Texas Sheet Cake

I believe Texas sheet cake is an absolute essential in anyone’s cooking repertoire. It’s easy to make, and since it’s cooked in a large rimmed baking sheet (like a cooking sheet) it’s a larger than a standard 9×13 and feeds a crowd! As you’ll notice from the photos, it’s also thinner than a standard cake, with an icing that acts more like a rich fudge glaze, as opposed to a fluffy layer of buttercream. It’s almost like a mix between a cake and a brownie. It’s a go-to for many families for birthdays, bbq’s and other celebrations and it just might be a new favorite for you, too!

Ingredient Notes

• Shortening – You’ll notice this recipe calls for both butter and shortening. Different fats produce different results in baked goods. This combo works great in this cake, but it’s just as delicious will all butter, so feel free to do that if you choose.
  
• Baker’s Chocolate – Look for this near the chocolate chips on your store’s baking aisle. Notice that this chocolate is the unsweetened variety.
  
• Buttermilk – I always recommend actual buttermilk for baking. While this recipe only uses a little bit, you can always freeze the rest, or use it up in another recipe like pancakes or syrup. If you are out of buttermilk and need to make this in a pinch, you can make a buttermilk substitution by adding 1/2 tablespoon lemon juice or white vinegar to a 1/2 cup measure, and then filling up the remainder with milk and letting sit for a few minutes.
  
• Cinnamon – this may seem like a strange addition to a chocolate cake, but cinnamon gives this a mild flavor enhancement that’s really delicious! If for some reason you wanted to leave it out, you could- but I recommend trying it!
  

How To Make Texas Sheet Cake

1. Grease a 11 x 17 jelly roll pan (you can also use a 9×13 pan, but you may die of sugar shock–there’s something to be said for spreading the love in this recipe), or line with parchment paper.
   
2. Melt butter, shortening, chocolate, and water together in a saucepan.
   
3. In a separate small bowl, combine flour and baking soda.
   
4. Then in a large mixing bowl, blend together some sugar, buttermilk, eggs, cinnamon, and vanilla and then the chocolate mixture.

5. Next add the flour mixture, and pour into the prepared pan.
   
6. The cake goes into the oven to bake for 20-25 minutes or until a pick comes out clean. Five minutes before cake is done, make the frosting.
   
7. For the frosting, combine some milk, chocolate, and butter in a medium-large saucepan. That mixture will be heated until bubbles form around the edge. Then remove it from the heat, add powdered sugar and vanilla, and beat until smooth. If desired, you can add 1 cup nuts directly to the icing (preferably chopped walnuts or pecans). While icing is still warm, pour over cake and spread it out smooth.
   
8. It’s best to wait until the cake cools to slice and serve! It will hold together much better that way.

Serving Suggestions

• This White Texas Sheetcake would be great served alongside its chocolate counterpart if you want to give guests options. It’s also excellent topped with red and blue berries for any Patriotic holiday!
  
• If you’re setting up a dessert table, consider adding some fruit skewers or these Stuffed Strawberries as a lighter option.

FAQs

• Can I make this cake dairy free? I have not tested a dairy free version of this cake, so I can’t make any promises! Feel free to try it with your choice of dairy free milk. For the butter, choose a dairy free substitute that has a similar fat content to butter. If you try it out and and works well, let me know so we can update this post!
  
• How far ahead of time can I make this cake? This cake is delicious while still warm, but if you have a crowd to feed and need to prep ahead, you’re in luck! Make it up to 24 hours in advance. I recommend storing it in the sheet pan with a sheet pan lid that won’t touch the frosting. In a pinch, try spacing some toothpicks evenly around the the top of the cake to hold a layer of plastic wrap away from the frosting.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!

Texas Sheet Cake

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5 from 1 review

• Author: Our Best Bites
• Total Time: 35 minutes

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Description

This easy Texas Sheet Cake is perfect for feeding a crowd! Chocolate and cinnamon come together under a layer of luscious chocolate frosting that will have everyone returning for seconds.

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Ingredients

CAKE

½ cup real butter
½ cup shortening (you can make this will all butter if you like!)
2  1-ounce squares unsweetened baking chocolate
½ cup buttermilk
2 eggs, beaten
2 cup sugar
1 cup water
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

FROSTING
6 tablespoons milk
1 teaspoon vanilla
½ cup butter
2  1-ounce squares baking chocolate
1 pound powdered sugar
½ cup chopped pecans or walnuts (optional)

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Instructions

CAKE
Preheat oven to 350 degrees. Line a 11 x 17 jelly roll pan with parchment or grease it.

1. Combine ½ cup butter, ½ cup shortening, 2 ounces chocolate, and water in a small saucepan. Heat until chocolate is melted and mixture is smooth.

2. In a separate small bowl, combine flour and baking soda. Set aside.

3. In a stand mixer or large mixing bowl, combine sugar, buttermilk, eggs, cinnamon, and vanilla. Slowly add melted chocolate mixture and mix together.

4. Add flour mixture and combine.

5.  Pour into pan and bake 20-25 minutes or until a pick comes out with just a few crumbs attached. Five minutes before cake is done, make frosting.

FROSTING
Combine milk, chocolate, and butter in a large (or medium-large) saucepan. Heat until bubbles form around the edge. Remove from heat and add powdered sugar and vanilla and beat until smooth. If desired, add 1 cup nuts.  Spread on top of cake while both are slightly warm.  Let cool before slicing.

• Prep Time: 10 minutes
• Cook Time: 25 minutes