The Original Texas Chocolate Sheet Cake
Introduction
The Original Texas Chocolate Sheet Cake is a beloved Southern dessert that’s rich, moist, and absolutely irresistible. Known for its gooey chocolate topping and simple preparation, this cake is a staple at family gatherings, church potlucks, and backyard barbecues across Texas and beyond. It’s the kind of dessert that brings people together with just one bite. In this guide, we’ll take you through the history, ingredients, and step-by-step instructions to make this classic cake at home.
The History
Chocolate sheet cake has deep roots in Texas and the broader Southern United States. The recipe gained popularity in the mid-20th century, especially during the era when home cooks were looking for affordable, easy-to-make desserts that could feed a crowd. The cake’s simplicity, using everyday pantry ingredients, made it a favorite among homemakers. Over the decades, it has become a symbol of Southern hospitality and comfort food. Many families have their own cherished version, passed down through generations.
Ingredients Breakdown
This cake is made from simple, accessible ingredients that work together to create a deep chocolate flavor and a soft, moist texture:
- Flour: Provides structure to the cake.
- Sugar: Adds sweetness and helps keep the cake moist.
- Cocoa powder: Gives the cake its rich chocolate flavor.
- Baking soda: Helps the cake rise and creates a tender crumb.
- Salt: Enhances flavor.
- Eggs: Bind the ingredients and add richness.
- Buttermilk: Keeps the cake moist and adds a slight tanginess.
- Vegetable oil: Ensures a soft, tender texture.
- Vanilla extract: Adds depth of flavor.
- Boiling water: Helps dissolve the cocoa and gives the cake a fudgy texture.
- Topping ingredients: Includes butter, cocoa powder, powdered sugar, and milk to create a rich, gooey frosting.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Mix well.
- Stir in boiling water (the batter will be thin).
- Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting: Melt butter in a saucepan, add cocoa powder and milk, then stir in powdered sugar until smooth.
- As soon as the cake comes out of the oven, spread the warm frosting evenly over the top.
- Let cool completely before slicing and serving.
Tips
- To ensure a smooth frosting, mix it while the cake is still baking so it’s ready the moment the cake comes out of the oven.
- Don’t overmix the batter once the boiling water is added—this can lead to a tough cake.
- Use room temperature eggs and buttermilk for a smoother batter and better texture.
- If you’re in a hurry, you can use a stand mixer or hand mixer to save time and effort.
- Letting the cake cool completely before cutting will help the frosting set and prevent messy slices.
Variations and Customizations
- Nutty Twist: Add 1/2 cup chopped pecans or walnuts to the batter or sprinkle them on top of the frosting.
- Coconut Lovers: Stir in 1/2 cup flaked coconut into the batter or press it into the frosting while still warm.
- Espresso Boost: Add a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use almond milk instead of buttermilk and substitute vegan butter in the frosting.
- Double Chocolate: Fold in 1/2 cup chocolate chips into the batter before baking.
Health Considerations and Nutritional Value
While this cake is a treat and not meant to be a health food, there are ways to enjoy it responsibly. A typical slice (based on 12 servings) contains approximately:
- Calories: 300–350 kcal
- Carbohydrates: ~50g (mostly from sugar and flour)
- Fat: ~12g (from oil and butter in frosting)
- Protein: ~4g (from eggs and buttermilk)
- Fiber: Minimal, unless using whole wheat flour or adding nuts
To make it healthier, consider using whole wheat flour, coconut sugar, or a sugar substitute in the batter, and reduce the amount of frosting or use a lighter version made with Greek yogurt and cocoa powder.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Frosting:
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract; mix well.
- Stir in boiling water until smooth (batter will be thin).
- Pour into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, melt butter in a saucepan over low heat.
- Add cocoa powder and milk, stirring until smooth.
- Remove from heat and gradually stir in powdered sugar until well combined.
- As soon as the cake is done, spread the warm frosting over the top.
- Cool completely before slicing and serving.
FAQ
Can I make this cake ahead of time?
Yes, this cake keeps well for up to 3 days at room temperature when stored in an airtight container.
Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and letting it sit for 5 minutes.
Can I use a different pan size?
A 9×13-inch pan is ideal, but you can use two 9-inch round pans or a 12-cup muffin tin, adjusting the baking time accordingly.
