Easy Texas Sheet Cake
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This easy texas sheet cake is made simpler by using cake mix and the icing is to die for. Simply pour this delicious icing over the cake, let cool and enjoy.
Before I begin, I know there will be those of you out there who will start criticizing me because I used cake mix. I know this is such a faux pas in the food blogging world. Well I’m sorry, but I have a full time job besides blogging, so I look for shortcuts wherever I can. I’m sure many of you already have busy lifestyles so if you can find a way to “cheat” or make your life easier, why not! And honestly, why mess with a good thing? Have you ever used Betty Crocker’s super moist chocolate cake mix? It’s the bomb!
But yes I know this is a food blog, so you don’t need a recipe you can get on the back of a box, so that’s why I turned this little morsel into a Texas sheet cake, so you’ll get the recipe here to make the most amazing chocolate icing ever. And by the way, my picky husband who won’t eat many of the desserts I make, claimed this as the best cake he’d ever had. Out of a box??? He thought I made a mistake and that’s why it turned out so good. So much faith this one has in me!
To be honest though, I did make a small boo boo. I lined my baking sheet with parchment paper because I didn’t want the work of cleaning up the pan. So after I cooked the cake I realized I had to take it out of the pan, remove the parchment paper and put the cake back in the pan, but now the cake was a bit smaller, so the sides were not touching the pan. When I poured the chocolate icing over the cake, some of it spilled over to the sides. But, as a lot of good things happen by mistake, all that delicious warm chocolate icing went under the cake thereby causing the bottom of the cake to become so moist, and juicy and delicious. So you see it was a good thing, but of course I didn’t admit to this mistake at first, however, he would not stop questioning me how this cake turned up so delicious, so I had to fess up.
Now my poor husband is afraid that next time I make this cake I will make it “the way it’s supposed to be made” therefore not being as good as the “mistake”. What’s a girl to do? But if you want to recreate this little marvel here is the recipe.
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Easy Texas Sheet Cake
Ingredients
Chocolate Cake
- 1 box chocolate cake (super moist)
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup milk
Chocolate Icing
- 8 tablespoon butter (unsalted)
- ¼ cup cocoa powder
- ½ cup heavy cream
- 2 teaspoon vanilla extract
- 3 cups powdered sugar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉. Line a 9×13 inch pan with parchment paper.
- Mix all the cake ingredients together on medium speed for 2 minutes. If you don’t have Betty Crocker’s super moist chocolate cake mix, make sure you follow the instructions on the back of the box.
- Bake the cake for 30 to 35 minutes or until done. If you stick a toothpick in the center of the cake it should come out clean.
- While the cake is baking, bring butter, cocoa, and cream to a boil in a small saucepan, stirring occasionally. Remove from heat, and stir in vanilla and confectioners’ sugar. Use while still warm. Remove cake from pan and remove the parchment paper from the cake. Place the cake back in the pan and pour warm chocolate icing over the cake. Let cool completely.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Enjoy!
I did bake this and it turned out pretty good, however I think maybe the temperature is too high. I set my timer for 25 minutes because I didn’t want to over bake it, but when I took my cake out, it was a little overdone. That was pulling it out earlier than the reccomended time. I will try it again, but next time set my oven to 350°.
what can i use instead of heavy cream?
You can use milk as a substitute for heavy cream, just know it won’t be quite as rich. If you’re looking for a non-dairy option, canned coconut milk works well too.
YUMMY. Added pecans. Next time coconut.
I added pepper and cinnamon… the first time I’d ever had the cake at a cafe in Austin it definitely had these two things in it … I’ve done the since ….
Can this recipe be used for mini cupcakes? Would I need to adjust the baking time or temperature?
You absolutely can use this recipe for mini cupcakes! 🧁 Just keep in mind that the baking time will definitely need to be adjusted, as mini cupcakes will cook much faster than a full cake. Start checking them around 10-12 minutes into baking. The temperature should remain the same. Enjoy the mini version of this Texas treat! 🤠
Can I make this same recipe on a big cookie sheet?
Yes, you can!
My thought is that it might increase the authentic Texas Sheet Cake flavor to change the milk to buttermilk, a standard TSC ingredient. THANK YOU for a great icing recipe — my last attempt was lackluster. BTW, your recipes are always fab. This is one of the really great cooking blogs. And now I see some rolls to try as I practice up for Thanksgiving.
Would you use a white cake mix for the White Texas sheet cake? Do you have a recipe for the White Texas sheet cake using the cakemix? Thanks
You can, and then just your favorite frosting for it. I don’t have a recipe yet for it.
Can you freeze this cake with the icing on it? I am wanting to make several of these for an event in 2 weeks and I’d love to bake, ice and freeze ahead!!
To freeze this cake, place in the freezer for 1-2 hours or until the icing is hard. Remove from the freezer and cover the cake with 2 layers of plastic wrap. Return to the freezer and freeze for up to 3 months.
I was so glad to find this recipe, as I need a cake for tonight and wanted a Texas sheet cake, but did not want to take that much time, so I thought I’d check and see if there were any on the internet and you were the first I found, so I am going to trust you and make it. Thanks, hope it passes the test !
Don’t let them beat you up about using a cake mix! I hate to burst their bubble but most pastry chefs use a commercial mix – and this is delicious. I live in Texas and get the “real” thing all the time and this recipe stands right along side the best
Should the cake cool completely before icing?
No you don’t have to, let it cool with the icing on it.
So quick and easy. Just FYI, I did not use the parchment paper and the cake pulled up on all sides and is currently SOAKING in frosting 🙂
curious—Does it REALLY matter which brand of cake mix is used?? can you not use 3 eggs, 1/3 cup vegetable oil, 1 cup milk in any brand? What will happen if its a different brand??
The 3 eggs, 1/3c veg oil, and 1 cup milk is simply what was called for on the brand of cake mix we used. Just follow the instructions on whatever box you buy.
Yes, I use Betty Crocker Devil’s Food cake mix and I agree, it’s the bomb. I make the chocolate frosting on the Hershey’s Cocoa container and everyone thinks it is super good. Now I am going to try the icing you make and I know it will be a hit.