I was born in Texas. I own a Texas Waffle Iron (a waffle iron that makes waffles in the shape of Texas). We had/have a Texas garden stone. We almost always choose Texas sheet cake for our birthday cakes, and the first cake any of us children learned to make from scratch was of course a Texas sheet cake. There is no messing around when it comes to Texas. We're serious about all things Texan.
This Texas Sheet Cake is pretty much the best Texas sheet cake EVER, and I would know since I am a Texan who loves baking and chocolate and I'm ridiculously picky on where I spend my calories.
This is a Texan's Texas Sheet Cake. It's thick (no pansy thin cake here), moist, and has the most delicious frosting that seeps down into the cake.
I tell you this b/c I honestly haven't found a single soul that doesn't love this Texas sheet cake recipe. I have family (husband, mother in-law, and daughter) and several friends that don't even care for chocolate, but they love this cake. Surprising I know, but it's b/c this cake is amazing!
You need this Texas sheet cake recipe from a Texan in your arsenal. It's easy to make, no mixer is required, and it is down right amazing and delicious!
Texas Sheet Cake
Recipe: Alohamora slightly adapted from my mom
Active Time: 25 minutes
Inactive Time: 1 hour
For the Cake
2 c. flour, all-purpose
2 c. sugar
1/4 tsp salt
1/2 c. butter, unsalted
3 Tbsp cocoa
1 c. water
1/2 c. shortening, butter flavor
1/2 c. buttermilk
1 tsp baking soda
2 large eggs, beaten
1/2 tsp vanilla
For the Frosting:
1/2 c. butter
5 Tbsp milk
3 Tbsp cocoa
1 lb powdered sugar (about 2 1/2 cups)
1 tsp vanilla
1 c. pecans, chopped
- Preheat oven to 350 degrees, and grease/flour a 9x13 baking dish.
- In a large bowl mix with a spoon the flour sugar and salt.
- Place your butter, cocoa, water, and shortening in a medium to large pot over medium heat and bring the mixture to boil stirring occasionally.
- When the pot mixture comes to a boil pour everything in the pot into your flour mixture in the large bowl. Stir to combine everything together.
- Add your buttermilk, soda, beaten eggs, and vanilla to the bowl one at a time mixing well after each addition.
- Pour your entire bowl contents into your prepare 9x13 pan and even it out.
- Bake your cake at 350 for 3o-40 minutes or until a toothpick inserted comes out clean. 30 minutes is my magic number.
- When the cake is done, pull it out of the oven to cool.
- While the cake cools begin making your frosting.
- In a large pot over low to medium heat add the butter, milk, and cocoa stirring it occasionally.
- When the pot mixture comes to a boil remove it from the heat and immediately stir in 1 pound (or 2 1/2 cups) of powdered sugar.
- Stir the vanilla in and finally add the pecans stirring to combine everything.
- With the frosting and cake warm, pour the frosting straight from the pot over the cake trying best to evenly distribute the frosting goodness. You'll have a few seconds to even the frosting out, but you'll want to be quick.
- I prefer to let the cake cool completely before enjoying it's deliciousness, but you can eat it warm. It may be a little messier though.
Happy delicious thick chocolate Texas sheet cake eating!