Recipe of Super Quick Homemade Texas Sheet Cake
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Quick Texas Sheet Cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Texas Sheet Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Texas Sheet Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Texas Sheet Cake is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Texas Sheet Cake estimated approx 20-22 min.
To begin with this recipe, we have to first prepare a few components. You can cook Texas Sheet Cake using 18 ingredients and 9 steps. Here is how you cook that.
One of my family’s favorites growing up. Chocolate icing on chocolate cake, just the way I like it!
Ingredients and spices that need to be Make ready to make Texas Sheet Cake:
- Chocolate Cake Batter
- 290 grams AP flour
- 445 grams granulated sugar
- 1 t baking soda
- 1/2 t kosher salt
- 1 c butter
- 1 c water
- 1/3 c cocoa powder
- 1 c sour cream
- 2 eggs
- 1 T vanilla
- Chocolate Icing
- 1 c butter, melted
- 1/3 c milk
- 1/4 c cocoa powder
- 1 lb powder sugar
- 1 T vanilla
- 1 c chopped pecans, toasted (optional)
Instructions to make Texas Sheet Cake
- Mis En Place! Two mixing bowls, non-stick spray, whisks, 13x18x1” jelly roll and a medium sauce pan.
Heat the oven to 350 degrees Fahrenheit. Spray your jelly pan with the non-stick spray. - In a large bowl, whisk together the flour, sugar, baking soda and salt until fully combined without lumps.
- Cut the butter into chunks. Over medium heat in a medium sauce pan, bring the water, cocoa and butter to a boil. Stir often and be sure not to burn.
- Pour the cocoa mixture over the flour mixture. Mix to combine, then add the sour cream, eggs and vanilla.
- Spread the mixture into the prepared jelly pan. Bake 20-22 minutes, or until the cake springs back when gently pressed in the center and when the edges are coming away from the sides of the pan.
- While the cake bakes, make the chocolate icing!
In a bowl, mix together the melted butter, milk and cocoa until well combined. In a large bowl, combine the powder sugar, cocoa mixture and vanilla. - Whisk until no clumps remain. Cover with plastic wrap or a damp towel until cake is ready.
- You can frost the cake immediately for thinner icing that slightly melts into the cake, or allow to slightly cool for a thicker icing layer. If fully cooled, the icing may be slightly hard to spread, but can be warmed for 15 seconds to help pour and spread if needed. Otherwise icing the cooled cake will provide the thickest icing.
- Pro tip: sprinkle the icing with roasted pecans if someone in your family doesn’t like nuts! I lightly tapped these to be leveled while the icing was still setting and cake still warm!
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