So why did I choose to make a Texas Sheet Cake for Mother’s Day?
1. It’s a really easy and fast cake to make. You don’t have to wait hours for the butter to reach room temperature and it only takes 20 minutes to bake.
2. You pour the icing on the cake while the cake and icing are still warm/hot. Awesome.
3. I’m the mom, I’m from Texas and it’s my day!
4. It has cinnamon in it. I love cinnamon.
5. It’s delicious!!!
I wanted to eat a slice of it last night, but apparently it would have been tacky to give away a cake with a slice missing. So, I didn’t get to try it before giving it away. I like to taste the cakes before I give them away.
My husband was able to save me a slice and it was amazing. The cinnamon gives it a unique taste. This is a great recipe if you want something a little more than just chocolate. The icing is amazing. It’s shiny and flaky on top but soft and slightly fudgy on the bottom.
This is a picture of the cake right before it went in the oven. Also in the picture is a beautiful glass of red wine. Baking at night requires a glass of wine. ;)
Texas Sheet Cake ---adapted from Cookie Madness Texas Sheet Cake
- 2 cups all-purpose flour
- 2 cups minus a tablespoon of granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional) *I used cinnamon
- 2 sticks unsalted butter
- 1/3 cup unsweetened natural (not Dutch) cocoa powder
- 1 cup water
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 pound confectioners’ sugar
- 1 stick salted butter* (or 1 stick unsalted butter)
- 1/4 teaspoon salt — omit if using salted butter
- 4 tablespoons unsweetened natural cocoa powder
- 7 tablespoons milk *I used whole milk
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees. Grease a 15×10 inch sheet pan. Mix the flour, sugar, salt and cinnamon in a large mixing bowl and set aside. Melt butter in a small saucepan. Stir in the cocoa powder and water and bring to a boil. Pour the boiling cocoa mixture into the bowl with the flour mixture and mix until blended.
- In a second bowl, whisk together the eggs, vanilla, buttermilk and baking soda. Add the egg mixture to the cocoa mixture and stir until blended. Mix until just blended; try not to overbeat the batter.
- Pour batter into the pan and bake for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean. As soon as you pull the cake from the oven, start the icing.
- Icing: Sift the confectioners’ sugar into a mixing bowl while the cake is baking and set aside. You can skip the sifting, but sifting helps it to blend easier.
- Melt the butter in a saucepan set over medium heat. When butter is almost melted, add the cocoa and milk and bring just to a boil. As soon as the mixture reaches a good boil, remove from heat. Pour the hot boiling cocoa mixture into the bowl of sifted confectioners’ sugar. Add the vanilla and stir until smooth. Work quickly so that icing won’t start crusting in the bowl. Pour over the warm cake and let it sit until firm.
This is a picture of the frosted cake. You can see the frosting starting to crust. Keep in mind, the frosting crust quickly. If you need to smooth it out, do it as soon as possible.
I hope you all have a great Mother’s Day.
Have you ever tried Texas Sheet Cake? Cinnamon or no cinnamon? Anyone ever tried the White Texas Sheet Cake?