How To Store Texas Sheet Cake? - Coffee House and Pastries

A sheet cake is any cake that is made in a large rectangular pan known as a sheet pan or jelly roll pan. Texas sheet cake recipes usually bake in a baker’s half-sheet pan that’s 18×13” inch. I prefer this type of pan because it results in a thinner cake with a thin layer of chocolate frosting, and it’s perfect for feeding a crowd.

Does Texas sheet cake need to be refrigerated?

This Texas Sheet Cake does not need to be refrigerated and will keep at room temperature for several days. Store it covered or in an airtight container so it doesn’t dry out.

What makes a Texas sheet cake so moist?

The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. —Susan Ormond, Jamestown, North Carolina In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.

Can I store my cake at room temperature?

Yes and Yes!! This cake can be made completely and stored covered at room temperature for up to 5 days. The icing is meant to soak into the cake, it doesn’t get soggy as it sits.

Can I halve a Texas sheet cake recipe?

If you’re looking for a smaller size recipe I know a fellow Texan/food blogger at Dessert for Two who has a recipe for a quarter sheet Texas Sheet cake. I haven’t halved this recipe that I use. With baking, halving recipes can be tricky. So I trust her recipe for a smaller size over just reducing this recipe.

Should Texas Sheet Cake be refrigerated?

Does Texas Sheet Cake Need to Be Refrigerated? This Texas Sheet Cake does not need to be refrigerated and will keep at room temperature for several days. Store it covered or in an airtight container so it doesn’t dry out.

Do you have to refrigerate sheet cake?

But, First: Do I Need to Refrigerate My Cake? Most of the time, the answer is no. Most cakes, frosted and unfrosted, cut and uncut, are perfectly fine at room temperature for several days.

What is special about Texas Sheet Cake?

The big difference is that the sheet cake is infinitely easier to put together. Instead of melting chocolate, creaming butter, and beating egg whites, all of which are involved in making German Sweet Chocolate Cake, everything for Texas sheet cake is stirred together in one large bowl.

Can I freeze Texas Sheet Cake?

If you’re wanting to freeze this cake, you can freeze the cake after it has been made and iced. Leave the cake in the baking sheet, let it cool completely. Then cover with plastic wrap, then a coating of foil. This can be frozen for up to a month.

Can I wrap a warm cake in cling film?

If it’s a fancy pan, I use a small heatproof spatula in places where the cake might stick, but I keep the cake safe. Confidently and swiftly flip cake pan over onto plastic wrap so the cake will fall out of the pan. I remove the pan and gently fold the plastic wrap around the still warm cake. Yes, that’s what I do.

How do you store a sheet cake?

How to Keep Cakes Fresh and Flavorful

Store when completely cooled. Cakes with frostings or fillings containing dairy products should be refrigerated.
Store under cake cover or large bowl.
Freeze unfrosted cakes.
Freeze cakes with frosting.
Thaw cakes at room temperature.

Can you layer a sheet cake?

I just take one single sheet cake and cut it in half to create the two layers. If you want to go bold, you can absolutely make two full sheet cakes and stack them together. I believe in you and that awesome, gigantic cake you’re building. Go for it!

How many people does a sheet cake feed?

A full Sheet Cake Pan is 18 by 24 inches, which will usually serve 48 to 96 people. This is a fabulous event cake for charities and grand company celebrations.

How long can a sheet cake sit out?

Store the cake as you would normally, using a cake keeper or some sort of covering. A cut cake will last up to four days at room temperature.

Does refrigerating cake dry it out?

Refrigeration dries sponge cakes out. It’s that simple. Even if you refrigerate a cake in a perfectly sealed container and only for a short amount of time, it will dry out.

Should buttercream cake be refrigerated?

Nope! A cake covered with buttercream frosting can sit at room temperature for three days. As a bonus, the buttercream will act as an insulator for moisture for a really delicious cake. After three days, the cake can be refrigerated but should be covered to hold in moisture.

What is the origin of Texas sheet cake?

The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it’s called ‘Texas’ sheet cake, while others claim the name comes from the fact that it’s the size of Texas. Regardless of its origins, this cake is truly a crowd-pleaser.

How many cake mixes do I need for a sheet cake?

Ensure to use only one cake mix for a half sheet. In addition to that, you should use only one cake mix for a thin sheet cake appropriate for layering. Likewise, use one cake mix for a bar-style cake. For these reasons, their volume will spread throughout the cake pan to create a thinner cake.

What is Texas sheet cake made of?

What really sets a Texas Sheet Cake apart from other cakes is the stovetop cooked chocolate frosting made with melted butter, milk, chocolate, powdered sugar and, most importantly – pecans. The warm frosting is poured over warm cake creating a fudgy, undeniably special chocolate cake.

What ingredients do I need to make a Texas chocolate sheet cake?

Traditional Texas chocolate sheet cake calls for all white sugar and about 1/4 cup of cocoa. In this cake, we’re using half brown sugar and half white sugar, and doubling the cocoa. It makes it extra rich and chocolatey! And it’s so moist! Here’s what you’ll need–simple ingredients you likely have in your pantry!

