The great thing about a classic chocolate Texas Sheet Cake is that it can be easily made into a smaller size to make it the perfect dessert for two! For chocolate lovers, making this classic cake on small scale will satisfy that sweet tooth craving without being stuck with the same dessert for days.
Even better, this cake recipe requires just a few basic pantry staples and no hard to find ingredients. Which means you can make this for a quick and simple homemade dessert any day of the week!
It is the perfect dessert for two (with a second serving for each) or to serve when hosting another couple for dinner. It is so quick and easy to make and that is why I make it several times a year.
Why Is It Called Texas Sheet Cake?
The popular chocolate cake with the iconic smooth chocolate frosting that is commonly known as Texas Sheet Cake was rumored to be named simply for the fact that the recipe was featured in a Texas newspaper several decades ago. It gained quick popularity and is still a favorite dessert for many still to this day.
However it has also been reported that the traditional size of the classic cake recipe was jokingly “the size of Texas” and traditionally makes for a large dessert that can feed many. Although this specific recipe calls for a smaller serving, these rich flavors still satisfy the appetite of any chocoholic.
What Makes it So Popular?
The popularity of making a sheet cake is in part due to the efficiency of using one raised edge baking sheet. When making this recipe there is no need for multiple cake pans to make a high towering, tiered dessert.
However another reason that it is so popular is that the cake cooks rather quickly because the batter is poured in a thin sheet pan. In addition, baking a thinner sponge like cake keeps the cake nice and moist and prevents the cake from drying out.
But the real reason why this dessert is so popular is how easy it is to make it! No fancy, extraordinary ingredients required here. Just basic everyday staples from the fridge and pantry are what makes this such a hassle free dessert recipe.
What Size Cake Pan To Use?
Traditionally, a full sheet cake is 18 x 24 inches in size. Although because most home bakers don’t have a pan that large many Texas sheet cake recipes call for a standard 9 x 13 baking dish which is considered equivalent to half-sheet pan. This size pan will yield 16 servings of cake.
Therefore, when making this smaller size recipe you will need a smaller baking sheet. For this recipe you will need an 8 x 8 inch baking dish or something of similar size.
Although a baking dish will give you a slightly thicker sheet cake, it is the ratio of cake to frosting that really makes the difference in taste and texture. And with this recipe you will still get that perfectly balanced sweet ratio between the two.
Texas Sheet Cake Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup butter, unsalted
- 1 Tbsp cocoa powder
- 1 egg yolk
- 1 1/2 Tbsp buttermilk
- 1/4 cup hot (not boiling) water
- 1/4 tsp baking soda
- 1/4 tsp vanilla extract
Chocolate Frosting
- 2 Tbsp butter, unsalted
- 1 1/2 Tbsp whipping cream
- 1 Tbsp cocoa powder
- 1 cup confectioner’s sugar
- 1/4 tsp vanilla extract
Optional Topping:
- Chopped pecan or walnut pieces
INSTRUCTIONS:
1. Preheat the oven to 350°F (175°C). Grease an 8 x 8 inch baking pan. Set aside.
2. Next, in a medium size mixing bowl add the flour, sugar and salt and whisk to combine. Set aside.
3. In a small saucepan placed over medium heat, add 1/4 cup butter and cocoa. Stir until butter melts and mixture comes to a boil. Then pour the mixture over the dry ingredients and stir to combine.
4. Then, add the egg yolk, buttermilk, hot water, baking soda and vanilla extract to the bowl and stir to combine.
5. Pour the Texas Sheet Cake batter into the prepared baking pan. Smooth out the top with an off-set spatula.
6. Place the baking pan in the preheated oven and bake for 15 minutes or until the toothpick comes out mostly clean (a few crumbs are okay) when inserted into the center of the cake.
Frosting
As soon as the cake comes out of the oven make the chocolate frosting. You will want the cake to be still warm when adding the frosting.
In a small saucepan placed over medium heat, add the butter, whipping cream, cocoa powder, and confectioner’s sugar. Stir until the butter melts and ingredients are just combined.
Do not let the Texas Sheet Cake frosting come to a boil.
Remove the pan from the heat and add in vanilla extract. Warning – the frosting will be thin. Last, pour the hot frosting over the hot cake.
