This classic Texas sheet cake has been apart of our family gatherings for years. My Mom would take to all the church potlucks. There are so many memories tied to this incredible chocolate cake. Melt in your mouth good with just the right amount of chocolate, everyone will love this amazing chocolate cake. The perfect potluck picnic and social event cake. This Classic Texas Sheet Cake travels very well.
What is Texas Sheet Cake?
The Best Pan for the Job
As its name suggests, we’re going to use a sheet pan to make this cake recipe. By definition, a “sheet pan” is any large rectangular cake pan, such as a jelly roll pan (which measures 10×15 inches) or a half sheet pan (which measures 13×18 inches). For this particular recipe, you’ll need to use a 10 x 15 -inch jelly roll pan.
What is the Difference Between Sheet Cake and Regular Cake?
Do You Need to Refrigerate Texas Sheet Cake?
You don’t have to, but it will last better and longer if stored, covered, in the refrigerator. If you live somewhere warm and humid, it’s especially best to store it in the refrigerator.
HOW TO MAKE MOM’S CLASSIC TEXAS SHEET CAKE
- UNSALTED BUTTER
- UNSWEETENED COCOA
- BAKING SODA
- VANILLA EXTRACT
- Preheat oven to 350°.
- In a medium saucepan combine the butter, water and cocoa over medium heat; heat until butter melts.
- In a medium bowl add the sugar, flour, salt and baking soda.
- Mix to combine.
- In a 1 cup measuring cup add the buttermilk, eggs and vanilla.
- Mix with a fork to combine; add to the flour mixture.
- Pour flour mixture into the heated chocolate mixture.
- Using an hand held mixer, mix until smooth.
- Pour into a 15 x 10x 1-inch jelly roll pan.
- Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
- Frost while still hot.
HOW TO MAKE CHOCOLATE SAUCEPAN FROSTING
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa
- 1/4 cup plus 2 tablespoons milk
- 1 pound powdered sugar (4-1/4 cups)
- 1/2 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
- In a medium saucepan combine the butter, cocoa and milk.
- Bring to a simmer.
- Take off of the heat.
- Add confectioner’s sugar and vanilla mix well with a hand held mixer.
- Stir in walnuts.
- Pour over the cake.
- Spread to cover the hot cake.