Texas Sheet Cake

Texas Sheet Cake is a traditional beloved cake that is appreciated throughout the United States! This recipe makes a rich, luscious cake with a glossy chocolate icing that is sure to please everyone! This is the finest chocolate sheet cake you will ever eat, and it is simple and indulgent. If you’re feeling very decadent, top it with some whipped cream!

The Very Best Texas Sheet Cake Recipe

Perhaps you believe I’m exaggerating up in that position. This is said to as the ″best″ Texas Sheet Cake. But wait till you put it to the test! I’ve added a few changes to this traditional cake that make it better than any other you’ve tasted before. While most of these popular cakes are created according to a set recipe, there is a lot of space for creativity (at least if you’re making a real Texas Chocolate Sheet Cake, that is). What we did differently was as follows: More Moisture: The chocolate cake base for this recipe is created using a combination of brown sugar and white sugar
the brown sugar, which has been added, gives the cake more moisture and richness.
Extra-Deep Flavors: A splash of vanilla extract adds depth to the cake’s flavor, and a sprinkle of instant coffee grounds doesn’t make it taste like coffee, but it does bring out the rich chocolate undertones (I use this same technique to enhance the flavor of my widely popular chocolate cupcakes, and it’s also used in this chocolate poke cake!).
Enhanced Chocolate Taste: The chocolate flavor is heightened owing to the addition of more cocoa powder to the dough. A chocolate lover’s dream, Texas Sheet Cake is a delicious dessert.

This dish is said to have originated in the southern United States (as do other of my favorite recipes, such as peanut brittle and hush puppies!) However, there is significant disagreement as to whether or not this is genuinely true… More on it in a moment!

More Chocolate-y Goodness:

Recipe for Homemade NUTELLA – ready in 20 minutes to be enjoyed
Chocolate Buttercream Frosting — delicious, simple, and the greatest frosting you’ve ever tasted
The Best Chocolate Cake Ever Is a must-try for chocolate connoisseurs
Simply delicious, these chocolate truffles are made with only six ingredients.
Chocolate Banana Bread Is a decadent treat made with three kinds of chocolate

Why Is It Called A Texas Sheet Cake?

According to what has been discovered, the origins of the name are a little obscure.Some cake historians believe that the cake was given its name because of its size.Because a Texas Sheet Cake is prepared in a 10 x 15 jelly roll pan, it is significantly bigger than a typical cake!However, it is unclear if the cake was invented in Texas or somewhere else entirely!!If you have any information or theories concerning the origins of the name, I’d love to hear them in the comments section below!

Does Texas Sheet Cake Need to Be Refrigerated?

Unlike traditional sheet cakes, this Texas Sheet Cake does not require refrigeration and may be stored at room temperature for many days.It should be kept covered or in an airtight container to prevent it from drying out.Alternatively, if you need to preserve this cake for a longer period of time, it may be stored in the refrigerator; however, bear in mind that refrigerators have a tendency to dry up cake, even when the cake is placed in an airtight container.

Can You Freeze Chocolate Sheet Cake?

You very certainly can. Allow the Texas Sheet Cake to cool fully before wrapping it in plastic wrap. In the freezer, it will keep for approximately 2 months at room temperature. Before serving, allow the dish to come to room temperature. The process of making a Texas Sheet Cake from scratch is simple and delicious! Make two – one for now and one to freeze for later use.

Texas Sheet Cake

Time required for preparation: 30 minutes Preparation time: 16 minutes 15 slices per serving Texas Sheet Cake is a traditional indulgent chocolate cake with a thick chocolate frosting that is sure to please everyone! 1 pound unsalted butter, cut into cubes, 1 pound water, 13 cup cocoa powder, 2 cups flour, 12 cups sugar, 12 cup brown sugar, 1 teaspoon baking soda, 34 teaspoon salt, 12 teaspoon instant coffee, optional
12 cup sour cream
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sour cream

Texas Sheet Cake Frosting:

1 cup melted butter, divided into pieces
6 tablespoons cocoa powder
4 cups powdered sugar, sifted after measuring to eliminate any lumps
1 tablespoon vanilla essence
6 tablespoon milk

Follow Spend with Pennies on Pinterest Preheat oven to 350°F and generously oil and flour a 10×15 jelly roll pan (or spray with baking spray)
Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and boil until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and let mixture to cool for 15-20 minutes
While butter/cocoa mixture is cooling, whisk together flour, sugars, baking soda, salt and instant coffee in a large dish
In another dish, stir together sour cream, eggs and vanilla. Stir this into the dry ingredients until incorporated
Once the chocolate mixture has cooled for at least 15 minutes, whisk into the flour/sour cream mixture until mixture is smooth and totally incorporated
Spread batter into prepared jelly roll pan and bake on 350°F for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few wet crumbs
Once cake is done baking (or few minutes earlier), begin making icing
Combine milk and butter in a medium-sized pot and simmer over medium/low heat until butter is melted. Once butter has melted, remove from heat and mix in cocoa powder until incorporated. Add powdered sugar and vanilla extract and stir until smooth
Pour over cake while cake is still warm
Allow icing to firm (approximately one hour) and then slice and serve

