Texas Sheet Cake

$- 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking soda - 1 teaspoon salt - 1/2 cup unsweetened cocoa powder - 1 cup unsalted butter - 1 cup water - 2 large eggs - 1 cup buttermilk - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1/2 cup unsalted butter - 1/4 cup unsweetened cocoa powder - 1/3 cup milk - 4 cups powdered sugar - 1 teaspoon vanilla extract - 1 cup chopped pecans (optional) When making Texas Sheet Cake, the right ingredients matter. First, gather your dry ingredients. The flour gives the cake its structure. Sugar adds sweetness, while baking soda helps it rise. Salt enhances all the flavors, and cocoa powder gives it that rich chocolate taste. Next, focus on the wet ingredients. Butter adds moisture and richness. Water helps to combine everything smoothly. The eggs provide structure and moisture, while buttermilk gives a nice tang. Vanilla and almond extracts add layers of flavor. Finally, we have the frosting ingredients. Butter is the base of the frosting. Cocoa powder ensures it stays chocolatey. Milk makes the frosting creamy. Powdered sugar sweetens and thickens it, while vanilla adds a lovely aroma. If you want a crunch, add pecans. For the full recipe, you’ll see how each ingredient comes together. Now that you know the ingredients, let’s get ready to bake! - Preheat your oven to 350°F (175°C) and prepare the baking pan. Grease and flour a large 18x13 inch sheet pan. - Combine the dry ingredients in a mixing bowl. Whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1/2 cup of cocoa powder until well mixed. - Heat 1 cup of unsalted butter, 1 cup of water, and 1/2 cup of cocoa powder in a saucepan until smooth. Stir over medium heat until the butter melts and the mixture is hot. - Pour the hot cocoa mixture into the dry ingredients. Stir well to combine everything for a smooth batter. - In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. Add this to the main batter and mix until just combined. - Pour the batter into the prepared sheet pan, spreading it evenly. - Bake for approximately 20-25 minutes. Keep an eye on it as it cooks. - Check for doneness by inserting a toothpick in the center. It should come out clean when the cake is ready. - While the cake is baking, prepare the frosting. Melt 1/2 cup of unsalted butter in a saucepan. Stir in 1/4 cup of cocoa powder and 1/3 cup of milk, bringing it to a boil. - Remove from heat and whisk in 4 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth and glossy. - Once the cake is done, take it out of the oven. Let it cool for about 10 minutes in the pan. - Pour the warm frosting over the warm cake. If you want, sprinkle 1 cup of chopped pecans on top before the frosting sets. - Allow it to cool completely before cutting into squares for serving. This makes it easier to slice and enjoy. You can find the full recipe in the earlier section. To make Texas Sheet Cake soft and moist, start with room temperature ingredients. This helps the batter mix well. I suggest letting your eggs and buttermilk sit out for about 30 minutes before using them. When you mix the batter, do not over-mix it. Mix just until the ingredients blend. This keeps the cake light. Store any leftover cake in a cool place. You want to keep it fresh. Use an airtight container for the best results. If you do not have one, wrap the cake tightly in plastic wrap. For longer storage, place it in the fridge. It will stay good for about a week. Texas Sheet Cake pairs well with many treats. Serve it with a scoop of vanilla ice cream for a sweet touch. A cup of coffee also complements the rich chocolate flavor. This cake is perfect for gatherings and parties. It shines at birthday celebrations or potlucks. You can even enjoy it as a simple dessert after dinner. {{image_2}} You can make Texas Sheet Cake even more fun by changing flavors. Adding different extracts can change the whole taste. For example, try peppermint extract for a minty twist. Just use about half a teaspoon to start. If you want a richer flavor, swap out regular cocoa powder for dark cocoa. This makes the cake deep and bold. If you need gluten-free options, use gluten-free flour blends. These blends can work well in place of all-purpose flour. Just check that they have xanthan gum, as it helps with texture. For those needing dairy-free options, substitute eggs with a mix of flaxseed and water. You can also use almond milk or soy milk instead of buttermilk. This keeps your cake moist and tasty. While pecans are the classic choice, you can try different toppings. Walnuts add a nice crunch, or you can go for chocolate chips for extra sweetness. If you want to change up the frosting, consider adding peanut butter or cream cheese. These flavors can make your cake feel new and exciting. To store your leftover Texas Sheet Cake, first let it cool completely. Once cool, cover it well with plastic wrap or foil. This keeps it fresh and moist. You can also use an airtight container for best results. If you want to store it for longer, freezing is a great option. Cut the cake into squares to make it easier to thaw later. Wrap each piece in plastic wrap and then in foil. This extra layer protects it from freezer burn. You can freeze it for up to three months. To reheat Texas Sheet Cake, the best method is the oven. