Texas Sheet Cake
Texas Sheet Cake is a cake recipe built around baking soda, salt and water. Plan on 15 Servings and about 40 minutes.
- Yield 15 Servings
- Ready in 40 minutes
- Prep 20 minutes
- Cook 20 minutes
Ingredients
Cake
- 2 cups ( 424 g ) granulated sugar
- 2 cups ( 284 g ) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup ( 227 g ) salted butter
- 1 cup water
- 5 tablespoons cocoa
- ½ cup ( 113 g ) sour cream or buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Frosting
- ½ cup ( 113 g ) salted butter
- 5 tablespoons cocoa
- ⅓ cup milk or buttermilk
- ½ teaspoon vanilla extract
- Pinch of salt
- 3 ½ cups ( 397 g ) powdered sugar, sifted to avoid lumps
- Chopped, toasted pecans (optional)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a half sheet pan (a rimmed baking sheet measuring 11X17-inches). Set aside.
- For the cake, in a large bowl, whisk together the granulated sugar, flour, baking soda and salt.
- In a medium saucepan, add the butter and water. Sift in the cocoa to avoid lumps. Bring the mixture to a boil. Pour over the dry ingredients and stir until combined.
- Add the buttermilk, eggs and vanilla and mix until well-combined.
- Spread the batter evenly in the prepared pan. Bake for 20-25 minutes until the cake is evenly baked and springs back lightly to the touch (watch closely; it is a thin cake and bakes quickly).
- While the cake bakes, make the frosting. In a medium saucepan, combine the butter, cocoa, milk (or buttermilk), vanilla and salt. Bring the mixture to a simmer over medium heat, stirring constantly.
- Immediately remove from the heat and add the sifted powdered sugar a cup at a time, whisking in between additions and mixing until the frosting is smooth. Keep the frosting warm if the cake is not finished baking.
- Pour the warm frosting over the warm cake and spread evenly. Top with chopped pecans, if desired. Let the cake cool to room temperature. Serve at room temp or chilled.
Cool the layers before you stack them.
