Texas Sheet Cake

$- Dry Ingredients: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking soda - 1 teaspoon salt - Wet Ingredients: - 1 cup unsalted butter (2 sticks) - 1 cup water - 1/2 cup unsweetened cocoa powder - 2 large eggs - 1 cup buttermilk (or substitute with milk and vinegar) - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - Frosting Ingredients: - 1/2 cup unsalted butter (1 stick) - 1/4 cup unsweetened cocoa powder - 1/3 cup milk - 4 cups powdered sugar - 1 teaspoon vanilla extract - 1 cup chopped pecans (optional) Texas Sheet Cake is simple and fun to make. You need to gather all the ingredients first. The dry ingredients are key to a fluffy cake. Use good flour and fresh baking soda. The wet ingredients add richness and flavor. Butter and buttermilk make this cake moist. Eggs are essential for binding everything together. The frosting is where the magic happens. It adds a sweet layer on top. Cocoa powder in the frosting gives a deep chocolate flavor. If you like nuts, chopped pecans add a nice crunch. You can find the Full Recipe in the section below for more details. This cake is great for gatherings. Enjoy making it with your family or friends! First, preheat your oven to 350°F (175°C). This is key for an evenly baked cake. In a big bowl, sift together: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking soda - 1 teaspoon salt Whisk these dry ingredients well to mix and aerate them. In a medium saucepan, combine: - 1 cup unsalted butter - 1 cup water - 1/2 cup unsweetened cocoa powder Heat this mixture over medium heat, stirring constantly. Wait until the butter melts and it gets smooth. Bring it to a boil, then take it off the heat. Carefully pour the hot cocoa mixture into your bowl of dry ingredients. Stir well until there are no dry spots left. In a separate bowl, whisk together: - 2 large eggs - 1 cup buttermilk - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract Pour this egg mixture into the batter. Mix gently until it's just combined. Don’t overmix! Transfer the batter into your greased sheet pan. Spread it evenly with a spatula. Bake for about 20-25 minutes. Check with a toothpick; it should come out clean. While the cake bakes, start the frosting. In a medium saucepan, melt: - 1/2 cup unsalted butter Add: - 1/4 cup unsweetened cocoa powder - 1/3 cup milk Bring this mixture to a gentle boil while stirring. After boiling, take it off the heat. Gradually whisk in: - 4 cups powdered sugar - 1 teaspoon vanilla extract Mix until smooth and glossy. Once baked, let the cake cool in the pan for about 10 minutes. This helps it set while still warm. Pour the warm frosting over the warm cake. Use a spatula to spread it evenly. If you want, sprinkle chopped pecans on top while the frosting is warm. Let the cake cool completely in the pan. Slice into squares for serving. Enjoy this tasty treat! For the complete recipe, check the Full Recipe section. To keep your Texas sheet cake moist, use fresh ingredients. Check that your baking powder is active. Always measure flour correctly; too much can dry out your cake. Mix your wet and dry ingredients just until combined. Overmixing can make it tough. Adding buttermilk helps, too. It adds moisture and rich flavor. You can even substitute with a mix of milk and vinegar for a similar effect. For the best frosting, use it while warm. This allows it to spread easily. Make sure the cake is still a bit warm when you frost it. This will help the frosting melt into the cake, creating a lovely glaze. When mixing the frosting, whisk until smooth. If you want to add nuts, sprinkle them on top while the frosting is still warm. This will help them stick. Cut the cake into neat squares for serving. Place them on a colorful platter to make it pop. You can garnish each square with extra pecans or a drizzle of chocolate. This adds a nice touch and makes it look fancy. For a fun twist, serve with a scoop of vanilla ice cream. The cold ice cream pairs well with the rich cake. Enjoy every bite! {{image_4}} Texas sheet cake is famous for its rich chocolate flavor. However, you can easily make a vanilla version. Just swap the cocoa powder with more flour. Use the same amount of sugar, butter, and eggs. You will get a light and fluffy cake with a sweet vanilla taste. Try both types for a fun dessert spread. Some people have nut allergies, so a nut-free version is great. You can skip the pecans in the frosting or add a nut-free topping. Try using shredded coconut or sprinkles instead. This keeps your cake tasty and safe for everyone. If you need a gluten-free cake, use gluten-free flour. Make sure it has a good mix of starches and proteins. Look for a blend that works well in baking. Replace the buttermilk with a dairy-free option if needed. This way, you can enjoy the same great taste without gluten. To keep your Texas Sheet Cake fresh, store it in an airtight container. This helps maintain moisture and flavor. If you don’t have a container, cover the pan tightly with plastic wrap or foil. Keep it at room temperature if you plan to eat it within a few days. If it’s longer, refrigerate it to extend its life. You can enjoy your Texas Sheet Cake for about 3 to 4 days at room temperature. In the fridge, it can last up to a week. Just remember, the cake may dry out after a few days, so try to eat it sooner rather than later. If you freeze it, it can last for up to 3 months. Just wrap it well to prevent freezer burn. When you are ready to enjoy leftovers, you can reheat your cake. Place a slice in the microwave for about 10 to 15 seconds. This warms it up without making it dry. If you want to serve it warm, consider warming the whole cake in the oven. Set the oven to 350°F (175°C) and heat for about 10 minutes. Just be careful not to overheat it. Enjoy this simple and delicious treat! For the full recipe, check out the Texas Sheet Cake Delight section. Texas Sheet Cake stands out due to its unique texture and size. It is baked in a large sheet pan, which gives it a thin, moist layer. The cake is also rich with cocoa and has a delicious, warm frosting poured on top. This creates a delightful chocolate experience that is both sweet and satisfying. Yes, you can use different types of flour. If you want a gluten-free option, try a gluten-free all-purpose flour blend. Just ensure it has a binding agent like xanthan gum. If you use whole wheat flour, the cake will be denser but still tasty. To check if your cake is done, insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready. It usually takes about 20-25 minutes at 350°F (175°C). Keep an eye on it near the end to avoid overbaking. Texas Sheet Cake has roots in Texas, of course! It became popular in the 1960s. It is thought to be inspired by traditional chocolate cakes but made easier for gatherings. The cake’s size allows it to feed a crowd, making it a favorite at potlucks and family events. Yes, you can freeze Texas Sheet Cake. Make sure it is completely cool before wrapping it tightly in plastic wrap. You can also use aluminum foil. It will keep well for up to three months. When you’re ready to eat it, let it thaw in the fridge overnight. While the classic frosting is chocolate, you can get creative! Try a cream cheese frosting for a tangy twist. A vanilla buttercream also works well. For a lighter option, consider a whipped cream topping. Just remember to frost the cake when it’s still a bit warm for the best flavor! Creating Texas Sheet Cake is easy and fun. You will love the rich chocolate flavor and soft texture. This cake is perfect for parties or family gatherings. Here’s what you need: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup unsalted butter (2 sticks) - 1 cup water - 1/2 cup unsweetened cocoa powder - 2 large eggs - 1 cup buttermilk (or substitute with milk and vinegar) - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract Frosting Ingredients: - 1/2 cup unsalted butter (1 stick) - 1/4 cup unsweetened cocoa powder - 1/3 cup milk - 4 cups powdered sugar - 1 teaspoon vanilla extract - 1 cup chopped pecans (optional) 1. Preheat your oven to 350°F (175°C). Grease a large 18x13 inch sheet pan. 2. In a bowl, combine flour, sugar, baking soda, and salt. 3. In a saucepan, mix butter, water, and cocoa powder over medium heat until melted. 4. Pour this cocoa mix into the dry ingredients and stir well. 5. Whisk eggs, buttermilk, vanilla, and almond extract in another bowl. Add to the batter and mix gently. 6. Spread the batter evenly in the pan, then bake for 20-25 minutes. 7. For frosting, melt butter, cocoa powder, and milk in a saucepan. Whisk in powdered sugar and vanilla until smooth. 8. Cool the cake for 10 minutes. Pour the warm frosting over it and add nuts if you want. 9. Let it cool completely before slicing. Buttermilk adds a nice tang and moisture. If you do not have buttermilk, mix milk and vinegar. Let it sit for a few minutes to thicken. Almond extract boosts the cake's flavor but can be skipped if you prefer. Chopped pecans add a nice crunch, but they are optional. You can also try other nuts if you like! Enjoy making this Texas Sheet Cake. It is truly a delight! In this post, we explored how to make a delicious Texas Sheet Cake. We broke down the ingredients, showed easy step-by-step instructions, and shared helpful tips. You learned about variations and how to store your cake correctly. Texas Sheet Cake is fun to bake and share with others. You can adjust the recipe to fit your taste. Enjoy your baking journey and the sweet results that follow!$

