Texas Sheet Cake With Chocolate Buttermilk Frosting Recipes
ORIGINAL TEXAS SHEET CAKE WITH BUTTERMILK
The best recipe for Original Texas Sheet Cake with Buttermilk with easy-to-follow instructions and big chocolate flavor topped off with a gooey fudgy icing.
Provided by Kelly Anthony
Categories Dessert
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 397 kcal, Carbohydrate 48 g, Protein 3 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 213 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
GRANDMA'S CHOCOLATE TEXAS SHEET CAKE
This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.
Provided by Bekah Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
- Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
- Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
- Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
- Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g
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