Irresistibly Moist Texas Sheet Cake: Your New Favorite Chocolate Buttermilk Recipe
Texas sheet cake is a beloved classic for a reason: it’s an ultra-moist, rich chocolate buttermilk sheet cake, generously crowned with a simple yet decadent boiled chocolate frosting. This recipe is not only incredibly easy to make but also perfectly designed to feed a crowd, making it ideal for potlucks, family gatherings, or any celebration where a delicious dessert is a must.
I confess to having a considerable soft spot for chocolate cake, especially the elegant layers of a classic chocolate layer cake. The towering presentation and intricate frosting work are undeniably appealing. However, as much as I adore layer cakes, their preparation can often be quite time-consuming. Between waiting for individual cake layers to cool completely, carefully applying a crumb coat, and then precisely stacking each tier, the process can feel like a significant baking project. Many busy bakers, myself included, don’t always have the luxury of time for such elaborate endeavors.
My go-to solution for when I crave a spectacular chocolate cake without the fuss? The glorious Texas Sheet Cake! This recipe offers all the rich flavor and moist texture you desire, but with a streamlined process that’s perfect for any occasion. There’s no intricate stacking of cake layers involved, and perhaps the best part is that the signature chocolate frosting is poured directly over the cake while it’s still warm from the oven. This unique method allows the frosting to melt slightly and seep into the warm cake, creating an even moister, more intensely flavored dessert that truly stands out.
While a classic Texas chocolate sheet cake is a masterpiece on its own, you can certainly customize it. This time, I’ve stuck to the traditional, unfettered version, celebrating its pure chocolatey goodness. However, if you’re a fan of nuts, a generous sprinkle of chopped pecans on top is a popular and delicious addition. They introduce a wonderful crunch and a subtly nutty flavor that complements the rich chocolate beautifully, elevating this simple yet utterly delicious cake to another level of perfection. Whether you add them or not, you’re in for an incredible treat!
Essential Ingredients for Your Perfect Texas Sheet Cake
Achieving the best results with this Texas sheet cake recipe hinges on using high-quality, full-fat ingredients whenever possible. This ensures the richest flavor and the incredibly moist, tender crumb that defines this classic dessert. Here’s a closer look at a few key ingredients you’ll need and why they’re so important:
- Unsweetened Natural Cocoa Powder: This ingredient is crucial for that deep chocolate flavor. Since this cake recipe utilizes baking soda as a leavening agent, it’s essential to use unsweetened natural cocoa powder. Natural cocoa powder is acidic, which reacts with the alkaline baking soda to create carbon dioxide, helping the cake rise properly and achieve a tender texture. Do not substitute with Dutch-processed cocoa powder, as it has been neutralized and will not provide the necessary acidic reaction for the baking soda.
- Buttermilk: The secret weapon for an unbelievably moist cake! I specifically crafted this Texas sheet cake with buttermilk to guarantee its signature tender and moist texture. The acidity in buttermilk breaks down gluten strands, resulting in a softer crumb, and its fat content contributes to a rich mouthfeel. If you don’t typically keep buttermilk on hand, don’t worry! You can easily make a simple substitute in approximately 5 minutes using milk and a touch of lemon juice or white vinegar.
- Sour Cream: Working in harmony with the buttermilk, sour cream plays a vital role in keeping this cake exceptionally moist and adding a beautiful richness. Its high-fat content and tangy flavor contribute significantly to the cake’s tender crumb and overall deliciousness. If you find yourself without sour cream, an equal amount of full-fat plain Greek yogurt makes an excellent substitute, offering similar moisture and a slight tang. Ensure both buttermilk and sour cream are at room temperature for the best emulsification and a smooth batter.
- Pecans: While entirely optional, pecans are a traditional and highly recommended addition for those who appreciate extra flavor and textural contrast. I often prefer my cake plain to let the chocolate shine, but if you love the nutty crunch, you can add up to 1 cup of chopped pecans. You can either sprinkle them over the warm frosting for a soft crunch or stir them into the frosting for a more integrated texture. Toasting them lightly before chopping can enhance their flavor even further!
Effortless Perfection: How to Make This Irresistible Texas Sheet Cake
You’ll be delighted by how straightforward this Texas sheet cake recipe truly is. The cake batter comes together in mere minutes, requiring just a whisk and a couple of bowls. The iconic boiled chocolate frosting is equally simple, needing only a few moments of cooking on the stovetop. This easy approach makes it a perfect recipe for both novice and experienced bakers alike, promising stunning results with minimal fuss.
- Prepare the Sheet Pan: Start by preheating your oven to 350°F (180°C). For the easiest cleanup and serving, I highly recommend lining a half-sheet pan (approximately 17×12 inches) with parchment paper. To ensure absolutely no sticking, go one step further and lightly grease the parchment paper with non-stick cooking spray. This guarantees your cake will lift out effortlessly and slice beautifully.