Indulge in the rich and delicious flavors of Texas Sheet Cake Delight! This easy recipe features a moist chocolate cake topped with a luscious frosting, perfect for any occasion. With simple ingredients and straightforward steps, you can create a sweet treat that delights everyone. Don’t miss out on the happiness this cake brings—click through to explore the full recipe and start baking today!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter (2 sticks)

1 cup water

1/2 cup unsweetened cocoa powder

2 large eggs

1 cup buttermilk (or substitute with milk and vinegar)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Frosting Ingredients:

1/2 cup unsalted butter (1 stick)

1/4 cup unsweetened cocoa powder

1/3 cup milk

4 cups powdered sugar

1 teaspoon vanilla extract

1 cup chopped pecans (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a large 18x13 inch sheet pan by greasing it with butter or cooking spray, then dusting it lightly with flour to prevent sticking.

Combine Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, baking soda, and salt. Use a whisk to ensure these dry ingredients are fully combined and aerated.

Make Cocoa Mixture: In a medium saucepan, combine the butter, water, and cocoa powder. Place the saucepan over medium heat and stir constantly until the butter is completely melted and the mixture reaches a smooth consistency. Bring the mixture just to a boil, then remove it from the heat.

Mix Cocoa with Dry Ingredients: Carefully pour the hot cocoa mixture into the bowl containing your dry ingredients. Stir well to combine until there are no dry spots.

Add Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vanilla extract, and almond extract until well blended. Pour this egg mixture into the batter and mix gently until just combined; do not overmix.

Bake the Cake: Transfer the batter into your prepared sheet pan. Use a spatula to spread the batter evenly. Place it in the oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Frosting: While the cake is baking, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, and bring the mixture to a gentle boil, stirring constantly.

Combine Frosting Ingredients: Once boiling, remove the saucepan from the heat. Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and glossy, creating a luscious texture.

Cool the Cake: Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. This will allow it to set slightly while retaining warmth.

Frost the Cake: Pour the warm frosting over the warm cake, using a spatula to spread it evenly across the surface. If you are adding nuts, sprinkle the chopped pecans on top while the frosting is still warm so they adhere better.

Cool and Serve: Allow the cake to cool completely in the pan before slicing into squares for serving. This will help the frosting set properly. Enjoy the delightful treat you have created!

- Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 24 squares

- Presentation Tips: Serve the cake squares on a decorative platter, and consider garnishing each slice with an additional sprinkle of pecans or a drizzle of chocolate sauce for an extra touch.