
How To Make Texas Sheet Cake
You’ll be surprised that despite being sheet cake, a serving is enriched with a decadent chocolatey flavor enhanced by the coffee and the vanilla extract.
Serves:
Ingredients
- 1cupunsalted buttercut into pieces
- 1cupwater
- â…“cupcocoa powder
- 2cupsflour
- 1 ½cupssugar
- ½cupbrown sugar
- 1tspbaking soda
- ¾tspsalt
- ½tspinstant coffeeoptional
- ½cupsour cream
- 2largeeggsroom temperature
- 1tspvanilla extract
Texas Sheet Cake Frosting:
- 6tbspmilk
- ½cupbuttercut into pieces
- 6tbspcocoa powder
- 4cupspowdered sugarsifting is recommended, after measurinto avoid any lumps
- ¾tspvanilla extract
Instructions
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Preheat oven to 350 degrees F and thoroughly grease and flour a 10×15 jelly roll pan (or spray with baking spray).
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Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook until the butter is melted.
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Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15 to 20 minutes.
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While butter/cocoa mixture is cooling, whisk together flour, sugars, baking soda, salt and instant coffee in a large bowl.
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In another bowl, whisk together sour cream, eggs and vanilla. Stir this into your dry ingredients until combined.
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Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
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Spread batter into prepared jelly roll pan and bake on 350 degrees F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Once cake has finished baking (or several minutes before), begin preparing frosting.
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Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted.
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Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
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Pour over cake while cake is still warm.
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Allow frosting to harden (about one hour) and then slice and serve!
Nutrition
- Calories:Â 1179.07kcal
- Fat:Â 21.48g
- Saturated Fat:Â 13.22g
- Trans Fat:Â 0.75g
- Monounsaturated Fat:Â 5.65g
- Polyunsaturated Fat:Â 0.98g
- Carbohydrates:Â 252.36g
- Fiber:Â 1.96g
- Sugar:Â 236.33g
- Protein:Â 3.91g
- Cholesterol:Â 78.19mg
- Sodium:Â 224.20mg
- Calcium:Â 39.08mg
- Potassium:Â 126.25mg
- Iron:Â 1.05mg
- Vitamin A: 182.19µg
- Vitamin C:Â 0.07mg
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