Texas Sheet Cake

Texas Sheet Cake.

I have no idea where the name comes from. Do you? I’ve read that some people say it was named after the state of Texas because everything is bigger in Texas and this cake uses a 15 x 10 baking sheet to cook on. I’ve also read that the cake originated in Texas as a treat to feed cowboys or big groups of people. I’m not sure if there is an actual explanation of the name. If you find one, be sure to let me know!

The first time I had Texas Sheet Cake it was a few years ago at a baby shower. I have an aunt that makes it for big gatherings because its a crowd-pleasing favorite. I love that it’s kind of like a brownie, kind of like cake, but most importantly, its super chocolate-y.

Source: Texas Sheet Cake

Source: Your Homebased Mom
Servings: 1 sheet pan
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for the cake:

    • 2 cups all-purpose flour

    • 2 cups sugar

    • 2 sticks unsalted butter, softened

    • ¼ cup cocoa powder

    • 2 eggs

    • ½ cup buttermilk*

    • 1 cup hot water

    • 1 tsp. Baking soda

    • 1 tsp. Vanilla

    • 1 tbsp. vinegar

for the frosting:

    • 1 stick unsalted butter, softened

    • 6 tbsp. milk

    • ¼ cup cocoa powder

    • 3 ¾ cup powdered sugar

    • 1 tsp. vanilla

1. Preheat the oven to 350 degrees. Grease a 15×10 jelly roll pan with butter or non-stick cooking spray.
2. In a bowl, stir together the flour, sugar and salt.
3. In the bowl of a stand mixer, combine the remaining cake ingredients. Slowly add in the flour mixture until combined.
4. Pour into the prepared pan, spreading the batter to the edges with a spatula. Tap the pan on the counter a few times to settle the batter and remove any air bubbles.
5. Bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. 6. Meanwhile, prepare the frosting by adding the butter to a stand mixer. Beat until smooth, then add in the cocoa powder and the milk. Slowly add in the powdered sugar ½ cup at a time until it is fully combined. Add in the vanilla with the last ½ cup of powdered sugar.
7. Generously spread the frosting over the cake while it is still warm to allow the frosting to seep into the cake. Allow to cool completely before cutting into squares and serving.

* If you do not have buttermilk on hand, you can add 1/2 tablespoon of vinegar to milk and let it sit for 5 minutes to create a buttermilk substitute.

My coworkers devoured the cake in a matter of hours and then came back to ask me how I managed to get the cake to be so moist. I had to admit that the recipe uses 3 sticks of butter. So maybe if you’re thinking about bathing suit season you might want to forget you read this paragraph.

I understand. 😉

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