Serving size: 1 slice There are 489 calories in this recipe.Sugars: 75g, Protein: 4g, Carbohydrates: 21g, Saturated Fatty Acids: 13g The following are the nutritional values: cholesterol: 75 mg, sodium: 267 mg, potassium: 119 mg, fiber: 2 g, sugar: 59 kcal/g, vitamin A: 660IU, vitamin C: 0.1 mg, calcium: 38 mg, iron: 1.5 mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).Course Dessert Cuisine American Cuisine – SpendWithPennies.com, Inc.The content and photos are protected by intellectual property rights.We invite you to share this dish with your friends and family.It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

Please see my photo usage policy, which may be found here.PIN THIS DELICIOUS RECIPE FOR LATER

Texas Sheet Cake

Preparation time: 20 minutes 20 minutes in the oven plus cooling

Makes

15 individual servings When I was a kid, this chocolatey treat was one of my favorite treats. Everyone who tastes the Texas sheet cake raves about how moist it is and how delicious the frosting is, and they all ask for the recipe. —Jamestown, North Carolina resident Susan Ormond Recipe for Texas Sheet Cake courtesy of Taste of Home.

Ingredients

1-1/2 cups cubed butter, 1-1/2 cups water, 1/4 cup baking cocoa, 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup sour cream
3/4 cup cubed butter
1/4 cup plus 2 tablespoons 2 percent milk
3 tablespoons baking cocoa
3 and 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions

Boil the butter, water, and cocoa together in a large pot until the butter is completely melted. Take the pan off the heat. Combine the flour, sugar, baking soda, and salt in a separate bowl
stir into the cocoa mixture. Stir in the sour cream until it is completely smooth.
Pour into a greased 15x10x1-inch baking dish. Preheat the oven to 350°F (180°C). 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean, depending on your oven.
Melt the butter in a small saucepan, then whisk in the milk and cocoa. Bring the water to a boil. Take the pan off the heat. Whisk in the confectioners’ sugar and vanilla until the mixture is completely smooth. Pour over the still-warm cake. Allow for thorough cooling on a wire rack.

Eggs

This recipe does not call for the use of eggs.

Nutrition Facts

1 piece has 418 calories, 14 grams of fat (9 grams of saturated fat), 35 milligrams of cholesterol, 266 milligrams of sodium, 72 grams of carbohydrates (57 grams of sugars, 1 gram of fiber), and 3 grams of protein.

Texas Sheet Cake

Texas Sheet Cake is a kind of cake from the state of Texas.This simple chocolate sheet cake recipe has a rich chocolate flavor that comes from the chocolate frosting that is poured over the top and soaks into the batter, resulting in a cake that is fudgy and rich in texture.posted by Serene on the 7th of February 2020 Texas Sheet Cake is a kind of cake from the state of Texas.This simple chocolate sheet cake recipe has a rich chocolate flavor that comes from the chocolate frosting that is poured over the top and soaks into the batter, resulting in a cake that is fudgy and rich in texture.This chocolate sheet cake recipe is ideal for serving a large group of people or a large family.However, despite the fact that this sheet cake bakes out very thin, it contains a strong chocolate flavor, and the fudgy frosting that is warmed and poured over the warm cake gives the cake a moist, sensitive texture.

How to make Texas Sheet Cake

Using a large mixing bowl, combine the dry ingredients (flour, baking soda, sugar, salt) and set the bowl aside.
Melt the butter in a medium-sized saucepan over low heat until completely melted.
Combine the water and cocoa powder in a mixing bowl. Stir it everything together until it’s smooth and hot all the way through. Bring the mixture to a boil, then turn off the heat and set aside. If you want to be really fancy, you may replace part of the water with freshly made coffee. When combined with chocolate, it produces a fantastic flavor!
Pour the hot components over the dry ingredients in a circular pattern. Stir in the buttermilk, eggs, and vanilla extract until everything is well-combined. To blend, stir the ingredients together.
Pour the mixture into a baking sheet half the size of a half sheet. Bake
Melt the butter in a medium-sized pot until it is completely melted. Combine the cocoa, milk, vanilla, and sifted powdered sugar in a mixing bowl. Season with a pinch of salt. Stir everything together until it’s smooth
pour the icing over the cake while it’s still warm. Allow it to cool. Then take pleasure in it

Why is it called Texas Sheet Cake?

Because. Texas. In all seriousness, though, it is possible that it is so large. Furthermore, everything is larger in Texas, as the adage goes. I haven’t found a solid explanation for why it is referred to as Texas Sheet Cake, but I believe it is because Texas produces all of the finest things.

How many people does this serve?

This cake will easily feed a group of 24 people. Always remember that you may cut the slices a little smaller and get more out of them. It may appear to be a large amount of cake. But because the baking sheets are rather thin, the end product is a tiny cake that is densely packed with chocolate flavor.

Does a sheet cake have layers?

An individual sheet cake is baked in one layer in a cake pan, or in this case, on a baking sheet. These baking sheets are available in two different sizes: half and quarter. This recipe makes use of a half-sheet pan that is half-size. Which is typical for a Texas-sized vehicle.

Can I make this a smaller size?

