Texas Sheet Cake
Is there anything better than chocolate cake? This super sweet, moist, chocolate-y sheet pan cake is quick and easy to throw together and will delight everyone.
I love baked goods. I’d take a brownie over a candy bar any day. While traditional cake with buttercream icing has a special place in my heart, this cake…well, takes the cake in so many ways.
It is easy and pretty quick. It does not involve too many dishes, so cleanup is not too bad. The cake part is thin (although it could be made in a 13×9 if you REALLY wanted a thicker cake), so it is perfectly in balance with the sugary glaze. The cinnamon in the cake is just enough to enhance the chocolate, but not detract with an overly spicy taste.
We don’t live in Texas, but we certainly approve!
If you’re curious about the name, I found several possibilities. “Texas” sheet cake could refer to the size (everything is bigger in Texas?), the popularity at funeral spreads in the state, or the possibility that a Texas newspaper was the first to print a similar recipe. Whatever the initial reason, I’m glad it gained popularity!
Let’s Make It!
Before you pull out your mixer, like I always do by habit, stop! This non-traditional recipe actually calls for a saucepan and mixing bowl.
The dry ingredients are measured out as typical, but make sure to use a large enough bowl for the entire amount of batter. Also, sugar is considered a dry ingredient. It is hard for me to measure it in with the flour after so many years of creaming butter and sugar together…
Cocoa, butter, and water are cooked in a saucepan and then poured over the dry ingredients. Let this mixture stand for a few minutes before adding the vanilla, buttermilk, and eggs. I add them in that order so that there is the least possible chance of cooking the eggs. Letting the warm mixture stand on the counter cools it, then the vanilla and buttermilk cool it further.
The icing/glaze! Again, while buttercream is my absolute favorite, I do love a good chocolate glaze. Be sure to bring the mixture to a boil slowly so that it does not separate. However, if it does separate, it is still possible to turn into a respectable glaze — all is not lost. It just requires some vigorous whisking once the sugar is added.
The icing/glaze recipe makes quite a bit. I highly recommend adding it in two parts. The first pour seeps into the cake somewhat, and also creates a layer for the second pour to cling to. I find that when I pour it all on at once, the glaze seeps to the sides of the pan and stays runnier upon cutting (see picture at the top of this recipe). It still tastes delicious, but makes for uneven glaze distribution.
This cake probably will not last long, but if you do find yourself with leftovers, it keeps nicely in the fridge or wrapped well in the freezer.
A reliable buttermilk substitute is 1 Tablespoon of white vinegar to 1 cup of regular milk. In this recipe, pour 1/2 Tablespoon white vinegar into measuring cup and fill the rest of the way to 1/2 cup with milk. Stir and let stand for a few minutes before using.
Heavy cream has a higher fat content, so half and half will make the glaze thinner. To compensate, use 2 extra Tablespoons of butter (total 14) and 2 fewer Tablespoons of half and half (total 10).
Ingredients
Cake
Glaze
Instructions
Preheat oven to 375°F. Grease a cookie sheet.
In a large bowl, whisk together flour, soda, sugar, salt, and cinnamon.
Melt butter in a saucepan. Stir in cocoa and 1 cup of water. Increase heat and bring to a boil, whisking frequently. Pour over flour mixture and stir to combine.
Let mixture cool for a few minutes before stirring in vanilla, buttermilk, and eggs.
Pour batter into pan. Smooth top and tap pan on counter to pop any bubbles. Bake 15 minutes. Cool in pan for 15+ minutes
ICING: In a small saucepan, bring butter, cocoa, and cream slowly to a boil, stirring frequently. Remove from heat and whisk in vanilla and powdered sugar. Let stand until warm before using.
Pour half of the glaze evenly over the cake. Let stand 15+ minutes (pop in fridge to expedite cooling). Pour remaining glaze over cake. Place iced cake in fridge to help set before slicing.
