CHOCOLATE SHEET CAKE | Chocolate Cake Recipe | Chocolate Icing Recipe
Today I am cooking at home and making a delicious chocolate sheet cake also known as a Texas sheet cake. This recipe is easy and the perfect sized sheet cake for a weeknight dessert.
In the video, while making the icing, I used double the amount of evaporated milk which was a mistake. A 1/4 cup of evaporated milk is what should be used for the ratio of ingredients. I have included the correct amounts below in the INGREDIENT section of the description.
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0:00 Intro
0:12 Preparing The Cake Batter
3:53 Bake The Cake
5:30 The Chocolate Icing
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INGREDIENTS
1/4 cup (28 g) unsweetened cocoa powder
1/2 cup (118 ml) water
1/2 tsp instant coffee
8 Tbsp (113.5 g) unsalted butter
1 cup (130 g) all-purpose flour
1 cup (198 g) dark brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp ground cinnamon (optional)
1/2 cup (118 ml) buttermilk
1 large egg
1 tsp vanilla extract
9 x 13-inch baking pan
Bake @ 350ºF / 176ºC for 13 to15 minutes
NOTE: If you double this recipe, use a 10 x 15 x 2-inch baking pan, the cook time should be about the same.
CHOCOLATE ICING
6 Tbsp (84 g) unsalted butter
1/4 cup (60 ml) evaporated milk
1/4 cup (28 g) unsweetened cocoa powder
1 3/4 cups (185 g) powdered sugar
1/4 tsp salt
1/2 cup chopped pecans (optional)
*Due to my son's tree nut/peanut allergy I leave this out
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Chocolate Sheet Cake Recipe
Texas Sheet Cake Recipe
EASY Chocolate Icing Recipe
The Ultimate Texas Sheet Cake
My Ultimate Texas Sheet Cake recipe is everything a great cake should be: soft, moist, and incredibly chocolatey with fudgy frosting, alongside the wonderful crunch and flavor of toasted pecans. GET THE WRITTEN RECIPE:
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Texas sheet cake is a super simple cake recipe that can be mixed up in one bowl and baked in a sheet pan. All in all, it will probably take you about five minutes to make the batter and only about 20 to bake it. It's a thin chocolate cake topped with chocolate frosting and toasted pecans.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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How to Make Texas Sheet Cake
Extra moist, richly chocolatey, covered in a shiny chocolate fudge frosting, this Texas Sheet Cake recipe takes the classic you know and love and amps it up a notch!
Full Printable Recipe:
Ingredients
1 cup unsalted butter cut into 8 pieces
1 cup water
1/3 cup cocoa powder (33g)
1/2 cup sour cream (125g)
2 large eggs room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (250g)
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon instant coffee optional
FROSTING
6 Tablespoons whole milk
½ cup salted butter cut into pieces
6 Tablespoons natural cocoa powder
4 cups powdered sugar sifting is recommended (after measuring) to avoid any lumps)
3/4 teaspoon vanilla extract
1 cup toasted pecans optional, see note
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Instructions
00:00 Introduction
00:38 Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
00:43 Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.
01:42 While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.
02:39 In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
04:15 Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
05:23 Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:10 Once cake has finished baking (or several minutes before), begin preparing frosting.
FROSTING
06:24 Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
08:00 Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.
08:55 Allow frosting to harden (about one hour) and then slice and serve!
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Chocolate Sheet Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Sheet Cake. This Chocolate Sheet Cake has a rich chocolate flavor with a wonderfully soft and moist texture. It is very good on its own, but I really like it with a smooth and creamy Chocolate Frosting. While optional, you can garnish the top of the cake with chocolate sprinkles, candy sprinkles, chopped nuts, or grated chocolate.
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Chocolatey Texas Sheet Cake | Super Moist With the Perfect Fudgy Icing!
Texas Sheet Cake is a decadent chocolate cake with a rich, fudgy chocolate icing. It comes together quick and easy, and today, I'm going to show you how to make the best one in the world!
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You can print out the recipe here:
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WHAT YOU'LL NEED:
All-Purpose Flour
Granulated Sugar
Powdered Sugar
Baking Soda
Salt
Unsalted Butter
Cocoa Powder
Coffee
Buttermilk
Whole Milk
Eggs
Vanilla
Pecans (optional)
HOW TO MAKE TEXAS SHEET CAKE
1. MIX
You'll start by mixing the dry ingredients and sugar. If you like cinnamon, feel free to add a 1/2 teaspoon here!
Then, at the stovetop in a saucepan, combine butter, coffee, and cocoa powder. The mix will simmer for just a sec and then it's time to make the buttermilk mix! Crack eggs into a pitcher of buttermilk and add the vanilla. Whisk and then it's time to mix.
2. COMBINE
Add the coffee mix to the flour and stir. Then, add the buttermilk mixture and stir it all together!
3. BAKE AND ICE
Once the cake batter is combined, pour it into the pan and transfer it to the oven to bake.
The icing for this chocolate sheet cake is so easy to make! Add butter, cocoa, salt, and milk and melt it down. Then, whisk in the powdered sugar and stir until smooth. Add a splash of vanilla and the chocolate icing is done!
Just pour it over the top of the cake and spread it to the edges. Add pecans if you're using them, then, let the cake set, and serve!
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This is a dessert recipe you absolutely cannot beat! Everyone loves Texas Sheet Cake with fudgy chocolate icing!
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If #baking soothes your soul and #desserts are your happy place, this is your channel! You’ll find sweet treats with a hearty Southern influence around these parts, and more specifically from Texas!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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How To Make White Texas Sheet Cake | Easy Sheet Cake Recipe | Short version
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make a white Texas Sheet Cake from scratch. This easy sheet cake recipe is awesome and a perfect change from the classic chocolate Texas sheet cake. If you are a fan of white cakes you will love this recipe. And the homemade pecan frosting on top is to die for! This homemade sheet cake is easy to make, if I can do it you can do it. Let's get baking!
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Ingredients:
Cake:
2 cups of all-purpose or cake flour (240g)
2 cups of white granulated sugar (400g)
1 tsp. of baking powder (5g)
1 tsp. of salt (5g)
1/4 tsp. of baking soda (1g)
1 cup of butter (226g)
1 cup of water (used bottled or filtered water, unless your tap water tastes really good) (236mL)
2 large eggs
1/2 cup of sour cream (115g)
1tsp. of vanilla extract (or use almond extract) (5mL)
Frosting:
1/2 cup of butter (113g)
1/4 cup of milk (1%, 2%, whole) (63mL)
4 1/2 cups powdered sugar (confectioner's) (562g)
1/2 tsp. vanilla extract (or use almond extract) (3ml.)
1 cup of chopped pecans (or use walnuts) (125g)
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