When it comes to a meal that is more manageable in size, The Texas Sheet cake recipe comes from Dessert for Two, a fellow Texan and food blogger who has posted a recipe for a quarter sheet Texas Sheet cake.I haven’t halved the recipe that I use because I like it that way.When it comes to baking, half recipes may be difficult.As a result, I rely on her recipe for a lesser size rather than just decreasing her meal.

Can I make this recipe ahead of time? Can I freeze this cake?

Yes, and again, yes! This cake may be made entirely and refrigerated at room temperature for up to 5 days if it is wrapped tightly. As it stands, the frosting is supposed to sink into the cake, rather than becoming soggy. To freeze this cake once it has been baked and iced, place it in an airtight container and freeze it overnight. Leave the cake on the baking sheet and allow it to cool fully before moving it. Then cover with plastic wrap, followed by a layer of aluminum foil. This can be frozen for a period of up to one (1) month. To use, take it out of the freezer and unwrap it before allowing it to defrost to room temperature. HEY! You didn’t do it. (Insert relevant rule here) Although I don’t particularly enjoy cinnamon in my chocolate cake, it is quite OK to include it! Simply add around a teaspoon of cinnamon to your dry ingredients, as well as a pinch to your icing
I do not recommend include nuts in your recipe. But, once again, if you’re feeling really Texan on that particular day, simply add some to the frosting.

Feel free to share your preferred way for making your chocolate sheet cake
I’m sure there’s another vital step, ingredient, or technique that I’ve overlooked. Other recipes you might like include: Tres Leches Cake, Butter Rum Sheet Cake, and Peach Cobbler are some of the desserts available.

Cake Batter

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup brewed coffee, which can be substituted with water
1/3 cup unsweetened natural cocoa powder
2 big eggs
1/2 cup buttermilk*
1 teaspoon vanilla extract
2 tablespoons melted butter

Fudge Icing

2 1/2 cups unsalted butter
1/4 cup unsweetened natural cocoa powder
1/2 cup milk
1 teaspoon vanilla essence and a pinch of salt
3 cups powdered sugar, sifted

Preheat the oven to 350°F and coat a half-sheet baking pan with nonstick cooking spray before starting. Make a big mixing basin and add the flour, sugar, baking soda and salt. Set aside. Set aside after stirring everything together with a fork.
Using a medium-sized pot, cook the ingredients over medium heat. After you’ve added the butter, wait for it to completely melt before adding the water (or coffee). Stir in the cocoa powder until it is completely smooth. Raise the temperature of this mixture to boiling point.
Remove the pan from the heat and carefully pour the liquid mixture into the dry ingredients. Combine the ingredients
fold in the eggs into the cake batter. Using a whisk, mix all of the ingredients. Then pour in the buttermilk and stir in the vanilla essence until well combined. To blend, stir the ingredients together.
Pour the mixture into a half sheet baking sheet that has been prepared. Preheat the oven to 25-27 degrees. Once the cake has finished baking, take it from the oven and set it aside to cool.
Make the frosting as soon as possible by melting the butter in a medium-sized pot. Combine the cocoa powder, milk, vanilla, and a sprinkle of salt in a large mixing bowl. Add in the powdered sugar once you’ve mixed everything together. Stir until the mixture is smooth.
Remove the cake from the stove and pour the frosting over it while it is still warm. If necessary, use a spatula to spread the frosting on the cake. Allow the cake to cool completely before cutting and serving it.

A substitute for buttermilk is 1/2 cup milk with a teaspoon of vinegar or lemon juice added to it. Let this settle for a couple of minutes before using the mixture. Then incorporate it into the cake batter.
Sift the powdered sugar to prevent lumps from forming in the icing
If the cake sinks in the centre, it is because it has not been baked for long enough.
Instructions for freezing this cake: If you wish to freeze this cake after it has been baked and iced, you can do so after it has been baked and frosted. Leave the cake on the baking sheet and allow it to cool fully before moving it. Then cover with plastic wrap, followed by a layer of aluminum foil. This can be frozen for a period of up to one (1) month. To use, take it out of the freezer and unwrap it before allowing it to defrost to room temperature.

Number of servings: 1.Calories: 243 calories per serving, Contains 32 grams of carbohydrates, 2 grams of protein, 12 grams of fat, 8 grams of saturated fat, and 0 grams of fiber.Calcium: 19mg, iron: 1mg, sodium: 109 mg, potassium: 37 mg, fiber: 1 gram, sugar: 24 grammes, vitamin A: 391 international units The first time this recipe was published was on February 26, 2019.On February 7, 2020, we added step-by-step photographs and a video to the article.The recipe has not been altered in any way.A participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a method for us to earn money by referring to Amazon.com and connected sites, House of Yumm is a participant in the Amazon Services LLC Associates Program

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The Best Texas Sheet Cake Recipe

Affiliate links are used on this website.For additional information, please visit the Disclosure Policies section.Our Texas Sheet Cake is a highly sweet and moist one-pan chocolate dessert that is ultra-rich in chocolate.It’s the perfect dessert for any occasion, and it’s the easiest potluck treat you’ll discover that looks and tastes like a million dollars!If you are seeking for the greatest no-fuss dessert that is simple to make and tastes amazing, this is the recipe you should try.

