I thought a search for the perfect Texas sheet cake would be easy. No so! There are a million recipes out there. I combined a few and this is what I made yesterday. I think it’s still a work in progress. I have noted some possible revisions.
2 cups (8.8 ounces) all-purpose flour
2 cups (14 ounces) granulated sugar
1/2 teaspoon salt (PW 1/4 teaspoon)
1 cup (8 ounces) unsalted butter
1 cup water
1/4 cup (1 ounce) * natural unsweetened cocoa powder (PW 5 tablespoons)
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda (PW 1 teaspoon)
- Preheat the oven and prep the pan: Preheat the oven to 350°F. Spray or butter a half-sheet pan (13×18 inches) and line the bottom with parchment.
- Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.
- Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
- Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.
Chocolate Marshmallow Frosting
1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)
1/2 cup cocoa powder*
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows
• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
- Then pour the warm frosting over the cake after it has cooled 5 minutes. It’s best to frost while the cake is warm, so the marshmallows puff up a little. Do your best to spread the frosting evenly around.
*As a slight variation, sub in 1 tablespoon Dutch-process cocoa in both the cake and the frosting for a deeper, richer chocolate flavor.