Need and all time classic dessert that can be completely customizable for any event or holiday? Need to please a large crowd? A family at a reunion? Want a success for any child's birthday party? Look no further, you have found the perfect recipe, Texas sheet cake.
If you've never heard of Texas sheet cake you may or may not be surprised to learn how big it is. It is the size of a full sheet pan and therefore has a lot of space to write on, put toys on and decorate any way you'd like. Think small trucks and cars for a little boys birthday party. Or little princesses for a girls birthday party. Cover it in orange sprinkles for halloween or pink, yellow and green sprinkles for Easter. Or my personal favorite, crushed up candy canes for a very elegant Christmas look.
If you have heard of Texas sheet Cake I can promise you that you've never had any this good. I am super confident in saying this because everyone, literally everyone I know, likes this dessert. I often get requests for this dessert for school parties, church get togethers and friends birthday parties. The people in the front office at my kids school talk about how excited they are for Cinco-de-Mayo because they know that's the day my Texas sheet cake will be in the Spanish room and they all sneak down to grab a bite.
But here is the best part, it tastes so good! You will, trust me, keep heading back for more. For me it's the moist cake that keeps me coming back for seconds, for my husband, it's the fudge like frosting! Don't wait a second longer to make this and then let me know, what is it that keeps you coming back for more?
Texas Sheet Cake
- 1 cup (2 sticks) butter
- 4 Tbsp. cocoa powder
- 1 cup water
- 2 cups sugar
- 2 cups flour
- 1/2 cup buttermilk
- 2 tsp. vanilla
- 2 eggs
- 1 tsp. baking soda
- 1/4 tsp. salt
Frosting
-10 Tbsp. butter
- 6 Tbsp. cocoa powder
- 1/2 cup of milk
- 1 (2lb) bag powdered sugar
- 1/4 tsp salt
- 2 tsp. vanilla
1. Set oven to 325. Spray a large sheet pan with cooking spray and set aside.
2. In a medium saucepan melt the butter. With heat still on add water and cocoa powder, stir to combine. Turn heat off.
3. Add sugar one cup at a time. Make sure it is well mixed and the batter is smooth.
4. Add flour, one cup at a time. I usually pull out my hand held beaters at this point and use them to make sure the flour mixes in completely and there are no lumps.
5. Once the batter is smooth add buttermilk *, vanilla, eggs, baking soda and salt. Again, use the beaters to mix them in and make sure the batter is smooth.
6. Pour the batter into the prepared sheet pan and bake for 25-30 minutes.
7. While the cake is cooking clean the pan and hand held beaters. You will need them again to make the frosting.
8. As soon as the cake comes out of the oven begin prepping the frosting by melting the butter in the sauce pan on medium heat.
9. Once the butter is melted add the milk and cocoa powder and mix until smooth.
10. Turn the heat down to low and a little bit at a time, and mixing well each time, add the entire bag of powdered sugar.
11. Once the frosting is smooth scrape down the sides off the pan and continue to beat as you add salt and vanilla.
12. Pour the frosting over the cake. Do this slowly and carefully! All the frosting WILL fit but if you pour it on too fast it will creep over the sides of the pan. Using a spatula spread it out evenly.
* If you don't have buttermilk you can use a combination of regular milk and lemon juice. Fill your 1/2 cup measuring cup almost completely full of milk and then add about 1 Tbsp of lemon juice. I do this almost every time I make this cake and it still turns out wonderfully.
This is a Great Grandma Taylor recipe. We love you Verna and are always reminded of you when we make one of your recipes.
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