The Texas Sheet Cake is a beloved, classic American dessert known for its rich chocolate flavor and large size, making it perfect for feeding a crowd.
Typically baked in a large, shallow pan, this cake has a moist, tender crumb and is topped with a smooth, fudgy chocolate icing that often includes chopped pecans.
Its origin is believed to be from Texas, where everything is bigger, and this cake is no exception! Simple to make yet deeply indulgent, the Texas Sheet Cake is a go-to for potlucks, family gatherings, and celebrations.
INGREDIENTS:
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup butter
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
Icing:
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3 cups powdered sugar
3/4 cup walnuts (chopped)
INSTRUCTIONS:
Preheat the grill to 350 degrees. Line a baking tray with a baking tray.
Mix flour, sugar and salt.
Call once more.
Put the mixture containing raw cocoa powder in a pot and when it softens, add water and heat until it boils.
Then remove the heat.
Add the softened margarine to your flour mixture and mix until smooth.
Put the butter and eggs, the baked baby and vanilla in a bowl.
Then add the rest of the mixture and mix until combined.
Add to your oven and bake for 20 minutes or until cooked through.
Icing:
Spreads quickly in milk and unsweetened cocoa powder.
Heat until boiling and then remove from heat.
Add vanilla extract. Add powdered sugar and mix until combined.
Then add the chopped hazelnuts. Pour over the hot cake and let it cool before serving.
Variations of Texas Sheet Cake:
Flavor Variations:
Vanilla Sheet Cake: Swap the cocoa powder for vanilla extract in the batter for a non-chocolate version.
Peanut Butter Frosting: Replace the chocolate icing with a creamy peanut butter frosting for a delicious twist.
Cinnamon Spice: Add a teaspoon of cinnamon to the cake batter for a warm, spiced flavor that pairs well with chocolate.
Add-ins:
Chopped Nuts: Incorporate chopped pecans, walnuts, or almonds into the batter or sprinkle them on top of the frosting for added texture.
Chocolate Chips: Fold mini chocolate chips into the batter for extra chocolatey goodness.
Coconut: Add shredded coconut to the frosting or as a topping to give a tropical flavor contrast.
Healthier Alternatives:
Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for more fiber.
Greek Yogurt: Use Greek yogurt instead of sour cream or butter to reduce fat while keeping the cake moist.
Sugar Substitutes: Try using natural sweeteners like honey or coconut sugar in place of refined sugar for a slightly healthier option.
Gluten-Free or Dairy-Free Versions:
Gluten-Free: Use a gluten-free flour blend for the base while keeping the same rich flavor and texture.
Dairy-Free: Replace butter and milk with dairy-free alternatives like coconut oil and almond milk.
Tips for Making the Perfect Texas Sheet Cake:
Use a Jelly Roll Pan:
A standard 18×13-inch jelly roll pan ensures the perfect thickness for a Texas Sheet Cake.
Using a smaller pan will make the cake too thick and may alter the baking time.
Do Not Overmix the Batter:
Overmixing can make the cake dense. Stir just until the ingredients are combined to keep the cake light and fluffy.
Frost While Warm:
Pour the frosting over the cake while it’s still warm so that it spreads easily and absorbs slightly into the cake for a super moist texture.
Toast the Pecans:
If using pecans, lightly toast them before adding to the frosting or sprinkling on top to enhance their flavor.
Store Properly:
Texas Sheet Cake can be stored at room temperature for 3-4 days.
If you want to keep it longer, refrigerate or freeze it (up to 3 months), ensuring it’s tightly wrapped.
These variations and tips ensure you can personalize your Texas Sheet Cake while guaranteeing a delicious and perfectly baked treat every time!
The nutritional information for a traditional Texas Sheet Cake can vary depending on the ingredients and portion size, but here is an approximate breakdown for one piece (assuming a standard 18×13-inch pan and 24 servings):
Nutritional Information (per serving, approx. 1 piece):
Calories: 300-350 kcal
Total Fat: 15-20g
Saturated Fat: 7-10g
Cholesterol: 40-50mg
Sodium: 150-250mg
Total Carbohydrates: 40-45g
Dietary Fiber: 1-2g
Sugars: 30-35g
Protein: 3-5g
Nutritional Factors:
Butter: The high butter content in both the cake and frosting contributes to the high fat and calorie content.
Sugar: The sugar used in the batter and icing adds a significant amount of carbohydrates and calories.
Flour: Standard all-purpose flour adds carbohydrates but little fiber unless a portion is substituted with whole wheat or almond flour.
Cocoa Powder: Cocoa adds flavor, and though
it contains a small amount of fiber, the effect on the overall nutritional profile is minimal.
Healthier Modifications:
Use less butter or substitute with Greek yogurt to reduce fat.
Opt for a natural sweetener like honey or reduce the amount of sugar to lower calories.
Swap half the flour for whole wheat flour to increase fiber and improve the nutritional profile.
Use dark chocolate or unsweetened cocoa for a richer flavor without additional sugar.
These nutritional estimates can vary depending on the exact ingredients used and portion sizes.
Adjusting the recipe with lighter or healthier options can significantly reduce the calorie and fat content.