Texas Sheet Cake

$- 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted butter, divided - 1 cup water - 1/2 cup unsweetened cocoa powder - 2 large eggs, at room temperature - 1/2 cup buttermilk, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup chopped pecans - 1/2 cup shredded coconut To make Texas sheet cake, gather these ingredients. Start with the dry ones. All-purpose flour forms the base. Granulated sugar gives it sweetness. Baking soda helps it rise. Salt balances the flavor. Next, you need the wet ingredients. Unsalted butter adds richness. Water and cocoa powder create the chocolate base. Eggs bind the cake. Buttermilk keeps it moist. Vanilla adds a lovely aroma. For added crunch, consider the optional add-ins. Chopped pecans add a nutty flavor. Shredded coconut gives extra texture. Feel free to mix and match to suit your taste. This easy recipe uses common ingredients, making it simple and fun. Check out the Full Recipe for a complete guide on how to create this delightful dessert! Preheating the oven First, I set my oven to 350°F (175°C). This temperature is key for a moist, fluffy cake. Preparing the sheet pan I use a large sheet pan, about 13x18 inches. I generously grease it with butter or cooking spray. Then, I dust it with flour. This step helps the cake come out easily. Combining dry ingredients In a big mixing bowl, I sift together the all-purpose flour, granulated sugar, baking soda, and salt. I whisk these well to blend them. This mix is the base of our cake. Preparing the chocolate mixture In a medium saucepan, I melt 1 cup of unsalted butter over medium heat. Once it melts, I add 1 cup of water and 1/2 cup of unsweetened cocoa powder. I stir this until it’s smooth. Then, I bring it to a gentle boil. This mixture adds rich flavor. Mixing wet and dry ingredients I carefully pour the hot chocolate mix into the bowl of dry ingredients. I stir gently until it's just combined. Next, I whisk together 2 large eggs, 1/2 cup of buttermilk, and 1 teaspoon of pure vanilla extract in a separate bowl. Once frothy, I pour it into the batter and mix until smooth. I can add chopped pecans or shredded coconut here if I want extra crunch. Baking the cake I pour the batter into the prepared sheet pan. I spread it evenly with a spatula. I bake it for 20-25 minutes. To check if it's done, I insert a toothpick into the center; it should come out clean with a few moist crumbs. Making the frosting While the cake is baking, I make the frosting. In a saucepan, I melt 1/2 cup of unsalted butter over medium heat. I whisk in 1/4 cup of milk and 1/4 cup of unsweetened cocoa powder until smooth. I remove it from heat and add 3 1/2 cups of sifted powdered sugar and 1 teaspoon of pure vanilla extract. I whisk until it's creamy. Frosting the cake After 20-25 minutes, I take the cake out of the oven. I let it cool for about 10 minutes in the pan. Then, I pour the warm frosting over the cake, covering it evenly. This adds a sweet finish to the rich chocolate flavor. Enjoy the delicious Texas Sheet Cake! For the full recipe, check the section above. How to know when the cake is done Check the cake by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. Timing is key, so start checking at 20 minutes. Avoiding common baking mistakes Make sure to measure your ingredients correctly. Too much flour can make the cake dry. Use room temperature eggs and buttermilk for better mixing. Remember to preheat your oven to 350°F (175°C) before baking. Achieving the perfect frosting consistency Your frosting should be smooth and spreadable. If it is too thick, add a bit more milk. If too thin, add more powdered sugar until it reaches the right texture. Decorating suggestions for serving Sprinkle chopped pecans or coconut on top for a nice touch. You can also drizzle chocolate syrup over each slice for added flair. Presentation matters, so use a nice serving plate! Best ways to serve Texas Sheet Cake Cut the cake into squares for easy serving. This cake is great at room temperature. Serve it plain, or add a scoop of vanilla ice cream on the side for extra sweetness. Pairings with beverages or sides Pair this cake with a glass of cold milk or a hot cup of coffee. It also goes well with a light dessert wine. Consider serving it with fresh berries for a burst of flavor. {{image_4}} You can change up Texas Sheet Cake by adding different extracts. Almond or coffee extracts add unique flavors. Just a teaspoon can make a big difference. You can also try adding spices, like cinnamon. A teaspoon of cinnamon gives warmth and depth to the cake. Experiment with these flavors to find your favorite! If you need a gluten-free option, use gluten-free flour. Many brands work well in this recipe. For a dairy-free cake, swap the buttermilk for a non-dairy milk, like almond or oat milk. You can also use dairy-free butter for the frosting. These swaps help everyone enjoy this delicious cake. Get creative with frosting! Instead of the classic chocolate, try cream cheese frosting or a rich caramel glaze. You can also add toppings beyond pecans and coconut. Fresh berries, sprinkles, or even crushed cookies add fun textures. These variations make your cake stand out and impress your guests! To keep your Texas Sheet Cake fresh, follow these steps: - Let it cool completely before storing. - Cover the cake with plastic wrap or foil. - You can also use an airtight container. These methods will keep your cake moist and tasty. I prefer using a large container, as it helps avoid any drying out. You can freeze Texas Sheet Cake for later. Here’s how: - Slice the cake into squares. - Wrap each square in plastic wrap. - Place the wrapped slices in a freezer bag or container. To thaw, just take a slice out and let it sit at room temperature for about an hour. You can also microwave it for a few seconds if you're in a hurry. Texas Sheet Cake stays fresh for about 3 to 4 days at room temperature. If you store it in the fridge, it can last up to a week. Freezing can extend its life to about 3 months. Just remember, the sooner you eat it, the better it tastes! Texas Sheet Cake is a rich, chocolatey dessert baked in a large pan. It has roots in Texas and is loved for its simplicity and taste. The cake is moist, thanks to the cocoa and butter, and topped with a creamy frosting. This cake is often served at gatherings and celebrations. Its charm lies in its easy preparation and big flavor. You can enjoy this cake warm or at room temperature, making it a perfect treat for any occasion. Yes, you can make Texas Sheet Cake in advance. Here are some tips for prepping: - Bake the cake: You can bake it a day before serving. - Cool completely: Let it cool in the pan before frosting. - Frost later: Frost it just before serving to keep it fresh. - Store properly: Cover the cake tightly with plastic wrap or foil. This way, your cake stays moist and delicious. To enhance your dessert experience, consider these ideas: - Add toppings: Sprinkle with chopped pecans or shredded coconut for texture. - Serve with ice cream: A scoop of vanilla ice cream pairs well with chocolate cake. - Drizzle chocolate syrup: This adds an extra layer of sweetness. - Use a decorative platter: Presenting on a nice plate makes it more appealing. These small touches can elevate your cake’s presentation and flavor. You can tell if the cake is done by checking for a few signs: - Toothpick test: Insert a toothpick in the center. It should come out clean or with a few moist crumbs. - Look for a springy texture: Gently press the top; it should bounce back. - Even color: The edges should pull away slightly from the pan. These signs help ensure your Texas Sheet Cake is perfectly baked. Texas Sheet Cake is a delicious treat made with simple ingredients. We covered the dry and wet components, tips for baking and frosting, and how to store it effectively. Remember, you can add extras for fun flavors or dietary needs. Making this cake is easy and rewarding. Enjoy the joy it brings, whether you serve it at a party or enjoy it at home. Trust these simple steps, and you’ll bake to impress!$

