Today on Sugar Spun Run I'll be showing you how to make a homemade Chocolate Texas Sheet Cake.
Hey everyone. It's Sam here and I am so excited to be sharing
my take on classic Texas sheet cake with you. This cake is a chocolate lover's
dream and I've done a few things with a classic recipe to make it extra special.
We are turning up the moistness of this cake, because we're going to be using a
little bit of brown sugar instead of just white sugar. We are cranking up that
chocolaty flavor, and I've done a few other little things too to really make
this cake the best it could possibly be. I think you're really going to love it.
Now to get started you're going to want to pre-heat your oven to 350 degrees
Fahrenheit. Next, you'll grab a medium sized saucepan and let's head over to our stovetop.
The first ingredient you're going to need is one cup of unsalted butter. You're going to want to cut this into
pieces, about tablespoon sized pieces, and we're gonna add this to our saucepan.
We're also going to add one cup of water.
And 1/3 cup of natural cocoa powder.
Now at this point you'll just want to turn your stove top heat to low and
we're just going to stir everything together until the butter is melted.
Once your butter is melted you'll want to turn the stovetop heat up to medium and
we're going to bring this mixture to a boil. You'll just want to stir it
occasionally until it comes to a boil.
Alright once everything is boiling we're just gonna take this off of the
heat. We're gonna let it sit for about 15 to 20 minutes and let it cool down a
little bit. While that's cooling we can go ahead and grab a medium to
large-sized bowl and we can start preparing the rest of our ingredients.
We're going to add 2 cups of all-purpose flour, one-and-a-half cups of granulated
sugar, and I'm also using a 1/2 cup of firmly packed light brown sugar. This is
one of those key ingredients I mentioned earlier that's going to help add a
little extra moisture, a little extra flavor, helps make this Texas cheat cake a little extra good.
We'll also add a teaspoon of baking soda, 3/4 teaspoon of
salt, and just 1/2 teaspoon of instant coffee. Now this is optional, but again
it's one of those ingredients that really helps bring out that chocolate flavor
I'll just want to stir everything
together I'm just gonna use a whisk to whisk everything together until it's nicely combined.
Now once everything is nicely mixed together if you're going to need
another bowl. You're going to want it to be pretty big so we're going to be combining everything in this bowl.
Here we're going to be whisking together 1/2 cup of sour cream.
Two large room-temperature eggs.
And a teaspoon of vanilla extract just gonna use my whisk. This is the same whisk I used for my flour mixture
and I'm just gonna whisk everything together until it's nicely combined.
Now once you have everything nicely combined here we're going to add our dry
ingredients, or our flour mixture into our sour cream mixture. It is a lot of
dry ingredients to wet, the ratio is pretty high here, don't worry. Just get
everything as nicely combined as you can. Once we add our chocolate mixture it's
gonna be a much smoother, more liquidy batter.
I just like to do this in two or three parts. It just makes it a little easier to get everything well combined.
And it's getting pretty stiff here so I'm going to switch over to a spatula now rather than bend up my whisk.
So once you have everything nicely combined we can go ahead and grab our
melted chocolate mixture. Now you do want to make sure this has had at least 15 to
20 minutes to cool, and then we're just going to pour it in and we're gonna work
everything together until we have a nice cake batter.
Now it is gonna take a minute to get everything nicely combined here. You want to be careful because even
though we've let that chocolate mixture cool for about 15-20 minutes now, it is
still kind of hot. You don't want to splash yourself with it, but we have this
thick almost dough like cake batter that we are adding a very thin chocolate
liquid mixture to. So just take a little bit of time to stir everything together
carefully and you want to stir until you have a nice smooth even batter. Should
all be just one consistency all the way throughout.
Now so now this is looking pretty good. We have a nice even consistency. There no lumps of batter on
the bottom. There's no liquid settling at the top. So we are ready to bake our
Texas Sheet Cake. Now we are going to be baking this in a 10 by 15 inch jelly
roll pan and you're going to want to either grease and flour the bottom and
sides of this pan, or spray it with a baking spray, and if you use the baking
spray make sure it's one that's made with flour. You don't want to just use like a canola oil or vegetable oil spray.
Alright let's take this over to our 350 degrees Fahrenheit oven where it's going
to need to bake for about 18 to 22 minutes, or until a toothpick inserted in
the center comes out clean or with a few moist crumbs.
Now every good Texas Sheet Cake needs a good chocolate frosting. We're going to want to pour our frosting
over the cake while it's still warm, so about 10 minutes, or even 5 minutes
before the cake is finished baking I like to begin prepping my frosting. Now
to do this we're gonna head back over to our stove top. You're going to need
another medium sized saucepan. Now to this saucepan we are going to be adding
a 1/2 cup, or one stick of butter. I like to use salted butter here in this recipe,
but if you only have unsalted you can just add a pinch of salt.
And along with this we're also going to be adding 6 tablespoons of milk. We're gonna combine
everything in our saucepan and just stir it over a medium heat until the butter
is completely melted and our butter and milk mixture is nice and smooth.
Now once your butter has melted we'll remove that saucepan from the heat and we're going
to whisk in 6 tablespoons of natural cocoa powder.
We're also going to add in 3/4 teaspoon of vanilla extract, and you'll need four
cups of powdered sugar. Now to prevent any lumps that might form in your
frosting you can go ahead and sift this after you measure if you'd like. I
usually skip this step just because I don't feel like it, because most of the
lumps are gonna work themselves out, but that's your call now. I'm just gonna add
this gradually about in three or four parts.
So we can actually go ahead and add our frosting on top of the cake. You do want
to add it while the cake is still warm, and you don't want to let that frosting
get hard while it's sitting in the saucepan. If it does start to firm up a
little bit while you're waiting you like if it finishes a couple minutes before your
cake does you can just go ahead and whisk it and that should make it nice and fluid and flowy for you again.
You'll want to use a spatula. I like to use an
icing spatula just to make sure that frosting goes all the way to the edges,
covers all the corners, and so that you have a nice even layer over your cake.
Now some people like to add chopped pecans or walnuts over their cake. Now if
you want to do that, you want to add them while the frosting is still warm. So you
want to do it like at this point is when you'd want to add them.
I personally don't, well the people I'm feeding this to don't really like nuts, so we're gonna go nut free today.
The only thing left to do at this point is
let this cake sit. Let the frosting harden before we go ahead and dig in.
Now I'm a little premature here, I didn't give this cake a full hour because I
don't have the patience. If you could smell what I'm smelling right now you
would totally get it. So it's a little bit messy, but it's gonna be worth it.
Oh yeah this is still definitely a little bit warm, but it looks so good.
It's so fudgy. I don't know if you can see the interior. I'm so excited to dig
in and I'm excited for you to try this recipe out and let me know what you
think. Please if you do try it leave me a comment, because I always love hearing
from you. Thank you so much for watching and I'll see you next time.
I could eat this whole thing by myself. So rich, so chocolatey, you're gonna love it.