TEXAS SHEET CAKE

Texas Sheet Cake is one of the softest and most luxurious desserts available, and it is simple to make thanks to the use of pantry essential ingredients to create the greatest cake you will ever try, ranking right up there with Dark Chocolate Cake With Mocha Frosting in terms of taste and texture.When I say that this cake is simple, I mean that it is as simple as combining a few ingredients and baking them.Because this Texas Sheet cake is baked in a jelly pan, it is ideal for serving a large number of people because it yields a large number of rich and tasty slices.

WHAT IS TEXAS SHEET CAKE?

The Texas sheet cake is one of the most delicious desserts available.This cake was invented by the Texas Settlers when they needed a simpler version of German Chocolate cake to make for their guests.A rich and delicious ″sheet cake″ was created with the ingredients and cooking utensils that they had on hand.It was an instant success!And that’s how the Texas sheet cake came to be made!Texas sheet cake is noted for its rich flavor and basic ingredients, which combine to create a delectable delight in your tongue thanks to the no-fuss method used to make it.

This cake recipe was introduced to me by a friend who brought it in for a birthday potluck at the workplace where I was working.All of her friends were raving about it, and she kept telling them it was no big deal — ″it was simple,″ she added.Since then, I’ve baked this cake hundreds of times for family reunions, church potlucks, and social parties with friends…It’s the simplest cake to prepare, but it’s also the most decadent and creamy.

TEXAS SHEET CAKE INGREDIENTS

Baking soda helps the cake rise when it is baked, and flour serves to create the structure that helps to hold the cake together.
Sugar – When sugar bonds with water, it helps to give this cake a sweet flavor while also helping to add moisture to the cake. Do not forget to include salt in your recipe. In this cake, the vanilla bean is used to help bring out the flavors of all of the other components, and it even serves to balance off the sweetness that this cake has to offer.
Milk – The milk helps to provide density and flavor to this rich delight. I prefer to use whole milk in this recipe because it keeps the cake moist and helps it to rise.
Vanilla extract – Vanilla extract is the perfect addition to this easy cake since it gives it a delicious taste while also adding moisture. For this recipe, use a higher-quality vanilla extract.
When making Texas Sheet cake, unsalted butter is the most ideal choice since it allows you to manage the quantity of salt in the recipe

TEXAS SHEET CAKE FROSTING INGREDIENTS

The frosting is sweetened using confectioners sugar, which also helps to create a smooth consistency.
Vanilla – Just like in the cake, vanilla flavoring helps flavor the icing to be more than just sugar.
Cocoa – Cocoa gives this frosting the chocolate flavor you are looking for when adding it to the top of your Texas Sheet Cake.
Milk – Milk helps control the thickness of the icing.
Chocolate – Chocolate flavoring helps give this frosting the chocolate flavor you are looking for when adding it to the top of your Texas Sheet Cake. Whole milk may be used to make this frosting for an even fuller taste experience.

HOW TO MAKE TEXAS SHEET CAKE

350 degrees Fahrenheit is the recommended temperature for the oven.
Nonstick cooking spray should be sprayed onto a jelly roll pan.
In a large mixing basin, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside.
Take a small mixing dish and whisk together the buttermilk, eggs, and vanilla until well combined. Set aside.
In a medium-sized saucepan, heat the butter, cocoa, and water until the butter is melted. Raise the temperature of this mixture to a high boil, stirring constantly to avoid burning.
Pour the saucepan mixture into the big mixing bowl with dry ingredients.
To blend, stir the ingredients together.
Add the wet ingredients quickly and thoroughly mix them together.
Fill a jelly roll pan halfway with the mixture.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Lay up a wire rack to cool the pan once it has been baked.
Prepare the icing for the cake.

HOW TO MAKE TEXAS SHEET CAKE FROSTING

Melt 4 tablespoons cocoa and 6 tablespoons buttermilk in a saucepan over low heat, stirring constantly. Bring the mixture to a boil, stirring constantly.
Stir in the confectioners’ sugar and vanilla until everything is well-combined.
Spread the icing on top of the heated cake in a uniform layer.
Allow for the frosting to cool completely before cutting and serving.

TIPS AND TRICKS FOR MAKING TEXAS SHEET CAKE

After you’ve poured the icing over the cake, use a spatula to help spread it out evenly.
If you like a richer Texas Sheet Cake, you may increase the amount of cocoa used to accommodate all of the chocolate enthusiasts.
Because a jelly pan is not required, you can bake your Texas sheet cake in a 913 pan instead
however, you will need to lengthen the baking time by approximately 25 minutes.
You may add nuts to the icing to give it a little crunch if you want to make it more substantial. Make certain to cut them finely and toss them in after you’ve added your vanilla

DOES TEXAS SHEET CAKE NEED TO BE STORED IN THE FRIDGE?

It is not necessary to preserve this Texas Sheet cake in the refrigerator, but if your area is very humid, it is advisable to do so in order to keep the cake fresher longer after baking.

HOW TO STORE YOUR TEXAS SHEET CAKE?

For storage purposes, wrap your cake in aluminum foil or plastic wrap and set it on a counter top or tabletop (if it is not humid where you live).