Indulge in the rich flavors of Texas Sheet Cake Delight! This moist and chocolatey cake topped with creamy frosting is perfect for any occasion. With simple ingredients like butter, cocoa, and buttermilk, this recipe is easy to follow and yields 24 delicious servings. Whether you're a baking novice or an experienced cook, you’ll love impressing friends and family. Click through now to discover the full recipe and make this crowd-pleaser today!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, divided

1 cup water

1/2 cup unsweetened cocoa powder

2 large eggs, at room temperature

1/2 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

1/2 cup chopped pecans (optional)

1/2 cup shredded coconut (optional)

Frosting:

1/2 cup unsalted butter

1/4 cup milk

1/4 cup unsweetened cocoa powder

3 1/2 cups powdered sugar, sifted

1 teaspoon pure vanilla extract

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a large sheet pan (13x18 inches) by greasing it generously with butter or cooking spray and then dusting it with flour to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt. Whisk these ingredients together until they are fully combined and no lumps remain.

Prepare Chocolate Mixture: In a medium saucepan over medium heat, melt 1 cup of the unsalted butter. Once melted, carefully add the water and the unsweetened cocoa powder. Stir continuously until the mixture is smooth and well-combined. Bring this mixture to a gentle boil, stirring constantly to avoid burning, and then remove from heat.

Combine Wet and Dry: Gradually pour the hot chocolate mixture into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix.

Add Eggs and Buttermilk: In a separate bowl, whisk together the eggs, buttermilk, and pure vanilla extract until frothy. Pour this mixture into the batter and stir until smooth. If desired, gently fold in the chopped pecans and shredded coconut for added texture and flavor.

Bake: Pour the batter into the prepared sheet pan, spreading it evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.

Prepare Frosting: While the cake is baking, start on the frosting. In a saucepan, melt the remaining 1/2 cup of unsalted butter over medium heat. Once melted, whisk in the milk and cocoa powder until combined and smooth. Remove from heat and add the sifted powdered sugar and pure vanilla extract to the mixture, whisking until creamy and velvety.

Frost the Cake: After 20-25 minutes, remove the cake from the oven and let it cool for about 10 minutes in the pan. Then, pour the warm frosting over the cake, ensuring it covers the surface evenly for a delightful finish.

Cool and Serve: Allow the cake to cool completely in the pan before slicing into squares for serving. This cake is best enjoyed at room temperature!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 24

- Presentation Tips: For an extra special touch, decorate each slice with a sprinkle of chopped pecans or a small drizzle of chocolate syrup when serving. Consider presenting the cake on a decorative platter for a festive look.