This Texas Sheet Cake is chocolate heaven! It is the perfect cake for a crowd, too.
I am so excited to be posting another dessert recipe on Yellow Bliss Road. Desserts are some of my favorite things to create and make on my site, Two Sisters Kitchens. This Texas Sheet Cake is currently one of my favorite desserts. I love how easy it is to throw together and how many people it can serve.
I am often the one in my large family that is asked to make birthday cakes or cupcakes for my niece’s or nephew’s parties. I often dread the question from my siblings, not because I don’t love to bake or make something special for their birthday, but it usually comes along with a theme of how they want the cake or cupcakes to look. It can be fun trying to decorate desserts, but I often find myself getting stressed over it though since decorating cakes isn’t my strong suit. That is why when my sister Rachel asked me to make a simple cake for the party and make one smaller special cake for her daughter who is turning one, I was pleased. I knew exactly what to turn to that would be a crowd pleaser for the adults and children in the family: Texas Sheet Cake with whipped buttercream frosting.
Back to this Texas Sheet Cake, it is seriously amazing! It has that perfect cake texture and seriously is so heavenly. Most Texas Sheet Cakes call for cinnamon in the frosting, but I am not really a fan of that, so I do not add that in my particular recipe. If you are looking for that traditional Texas Sheet Cake frosting, then try adding ½ teaspoon of cinnamon to the chocolate frosting, or some recipes even call for 1tsp cinnamon to the batter. I also like to make my chocolate frosting with whipping cream because it just makes it fluffier. This technically isn’t the traditional frosting associated with this cake, but I think that it is a perfect compliment to the delicious flavors that are in the cake already. I hope you like my take on the Texas Sheet Cake.
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In a medium pot, combine butter, water, and cocoa and bring to a light boil. Whisk constantly until the mixture starts to bubble and becomes glossy. Remove from heat and set aside.
In a large bowl sift the sugar, flour, salt, and baking soda together.
Pour the cocoa mixture over the flour mixture and fold until almost combined completely.
Add buttermilk, sour cream, beaten eggs, and vanilla; mix until just combined.
Pour the batter into a greased 13×18 inch jelly roll pan.
Bake at 350 degrees for 20 to 25 minutes. Let cool as you prepare the frosting.
For the frosting:
With an electric mixture or a stand mixture. Beat the butter and sugar, starting low, progressing to a medium high speed. Beat for 4 to 6 minutes or until the mixture is light and fluffy.
Stop the mixture and scrape down the sides of the bowl. Add the cocoa powder, vanilla, and salt,mix for 30 seconds.
Add in half of the heavy whipping cream and mix for 30 seconds add in the rest of the heavy whipping cream and increase the speed to medium-high. Whisk for 4-5 minutes or until the mixture is light and fluffy. If the cake is cool spread the mixture evenly over the cake.
This is not a classic recipe since I omit the cinnamon in the cake. I also prefer a whipped cream frosting. Proof that you can take classics and make them your own!
For all desserts go HERE and for the Recipe Index go HERE.
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.