Texas Sheet Cake Recipe – One of the easiest chocolate cakes to make, the Texas Sheet Cake has a hint of cinnamon and is topped with a chocolate frosting covered with toasted pecans.
With a fudgy peanut butter frosting that almost fills the top layer of this cake, this Texas Sheet Cake is always a hit. One of the few pies that you can freeze while still warm, it can be baked quickly. That’s easy too.
Texas Sheet Cake Recipe
One of the unique features of this recipe is that it is made in a slightly smaller size pan than a regular Texas cake. Sometimes you just don’t need a big cake. This recipe still makes plenty of cake, but you won’t be eating it for a week and a half!
The Best Texas Sheet Cake
PS: I thinned it out a bit too. This cake is made with half the butter you’d find in most recipes. You won’t miss it one bit! I guarantee it. This cake is good to eat in Texas!
I’ll give you a quick rundown so you know what you’re doing, but the full recipe with measurements is at the end of this post as always.
In a large bowl, mix the dry ingredients: flour, sugar, baking soda, salt and cinnamon. You may be tempted to add cocoa powder, but don’t!
Meanwhile, measure the buttermilk in a measuring cup and add the eggs and vanilla to the cup.
Classic Texas Sheet Cake
Get out your hand mixer or get ready to mix. Pour the hot cocoa mixture into the bowl with the flour and mix together. Add the butter mixture and beat well.
Pour the batter into a jelly roll pan that has been sprayed with cooking spray and dusted with flour. Put it in the oven. It doesn’t take long to cook because it’s a very thin cake, only about 17 minutes.
While the cake is baking, use the same pan you used for the cake. Heat the butter, milk and cocoa powder in a saucepan until boiling. Stir in powdered sugar until frosting is smooth; then fold in the vanilla extract and pecans.
The grid will be on the thin side, which is good because you want to spread it on the hot cake.
The Best Texas Sheet Cake Recipe!
Is your cake ready yet? If so, take it out of the oven and place the pan on a wire rack to cool. Pour the mixture from the pan evenly over the cake. Start in the middle of the cake and work towards the edges. A little bit of frosting may stick out around the edges, but that’s okay. (I think my new oven isn’t very flat, so my cakes are always a little high on one side.)
If desired, serve this cake with a scoop of vanilla ice cream, double chocolate ice cream, or a dollop of whipped cream.
The ingredients are mixed in a bowl. You don’t need to cream the butter and sugar, then add the eggs, etc. It’s EASY!
It’s all on the plates. The cake batter may be similar, but the cake is baked in a flatter pan to make the cake bigger and flatter. A regular cake is baked in a 9 x 13 pan or two round pans to make it thicker and taller.
Texas Sheet Cake — Salt & Baker
Sheet pans come in different sizes, so use the size listed in the recipe. A quarter sheet plate is 9 x 13 inches, a half sheet plate is 18 x 13 inches, and a full sheet plate is 26 x 18 inches. A jelly roll pan is 15 x 10 inches.
Often a Texas sheet cake is baked in a half sheet pan, but this recipe makes a smaller, 15 x 10 inch (five roll) cake.
A cookie sheet is a flat baking sheet with no rim. It usually has a small raised edge on one side for easy grasping.
A sheet pan has a one-inch edge all the way around. Can you bake cookies on a sheet pan? Of course!
Texas Chocolate Sheet Cake
If you want to save time, you can mix the dry ingredients up to 3 days in advance and store in a sealed container.
Texas sheet cake won’t last long, I’m pretty sure of it. Leftover cake, covered in plastic wrap, can be kept at room temperature for a day, but if it’s longer than that, you’ll probably want to refrigerate it, where it will keep for up to four days.
This cake can also be covered with cling film, then foil and frozen for up to a month. However, the texture may change slightly and it is best consumed fresh.
Have you done this? Be sure to leave a comment below and tag me @blog on Facebook, Instagram, or Pinterest!
Pioneer Woman’s Texas Sheet Cake Recipe Review
Serving Size: 1, Calories: 210 kcal, Carbohydrates: 40 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Saturated Fat: 2 g, Cholesterol: 24 mg, Sodium: 95 mg, Fiber: 1 g. Sugar: 30 g
This website provides approximate nutritional information for your convenience and as a courtesy only. Nutritional information is collected primarily from the USDA Food Composition Database when available, or other online calculators. Texas Roll Cake is not your typical chocolate cake. It’s rich, decadent and HUGE because you bake it on a sheet pan and then cover it with a warm, thick chocolate glaze. This cake only takes 30 minutes to make, so it’s perfect for large gatherings, parties or barbecues.
Texas Sheet Cake is one of my favorite easy recipes, as is my Easy Chocolate Cake, Chocolate WASC, Brownies, and Double Chocolate Chip Cookies!
The most important thing to make a Texas Sheet Cake is a Texas sized pan! AKA a half sheet pan. The plate is usually 13″ x 18″ and about 2″ high. If you’re an avid baker, you probably already have a loaf pan on hand, but if not, don’t worry, you can use a cookie sheet or jelly roll pan as long as it has sides. You may need to adjust the batter recipe slightly or bake the leftover batter as cupcakes (YUM!) if your pan is a little smaller.
Classic White Texas Sheet Cake
Let the cake finish cooling before serving. Serve the cake directly on the plate. Store leftovers at room temperature in a sealed container. If you live in a hot and humid place, the cake will last longer in the refrigerator.
You can make a Texas sheet cake as a funeral cake (any dessert served at a funeral for many guests), a shell cake (the flair comes from the name sheet cake), or a Mexican chocolate cake (similar recipe, but with added cinnamon). done).
This cake is thinner and larger than a regular chocolate sheet cake and is hot out of the oven with a rich, buttery, chocolate glaze mixed with toasted pecans. This glaze makes the cake incredibly moist and delicious.
It is baked in a large cake pan, perfect for serving large gatherings. If you’re looking for some summertime dessert recipes, this cake just screams, “Take me to the BBQ!”
Easy Texas Sheet Cake
One of the best things about this cake is that you just add the ingredients in a bowl and mix! The cake is incredibly easy and perfect to bake for a large gathering, which is why it has become so popular.
The original recipe may vary from family to family, but no matter how true the recipe may be, the Texas Sheet Cake is forever in American culture as a dessert at any important gathering.
This recipe was shared with me by our amazing recipe tester, Erin. It was his mother’s recipe, given to him by a member of their church. Their family grew up serving this dessert at every gathering in Texas, so it’s a true family recipe. This recipe doesn’t have pecans, but you can totally mix in a cup of toasted pecans with the glaze if that’s what you like!
It is not known whether the Texas sheet cake originated in Texas or not. Some say the recipe first appeared in a Texas newspaper, others say it got its name from being as big as Texas. In any case, this recipe is a real crowd pleaser and is popular as a symbol of friendship and hospitality.
White Texas Sheet Cake
A half sheet pan is usually about 13 inches by 18 inches long and about 2 inches high. You can also use a cookie sheet or jelly roll pan as long as it has sides. You may need to slightly adjust the batter recipe, baking time, or bake the leftover batter as cupcakes if you are using a smaller pan.
If you don’t have buttermilk, check out the Buttermilk Substitutes blog post for more information on how to use sour cream, milk and vinegar, or even lemon juice instead of buttermilk.
A perfectly moist Texas-style sheet cake covered in warm chocolate frosting. This cake recipe is often passed down through the generations and is perfect to serve
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