Tiffany Haney
Texas sheet cake is a quick and easy dessert that can be made in a 9x13 pan for smaller parties. The cake is typically made with a thin batter and is baked quickly before being topped with a warm icing that partially soaks into the cake. The traditional Texas sheet cake is chocolate, but there are now vanilla, peanut butter, and strawberry variations. The cake is typically baked in a jelly roll pan or a baker's half-sheet pan, which is larger than a standard 9x13 pan, resulting in a thinner cake. When baking in a 9x13 pan, the baking time needs to be increased to 20-35 minutes.
| Characteristics | Values |
|---|---|
| Pan size | 9x13 |
| Baking time | 20-25 minutes |
| Batter consistency | Thin |
| Icing | Warm, poured over the cake immediately after it comes out of the oven |
| Texture | Fudgy and decadent |
| Flavors | Chocolate, vanilla, peanut butter, strawberry |
| Storage | Can be stored in an airtight container for 2-3 days or frozen for up to 3 months |
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What You'll Learn
Baking time for a 9x12 pan
Texas Sheet Cake is a quick and easy dessert that can be prepared in under an hour. The cake is usually baked in a baker's half-sheet pan that is 18×13”. However, you can also bake it in a 9×12” pan. The baking time for a 9×12” pan is typically between 20 to 35 minutes.
To achieve the best results, preheat your oven to 350°F. Lightly grease your 9×12” pan with butter and dust it with cocoa powder or flour to prevent the cake from sticking. In a saucepan, melt the butter and add water and cocoa powder. Bring this mixture to a boil and then remove it from the heat. Allow it to cool slightly before adding the dry ingredients, which include flour, sugar, baking powder or baking soda, and salt. In a separate bowl, whisk together the eggs, vanilla, and sour cream or buttermilk. Gradually add this mixture to the flour mixture, combining them until smooth.
Pour the batter into your prepared 9×12” pan and bake for 20 to 25 minutes. The cake is done when a toothpick inserted into the centre comes out clean, or when the top of the cake bounces back gently when pressed. While the cake is baking, you can prepare the frosting by combining milk, cocoa powder, and butter in a saucepan and bringing it to a boil. Remove it from the heat and stir in the remaining ingredients, such as confectioners' sugar and vanilla.
Once your cake is done, remove it from the oven and immediately pour the warm frosting over it. Allow the frosting to set for about 10 minutes before serving. Texas Sheet Cake is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
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How to make the batter
Texas sheet cake is a quick and easy dessert to make. It is a thin, chocolate cake with a layer of chocolate frosting. The cake is usually baked in a 9x13" pan, but you can also use a 10x15" pan or a 12x18" pan. The baking time will vary depending on the size of the pan, so adjust accordingly.
To make the batter, start by preheating your oven to 350°F. Grease your 9x13" pan with butter and dust it with cocoa powder to prevent sticking. Alternatively, you can line the pan with parchment paper or use a cooking spray.
In a small bowl, whisk together the dry ingredients: flour, sugar, and salt. You can also add baking powder or baking soda to this mixture. In a separate bowl, beat together the eggs, vanilla, and sour cream. You can also add buttermilk or vegetable oil to this mixture for extra richness and moisture.
In a medium or large saucepan, melt the butter over medium-low heat. Once melted, add the cocoa powder and water, stirring until combined. Bring this mixture to a boil and then remove it from the heat. Allow it to cool slightly before adding it to the dry ingredients.
Slowly add the cocoa mixture to the dry ingredients, whisking continuously until you have a smooth batter. Be sure to work quickly so that the batter doesn't scramble or curdle. Now, gently fold in the egg and sour cream mixture until everything is combined.
Your Texas sheet cake batter is now ready to be poured into your prepared pan and baked in the oven!
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How to make the frosting
To make the frosting for a Texas sheet cake, you'll need butter, milk, cocoa powder, confectioners' sugar, and salt. Some recipes also call for vanilla, pecans, and coconut extract.
First, melt the butter in a medium-heavy saucepan over medium-low heat. Once melted, add the cocoa powder and whisk together. Next, add the milk, followed by the confectioners' sugar, and continue whisking until the mixture is smooth and lump-free. You may also choose to toast some pecans to sprinkle over the cake before or after pouring the frosting.
For a coconut version, you can add one cup of sweetened shredded coconut to the frosting mixture, or substitute coconut extract for the vanilla. For an almond-scented variation, simply ice the cake with a thin layer of glaze-like frosting.
