Texas Sheet Cake - Bake or Break - Sugar Hearted Foodie

Rich chocolate cake and ultra moistos with a warm and warm glaze, this Texas leaf cake He is the best silver platering! Simple ingredients, easy preparation and an texture that melts in the mouth makes it a favorite of the forced visit.

A slice of Texas sheet cake on a white plate with more cake in the background

Texas Sheet Cake is a beloved southern basic food, known for its deep chocolate flavor, incredibly humid crumbs and signing shedding. This cake is baked in a large pan, which makes it perfect for meals, celebrations or simply satisfying a serious chocolate yearning. The best part? It is surprisingly easy to do, requiring only a few simple steps and friendly ingredients with the pantry.

Why will you love this Texas leaf cake recipe?

Easy and fast. No elegant equipment is needed; The dough joins in just minutes.
Super humid. The combination of butter, oil and milk serum ensures a tender and tasty cake.
Fudgy glaze. A glazed pyribio chocolate glaze is filtered into the cake for additional indulgence.
Feeds a crowd. Perfect to share in meetings or special occasions.

Aerial view of ingredients for Texas cake

Key ingredients

This Texas leaf cake joins with basic simple pantry products, but some key ingredients make a difference:

Cocoa powder – The basis of the rich and deep chocolate flavor of the cake.
Butter and oil – A mixture of fats for the best moisture and texture balance.
Buttermilk – Add spike and tenderness to the crumb.
Candy sugar – Create the signing glaze of the firm.
Chopped nuts – A classic Texas cake coverage for greater crunch and nut.

How to make Texas leaf cake

Upper view of flour, sugar, sodium bicarbonate and salt in a white mixing bowl — Mix the dry ingredients.

Cake:

Prepare to bake. Hot its oven at 350 ° F and grease a 10 × 15 -inch baking sheet.
Mix the dry ingredients. Beat the flour, sugar, salt and sodium bicarbonate.
Make the chocolate mixture. Combine butter, oil, water and cocoa powder in a saucepan over medium heat. Stir until soft, then bring over soft heat. Remove from heat and pour the hot chocolate mixture in the dry ingredients, stirring until they are combined.

Tips for success

Use a light -colored metal tray. It will help the cake to bake evenly and prevents overvaluation.
Let the chocolate mixture cool slightly (approximately 1-2 minutes). While the hot chocolate mixture is poured directly into dry ingredients, letting it be repeated for a minute before adding eggs helps prevent any risk of fighting. Beating eggs with milk serum also helps regulate the temperature.
Do not mix too much. Stir the dough only until it is combined for a tender cake.
Frost while it is hot. Pouring the warm glaze on the hot cake helps absorb on the surface, creating an irresistible texture that is a firm part of a Texas cake.

Suggestions of suggestions

The Texas sheet cake is perfect by itself, but it can serve it with:

A slice of Texas sheet cake in a spatula that moves away from the remaining cake

Variations

Version without nuts – omits the nuts or change the grated coconut.
Extra chocolate – Add a handful of mini chocolate sparks to the dough.
Spicy turn – A pinch of cinnamon adds a warm and subtle depth to the cake.

Storage

Ambient temperature: Cover the Texas sheet cake and save at room temperature for up to 3 days.
Fridge: If you prefer a firmer texture or need to store it longer, keep it in a hermetic container in the refrigerator for up to a week.
Freezer: Wrap individual slices or all cake in a plastic wrap. Wrap again on paper or place in a bag or freezer container, and freeze to up to 3 months. Dispans during the night in the refrigerator or for an hour or so at room temperature before serving.

Upper view of a slice of Texas plate cake on a white dish surrounded by more pastels and two forks

More Texas leaf cake recipes

A slice of Texas sheet cake on a white dish with the remaining cake in the background

Get the recipe:

Texas leaf cake

This Texas leaf cake is the best pleasant of the crowd, with its rich chocolate flavor and its velvety glaze. Whether you are achieving it for a special occasion or simply because, it will surely be a success!

For the cake:

2 Cups (240 gram) flour for all use
2 Cups (400 gram) granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup (113 gram) butter without salt
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) water
1/4 cup (21 gram) natural cocoa dust without sugar
2 big eggs
1/2 cup (120 ml) buttermilk
1 teaspoon Vanilla extract

For the glaze:

1/2 cup (113 gram) butter without salt
1/4 cup (21 gram) natural cocoa dust without sugar
1/2 cup (120 ml) whole milk
1 teaspoon Vanilla extract
3 1/2 Cups (385 gram) candy sugar, sifted
1 cup (120 gram) chopped nuts

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To make the cake:

Preheat the oven at 350 ° F (175 ° C). Grease a 10 × 15 -inch baking tray.
In a large bowl, mix flour, sugar, salt and sodium bicarbonate.
In a medium saucepan over medium heat, combine butter, oil, water and cocoa powder. Stir until the butter melts and the mixture is soft. It takes a smooth over low heat, then brought it to the fire.
Pour the hot chocolate mixture into the dry ingredients and stir until it is combined. Let the mixture cool 1-2 minutes while combining wet ingredients in the next step.
In a small bowl, mix the eggs, milk serum and vanilla extract. Add this to the dough and mix until it is soft.
Pour the dough into the pan prepared and extend evenly.
Bake for 18-22 minutes or until a stick inserted in the center is clean.

To do the glaze:

While the cake is baking, prepare the glaze. In a medium saucepan, it melt the butter over medium heat. Add the cocoa powder and milk, beating continuously until it is soft.
Remove from heat and add the vanilla extract and sugar from the conferes, mixing until it is soft. Fold in chopped nuts.
Pour the hot glaze on the hot cake, spreading evenly.
Let the cake cool completely before serving

Store well covered at room temperature up to 3 days.

Texas Sheet Cake – Bake or Break