This is the Texas sheet cake I grew up on, and it is TIMELESS and perfect! Fluffy, chocolatey, moist and just the right amount of frosting. Better yet- it’s easy, fast, and feeds a ton! What else could you ask for? Basically, this texas sheet cake recipe will never disappoint.
WHY DO IS IT CALLED TEXAS SHEET CAKE?
You’ve heard the saying “everything is bigger in texas” right? So since this cake is enormous it hence was named texas sheet cake.
WHAT INGREDIENTS DO I NEED TO MAKE TEXAS SHEET CAKE?
There are tons of varying recipes for texas sheet cake, so why choose this one? It’s tried and true, no-fail, been passed down from generations perfect. Here’s what you need:
Sugar, flour, butter, buttermilk, vanilla, eggs, baking soda, shortening AND cocoa.
HOW TO MAKE TEXAS SHEET CAKE?
Start by mixing your dry ingredients in a bowl and slowly mix in your wet ingredients until everything is incorporated well.
Pour your batter into a sheet cake pan.
Make sure you have everything nice and even and level so the cake will bake up evenly.
PRO TIP: I love use to a parchment paper and spray a non-stick for the sides. This really helps with serving the cake.
Bake your cake and let it cool.
PROTIP: How do you know when a cake is done? Besides sticking a toothpick in it or thermometer, the old fashioned way is to lightly press on the middle. If it springs back it’s cooked through. If its depresses and stays depressed it will need more time.
HOW TO MAKE TEXAS SHEET CAKE FROSTING
It’s pretty similar to a chocolate buttercream frosting! If you prefer your texas sheet cake to have the glaze type of frosting use the frosting recipe from our famous SCOTCH CHOCOLATE CAKE it will pair perfect!
STEP 1: Start by creaming your room temp butter. To do this mix your butter on med-high speed for about 30 seconds. Add in vanilla.
Step 2: Next slow mix in your powder sugar, milk and cocoa. Alternating. Mix frosting until its nice and creamy.
When sheet cake is cooled pile on the frosting!
Spread it nice and evenly over the entire cake. Slice into squares and serve immediately.
CAN I MAKE TEXAS SHEET CAKE AHEAD OF TIME?
yes! it’s great to make ahead of time. whether a day before or a few hours before you can make it ahead of time. Just store it in an air tight container or cover it securely with plastic wrap so it doesn’t dry out. You can frost it and store it this way or keep the cake and frosting in separate containers and just frost right before serving.
WHY DO SOME TEXAS SHEET CAKES HAVE BUTTERCREAM FROSTING AND SOME HAVE A GLAZE?
It’s just personal preference. The recipes are actually almost identical except one is cooked. The benefit of the glaze is that you can put it on the cake while the cake is still warm so no wait time for cooling. Use this frosting recipe for a glaze. The benefit of a buttercream is you get a nice creamy, fluffy frosting texture to pair with soft cake. Either one, in my opinion, is divine! and you can’t go wrong.
WHAT’S THE DIFFERENCE BETWEEN YOUR SCOTCH CHOCOLATE CAKE AND THIS TEXAS SHEET CAKE?
Our popular Scotch Chocolate Cake has a slightly different chocolate cake base, and some delicious warm spices. So it has a cinnamon fluffy flavor and a glaze frosting to pair. You cook on stove top both the cake and frosting. Whereas our texas sheet cake is a classic chocolate texas sheet cake and fluffy frosting! I could eat both pans alll up!
CAN I HALF THIS RECIPE?
The ingredients below are all easily halved if you want to make a half sheet cake pan for a smaller gathering! Which I have done several times. It works out perfectly.
WHAT DO I SERVE THIS WITH?
It’s delicious with ice cream, fresh fruit or even make some homemade syrups and make it extra fancy! It’s also great just by itself, and great for on the go so you can serve it right from the pan to a napkin and let the kids play!
LET’S BE BFF’S!
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- 2 cups flour
- 2 cups sugar
- 1/4 cup butter
- 1/4 cup shortening
- 1 cup water
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla
- 2 eggs
- 1/4 cup cocoa
- 1/2 tsp salt
- 1/4 cup butter
- 1/4 cup cocoa
- 6 T milk
- 4 cups powder sugar
- 1 tsp vanilla
- if you are nuts add them!
- Melt butter, add all ingredients. mix well.
- Bake in greased jelly pan (large cookie sheet) at 400 degrees F for 20 minutes
- Bring to boil butter cocoa and milk
- Add powder sugar and vanilla
- Frost while cake is still hot.
For extra ease when serving add parchment paper