WHAT IF I DON’T HAVE A JELLY PAN?

Texans feel that larger is better when it comes to cakes, which is why they use jelly pans to bake them in.Because a jelly pan bakes the cake thinly and evenly, it produces an icing that is exactly the proper amount of sweetness.If you don’t have a jelly pan, you may bake it in a 9-by-13-inch baking dish, but you’ll have to bake it for a little longer.Alternatively, you may bake it in an 18×13-inch baking sheet, but you will need to cut the baking time to only 15 minutes.

WHERE CAN I SERVE TEXAS SHEET CAKE

Texas sheet cake may be used in a variety of ways. This is one of the reasons why I enjoy this dish. It may be served anywhere and is the perfect meal to bring to your next potluck, family gathering, neighborhood picnic, or even a corporate luncheon, as it can be made in advance. Texas Sheet cake is truly the ideal dessert for any party or get-together you may be hosting.

CAN YOU MAKE THIS CAKE AHEAD OF TIME?

Your Texas sheet cake will keep moist and fresh if you bake it a day or two before you want to serve it. Just make sure that you keep it in the appropriate manner.

Cake:

2 cups flour, 2 cups sugar, 1 teaspoon baking soda, 12 teaspoon salt, 12 cup buttermilk, and 2 big eggs are used in this recipe.
1 teaspoon vanilla, 2 sticks unsalted butter, 4 tablespoons chocolate, 1 cup water
1 teaspoon vanilla

Frosting:

1/2 cup melted butter 2 sticks, 6 tablespoons buttermilk, 1 pound confectioners sugar, 4 tablespoons cocoa, 1 teaspoon vanilla
1 stick margarine

Preheat the oven to 350 degrees.
Nonstick cooking spray should be sprayed onto a jelly roll pan.
In a large mixing basin, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside. In a small mixing basin, whisk together the buttermilk, eggs, and vanilla extract until well combined. Set aside. In a medium-sized saucepan, boil the butter, cocoa, and water until the cocoa is melted. Bring this mixture to a boil, stirring constantly
remove from heat.
Pour the saucepan mixture into the big mixing bowl with dry ingredients. To blend, mix until well-combined.
Combine the wet ingredients in a short period of time
Fill a jelly roll pan halfway with the mixture. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Set aside on a wire rack to cool while you prepare the frosting

For the frosting:

Melt in a skillet the butter, 4 teaspoons cocoa, and 6 tablespoons buttermilk, stirring constantly until everything is well combined. Bring the mixture to a boil, stirring constantly.
Stir in the confectioners’ sugar and vanilla until everything is well-combined.
Pour over the heated cake in an equal layer.
Allow frosting to cool before cutting and serving

CHECK OUT MORE DELICIOUS CHOCOLATE RECIPES!

Recipes for Chocolate Lasagna Chocolate Cherry Dump Cake is a dessert that is rich in chocolate and cherries. Cake made with dark chocolate and mocha frosting.

Texas Sheet Cake

Texas Sheet Cake – The EASIEST chocolate cake recipe you’ll ever come across! Cake is cooked in a sheet pan and then covered with walnuts and a fudgy chocolate frosting for a moist chocolate treat.

Texas Sheet Cake

This could be the most decadent chocolate dish I’ve ever created in my kitchen.It is pure chocolate heaven, thanks to a thick oil-based chocolate cake foundation that is topped with walnuts and a fudgy chocolate frosting.Making this cake for parties is one of my favorite things to do since it not only serves a large number of people but it also keeps well, so you can enjoy it for several days if there are any leftovers!

Common Questions About Making a Texas Sheet Cake

What is a texas sheet cake?

In this recipe, the ingredients are combined in a single dish before being transferred to a half sheet pan. The result is a delicious, oil-based chocolate cake that is easy to make. After it has been baked, it is topped with a decadent chocolate icing and walnuts.

What makes a texas sheet cake different than a chocolate sheet cake?

A texas sheet cake is quite similar to a regular sheet cake, except that it is made in one dish and then covered with a fudgy frosting while still warm, allowing it to soak into the cake. Additionally, walnuts may be sprinkled on top from time to time.

How many servings does this recipe make?

This dish yields approximately 24 pieces.

How long does this cake last?

When kept covered and refrigerated, it will last for 4-5 days.

Do I have to use walnuts?

No! Because the nuts are optional, you may omit them or even use pecans in their place. If you have the opportunity, I recommend toasting the walnuts to bring out even more flavor.

Is the cake supposed to be warm when I pour the frosting?

Yes, while it is customary to allow a cake to cool before icing it, we want to do the polar opposite. When the frosting is spread over the cake while it is still warm, it begins to melt into the cake, making it even more moist and delicious.

What should I do if the frosting starts to harden before it goes on the cake?

While the cake is baking, you may set the frosting on top of the heated oven to keep it smooth and pourable – if it thickens too much, simply heat it again before pouring it.

What kind of pan should I use?

Because I only had a half sheet pan on hand, I used that, but a jelly roll pan might also work, depending on your preference. They are of comparable heights and widths.

Looking for more indulgent chocolate desserts? Check these out!

Chocolate Bundt Cake, Chocolate Cheesecake Bars, No-Bake Chocolate Pie, Turtle Cupcakes are just a few of the dessert options.

