This Homemade Texas Sheet Cake is a gorgeous change up from a standard chocolate cake. Known for being a thin layer of moist cake topped with chocolate glaze. Everyone has their own way of making it, but I’m a huge fan of using the State’s nut, pecans, in the glaze. They add that perfect lil texture contrast to bring everything together.

The trick to a good chocolate cake is to use lots of liquids for the ultimate moist cake. We use oil instead of butter plus water, milk and eggs for a really high amount of liquid. This means when you go to pour it into the pan, it should be runny. Just make sure if you’re using a springform pan that it is fully locked together in place to avoid any spillage.

When making this cake, be sure to set aside time for the cake to cool. The frosting will ‘melt’ off the cake if it goes on while the cake is still warm. Speed up the time for the cake to cool by placing in the fridge once the initial heat has gone from the pan (if you can pick it up with bare hands, it’s fine to go in the fridge).

A history of Texas Sheet Cake

Origins in Texas: Texas sheet cake is believed to have originated in Texas during the 20th century, likely around the 1960s.
Community Recipes: It gained popularity through potluck gatherings and community events, where large, easy-to-serve desserts were needed.
Simple Ingredients: The cake features basic ingredients like flour, sugar, cocoa powder, eggs, and buttermilk, making it accessible for home bakers.
Chocolate Variation: The chocolate version is most famous, often topped with a rich chocolate frosting made from butter, cocoa, and powdered sugar.
Buttermilk: The use of buttermilk adds moisture and a slight tang, which is characteristic of many Texas desserts.
Cultural Significance: It reflects the Texan spirit of hospitality, serving as a staple for gatherings and celebrations.
National Recognition: Over the years, Texas sheet cake has become well-known beyond Texas, often featured in cookbooks and dessert menus across the country.

This cake remains a beloved treat, celebrated for its rich flavor and ease of preparation!

TIPS FOR MAKING A REALLY GREAT CHOCOLATE CAKE

Chocolate cake is a beloved classic that can bring joy to truly any occasion. Here are some tips to elevate your chocolate cake from good to great:

Use Quality Cocoa Powder: Opt for good quality, unsweetened cocoa powder to give your cake a rich and decadent chocolate flavor.
Coffee Enhances Chocolate: A little bit of brewed coffee or espresso powder can intensify the chocolate flavor without making your cake taste like coffee. This recipe adds more than a regular chocolate cake to really bring out some coffee vibes, without overpowering the chocolate flavor.
Room Temperature Ingredients: Ensure your eggs and butter are at room temperature to achieve a smooth batter, which results in a more uniform cake texture.
Liquids: This chocolate cake recipe uses oil in place of butter, which I find leads to a more moist and delicate crumb. The batter may look quite runny, but this is fine!
Sift Dry Ingredients: Sifting flour along with cocoa powder, baking powder, and other dry ingredients helps to aerate them, leading to a lighter cake crumb.
Do Not Overmix: Once you combine your wet and dry ingredients, mix just until they are combined. Overmixing can lead to a dense and tough cake.
Precise Measuring: Baking is a science, so measure your ingredients precisely. I recommend using a kitchen scale for accuracy, instead of converting measurements to cups.
Oven Thermometer: Ovens can often run hotter or cooler than the dial indicates. An oven thermometer can help you bake the cake at the perfect temperature.
Proper Pan Preparation: Grease and flour your cake pans, or use parchment paper to prevent sticking. This helps in easy removal of the cake once it’s baked.
Cool Completely Before Frosting: Frosting a warm cake can lead to a melted mess. Be patient and let your cake cool completely before spreading on the frosting.

By incorporating these tips, your chocolate cake will not only taste better but also have a professional touch that can impress your guests.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. To line a rectangle baking tin, cut two pieces of baking paper that are just narrower than the width of each side of the tin. Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

Granulated Sugar
Plain (All Purpose) Flour
Baking Powder
Baking Soda
Cocoa Powder
Whole Milk
Large Eggs
Buttermilk
Hot Water
Heavy Whipping Cream (Double Cream in the UK)
Powdered Sugar
Pecans

TIPS FOR A GREAT Homemade Texas Sheet Cake

Liquids: We go heavy on the liquid in this recipe. If it looks fairly runny compared to a sponge recipe, that’s good! This means the texture will come out light and moist. Using water, oil, milk and eggs results in a super fluffy texture.
Cocoa Powder: As this is a key part of any chocolate cake, try to use a high quality cocoa powder.
Oil: Use vegetable, canola or sunflower oil. Avoid using anything flavoured like extra virgin olive oil or peanut oil, as this will overpower the other flavors.
Hot Water: Either boil the water and let it cool just slightly before using OR use the hottest water you can get out of your tap.
Chocolate Ganache: Trust the process on this. To make this, use double/heavy cream. Heat it really slowly and keep stirring until it JUST comes to the boil. Immediately turn off the heat and pour this over the chocolate. Make sure the chocolate is roughly chopped into fairly small pieces so they melt easily. Let rest before stirring and go until super smooth and shiny!

I make my Homemade Texas Sheet Cake using a 9×13″ sheet cake pan and recommend a high speed mixer for when combining the dry and wet ingredients (with a mixer like this). If you’re looking for other cake ideas check out this Cookie Dough Chocolate Cake. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE/MAKE AHEAD FOR MY Homemade Texas Sheet Cake

This Homemade Texas Sheet Cake can be made ahead of time really easily. Make your cake and wrap entirely in cling film/plastic wrap. Place the wrapped unfrosted cake in the fridge (3-5 days) or freezer (up to 3 months). Frost and decorate with the glaze when ready to serve!

Once made, store in the refrigerator for up to 3 days. Place in an airtight container to prevent the frosting from drying up. You can also slice up the cake and wrap and freeze it as above. Let thaw in the refrigerator before serving.