Texas Sheet Cake
Texas Sheet Cake is a yummy, old-fashioned, tried and true moist chocolate sheet cake with a hint of cinnamon! All the ingredients in this cake are mixed up by hand so there is no mixer needed.
Equipment
- jelly roll pan 15 x 10"
- large cooling grid
- large saucepan
- medium-sized mixing bowl
- 2-cup glass measuring cup
- whisk
- measuring cups and spoons
- wooden spoon
- small offset spatula
Ingredients
For the cake
- homemade cake release (optional)
- 2 cups (240g) all-purpose flour
- 2 cups (396g) sugar
- 1/2 cup (113g) butter 1 stick
- 1/2 cup (96g) vegetable shortening
- 4 tablespoons (21g) cocoa
- 1 cup (227) water
- 1/2 cup (113g) milk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the frosting
- 1 lb (454g) powdered sugar 4 cups
- 4 tablespoons (21g) cocoa
- 1/2 cup (113g) butter 1 stick
- 6 tablespoons (84g) milk
- 1 teaspoon vanilla extract
Instructions
For the cake
- Grease a jelly roll pan with my homemade cake release. (You can grease and flour, but I prefer cake release.) Set pan aside.
- Preheat oven to 375° F.
- Add flour and sugar to a medium-sized mixing bowl.
- Whisk together and set aside.
- Add butter, shortening, cocoa and water to a large saucepan and stir. Bring to a boil over medium-high heat.
- Boil for 1 minute.
- Remove saucepan from heat and add flour/sugar mixture. Stir to combine.
- Add milk, cinnamon, vanilla, baking soda and eggs. Beat until combined.
- Pour batter into prepared pan and bake for 15-20 minutes until a toothpick inserted into the middle of the cake comes out clean or with a few crumbs attached. (Mine is usually done in 15 minutes.)
- Remove cake from the oven and cool on a wire cooling grid while you make the frosting.
For the frosting
- Melt butter in a microwave-safe bowl or measuring cup in 20-second increments.
- Add powdered sugar, melted butter, cocoa, milk and vanilla to a medium-sized mixing bowl.
- Stir until combined.
- Pour frosting onto warm cake.
- Spread frosting evenly over cake with an offset spatula or a butter knife.
- Let cake cool completely.
- Cut into 16 even slices. Serve and enjoy!
Notes
Texas sheet cake can be stored covered in the refrigerator for up to 5 days, or at room temperature for up to 2 days. It can be wrapped in an airtight freezer bag or container and frozen for up to 1 month.