Texas Sheet Cake – Page 2 – Cooking Secrets

Preheat your oven to 350°F (175°C) and grease a 13×18 inch baking sheet or jelly roll pan.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until the butter is melted and the mixture is smooth. Remove from heat.
Pour the cocoa mixture into the flour mixture and stir to combine.
In a small bowl, mix the buttermilk, eggs, and vanilla extract. Add this to the batter, mixing until just combined.

Pour the batter into the prepared baking sheet, spreading it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the frosting. In a medium saucepan over medium heat, combine the butter, cocoa powder, and milk. Stir until melted and smooth.
Remove from heat and add the powdered sugar and vanilla extract, whisking until smooth.
If desired, stir in the chopped pecans or walnuts.

Once the cake is out of the oven and still warm, pour the frosting evenly over the top. Use a spatula to spread it if needed.
Let the cake cool slightly, allowing the frosting to set before slicing.

Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes to curdle slightly.
Use a Jelly Roll Pan: The classic Texas Sheet Cake is known for its thin, wide shape, so a jelly roll or large baking sheet (13×18 inch) is ideal.
Frosting While Warm: Pouring the frosting on the warm cake allows it to seep into the cake, creating a deliciously moist and flavorful layer.

Add Cinnamon: For a hint of warmth, add 1/2 to 1 teaspoon of ground cinnamon to the dry ingredients.
Swap Pecans with Walnuts: If you prefer walnuts or almonds, they work well in this cake for a nutty crunch.
Try a Peanut Butter Twist: Add 1/2 cup of creamy peanut butter to the frosting mixture for a chocolate-peanut butter version.

Large Mixing Bowl – For mixing the cake batter.
Medium Saucepan – To melt butter and cocoa for both the cake and frosting.
Whisk – For smooth, lump-free batter and frosting.
13×18-inch Baking Sheet (Jelly Roll Pan) – Essential for achieving the thin, sheet-style cake.
Spatula – To spread the frosting over the cake.

At Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigeration: You can refrigerate the cake for up to 5 days, but bring it to room temperature before serving for the best texture.
Freezing: This cake freezes well. Wrap individual slices in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before eating.