Best 2 Texas Cowboy Cake Recipes

Indulge in the delectable flavors of Texas Cowboy Cake, a unique and indulgent dessert that combines the richness of chocolate cake with the sweet and tangy notes of pineapple, coconut, and pecans. This Southern classic is a symphony of textures and flavors, featuring a moist and fluffy chocolate cake base, topped with a luscious pineapple filling, a creamy coconut pecan frosting, and a sprinkling of toasted coconut. Experience the perfect balance of flavors and textures in every bite of this iconic Texan treat. This recipe article provides detailed instructions for creating the classic Texas Cowboy Cake, along with variations for a gluten-free version and a chocolate chip cookie crust option, ensuring that everyone can enjoy this delightful dessert.

Here are our top 2 tried and tested recipes!

ORIGINAL TEXAS SHEET CAKE WITH BUTTERMILK

Original Texas Sheet Cake with Buttermilk image

The best recipe for Original Texas Sheet Cake with Buttermilk with easy-to-follow instructions and big chocolate flavor topped off with a gooey fudgy icing.

Provided by Kelly Anthony

Categories Dessert

Time 50m

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted butter (cut into tablespoons)
1/3 cup cocoa powder
1 cup brewed coffee
1/2 cup buttermilk
2 large eggs, slightly beaten
1 1/2 teaspoon pure vanilla extract
1 1/2 cup toasted pecan halves, roughly chopped ((optional))
3/4 cup unsalted butter
1/3 cup cocoa powder
1/3 cup whole milk
1/4 teaspoon + a pinch fine sea salt
3 cups powdered sugar
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.
While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla. If using pecans, add about 2/3 of them now.
Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using. Set aside and allow the icing to set. Serve and enjoy.

Nutrition Facts : Calories 397 kcal, Carbohydrate 48 g, Protein 3 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 213 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

CHOCOLATE SHEET CAKE

Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

Steps:

For the cake: Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Tips:

Use high-quality chocolate for the best flavor.
Do not over-mix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it.
If you are using a store-bought frosting, be sure to beat it until it is light and fluffy before spreading it on the cake.
For a special touch, you can top the cake with chopped nuts, sprinkles, or even fresh berries.

Conclusion:

Texas Cowboy Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, creamy frosting, and crunchy pecans, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give Texas Cowboy Cake a try. You won't be disappointed!