Best 20 Texas Sheet Cake Recipes

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Indulge in the delectable goodness of Texas sheet cake, a classic Southern dessert that has won hearts worldwide. This iconic cake boasts a moist and fluffy chocolate base, topped with a rich and decadent chocolate frosting. Its name derives from its colossal size, typically baked in a sheet pan, making it perfect for large gatherings and celebrations. Prepare to tantalize your taste buds with this beloved recipe, along with variations that add unique twists to the classic flavor profile. Discover the secrets to creating the perfect Texas sheet cake, from mastering the moist crumb to achieving the ultimate chocolate frosting. Whether you prefer a simple and timeless chocolate experience or crave the excitement of flavor combinations like red velvet or carrot cake, this article has a recipe to satisfy every craving. Embrace the spirit of Southern hospitality and embark on a culinary journey that celebrates the iconic Texas sheet cake.

Let's cook with our recipes!

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE



Grandma's Chocolate Texas Sheet Cake image

This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.

Provided by Bekah Miller

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 15

1 cup salted butter
1 cup water
3 tablespoons cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup unsalted butter
6 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
  • Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
  • Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
  • Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
  • Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g

CLASSIC TEXAS SHEET CAKE



Classic Texas Sheet Cake image

If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.

Provided by By Bree Hester

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup butter
3 tablespoons unsweetened baking cocoa
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Steps:

  • Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
  • In large bowl, stir together flour, granulated sugar and salt; set aside.
  • In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
  • Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
  • Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g

TEXAS SHEET CAKE



Texas Sheet Cake image

This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 14

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
ICING:
1/2 cup butter, cubed
1/4 cup plus 2 tablespoons 2% milk
3 tablespoons baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

Nutrition Facts : Calories 418 calories, Fat 14g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.

WHITE TEXAS SHEET CAKE



White Texas Sheet Cake image

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon almond extract
FROSTING:
1/2 cup butter, cubed
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING



German Chocolate Texas Sheet Cake with Coconut-Pecan Frosting image

I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 19

cooking spray
4 (1 ounce) squares sweet baking chocolate (such as Baker's German's Sweet Chocolate®), broken into pieces
½ cup water
4 large eggs, separated, divided
2 cups white sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
Coconut-Pecan Frosting:
2 cups evaporated milk
2 cups white sugar
½ cup butter
6 egg yolks
2 teaspoons vanilla extract
2 cups sweetened flaked coconut
2 cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
  • Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
  • Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
  • While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g

TEXAS SHEET CAKE V



Texas Sheet Cake V image

I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!

Provided by Carolyn Herbert

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 30m

Yield 32

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
½ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
  • Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
  • Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  • For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.8 g, Cholesterol 36.3 mg, Fat 12.5 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 28.2 g

LEMON-ZUCCHINI TEXAS SHEET CAKE



Lemon-Zucchini Texas Sheet Cake image

Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.

Provided by AFGRANDMA

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 24

Number Of Ingredients 14

2 cups white sugar
2 cups shredded zucchini
1 cup vegetable oil
3 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup lemon juice
1 tablespoon lemon extract
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon lemon extract
4 ½ cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
  • Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
  • Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g

TEXAS SHEET CAKE COOKIES



Texas Sheet Cake Cookies image

This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.

Provided by Kim

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 1h

Yield 20

Number Of Ingredients 18

¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
1 ⅛ cups all-purpose flour
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
⅓ cup white sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
¼ cup buttermilk, at room temperature
5 tablespoons unsalted butter
5 tablespoons heavy cream
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar

Steps:

  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
  • Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
  • Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
  • Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
  • Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g

CHOCOLATE TEXAS SHEET CAKE



Chocolate Texas Sheet Cake image

My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. -Kristi Wells, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 15

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup sour cream
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
5 to 6 tablespoons whole milk

Steps:

  • In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

TEXAS CHOCOLATE SHEET CAKE



Texas Chocolate Sheet Cake image

I love this simple chocolate cake recipe!

Provided by floyd8090

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 14

1 cup water
1 cup margarine
¼ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ cup margarine
6 tablespoons milk
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
  • Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
  • Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 53.7 g, Cholesterol 21.5 mg, Fat 15.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 292 mg, Sugar 42.4 g

TEXAS SHEETCAKE AKA THE PIONEER WOMAN'S BEST EVER CHOCOLATE SHEET CAKE RECIPE - (4.1/5)



Texas Sheetcake aka The Pioneer Woman's Best Ever Chocolate Sheet Cake Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 18

CAKE
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
2 teaspoon vanilla
FROSTING
1 3/4 sticks butter
1/2 cup pecans finely chopped, optional
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar

Steps:

  • CAKE: Combine the flour, sugar and salt in a mixing bowl. In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla. Stir the buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes. FROSTING: While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using). Pour over warm cake.

