Texas Sheet Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps with the cake's moistness.

Unsalted butter: Adds richness and flavor to both the cake and the frosting.

Water: Used to help dissolve the cocoa powder and create a smooth batter.

Unsweetened cocoa powder: Provides the deep chocolate flavor essential to the cake and frosting.

Buttermilk: Adds a tangy flavor and helps keep the cake moist.

Eggs: Bind the ingredients together and add structure to the cake.

Baking soda: Helps the cake rise and become fluffy.

Vanilla extract: Adds a warm, sweet flavor to both the cake and the frosting.

Salt: Enhances the flavors of the other ingredients.

Milk: Used in the frosting to create a smooth, spreadable consistency.

Powdered sugar: Sweetens the frosting and helps achieve a smooth texture.

When melting the butter for the frosting, make sure to do it over medium heat to prevent it from burning. Once the cocoa powder and milk are added, whisk continuously to ensure a smooth and lump-free mixture. This will help achieve a glossy and even frosting that spreads easily over the cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor.

• water - Substitute with coffee: Coffee enhances the chocolate flavor in the cake.

• unsweetened cocoa powder - Substitute with Dutch-processed cocoa powder: Dutch-processed cocoa has a smoother, more mellow flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and acidity needed for the recipe.

• large eggs - Substitute with flax eggs: Flax eggs are a vegan alternative that can provide similar binding properties.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder, but it may slightly affect the texture.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but pleasant flavor profile.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• powdered sugar - Substitute with granulated sugar blended into a powder: Blending granulated sugar can create a similar texture to powdered sugar.

• Allow the Texas sheet cake to cool completely before storing. This ensures that the frosting sets properly and prevents condensation from making the cake soggy.
• To store at room temperature, cover the cake tightly with plastic wrap or aluminum foil. You can also use an airtight container. The cake will stay fresh for up to 3 days.
• For longer storage, refrigerate the cake. Wrap it in plastic wrap and then in aluminum foil to prevent it from drying out. It can last up to a week in the fridge.
• To freeze the Texas sheet cake, first, let it cool completely. Cut the cake into individual servings for easier thawing later.
• Wrap each piece tightly in plastic wrap, ensuring no part of the cake is exposed to air. Then, place the wrapped pieces in a freezer-safe zip-top bag or an airtight container.
• Label the container with the date to keep track of its freshness. The cake can be frozen for up to 3 months.
• When ready to enjoy, thaw the cake pieces in the refrigerator overnight. For a quicker option, let them sit at room temperature for a few hours.
• If you prefer a warm slice, reheat individual pieces in the microwave for about 10-15 seconds. This will bring back the moist texture and make the frosting slightly gooey.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover Texas sheet cake on a baking sheet.
  3. Cover the cake with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before serving.

• Microwave Method:

  1. Cut a portion of the Texas sheet cake and place it on a microwave-safe plate.
  2. Cover the cake with a microwave-safe cover or a damp paper towel.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in additional 10-second intervals if needed.
  5. Let it sit for a minute before enjoying.

• Stovetop Steaming Method:

  1. Place a steaming rack in a large pot and add water just below the rack level.
  2. Bring the water to a gentle simmer.
  3. Place the Texas sheet cake on a heatproof plate and set it on the steaming rack.
  4. Cover the pot with a lid and steam for about 5-7 minutes.
  5. Carefully remove the plate and let the cake cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the Texas sheet cake in the air fryer basket.
  3. Heat for about 3-5 minutes, checking frequently to avoid overcooking.
  4. Remove from the air fryer and let it cool for a few minutes before serving.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Baking sheet: A flat, rectangular pan used to bake the sheet cake.

• Mixing bowl: A large bowl used to combine the flour and sugar, and later to mix the batter.

• Saucepan: Used to melt the butter and combine it with water and cocoa powder, and also to prepare the frosting.

• Whisk: Used to whisk together the buttermilk, eggs, baking soda, vanilla, and salt.

• Spatula: Used to stir the cocoa mixture into the flour mixture and to spread the frosting evenly over the cake.

• Measuring cups: Used to measure out the flour, sugar, butter, water, cocoa powder, buttermilk, and milk.

• Measuring spoons: Used to measure out the baking soda, vanilla extract, and salt.

• Cooling rack: Used to cool the cake after it has been frosted.

• Grease brush: Used to grease the baking sheet to prevent the cake from sticking.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This mise en place approach saves time during the cooking process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your batter ingredients, reducing manual mixing time.

Simultaneous tasks: While the cake is baking, prepare the frosting to streamline the process.

Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temperature for easier mixing and better texture.

Quick cooling: Place the baking sheet on a wire rack to cool faster, allowing you to frost the cake sooner.