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This keeps it from drying out. If you're in a hurry, the microwave works too. Heat a slice for about 10-15 seconds. Be careful not to overheat it, as this can change the texture. Texas Sheet Cake lasts for about two days at room temperature. It should stay covered to keep it fresh. If you store it in the fridge, it can last up to a week. Make sure it's tightly covered to prevent it from drying out. An unfrosted cake can last a bit longer. In the fridge, it can stay fresh for up to ten days. Just remember to cover it well. Happy baking! You can find the full recipe linked above. Texas Sheet Cake is a rich, chocolate cake baked in a large pan. It is soft and moist, topped with a creamy chocolate frosting. This cake has roots in Texas and became popular in the 1950s. People often serve it at gatherings, parties, and potlucks. Its easy preparation and big flavor make it a favorite across the U.S. Yes, you can prepare Texas Sheet Cake ahead of time. Bake the cake a day before your event. Allow it to cool completely before frosting. Store it in the fridge, covered tightly. This cake tastes even better the next day as the flavors meld. Serve Texas Sheet Cake in squares for easy sharing. You can place it on a large platter for a beautiful presentation. For an extra touch, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. This cake pairs well with coffee or milk. Yes, there are some common substitutions. You can use whole wheat flour for a healthier option. If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice. For a dairy-free version, use almond milk instead of buttermilk. These changes may alter the cake's taste and texture slightly. A dry Texas Sheet Cake can happen for a few reasons. Overbaking is a common cause. Always check for doneness with a toothpick. If it comes out clean, it’s done. Also, make sure to measure your flour correctly. Too much flour can lead to dryness. Keep an eye on your ingredients' freshness and quality as well. Use a large 18x13 inch sheet pan for Texas Sheet Cake. This size allows the cake to bake evenly and rise well. If you don’t have a sheet pan, a jelly roll pan works too. Just keep an eye on the baking time as it may vary slightly. Texas Sheet Cake is a simple yet delicious treat made from basic ingredients. You learned how to mix dry and wet elements, bake the cake, and frost it for a great finish. Remember to use the right temperatures and storage tips to keep it fresh. This cake is perfect for any occasion, and you can even customize it with different flavors and toppings. Enjoy making this classic dessert!$

Indulge in the rich flavors of Texas Sheet Cake Delight! This easy recipe combines simple ingredients like flour, cocoa, and butter to create a moist cake topped with a glossy chocolate frosting. Perfect for gatherings or a sweet treat, this dessert is sure to impress.

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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

1 cup water

1/2 cup unsweetened cocoa powder

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Frosting Ingredients:

1/2 cup unsalted butter

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 your oven to 350°F (175°C). Grease and flour a large 18x13 inch sheet pan.

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.

In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until the butter melts and the mixture is smooth, bringing it just to a boil. Remove from heat.

Pour the hot cocoa mixture into the dry ingredients and stir well.

In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and almond extract. Add this mixture to the batter and mix until just combined.

Pour the batter into the prepared sheet pan, spreading evenly. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

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, bringing the mixture to a boil.

Remove from heat and whisk in the powdered sugar and vanilla extract until smooth and glossy.

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.

Pour the warm frosting over the warm cake and spread it evenly. If using, sprinkle the chopped pecans on top before the frosting sets.

Allow the cake to cool completely before cutting into squares for serving.

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