WHITE TEXAS BUTTERMILK SHEET CAKE



White Texas Buttermilk Sheet Cake image

Make and share this White Texas Buttermilk Sheet Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 14

2 2/3 cups flour
2 cups sugar
1/2 cup butter, softened
1/2 cup vegetable oil or 1/2 cup canola oil
1 cup water
2 eggs
2 teaspoons vanilla
1 teaspoon cinnamon (can use more if desired)
1 1/2 teaspoons baking soda
2/3 cup buttermilk
1/2 cup butter, softened
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
2 cups sifted powdered sugar (icing)

Steps:

  • Set oven to 350 degrees F.
  • Grease a 17" x 11" baking sheet.
  • In a bowl mix together the flour and sugar.
  • In a saucepan, combine 1/2 cup butter, oil and water; bring to a boil, then pour over flour mixture; beat thoroughly.
  • Beat in eggs, vanilla, cinnamon, baking soda and buttermilk.
  • Pour into prepared baking pan.
  • Bake for about 20 minutes or until cake tests done.
  • For frosting;: Cream together 1/2 cup butter, 1 tsp vanilla and the cream cheese; beat in icing sugar, adding more, if necessary to reach the desired consistency.
  • Beat until light and fluffy.
  • Spread over warm cake.

Nutrition Facts : Calories 365.7, Fat 19.3, SaturatedFat 8.9, Cholesterol 55.8, Sodium 228.8, Carbohydrate 45.8, Fiber 0.5, Sugar 32.6, Protein 3.4

WHITE TEXAS SHEET CAKE



White Texas Sheet Cake image

This made-from-scratch cake is the vanilla rendition of the original Classic Texas Sheet Cake and gives the chocolate version a run for its money.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup butter
1 cup water
1/2 cup butter
1/3 cup milk
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, mix flour, granulated sugar, baking soda and salt. In separate bowl, beat eggs, sour cream and 1 teaspoon vanilla with whisk.
  • In 1-quart saucepan, heat 1 cup butter and water to boiling. Add to flour mixture; stir until combined. Stir in egg mixture. Pour into pan.
  • Bake 18 to 22 minutes or until edges are golden and center springs back when gently touched.
  • Meanwhile, in 2-quart saucepan, heat 1/2 cup butter and the milk to boiling. Remove from heat; add powdered sugar in a few additions, stirring until smooth. Stir in 1 teaspoon vanilla and the chopped walnuts. Pour over warm cake. Cool completely before cutting, about 1 hour.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 37 g, TransFat 1/2 g

TEXAS SHEET CAKE I



Texas Sheet Cake I image

This is an easy and very good potluck cake. Serves several.

Provided by Chantal

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 20

Number Of Ingredients 15

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ cup butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
  • Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
  • Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
  • To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 55.9 g, Cholesterol 58 mg, Fat 19.8 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.3 g, Sodium 231.8 mg, Sugar 44 g

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE



Mema's Classic Texas Chocolate Sheet Cake image

My Mema didn't cook many things very well, but she had her few recipe's that she's perfected over the years, this being one of them. She was a southern girl born and raised in Texas and this recipe I believe, was her mother's, mother's. This is a melt in your mouth, classic chocolate sheet cake. If you have a sweet tooth, this recipe will melt you! Hope you enjoy :) Prep and cook time guesstimated.

Provided by life is poetry

Categories     Dessert

Time 35m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

2 cups sugar
2 cups flour
1 cup margarine
3 1/2 tablespoons cocoa
1 cup water
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup margarine
3 1/2 tablespoons cocoa
1/3 cup milk
1 (12 ounce) box powdered sugar
1 teaspoon vanilla

Steps:

  • For the cake:.
  • 1) In large bowl mix sugar and flour. Set aside.
  • 2) In saucepan bring to boil margarine, cocoa and water. Mix well.
  • 3) Pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. Mix very well!
  • 4) pour into greased pan and bake at 400 degrees for 20 minutes.
  • For the frosting:.
  • 1) In saucepan bring to boil margarine, cocoa, and milk.
  • 2) Mix in powdered sugar and vanilla, boil slightly then set aside to cool.
  • 3) After cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!

WHITE TEXAS SHEET CAKE



White Texas Sheet Cake image

Moist white cake topped with a fluffy vanilla frosting and sprinkles make this White Texas Sheet Cake a dessert that everyone loves!

