Once upon a time, in a cozy kitchen filled with the aroma of chocolate and laughter, my grandmother and I embarked on our sweetest tradition – baking the legendary Texas Sheet Cake. Every summer, as the Texas sun bathed our surroundings, we would gather the ingredients and stories to create a cake that united generations.
As we measured flour and sugar, my grandmother would share tales of her childhood, recalling how her own grandmother would whip up this very cake for bustling family picnics and joyful celebrations. Through those stories, I learned that this cake was more than a dessert; it was a bridge that connected us to a tapestry of memories and love.
Today, I’m thrilled to share our cherished Texas Sheet Cake recipe with you. With each bite, may you taste the history, the camaraderie, and the chocolatey delight that has brought comfort and joy to countless gatherings. Let’s dive into the recipe that holds a special place in my heart!
How to Prepare Texas Sheet Cake
Ingredients for Texas Sheet Cake
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
Directions for Texas Sheet Cake
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch jelly roll pan.
- In a mixing bowl, combine flour, sugar, baking soda, and salt. Beat in sour cream and eggs until well incorporated.
- Melt butter in a saucepan over low heat. Stir in water and cocoa powder. Bring the mixture to a boil and then remove from heat. Allow it to cool slightly.
- Gradually stir the cocoa mixture into the flour and egg mixture until well blended. Pour the batter into the prepared pan.
- Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean.
Icing for Texas Sheet Cake
- In a large saucepan, combine milk, cocoa powder, and butter over medium heat. Bring to a boil and then remove from heat.
- Stir in confectioners’ sugar and vanilla extract until smooth and creamy.
- If you’re a fan of some crunch, fold in chopped walnuts into the icing, mixing until well combined.
Assembly
Once the cake is baked and slightly cooled, spread the prepared icing evenly over the warm cake. The icing’s lusciousness will meld with the cake’s warmth, creating a truly divine treat!
Frequently Asked Questions
Can I use other types of nuts?
Absolutely! While the classic recipe uses walnuts, feel free to experiment with your favorite nuts like pecans or almonds for a unique twist in texture and flavor.
Can I make this cake in advance?
Indeed! Texas Sheet Cake actually tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container at room temperature.
Is sour cream essential in this recipe?
Yes, sour cream adds moisture and a subtle tanginess that enhances the overall richness of the cake. It’s a key ingredient you wouldn’t want to skip!
Can I use dark cocoa powder?
Definitely! Dark cocoa powder can add a deeper chocolate flavor to the cake and icing. It’s a fantastic option if you prefer a more intense chocolate experience.
Can I substitute sugar with a healthier alternative?
While the classic recipe calls for white sugar, you can experiment with alternatives like coconut sugar or a sugar substitute. Keep in mind that the flavor and texture might vary slightly.
Why is it called Texas Sheet Cake?
The cake’s name is derived from its large size and popularity in Texas gatherings. It’s often baked in a large sheet pan to serve a crowd, making it a staple at potlucks, parties, and family gatherings.
And there you have it! A delectable Texas Sheet Cake recipe that’s been passed down through generations. Whether you’re making it for a special occasion or just to satisfy your chocolate cravings, this cake is sure to be a hit. Enjoy the process of baking and indulging in this timeless treat!
Texas sheet cake
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
Icing:
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- ½ cup butter
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts Optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.
- Make cake: Combine flour, sugar, baking soda, and salt in a mixing bowl. Beat in sour cream and eggs.
- Melt butter in a saucepan over low heat. Stir in water and cocoa powder. Bring mixture to a boil then remove from the heat. Allow to cool slightly, then stir cocoa mixture into the flour and egg mixture until blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- While the cake is baking, make icing: Combine milk, cocoa powder, and butter in a large saucepan over medium heat. Bring to a boil, then remove from heat. Stir in confectioners' sugar and vanilla, then fold in walnuts, mixing until blended.
- Spread icing over warm cake