The key to perfect Texas sheet cake frosting is to apply it while the cake is still warm, allowing the icing to melt into the cake and creating a smooth, glossy coating.
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How to store the cake
Texas sheet cake is a rich, soft, and fluffy chocolate cake with a sweet and fudgy frosting. It is a Southern classic that is perfect for a crowd. While the cake is fairly easy to make, it is important to know how to store it properly to ensure it stays fresh and delicious. Here is a detailed guide on how to store Texas sheet cake:
Storing the cake at room temperature
You can store Texas sheet cake at room temperature for up to 5 days. It is important to keep the cake covered to prevent it from drying out. You can use plastic wrap or aluminium foil to tightly cover the sheet pan, or transfer the slices of cake to an airtight container. Make sure the frosting has set before covering the cake to avoid the plastic wrap sticking to it.
Storing the cake in the fridge
If you want to extend the shelf life of the cake, you can store it in the fridge. However, it is not recommended to store the cake in the fridge for more than a week, as it can dry out.
Freezing the cake
If you have leftover slices of cake, you can freeze them for up to 2-3 months. Wrap the slices tightly in plastic wrap and place them in the freezer. To serve, thaw the cake overnight in the refrigerator and eat chilled, or rewarm in the microwave for 10 to 20-second intervals until it reaches room temperature.
Tips for storing and transporting the cake
If you are worried about moving the finished cake, you can place it on a cake board and then tuck sheets of parchment or wax paper under the edges to keep the board clean. It is also important to let the frosting set before transporting the cake to avoid any mess.
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Nutritional information
Texas sheet cake is a decadent dessert that can be made in a variety of flavours, including chocolate, vanilla, peanut butter, and strawberry. While the cake is typically made in a larger sheet pan, it can also be downsized to a 9x13 pan for a smaller gathering. The cake is easy to make, coming together in under an hour, and it can be stored in the freezer for up to three months.
Texas sheet cake is a rich and indulgent dessert, with one serving containing approximately 559 calories. The macronutrient breakdown is heavily weighted towards carbohydrates, with 69% of calories coming from carbs, 29% from fat, and only 2% from protein. This cake is not a significant source of protein or other essential nutrients, and its high-calorie content is primarily due to the sugar and fat used in the batter and frosting.
The cake's high carbohydrate content is derived from the flour and sugar used in the batter. A standard Texas sheet cake recipe calls for all-purpose flour, which provides carbohydrates in the form of starches. The sugar, on the other hand, contributes pure carbohydrates in the form of sucrose, which is quickly broken down and absorbed by the body. This rapid absorption can lead to a spike in blood sugar levels, followed by a crash, so it is important to enjoy this dessert in moderation as part of a balanced diet.
The fat content of the Texas sheet cake comes from the butter, oil, or other fats used in the batter, as well as the frosting or icing. The type of fat used can vary, but it contributes to the moist texture and rich flavour of the cake. While fat is an essential nutrient, it is important to consume it in moderation, as excessive intake can lead to health issues.
The protein content in Texas sheet cake is minimal, as the primary ingredients are not significant sources of protein. However, if nuts are added to the icing or batter, they can boost the protein content slightly. Nuts also provide healthy unsaturated fats and some essential vitamins and minerals, including vitamin E, magnesium, and zinc.
Overall, Texas sheet cake is a delicious but indulgent dessert. While it may not offer a substantial amount of essential nutrients, it can be part of a balanced diet when consumed in moderation. The addition of nuts can enhance the nutritional profile, and the ability to freeze leftovers ensures that portion sizes can be controlled, making it possible to enjoy this treat while maintaining a healthy and well-rounded diet.
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Frequently asked questions
Yes, you can cook Texas sheet cake in a 9x12 pan. However, the standard size for a Texas sheet cake is 18x13 inches, so you will need to increase the baking time to around 30-35 minutes.
You should bake a Texas sheet cake at 350°F.
Typically, a Texas sheet cake bakes for 20-25 minutes. You will know it is done when a toothpick inserted into the centre of the cake comes out clean.
A traditional Texas sheet cake uses a chocolate frosting made with milk, cocoa, butter, and powdered sugar. You can also add nuts to the frosting.
Texas sheet cake can be stored in an airtight container at room temperature for 2-3 days. It can also be frozen for up to 3 months.