- Begin the Cake Base Mixture: In a medium saucepan, combine the unsalted butter (cut into small cubes to help it melt faster), unsweetened natural cocoa powder, and water. Place the saucepan over medium heat, stirring frequently with a whisk. Bring this mixture to a rolling boil. As soon as it boils, remove it from the heat and set it aside to cool slightly while you prepare the remaining ingredients. This boiling step helps to bloom the cocoa powder, intensifying its chocolate flavor.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour (ensure it’s spooned and leveled for accurate measurement), granulated sugar, baking soda, and salt. Whisk thoroughly to ensure all ingredients are evenly distributed, which is key for a consistent crumb and proper leavening.
- Combine the Remaining Wet Ingredients: In a separate medium bowl, whisk together the room-temperature buttermilk, room-temperature sour cream (or plain Greek yogurt), large eggs, and pure vanilla extract. Using room-temperature dairy and eggs helps them emulsify better with the other ingredients, creating a smoother, more homogenous batter and a more tender cake.
- Combine Wet and Dry Ingredients: Pour the slightly cooled cocoa mixture and the buttermilk mixture over the dry ingredients in the large bowl. Whisk everything together until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
- Pour Batter into Prepared Pan: Carefully pour the cake batter into your prepared half-sheet pan. Use an offset spatula or the back of a spoon to gently spread it out into one even layer across the pan. This ensures the cake bakes uniformly.
- Bake the Sheet Cake: Transfer the pan to the center rack of your preheated oven. Bake for approximately 20 to 22 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Be vigilant not to overbake, as this can result in a dry cake. The edges should be set, and the center just barely firm.
The magic of Texas sheet cake continues with its unique frosting method. As soon as you remove the warm cake from the oven, it’s time to immediately begin preparing the frosting. This “boiled frosting” is designed to be poured over the cake while it’s still warm, allowing it to slightly melt and create an extra-moist, wonderfully glazed finish. So, don’t delay – get ready to whip up that frosting right away!
- Sift the Confectioners’ Sugar: The first step for a smooth, lump-free frosting is to sift your confectioners’ sugar into a large bowl. This prevents any pesky clumps from ruining the creamy texture of your frosting. Set the sifted sugar aside.
- Heat the Remaining Frosting Ingredients: In a large saucepan, combine the whole milk, unsalted butter (again, cut into small cubes), and unsweetened natural cocoa powder. Place this mixture over medium-low heat, whisking often, until it comes to a boil. This process creates a rich, fudgy base for your frosting.
- Add the Confectioners’ Sugar: As soon as the cocoa-butter mixture reaches a boil and is removed from the heat, immediately stir in the sifted confectioners’ sugar. Work quickly and vigorously until the sugar is fully incorporated and you have a smooth, glossy frosting. If desired, you can also stir in 1 teaspoon of vanilla extract at this stage for an added layer of flavor.
- Pour the Frosting Over the Cake: This is the crucial moment! The cake will still be wonderfully warm at this point, which is exactly what you want. Immediately pour the hot frosting evenly over the entire surface of the warm cake. Using an angled spatula or the back of a spoon, quickly spread the frosting to cover the cake from edge to edge. The frosting will begin to set very fast, so speed is essential for an even coating.
- Let the Cake Cool Completely: While it might be tempting to dig in right away, patience is key here. The frosting needs adequate time to set up and firm beautifully. Allow the cake to cool completely on your counter, uncovered, before attempting to slice and serve. This cooling period is vital for the frosting to achieve its perfect texture and for the cake to be easily portioned.
What Size Sheet Pan Should I Use for Texas Sheet Cake?
For this recipe, you’ll want to use a standard half-sheet pan, which typically measures about 17×12 inches (or approximately 43×30 cm). This size is perfect for creating the thin, wide cake that is characteristic of a Texas sheet cake, allowing for a balanced cake-to-frosting ratio and ensuring even baking. Using a pan of this dimension also yields plenty of servings, true to the cake’s crowd-pleasing reputation.
Can This Recipe Be Made Without a Sheet Pan?
While the classic Texas sheet cake is traditionally baked in a large, shallow sheet pan, you can certainly adapt this delicious chocolate cake recipe for a smaller, deeper pan. If you opt to bake it in a 9×13-inch pan (23×33 cm), you will need to make a couple of adjustments, primarily to the bake time. A 9×13-inch pan will result in a significantly thicker cake, meaning the baking time will need to be increased by about 10-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent overbaking. The thicker cake will also lead to a denser layer of the luscious boiled frosting on top, creating a slightly different, but equally delightful, dessert experience.
Does Texas Sheet Cake Need to Be Refrigerated?
One of the great conveniences of Texas sheet cake is its versatility in storage. For short-term storage, it’s perfectly fine to cover the cake tightly with plastic wrap or aluminum foil and store it at room temperature on your counter for 2 to 3 days. The rich frosting acts as a protective barrier, keeping the cake moist. However, if you want to extend its freshness, the chocolate sheet cake will last longer if covered and stored in the refrigerator for up to 4 days. Before serving from the fridge, you might want to let it come closer to room temperature for the best texture and flavor, especially of the frosting.
