absolutely delicious and a must with this Sheet Cake.
This cake does not disappoint. And the story behind it does not either.....
This recipe comes from a church fundraiser cookbook from 1978. My mom tried the recipe and said it was terrible. She scribbled out the page. Then her sister came over and they started discussing the new cookbook. My mom told her that the cake was not any good. My Aunt told her that an important ingredient was left out. Baking Soda! She proceeded to write my mom a little note on the cookbook to tell her it was a good recipe and to just add soda. See below to see the actual recipe from the cookbook. (my mom changed the name)
Printable Recipe
Chocolate Texas Sheet Cake
2 teaspoons soda 4 1/2 T cocoa powder
3 cups flour 3 eggs well beaten
3 cups sugar 3/4 cup buttermilk (or 1 T vinegar and 3/4 cup milk)
1 t salt 3 t vanilla (my mom always doubles the vanilla)
3 sticks butter
1 1/2 cups water
Mix flour, sugar, soda and salt in bowl. Bring to boil butter, water, and cocoa powder. Pour hot mixture into flour mixture and stir well. Pour well beaten eggs, buttermilk, and vanilla into batter. Pour into well greased cookie sheet and bake at 350* for 25 mins.
While your cake is cooking make your frosting.
Frosting
Bring to boil
1 stick butter, 4 T Cocoa, and 1/3 cup milk. (remove from heat) Add 3 1/2 cups powdered sugar, 2 t vanilla, and 1 cup chopped nuts. (pecans or walnuts)
when cake is done, pour frosting over HOT cake. Serve immediately or when cooled.
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Easy-to-Make White Texas Sheet Cake | Buttermilk Frosting | Southern Living from Home
This is the scrumptious counterpart to the chocolate cake with chocolate frosting known as “Texas Sheet Cake.” Instead of a chocolate cake, this recipe makes a delightfully flavored white cake that is covered in a browned-butter and toasted walnut frosting. As for the cake itself, we use a simple mixing method that prevents it from doming. Once the sheet cake cools, it has a smooth and even surface for frosting. The cake uses buttermilk, which lends tenderness to the crumb, and vanilla and almond extracts for a familiar combination of flavor. Together, this cake and frosting stands as one of the best sheet cakes out there—I suppose we owe Texas a note of gratitude.
INGREDIENTS:
• FROSTING
• 1 cup chopped walnuts
• ½ cup butter
• ½ cup milk
• 4 ½ cups powdered sugar
• 1 teaspoon clear vanilla extract
• CAKE
• 2 ¾ cups cake flour
• 1 ¼ cup sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 12 tablespoons butter, cubed
• 1 ¼ cups buttermilk
• 2 eggs + 1 egg white
• 2 ½ tablespoons vegetable oil
• 2 teaspoons clear vanilla extract
• ½ teaspoon almond extract
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#SheetCake #HowToBake #SouthernDesserts
TEXAS SHEET CAKE, Chocolate Cake Recipe
TEXAS SHEET CAKE, Chocolate Cake Recipe
Today's Recipe:
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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.
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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