Texas Sheet Cake
Introduction
Texas Sheet Cake is a rich, moist chocolate cake with a fudgy icing, often topped with pecans. Known for its large, thin sheet-pan size, this dessert is a favorite at potlucks, family gatherings, and celebrations across the South. Its origins are somewhat debated, but its deep chocolate flavor, simplicity, and crowd-pleasing nature make it a staple in Texan and American cuisine.
History of Texas Sheet Cake
The origins of Texas Sheet Cake are unclear, but food historians believe it became popular in the mid-20th century. Some trace it back to the 1950s, when recipes for a “sheet cake” or “chocolate sheet cake” started appearing in Southern cookbooks. The use of buttermilk and a poured frosting resembles German Chocolate Cake, another beloved Texan dessert. The name “Texas Sheet Cake” likely comes from the cake’s grand size—big enough to feed a crowd, just like everything is bigger in Texas.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions & Methods
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 13×18-inch sheet pan.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan over medium heat, melt the butter, then stir in water and cocoa powder. Bring to a slight boil, then remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and stir until combined.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla. Add this mixture to the batter and stir until smooth.
Step 2: Bake the Cake
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 3: Make the Frosting
- While the cake is baking, melt butter in a saucepan over low heat. Add cocoa powder and milk, stirring until smooth.
- Remove from heat and stir in vanilla and powdered sugar until well combined.
- If using, fold in chopped pecans.
Step 4: Frost the Cake
- Pour the warm frosting over the hot cake, spreading evenly.
- Let the cake cool before slicing and serving.
Formation of Texas Sheet Cake
Texas Sheet Cake is a thin, moist chocolate cake topped with a glossy, fudge-like icing. The cake itself has a soft texture, while the warm frosting, poured directly onto the hot cake, creates a smooth and slightly crackled surface. The addition of pecans provides a crunchy contrast to the richness.
Benefits of Texas Sheet Cake
- Feeds a crowd: Ideal for large gatherings.
- Quick & easy: Made in one bowl with a simple stovetop frosting.
- Rich chocolate flavor: Satisfies any chocolate lover’s craving.
- Moist texture: The buttermilk keeps the cake soft and tender.
- Customizable: Can be made with or without nuts, or even with a dash of cinnamon for a twist.
Nutrition (Per Serving – Approximate)
- Calories: 320
- Carbohydrates: 45g
- Protein: 3g
- Fat: 15g
- Sugar: 33g
- Fiber: 2g
Who Loves Texas Sheet Cake?
Texas Sheet Cake is beloved by chocolate lovers, home bakers, and those who enjoy nostalgic Southern desserts. Families often serve it at reunions, potlucks, and birthdays. It’s a favorite among kids and adults alike, offering a comforting balance of sweetness and texture.
Conclusion
Texas Sheet Cake is more than just a dessert—it’s a tradition passed down through generations. Its simplicity, deep chocolate flavor, and crowd-friendly size make it a timeless classic. Whether you enjoy it warm or at room temperature, with or without pecans, this cake is a go-to treat for celebrations or casual indulgence.
Would you like any variations or tips for making this even better?