Pro Baking Tips for a Flawless Texas Sheet Cake
- I cannot stress this enough: always line your sheet pan with parchment paper and then spray the parchment paper with non-stick cooking spray. This double protection is your best friend for ensuring the cake releases cleanly from the pan and makes slicing and serving incredibly easy without any sticking or tearing.
- The boiled frosting has a tendency to set up pretty fast once the confectioners’ sugar is added. To ensure you get a perfectly smooth and even layer, as soon as you mix in the confectioners’ sugar, immediately pour the hot frosting over the warm cake. Then, using an angled spatula or the back of a large spoon, spread it around as quickly and evenly as possible. Speed is key here to avoid a lumpy or uneven finish.
- If you’re incorporating pecans, you have a couple of options. My preferred method is to simply sprinkle the chopped pecans over the frosting immediately after I’ve spread it around on the cake. This keeps them slightly crunchy and visible. Alternatively, you can mix them directly into the frosting just before pouring it over the cake. Just bear in mind that if you choose this route, the pecans will soften somewhat over time as they absorb moisture from the frosting. Toasting your pecans briefly before adding them, either way, will enhance their nutty flavor significantly.
- Room Temperature Ingredients Matter: For the cake, ensure your buttermilk, sour cream, and eggs are at room temperature. This helps them combine more smoothly with the other ingredients, creating a homogeneous batter that bakes more evenly and results in a lighter, more tender crumb.
- Don’t Overmix the Batter: After combining the wet and dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour too much, leading to a tough and dense cake rather than a tender one. A few small lumps are perfectly acceptable.
- Prevent Overbaking: Texas sheet cakes are typically thin, so they bake relatively quickly. Keep a close eye on your cake during the last few minutes of baking. Overbaking, even by a minute or two, can quickly dry out the cake. Rely on the toothpick test: when inserted into the center, it should come out clean with no wet batter.
- Evenly Spread Batter: Before baking, ensure your cake batter is spread into a smooth, even layer across the entire sheet pan. This guarantees uniform baking, preventing some areas from being undercooked while others are overbaked.
More Easy Chocolate Cake Recipes to Satisfy Your Cravings!
- Decadent Flourless Chocolate Cake
- Classic German Chocolate Cake
- Perfectly Moist Chocolate Cupcakes
- Quick & Easy Chocolate Mug Cake
- Rich Molten Chocolate Lava Cakes
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Texas Sheet Cake
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Ingredients
For the Cake
- 1 cup unsalted butter cut into small cubes (2 sticks; 230 grams)
- ¼ cup unsweetened natural cocoa powder (22 grams)
- ¾ cup water (180 ml)
- 2 cups all-purpose flour spooned and leveled (250 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk at room temperature (120 ml)
- ¼ cup sour cream or plain Greek yogurt at room temperature (60 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
For the Frosting
- 3 cups confectioners sugar (360 grams)
- ⅓ cup whole milk (80 ml)
- ½ cup unsalted butter cut into small cubes (1 stick; 115 grams)
- ¼ cup unsweetened natural cocoa powder (22 grams)
Optional Topping
- 1 cup chopped pecans (120 grams)
Instructions
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To make the cake: Preheat the oven to 350°F (180°C). Line a half-sheet pan (17” x 12”) with parchment paper and spray with nonstick cooking spray for easy removal.
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Combine the butter, cocoa powder, and water in a medium saucepan. Place it over medium heat, whisking frequently, until the mixture comes to a full boil. Once boiling, remove from heat and set aside to cool slightly to prevent cooking the eggs.
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In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
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In a separate medium mixing bowl, whisk together the room-temperature buttermilk, sour cream (or plain Greek yogurt), eggs, and vanilla extract until smooth.
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Pour both the buttermilk mixture and the slightly cooled chocolate mixture over the dry ingredients. Whisk gently until just combined, being careful not to overmix.
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Pour the prepared batter into the lined and greased half-sheet pan. Spread it evenly to create a uniform layer for baking.
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Bake in the center rack of the preheated oven for 20 to 22 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
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Once baked, remove the cake from the oven and set it aside to cool slightly while you immediately prepare the frosting.
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To make the frosting: Sift the confectioners’ sugar into a large bowl to remove any lumps. Set aside.
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In a large saucepan, combine the milk, butter (cut into cubes), and cocoa powder. Place over medium-low heat, whisking often, until the mixture comes to a boil. Remove from heat immediately and quickly stir in the sifted confectioners’ sugar until smooth and well combined.
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Immediately pour the hot frosting over the warm cake. Using an angled spatula or the back of a spoon, quickly spread it around to cover the entire cake. Work swiftly, as the frosting will begin to set fast!
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If you are decorating with chopped pecans, sprinkle them evenly over the warm, freshly frosted cake at this stage.
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Allow the Texas sheet cake to cool completely at room temperature before slicing and serving. This allows the frosting to set properly and the cake to firm up.