Texas Sheet Cake

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WHAT IS TEXAS SHEET CAKE?

Texas Sheet Cake is an uncomplicated chocolate cake recipe prepared in a 10×15 sheet pan, which is two inches deep (commonly referred to as a jelly roll pan). Alternatively, you can use a 12×18 baking pan, although the resulting cake will be thinner and cook more quickly. After allowing it to cool, the sheet cake is generously coated with a luscious layer of warm, buttery homemade chocolate icing, applied directly in the pan.

INGREDIENTS FOR TEXAS SHEET CAKE

This recipe is one of those that must be adhered to precisely as written. Cakes operate on a scientific basis, and regrettably, I don’t have alternative options for any of the listed ingredients. While you’re free to experiment, I can’t provide guidance or assure specific outcomes. Here’s the list of ingredients you’ll need to create the Texas Sheet Cake:

  • All-Purpose Flour – establishes the crumb’s structure.
  • Brown Sugar, Granulated Sugar, and Powdered Sugar – these sugars serve beyond sweetening the cake and icing. Brown and granulated sugar contribute to a soft cake crumb and enhance moisture, while powdered sugar provides structure to the icing.
  • Baking Powder and Baking Soda – act as leavening agents, imparting a light and airy texture to the crumb.
  • Butter – contributes to a light and tender texture, aids in the cake’s rising, and imparts richness to the icing.
  • Unsweetened Cocoa Powder – introduces a deep chocolate flavor to both the cake and the icing.
  • Coffee – adds depth to the chocolate flavor profile.
  • Eggs – furnish structural support, assisting in the leavening of the cake.
  • Mayo – imparts moisture and richness to the cake.
  • Heavy Cream – thins the icing while adding a layer of richness.
  • Vanilla – enhances the depth of flavor in the icing.

TIPS FOR MAKING PERFECT TEXAS SHEET CAKE

  • For a more intense chocolate flavor, opt for dark cocoa powder.
  • Prepare your sheet pan by greasing it with melted butter, dusting it with flour, and then placing it in the freezer while you prepare the batter. This prevents the batter from shifting the butter around upon contact with the pan, thereby avoiding potential sticking points for the cake.
  • As this cake is served directly in the sheet pan it was baked in, it’s advisable to skip the use of parchment. Using parchment may lead to the knife tearing it while slicing the cake, and tiny bits of paper could become entangled in the slices.
  • To introduce an element of texture and crunch, sprinkle chopped nuts on top of the cake before applying the frosting. Toasting the nuts can add an extra layer of deliciousness.
  • You have the option to frost the cake while it’s still warm for a gooey, albeit slightly messy experience. For neater slices, wait until the cake has thoroughly cooled before applying the icing. Allow it to sit for a while to let the icing solidify to some extent.
  • While Texas sheet cake is traditionally enjoyed warm, it’s equally delightful at room temperature, chilled, or even frozen.

CAN YOU MAKE THE CAKE AHEAD?

Certainly, you can prepare Texas Sheet Cake in advance. To maintain the glossy finish of the icing, it is recommended to frost it on the day of serving. Bake the cake up to 2 days ahead of time, allowing it to cool before wrapping it in plastic and then aluminum. Store it at room temperature or freeze it, and when ready to serve, make the icing fresh.

HOW TO STORE TEXAS SHEET CAKE

Texas sheet cake can be kept at room temperature for a maximum of three days. To retain moisture and prevent drying out, tightly wrap the cake with plastic wrap and then add an additional layer of aluminum foil. Alternatively, you can freeze the securely wrapped cake for up to 2 months, making it an ideal solution for chocolate cravings (Beth and I experience those at least once a week). Thawing can be done at room temperature overnight, but it’s not necessary to bring it to room temperature for consumption. On hot summer days, I indulge in it directly from the freezer.

TEXAS SHEET CAKE

Texas Sheet Cake could be considered the epitome of chocolate cakes. It is remarkably simple to prepare and boasts a sumptuous, buttery richness coupled with an intense chocolate flavor punch!

AUTHOR: klara

SERVINGS slices

PREP20minutes mins

COOK25minutes mins

TOTAL45minutes mins

INGREDIENTS

Cake

  • 2 cups all-purpose flour, plus more for dusting 
  • 1 cup granulated sugar 
  • 1 cup brown sugar, light or dark 
  • 1/2 tsp salt 
  • 2 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1 cup salted butter
  • 1/3 cup unsweetened cocoa powder;sifted
  • 1 cup coffee, hot 
  • 2 eggs 
  • 1/2 cup mayonnaise 
  • 1 tsp vanilla extract

Icing

  • 1 cup salted butter
  • 1/4 cup heavy cream 
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 1/2 cups powdered sugar, sifted 

INSTRUCTIONS 

  • Position a rack in the center of your oven and preheat it to 350°F. Grease a 10×15 jelly roll pan with a 2-inch rim using melted butter. Lightly flour the pan, shaking off any excess, and then place it in the freezer.
  • In a large bowl, combine flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
  • In a saucepan over medium heat, melt the butter and proceed to brown it. Remove the pan from heat.
  • Add unsweetened cocoa powder to the browned butter and stir until fully incorporated.
  • Return the pan to medium heat, add hot coffee, and stir before removing it from the heat.
  • Combine eggs and vanilla with mayonnaise. Add a few tablespoons of chocolate to temper the egg mixture.
  • Once the egg mixture is warmed, blend it with the chocolate mixture.
  • Pour the wet ingredients into the dry ones and stir only until combined.
  • Transfer the batter to the sheet pan and bake for 15 to 20 minutes, checking for a slight spring when pressing a finger on the cake’s surface and ensuring a toothpick inserted into the middle comes out clean.
  • After removing the cake from the oven, prepare the icing. Place a large saucepan over medium heat and mix together butter, heavy cream, cocoa, vanilla, and powdered sugar until fully incorporated.
  • Pour 3/4 of the warm frosting over the center of the cooled cake. Use a spatula to spread it over the cake, adding more frosting if necessary to cover it from end to end. Cut, serve, and relish the compliments that are sure to come your way!

ENJOY!