Time required for preparation: 20 minutes Preparation time: 20 minutes Time allotted: 40 minutes

Ingredients

For the Cake

1 cup buttermilk
1/2 cup canola oil
2 big eggs
2 teaspoons vanilla extract
3/4 cup hot water

For the Topping

7/3 cup butter, 1/4 cup cocoa powder, 4 cups powdered sugar, 1/3 cup milk, 1 teaspoon vanilla essence, 1/2 cup chopped walnuts

Instructions

Preheat the oven to 350 degrees Fahrenheit and oil a large baking sheet (half slab) with cooking spray.
A large mixing dish should be used to thoroughly combine all of the ingredients (flour through sugar to cocoa powder to baking powder to salt to baking soda).
Combine the buttermilk, oil, eggs, and vanilla in a large mixing bowl.
Until the mixture is smooth
Add the boiling water and stir until the batter is homogeneous in consistency.
Pour the batter onto the baking sheet that has been prepared before putting it to the oven to bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean if done correctly.
Prepare the topping in the meantime by melting the butter on medium heat and whisking in the chocolate powder
Whisk in the milk, vanilla, and a little amount of powdered sugar until well combined.
Continue to add the powdered sugar until it is completely incorporated
After the cake has finished cooking, put the walnuts on top and then pour the chocolate topping over the top of the cake.
It is possible to use a spoon to assist in guiding the icing to the borders.
Allowing the cake to cool fully before slicing and serving it is recommended.

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The Best Texas Sheet Cake

This simple recipe for Texas Sheet Cake is the undisputed king of all sheet cakes, and it is a chocolate lover’s dream come true.Buttermilk is used to make this rich, fudgy, moist cake, which is then topped with warm chocolate frosting and garnished with toasted nuts.The finest of the best!Over the years, I’ve experimented with a number of different recipes for Texas Sheet Cake.And, to be really honest, I have never had a poor experience.I mean, what’s not to like about this?

It’s quite impossible to make a mistake with one.

What is Texas Sheet Cake?

I figured it came from Texas because, well, duh.It turned out, after some Google searching, that it wasn’t quite apparent.Some claim that this is due to the fact that the cake is enormous, comparable to the size of the state of Texas.It has been suggested that this is due to the inclusion of buttermilk (a Texan’s favorite ingredient) and nuts in the frosting, among other things (which are native to south central North America, Texas in particular.) The recipe is similarly similar to one that was published in the Dallas Morning News in 1957 and went on to become popular around the country.It has also been speculated that Lady Bird Johnson was engaged in some way, but historians have searched the LBJ archives in Austin and have come up with no evidence to support this claim.The cake gained popularity in the South in the 1950s, shortly after German’s Chocolate Cake gained widespread recognition.

The Texas Sheet Cake is similar in flavor to the California Sheet Cake, but it is more simpler to prepare, which has helped it achieve widespread appeal across the country.So who knows what the truth is.Some historical events are tangible, while others are not.I believe it’s named a Texas Sheet Cake because it’s rich, bold, and cannot be overlooked when you walk into a room — just like a Texan, of course!

HA.

Texas Sheet Cake Recipe

There are about as many Texas Sheet Cake recipes as there are chocolate chip cookie recipes in the world.Some recipes call for sour cream, while others call for buttermilk.Some people use a 15-by-10-inch pan, while others use an 18-by-12-inch pan.However, this specific recipe is out of this world.The buttermilk and cinnamon might be the culprits!It was while I was at the dentist that I came across this cake, and I ripped it out of the magazine like any other cake enthusiast would do.

(See, there’s something wonderful about going to the dentist!) In the field of investigation.*cough* The majority of Texas Sheet Cake recipes call for mixing the batter and icing together in a saucepan.If I don’t have to, I despise getting my hands dirty with dishes and pots and pans.As a result, I was particularly drawn to this recipe because it eliminated the need for that.

Why are Sheet Cakes so popular?

They’re quite difficult to make a mistake with! Yes, as with any cake (baking is a scientific endeavor, after all), you must adhere to the recipe’s ingredients and instructions to the letter. Sheet cakes, on the other hand, are virtually foolproof.
The winner is a single layer. As a result of its flat shape, it cooks evenly all around. Furthermore, because of its small 1-2 inch height, it is simple to frost. There’s nothing over the top, extravagant, or complex.
Sheet cakes are particularly easy to transport. During the lengthy vehicle journey to Aunt Betsy’s, you won’t have to be concerned about them falling over and hurting themselves. And if your jelly roll pan comes with a lid, that’s even more convenient! They’re the perfect treat to bring to a party or gathering.
The icing on the cake. Oh my goodness, that icing is to die for. The unique flavor is what distinguishes Texas Sheet Cake from other chocolate cakes and makes it stand out from the crowd. Most cakes need that you allow them to cool fully before icing them, but a Texas Sheet Cake does not require that you do so. This baby must be served when the cake and frosting are still warm, otherwise you will not be able to spread it. Cake may be left out at room temperature (wrapped and covered) for up to 4 days without losing its deliciousness or safety because the icing works as a barrier, protecting the cake from air and moisture.

