Recipe for Texas Sheet Cake

Classic Texas Sheet Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
2 large eggs, beaten
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup chopped pecans

Instructions:

Preheat the oven to 350°F. Grease and flour a 15×10 inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a medium saucepan, melt the butter. Stir in the cocoa powder and water. Bring to a boil, stirring constantly. Remove from heat.
Add the hot cocoa mixture to the dry ingredients and mix until well combined.
Add the eggs, buttermilk, and vanilla extract. Mix until smooth.
Stir in the chopped pecans.
Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.

Chocolate Peanut Butter Texas Sheet Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
2 large eggs, beaten
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup peanut butter

Instructions:

Preheat the oven to 350°F. Grease and flour a 15×10 inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a medium saucepan, melt the butter. Stir in the cocoa powder and water. Bring to a boil, stirring constantly. Remove from heat.
Add the hot cocoa mixture to the dry ingredients and mix until well combined.
Add the eggs, buttermilk, and vanilla extract. Mix until smooth.
Stir in the peanut butter until well combined.
Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.

White Chocolate Raspberry Texas Sheet Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1/4 cup raspberry puree
1 cup water
2 large eggs, beaten
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup white chocolate chips

Instructions:

Preheat the oven to 350°F. Grease and flour a 15×10 inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a medium saucepan, melt the butter. Stir in the raspberry puree and water. Bring to a boil, stirring constantly. Remove from heat.
Add the hot raspberry mixture to the dry ingredients and mix until well combined.
Add the eggs, buttermilk, and vanilla extract. Mix until smooth.
Stir in the white chocolate chips until well combined.
Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.

Conclusion

Texas Sheet Cake is a classic dessert that can be customized in so many delicious ways. Whether you prefer the traditional chocolate version or want to try a fun twist like peanut butter or raspberry, the possibilities are endless. Make sure to keep these recipes on hand for your next party or potluck and impress your guests with your baking skills!