This decadent and moist chocolate Texas sheet cake recipe (or “Texas brownies”) is perfect for potlucks, picnics and family gatherings. It’s smooth fudgy frosting is poured over the cake immediately when it’s pulled out of the oven, making it a quick and easy dessert recipe.
Origins of this Classic Texas Sheet Cake Recipe
If you’ve never had the opportunity to taste this cake, let me try to describe it to you. Texas sheet cake is a very moist single layer chocolate cake that melts in your mouth. It’s topped with smooth, fudgy icing that is poured directly over the warm cake when it’s pulled out of the oven.
It’s a bit unclear where this classic recipe got its name – which can also be “Texas brownies”. Some say it was first published in a Texas newspaper, and others think it make be because of it’s large size (baked in a jelly roll pan) – refered to as big as “the size of Texas”.
This dessert recipe is a crowd pleaser, making it a perfect chocolate cake to take to picnics, potlucks and family gatherings.
Just pack up the entire cake and transport it wherever you need to go!
Ingredients you’ll need for this chocolate texas sheet cake recipe
For the sheet cake:
- 2 cups all purpose flour
- 2 cups white sugar
- 1 cup butter
- 1 cup strong brewed coffee or water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk **(If you don’t have buttermilk, pour 1/2 Tablespoon lemon juice into a measuring cup and add enough milk to equal 1/2 cup.)
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the FUDGY FROSTING:
- 1/2 cup butter
- 2 Tablespoons unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Step by Step Instructions
Step One: Melt together butter, cocoa and strong coffee or water in a small saucepan until the mixture just comes to a boil.
Step Two: Pour the hot liquid into a mixture of flour and sugar in a large mixing bowl.
Step 3: Add eggs, buttermilk, baking soda, and vanilla to the mixture and beat well.
Step 4: Try not to lick the beaters… Scratch that. Lick the beaters!!;)
Step 5: Pour batter into pan. ( The recipe calls for it to be poured into a jelly roll pan (17 1/2 x 11 inches), but this time, I used 2 disposable cookie sheet pans I purchased from the Dollar Store. That way I didn’t need to worry about making sure I got my pans back! It worked like a charm.) Bake at 400 degrees for 20 minutes or until the cake tests done in the center.
Step 6: Meanwhile, while the brownies are baking, prepare the frosting.
To make the frosting, in a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring constantly. Mix in the powdered sugar and vanilla until frosting is smooth. (I use my electric mixer to make sure it is really smooth.)
Step 7 *This is key* ~ Once the brownies are finished baking, pour the warm frosting over the brownies and spread out quickly and add sprinkles if you’d like. The frosting sets quite fast, so you don’t want to dilly dally on this step!
And just like that, you have the perfect make and take dessert for your next meal to share…or for you to just enjoy at home!
Other Desserts Recipes perfect for picnics & potlucks
- Grandma’s Strawberry Pie with jello is a favorite for Summer time.
- This rhubarb crisp has the best oatmeal topping ever!
- Two popular flavors in one make these peanut butter chocolate chip cookies irresistable.
- Layers of sliced bananas with a homemade pudding filling makes this banana cream pie a family favorite requested recipe.
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Texas Brownies
Yield: 32
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This decadent and moist chocolate Texas sheet cake recipe (or “Texas brownies”) is perfect for potlucks, picnics and family gatherings. It’s smooth fudgy frosting is poured over the cake immediately when it’s pulled out of the oven, making it a quick and easy dessert recipe.
Ingredients
- For the SHEET CAKE:
- 2 cups all purpose flour
- 2 cups white sugar
- 1 cup butter
- 1 cup strong brewed coffee or water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk **(If you don’t have buttermilk, pour 1/2 Tablespoon lemon juice into a measuring cup and add enough milk to equal 1/2 cup.)
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- For the FUDGY FROSTING:
- 1/2 cup butter
- 2 Tablespoons unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- In a large mixer bowl, combine the flour and sugar. Preheat oven to 400 degrees, and prepare a jelly roll pan by lightly spraying it with cooking spray.
- In a small saucepan, combine the butter, coffee or water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the mixing bowl. Add the buttermilk**, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a 17 1/2 x 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center.
- While brownies bake, prepare the frosting: In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla with an electric mixer until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool on a wire rack. Cut and cut into 32 bars.
- **If you don't have buttermilk, pour 1/2 Tablespoon lemon juice into a measuring cup and add enough milk to equal 1/2 cup.
Nutrition Information:
Yield: 32Serving Size: 1 grams
Amount Per Serving:Calories: 212Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 121mgCarbohydrates: 31gFiber: 0gSugar: 25gProtein: 2g