Provided by Camille

Yield 30

Number Of Ingredients 14

1 cup butter (softened)
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese (softened)
1/4 cup butter (softened)
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup sprinkles - optional topping

Steps:

  • Preheat oven to 375 degrees F.
  • Place one cup butter and water in a large saucepan and bring to a boil.
  • Remove saucepan from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth.
  • Pour batter into a baking sheet (18 x 13 x 1-inch) sprayed with nonstick cooking spray.
  • Bake for 20-22 minutes or until cake is golden brown. Let cool for 20-30 minutes.
  • For the frosting, cream together cream cheese, butter and vanilla together.
  • Add powdered sugar and beat until light and fluffy.
  • Top with sprinkles, if desired.

TEXAS SHEET CAKE



Texas Sheet Cake image

This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to drizzle down the sides.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 16

2 sticks unsalted butter, plus more, room temperature, for pan
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 cup unsweetened natural cocoa powder
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter
3 tablespoons unsweetened natural cocoa powder
6 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons confectioners' sugar, sifted
1 cup finely chopped toasted pecans (4 ounces)

Steps:

  • Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
  • Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
  • Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
  • Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners' sugar. Let stand until warm before using.
  • Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.

THE ABSOLUTE BEST DARK CHOCOLATE CHOCOLATE CHIP TEXAS SHEET CAKE



The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake image

I have my share of sheet cakes over the years, this one is truly the best I have had--- the frosting recipe to go with this cake is recipe #89207 you may of coarse use your own favorite recipe. If you cannot make brewed coffee just use 1 heaping teaspoon of instant coffee granules dissolved in 1 cup boiling water. This makes a huge moist rich deep chocolate cake which makes it great for a potluck or a children's birthday party :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 50 serving(s)

Number Of Ingredients 17

1 cup butter (cut into pieces, can use half butter and half margarine)
1 cup brewed strong coffee (hot or cold)
1/4 cup sifted unsweetened cocoa powder
2 cups white sugar, plus
2 tablespoons white sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
3/4 cup sour cream
3 teaspoons vanilla
1 cup mini chocolate chip (can use a little more if desired)
1/2 cup butter or 1/2 cup margarine, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)

Steps:

  • Set oven to 350°F (oven rack to second-lowest position).
  • Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
  • For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
  • Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
  • Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
  • In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
  • Mix in chocolate chips.
  • Pour the batter into prepared jelly-roll pan.
  • Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
  • Cool cake completely before slicing.
  • For the frosting; cream the butter in a medium bowl.
  • Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
  • Frost cooled cake.

TEXAS SHEET CAKE II



Texas Sheet Cake II image

Rich, moist, easy chocolate cake to feed a crowd. Small serving is more than enough. Great for community dinners or large get togethers of any sort.

Provided by Diane

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
2 cups white sugar
1 cup butter
1 cup water
½ cup shortening
½ cup unsweetened cocoa powder
½ cup buttermilk
2 eggs
1 teaspoon baking soda
1 ½ teaspoons vanilla extract
6 tablespoons milk
4 cups confectioners' sugar

Steps:

  • Sift together and set aside in large bowl the flour and sugar.
  • In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.
  • Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.
  • Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes.
  • To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 55 g, Cholesterol 46.1 mg, Fat 15.3 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 8.3 g, Sodium 142.7 mg, Sugar 43.9 g

BLONDE TEXAS SHEET CAKE



Blonde Texas Sheet Cake image

Make and share this Blonde Texas Sheet Cake recipe from Food.com.

Provided by FloridaGrl

Categories     Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 12

1 (18 1/4 ounce) package white cake mix
1 cup buttermilk
1/3 cup butter, melted
4 egg whites
1/4 teaspoon almond extract
1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/2 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Steps:

  • Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
  • Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
  • FROSTING:.
  • Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
  • Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
  • Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.

Nutrition Facts : Calories 6327.6, Fat 292.1, SaturatedFat 114.5, Cholesterol 421.2, Sodium 5484.2, Carbohydrate 896.3, Fiber 15.2, Sugar 755.9, Protein 61.9

Tips:

  • Use room-temperature ingredients. This helps the ingredients blend together more easily and creates a smoother batter.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 25-30 minutes.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you don't have a 9x13 inch pan, you can use a 10x15 inch pan. Just adjust the baking time accordingly.
  • You can store the unfrosted cake at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Once the cake is frosted, it should be stored in the refrigerator.

Conclusion:

Texas sheet cake is a delicious and easy-to-make cake that is perfect for any occasion. It is moist, chocolatey, and topped with a creamy frosting. With its simple ingredients and straightforward instructions, this cake is sure to become a favorite in your household. So next time you are looking for a sweet treat, give Texas sheet cake a try!

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