Buttermilk Frosted Texas Sheet Cake Recipes

ORIGINAL TEXAS SHEET CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below.
• In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
• Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
• In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
• Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.
• While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
• Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla. If using pecans, add about 2/3 of them now.
• Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using. Set aside and allow the icing to set. Serve and enjoy.

TEXAS SHEET CAKE WITH CHOCOLATE BUTTERMILK FROSTING

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease and flour a 10 x 15-inch rimmed baking sheet ( jelly roll pan ); set aside. In a large mixing bowl, combine flour, granulated sugar, baking soda, and salt; set aside.
• In a medium saucepan, combine butter, cocoa powder, and water. Bring mixture to a boil, stirring constantly. Remove from the heat.
• With an electric mixer on medium speed, beat chocolate mixture into dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan.
• Bake for 22 to 25 minutes or until a wooden pick inserted into center of cake comes out clean.
• Gather the ingredients.
• In a medium saucepan over medium heat, combine butter, unsweetened cocoa powder, and buttermilk. Blend well and bring to a boil, stirring constantly. Remove from heat.
• Sift confectioners' sugar and add to cocoa and buttermilk mixture along with vanilla. Beat until smooth, adding more buttermilk or confectioners' sugar, as needed.
• If desired, stir coarsely chopped pecans into warm frosting.
• Pour warm chocolate frosting over warm cake, spreading evenly. Top frosted cake with chopped pecans, if desired.
• Place cake in pan on a wire rack; cool thoroughly before cutting.

BUTTERMILK FROSTED TEXAS SHEET CAKE

Steps:

• Grease 15x10x1 inch baking pan; set aside.
• combine flour, sugar, baking soda and salt and set aside.
• In a medium saucepan combine butter, cocoa powder and 1 cup water.
• Bring mixture just to boiling, stirring constantly.
• Remove from heat.
• Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
• Add eggs, buttermilk and vanilla.
• Beat for 1 minute (batter will be thin).
• Pour batter into the prepared pan.
• Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
• Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
• Place cake in pan on a wire rack; cool thoroughly before cutting.
• Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
• Bring to boiling.
• Remove from heat.
• Add sifted powdered sugar and vanilla.
• Beat until smooth.
• If desired, stir in 3/4 cup coarsely chopped pecans.

BUTTERMILK TEXAS SHEET CAKE

Steps:

• Preheat oven to 350F and grease a 10x15" jellyroll pan.
• In a small saucepan over medium-high heat, combine butter and water. Bring to a boil, then remove from heat.
• In the bowl of a stand mixer, whisk together flour, sugar, salt, cinnamon, and baking soda. Add the melted butter mixture and use the paddle attachment to mix just until incorporated.
• In a separate small mixing bowl, whisk together eggs, vanilla extract, and buttermilk.
• With the mixer on low speed, add the buttermilk mixture to the bowl of the stand mixer, mixing batter until smooth.
• Pour batter into prepared pan and bake for 22-27 minutes, until a toothpick inserted in the center comes out clean.
• Once the cake has cooled for at least an hour, prepare the frosting by combining butter and brown sugar in a saucepan over medium-high heat. Let the mixture boil, stirring frequently, until the sugar dissolves. Remove from heat.
• Gradually stir in the milk, a little bit at a time, until incorporated.
• Add 4 cups of powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. With the mixer on low speed, gradually add in the hot mixture of butter, sugar, and milk.
• Increase speed, mixing until frosting is smooth. If needed, add more powdered sugar, 1/4 cup at a time, until desired consistency is achieved.
• Pour over cooled cake and let frosting set for a few minutes before cutting and serving.

TEXAS SHEET CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
• Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
• Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
• To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

CLASSIC TEXAS SHEET CAKE

Steps:

• Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
• In large bowl, stir together flour, granulated sugar and salt; set aside.
• In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
• Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

TEXAS SHEET CAKE BROWNIES RECIPE (FAMILY FAVORITE)

Steps:

• In a large mixing bowl, combine the flour and the sugar.
• In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
• Pour boiling mixture over the flour and sugar in the bowl.
• Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
• Pour into a well greased cookie sheet (17 1/2 x 11 inch) pan.
• Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
• While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
• Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
• Pour warm frosting over brownies as soon as you take them out of the oven. Let cool and cut into 40 bars.

TEXAS SHEET CAKE WITH FROSTING

Steps:

• Cake: Combine butter, water and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream and vanilla; mix well.
• Pour into 15x10x1-inch jelly roll pan. Bake 350 degrees for 20 minutes.
• While cake is baking make frosting:.
• Combine butter, cocoa and milk in medium saucepan; bring to boil.
• Add remaining ingredients (reserving pecans for garnishing)and mix well with electric mixer.
• Remove cake from oven and while hot, spread frosting over the hot sheet cake.
• Sprinkle with chopped pecans.