To be perfectly honest, I’m not sure why it’s called Texas sheet cake. But, it is. This recipe is passed down from my mom. I remember when I was little, she would make this and my friends became so obsessed with it, they’d ask her to make it for them for their birthdays. Little kid approved! ✔️
A couple of notes. It’s important to sift the flour, cocoa powder and powdered sugar. If you don’t, you could end up with clumps on the glaze which while it doesn’t change the flavor, it doesn’t look as pretty as a smooth glaze. So sifted is recommended! Also, it’s important that the glaze is is hot while you pour it over the cake or it will start to form a hardened shell. So starting it when there’s 4 minutes left of baking should be perfect timing.
This sheet cake is so rich and decadent yet it feels light as you eat it. Making it a pretty nice dessert if you ask me! A moist chocolate cake with a chocolate glaze on the top. I know you will love this! Oh, and it’s done in 25 minutes! In case you need a jelly roll pan or sifter, here’s the ones I have and love.
Texas Sheet Cake
Texas Sheet Cake
Ingredients
For the cake:
- 2 cups flour, sifted
- 2 cups sugar
- 1/2 tsp salt
- 2 eggs
- 1/2 cup sour cream
- 1 tsp baking soda
- 2 sticks margarine (1 cup) can use butter if you don't have margarine
- 1 cup water
- 4 tbsp cocoa powder, sifted
For the glaze:
- 1/2 cup margarine
- 6 tbsp milk
- 4 tbsp cocoa powder, sifted
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
Cake instructions:
- Preheat oven to 350°. Generously grease a standard jelly roll pan (looks like a cookie sheet with edges) and set aside. In a stand mixer, add your flour, sugar, salt, eggs, sour cream and baking soda. Mix on low speed and scrape the bottom to incorporate everything.
- In a medium saucepan over medium heat, add your remaining cake ingredients. 2 sticks margarine, 1 cup water and 4 tbsp cocoa powder. Melt it down and bring to a boil. Let cool for a couple minutes. Then slowly pour into your stand mixer. Use a spatula to stir it a little before mixing. Then turn your mixer on low to fully incorporate.
- Slowly pour your cake batter into the jelly roll pan and bake for 20 minutes. With 4 minutes left, start your glaze.
Glaze instructions:
- In a medium saucepan, combine the margarine, milk and cocoa. Melt it down and bring to a light boil. Then remove from heat. Using a hand mixer, slowly add in your powdered sugar and mix to combine until it's smooth.
- Remove cake from oven and immediately, but slowly, pour the glaze over the cake. Use a small spatula to evenly distribute the glaze. Let the cake cool for an hour or until glaze is set.
As always, if you make it, tag me @HonestDarling.
xx
Tessa
