Texas Sheet Cake

Happy Valentine’s Day.  I had a lot of people to feed today, so it seemed like a good day to make a Texas Sheet Cake.  I’ve been wanting to for a while.  I actually made it last night, rumor has it, it tastes even better the next day.

The recipe comes from America’s Test Kitchen.  I didn’t change much, except I seem to have forgotten the cream in the icing.  I don’t think it made much of a difference.  It’s a very rich cake, so I don’t think anyone is going to miss the cream.

What makes this cake fun is that you bake it in a baking sheet and then pour the frosting on while everything is still hot.  It creates a thin cake with a gooey center.  It says it serves 24, my guess it’s more like 32, it’s very rich.

Texas Sheet Cake

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs plus 2 yolks
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • 8 ounces dark chocolate chips
  • 4 tablespoons unsalted butter
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1/2 cup Dutch-processed cocoa powder

Chocolate Icing

  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tablespoon light corn syrup
  • 3 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 1 cup toasted pecans , chopped

For the cake:

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

UPDATE:  This was a nightmare to cut.  So very gooey in the middle that most of those pieces look anything but square. 🙂

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