Use an off-set spatula to spread the frosting over the top of the cake. The frosting will thicken and harden as it cools.
Serving & Storing
Wait until the frosting has set to slice and serve. It is best to use a plastic knife so that you can make clean cuts without the cake or frosting sticking to the knife.
Cover the Texas sheet Cake tightly and store at room temperature for up to three days or in the refrigerator for up to five days.
You can also freeze the dessert by letting it cool completely and then tightly covering the top with plastic wrap and then aluminum foil. Thaw at room temperature overnight.
What’s the Difference Between Sheet Cake and Regular Cake?
When comparing sheet cake to a standard chocolate cake there are a few key differences. The most noticeable difference is the pan used.
Instead of a round 9 inch cake pan, which is used for various chocolate cake recipes, a baking sheet is used to make Texas Sheet Cake. This longer and shorter sided pan makes for a thinner, but still decadent cake.
Also, the rich and glossy, chocolate frosting that is standard for chocolate sheet cakes make the cake have it’s iconic presentation. Although the heavenly homemade frosting might make you think it took forever to make, in reality, it is super easy to whip up. However the key here is to whisk constantly to ensure a smooth, glossy texture.
How Can I Keep My Cake Moist?
The key to keeping your cake moist and delicious is easy. Remove the cake from the oven as soon as a toothpick inserted in the center comes out mostly clean.
The key word here is MOSTLY. If it comes out of the cake mostly clean with a few dry crumbs, it’s ready to be taken out of the oven to cool. However you shouldn’t see wet batter on the wooden stick.
In addition to taking the Texas sheet cake out of the oven at the right time, the rich and creamy frosting also helps to lock in the moisture. Just be sure to pour it over the cake while still warm and let it cool completely.
Want some more decadent dessert recipes? Try these great ideas listed below:
Enjoy! Mary
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Texas Sheet Cake For Two
A dense chocolate cake topped with a chocolate pourable icing that is the perfect size for two. You will even have a few extra pieces to enjoy later, or share with others at a small gathering.
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup butter, unsalted
- 1 Tbsp cocoa powder
- 1 egg yolk
- 1 1/2 Tbsp buttermilk
- 1/4 cup hot (not boiling) water
- 1/4 tsp baking soda
- 1/4 tsp vanilla extract
Chocolate Frosting
- 2 Tbsp butter, unsalted
- 1 1/2 Tbsp whipping cream
- 1 Tbsp cocoa powder
- 1 cup confectioner's sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 7 inch or 8 x 8 inch baking pan. Set aside.
- In a medium size mixing bowl add the flour, sugar and salt and whisk to combine. Set aside.
- In a small sauce pan placed over medium heat, add 1/4 cup butter and cocoa. Stir until butter melts and mixture comes to a boil. Then pour the mixture over the dry ingredients and stir to combine.
- Add the egg yolk, buttermilk, hot water, baking soda and vanilla extract to the bowl and stir to combine.
- Pour the batter mixture into the prepared baking pan. Smooth out the top with an off-set spatula.
- Place the baking pan in the preheated oven and bake for 15 minutes or until toothpick comes out mostly clean (a few crumbs are okay) when inserted into the center of the cake.
Frosting
- As soon as cake comes out of oven make the chocolate frosting. In a small sauce pan placed over medium heat, add the butter, whipping cream, cocoa powder, and confectioner's sugar. Stir until the butter melts and ingredients are just combined. * DO NOT LET THE FROSTING BOIL. Remove the pan from the heat and add in vanilla extract. The frosting will be thin. Pour the hot frosting over hot cake. Use an off-set spatula to spread the icing over the top of the cake. The frosting will thicken as it cools.
Serving & Storing
- Wait until the frosting has set to slice and serve. It is best to use a plastic knife so that you can make clean cuts without the cake or frosting sticking to the knife.
- Cover the Texas sheet cake tightly and store at room temperature for up to three days or in the refrigerator for up to five days. You can also freeze Texas sheet cake by letting it cool completely and then tightly covering the top with plastic wrap and then aluminum foil. Thaw at room temperature overnight.
Notes
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 6Amount Per Serving Calories 307Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 66mgSodium 161mgCarbohydrates 44gFiber 1gSugar 35gProtein 2g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.
Recipe courtesy of I Cook For Two