Name: Texas Sheet Cake
Prep time: 12 min
Cook time: 24 min
Total time: 36 min
Cuisine: Southern
Ingredients: 1 cup water; 1 cup (227 grams) unsalted butter; 1/4 cup (22 grams) cocoa powder, natural unsweetened; 2 cups (255 grams) all-purpose flour; 2 cups (398 grams) granulated sugar; 1 teaspoon baking soda; 3/4 teaspoon fine sea salt; 1/2 cup (112 grams) buttermilk; 2 large eggs; 1 1/2 teaspoons pure vanilla extract; 6 tablespoons (85 grams) milk; 1/4 cup (22 grams) cocoa powder, natural unsweetened; 1/2 cup (113 grams) unsalted butter; Dash fine sea salt; 1/2 teaspoon vanilla extract; 3 1/2 cups (440 grams) powdered sugar; 1 cup chopped walnuts or pecans

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by Diana Rattray

A Texas sheet cake, named for the state of Texas, is a type of chocolate cake that is typically baked in a large sheet pan. A Texas sheet cake is quite rich in flavor and has a dense, moist texture. A briefly boiled chocolate frosting is spread over the top of the hot baked cake. It’s a sweet southern treat that often shows up at barbecues, potlucks, and other informal get-togethers. The Texas sheet cakes is a fantastic choice for any occasion!

Preparation Notes

The frosting, which may include pecans, walnuts, or coconut, is prepared as the cake bakes, so have both the cake and frosting ingredients gathered and measured.
Spray a baking sheet with baking spray or line it with parchment paper. I used this sheet cake pan (Amazon link), which is 15.5″ x 10.5,” slightly larger and a bit deeper than a typical jelly roll pan. You can use a half-sheet pan or 9-by-13-inch pan, but you may need to adjust the time accordingly.
To make the cake, you’ll combine the water, butter, and cocoa in a saucepan. Place the pan over medium heat and bring it to a boil, stirring occasionally.

Meanwhile, combine the dry ingredients in a large bowl and whisk the buttermilk with the eggs and vanilla. Add the wet mixture to the dry mixture and stir to blend. The batter will be thick.
Once the first mixture is boiling, carefully add it to the cake batter. Slowly whisk until you have a smooth, well blended batter.

Spread the batter in the pan and bake as directed.
While the cake is baking, bring milk, butter, and cocoa together in a saucepan. About 6 to 8 minutes before the cake is done, bring that mixture to a boil, stirring frequently. Remove the mixture from the heat and add the confectioners’ sugar; whisk until smooth, then blend in the chopped nuts.

Remove the hot baked cake to a rack and pour the hot topping over it, spreading quickly to cover the entire cake.
Let the cake cool for at least 1 hour before slicing.

Variations

If you aren’t a fan of nuts or have an allergy, you can omit them or replace them with flaked coconut, crumbled pretzels, or seeds, such as pepitas or sunflower seeds.
Replace the buttermilk with the same amount of sour cream or soured milk.
To make sour milk, add 1 1/2 teaspoons of vinegar to a measuring cup and add milk to the 1/2 cup mark. You should have 4 ounces of liquid. Let the mixture stand for 10 minutes before using.

How to Store a Texas Sheet Cake

Texas sheet cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For longer storage, arrange pieces on a baking sheet and freeze. When the slices are frozen solid, wrap them in plastic wrap and place them in an airtight container or freezer bag. Label the container with the name and date and freeze for up to 3 months. Defrost individual slices at room temperature.
To keep the cake from drying out, make sure it is completely cooled and the icing is dry before storing it, and either keep it in an airtight container or wrap it in plastic wrap or foil.