Grandbaby Cakes Texas sheet cake is a tender, cocoa-rich chocolate cake baked in a shallow pan and covered with warm chocolate icing. This version follows the classic Southern-style method: the batter and frosting both start with melted butter and cocoa, making a thin cake that stays moist and easy to share.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (227 g) unsalted butter, cut into pieces
- ¼ cup (21 g) unsweetened cocoa powder
- 1 cup (240 ml) water
- ½ cup (120 ml) buttermilk, at room temperature
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon vanilla extract
- For the icing: ½ cup (113 g) unsalted butter
- ¼ cup (21 g) unsweetened cocoa powder
- ⅓ cup (80 ml) whole milk
- 3½ cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 cup (115 g) chopped pecans, optional
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch rimmed sheet pan thoroughly, including its corners. If you have a lighter-colored pan, use it for more even browning; dark pans can make the edges cook faster.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set the bowl near the stove so the warm chocolate mixture can be added promptly.
- Put the cake’s 1 cup butter, ¼ cup cocoa, and water in a medium saucepan. Heat over medium, stirring as the butter melts, until the mixture just reaches a gentle boil. Take it off the heat and pour it over the dry ingredients. Stir until no dry flour remains.
- In a small bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla until smooth. Gradually stir this into the chocolate batter until evenly combined. Avoid beating for a long time, which can make the cake tougher. Pour the thin batter into the prepared pan and spread it to the corners.
- Bake for 18–20 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs rather than wet batter. Begin checking at 18 minutes; a shallow cake can overbake quickly. Set the pan on a heat-safe surface while you make the icing.
- Make the icing while the cake is hot. In a saucepan, melt the icing’s ½ cup butter with ¼ cup cocoa and the milk over medium heat, stirring until smooth and just steaming; do not let it boil hard. Remove from the heat. Whisk in the powdered sugar a cup at a time, then stir in the vanilla. Fold in the pecans if using. The icing should be pourable; if it seems too thick, stir in milk 1 teaspoon (5 ml) at a time.
- Pour the warm icing over the hot cake and spread it gently to the edges. Let the cake cool in the pan until the icing is set enough to slice, about 20 minutes. For cleaner pieces, allow it to cool completely before cutting.
Tips
- Measure flour by spooning it into the cup and leveling it, or weigh it. Scooping directly from the bag can pack in too much and produce a dry cake.
- Buttermilk gives the cake its characteristic tang and tender crumb. If you do not have any, put 1½ teaspoons (7 ml) lemon juice or white vinegar in a measuring cup, add milk to reach ½ cup (120 ml), and let it stand for 5 minutes. This quick substitute works, though the flavor is a little less rich.
- Have the powdered sugar ready before you start the icing. Adding it while the butter mixture is warm helps it dissolve smoothly; sift it first if it has stubborn lumps.
- Do not wait for the cake to cool before icing it. Warm icing spreads easily and settles into the surface, while icing poured onto a completely cool cake is more likely to thicken before you can cover it evenly.
Serving Suggestions
Serve the cake at room temperature, cut into small squares; the chocolate icing makes each piece rich, so a modest portion is satisfying. It pairs well with cold milk, coffee, or unsweetened tea. For a simple plated dessert, add a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. If using pecans, a few extra toasted pieces on top make the nut flavor more noticeable.
Variations
For a nut-free cake, leave out the pecans; the icing will still set and spread well. For a deeper chocolate taste, use Dutch-process cocoa, but keep the baking soda as written because the buttermilk supplies acidity. You can also add ½ teaspoon (1 g) ground cinnamon to the dry ingredients for a gentle warm note. For a slightly less sweet finish, use unsweetened cocoa and avoid adding extra sugar to the icing; reducing the listed powdered sugar substantially can leave the frosting too loose to set properly.
Storage and Reheating
Cool the cake, then cover the pan or transfer slices to an airtight container. Refrigerate within 2 hours of baking; the cake keeps for 3–4 days refrigerated. Let slices sit at room temperature for about 20–30 minutes before serving so the icing softens. To warm a single slice, microwave it briefly, about 8–12 seconds, and check before adding more time; the icing can become very hot. For longer storage, freeze individually wrapped slices in a freezer-safe container for up to 2 months. Thaw in the refrigerator or at room temperature while covered.
Frequently Asked Questions
What pan do I need for Texas sheet cake?
A 13-by-18-inch rimmed sheet pan is the standard choice for this thin cake. A smaller pan makes a thicker cake and may require a longer bake, so use the center-spring and toothpick cues rather than relying only on the listed time.
Can I make it in a 9-by-13-inch pan?
Yes, but the batter will be deeper and the result will be thicker than a traditional sheet cake. Start checking after about 25 minutes, then continue in short intervals until the center is set. The icing may also need a few minutes to cool and thicken before spreading over the smaller surface.
Why pour icing over the cake while it is hot?
The warm surface helps the icing spread in a thin, even layer and lets it adhere as it sets. Make the icing as soon as the cake comes out of the oven so it stays fluid enough to cover the pan.
Can I make the cake ahead?
Yes. Bake and ice it the day before, cool it fully, cover it, and refrigerate. Bring it toward room temperature before serving for a softer crumb and icing. For the best texture, avoid stacking slices until the frosting has set.
How can I tell when the cake is done?
The center should spring back lightly, and a toothpick should come out with a few moist crumbs but no liquid batter. The edges may just begin to pull away from the pan. Start checking at 18 minutes because a thin cake can go from moist to dry quickly.
Can I use salted butter?
Yes. Use the same amount and reduce the added salt from ½ teaspoon to ¼ teaspoon. Salt levels vary by brand, so if you prefer a less salty taste, you can omit the added salt and adjust next time.
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