Texas Sheet Cake Recipe Tips!

The frosting hardens in a short period of time! As a result, don’t prepare it in advance. Make it just before you’re planning on consuming it
then, using even strokes, pour and spread it on a baking sheet before immediately sprinkling the nuts on top.
The frosting must be poured over a warm cake, but I prefer to let the cake cool for 8-10 minutes before doing so, otherwise the frosting seeps into the cake and doesn’t leave that amazing thick, fudgy layer that is such a crucial component.
It is important to use a jelly roll pan that is the appropriate size. A 13×9 pan will produce a thicker cake, an 18×12 pan (which is half of a baking sheet) will produce an extremely thin cake, and a 15×10 pan is ideal, in my opinion! It shouldn’t be too thick or too thin. If you are using a different size baking pan than the 1510 in this recipe, the baking time will vary.

How to Store Texas Sheet Cake

Is it necessary to keep Texas sheet cake refrigerated?Unless your kitchen is extremely hot and humid, the cake can be left out at room temperature for up to 4 days if it is wrapped and protected.After that, it has to be refrigerated for many hours.Is it possible to freeze Texas sheet cake?Yep!After the cake has been baked and frosted, it may be stored in the freezer.

Leave the cake on the baking sheet and allow it to cool fully before moving it.After that, wrap it in plastic wrap and then foil.It can be frozen for a period of up to one month.Refrigerate overnight to allow the frozen food to thaw.

Watch it Being Made

Other Sheet Cakes Recipes

Among the recipes are Caramel Apple Sheet Cake, Brazilian Carrot Sheet Cake, Sheet Pan Chocolate Chip Banana Cake, and more.

I hope you enjoy this tasty and simple meal – please rate it in the comments section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

How to Make Texas Sheet Cake

The Best Texas Sheet Cake

This simple recipe for Texas Sheet Cake is the undisputed king of all sheet cakes, and it is a chocolate lover’s dream come true.Buttermilk is used to make this rich, fudgy, moist cake, which is then topped with warm chocolate frosting and garnished with toasted nuts.The finest of the best!15 minutes for preparation Preparation time: 20 minutes Allow 10 minutes to elapse.Time allotted: 35 minutes 16 individual servings

For The Cake

Sugar (two cups), one cup warm water, half-cup canola oil, half-cup full buttermilk, and half-cup melted unsalted butter are all used in this recipe.
Softly beaten eggs
1 teaspoon vanilla essence
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon powdered cinnamon
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
lightly beaten

For The Chocolate Frosting (makes 2 cups)

2/3 cup unsalted butter, melted
1/3 cup whole milk
4 cups (about 1 pound) powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup unsweetened cocoa powder

Topping

1/2 cup finely chopped toasted pecans

Preheat the oven to 400 degrees Fahrenheit. Using butter and flour, grease and flour a 15-by-10-inch jelly roll pan.
Blend all of the ingredients together in a large mixing bowl until smooth and mixed
add the buttermilk and whisk until combined.
In a medium-sized mixing basin, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt until well combined. Gradually add the flour mixture to the sugar mixture, whisking constantly, until everything is well blended and smooth. Pour the batter into the pan that has been prepared.
Bake for 18-20 minutes, or until the edges of the cake begin to peel away from the pan and the center of the cake bounces back when lightly touched in the middle.
Allow for 8-10 minutes of cooling time in the pan.
Make the frosting during the last few minutes of the cake cooling process (do not do this ahead of time or the icing will harden). In a large mixing basin, whisk together the melted butter and milk until well combined. Mix in the powdered sugar until everything is well-combined. Toss in the cocoa powder along with the vanilla, salt, and cinnamon until everything is well integrated. Pour the glaze over the heated cake and spread evenly with an offset spatula as soon as it is ready. Sprinkle the pecans on top and let aside to cool fully.
Slice, serve, and take pleasure in it

58 milligrams of cholesterol |164 milligrams of sodium |110 milligrams of potassium |1 gram of fiber |

55 grams of sugar |415 international units of vitamin A |32 milligrams of calcium |

1.5 milligrams of iron Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe.
For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

Desserts are served as a course. The cuisine is American. Texas Sheet Cake, chocolate sheet cake, texas sheet cake recipe, chocolate sheet cake This post includes affiliate links for your convenience.

The Best Texas Sheet Cake

The tastiest (and simplest) Texas Sheet Cake is a delicious chocolate cake baked in a jelly roll pan and topped with a warm chocolate frosting.It’s the perfect dessert for any occasion.It’s the simplest chocolate cake you’ll ever prepare, and it’s excellent for a party or potluck gathering.When I have a sweet appetite yet want something that is both quick and easy to make, there are a few dishes that come to mind right once.Texas sheet cake is one of the dessert dishes that usually comes to me when I think about dessert recipes.Another one of my go-to simple dessert recipes is Chocolate Brownies, which I make using chocolate chips, Scotcheroos, and Jumbo Chocolate Chip Cookies.

The BEST Texas Sheet Cake

It is my great mother-in-law who created this delicious Texas Sheet Cake recipe, and believe me when I say there is no finer recipe out there. While I’ve tried a few different sheet cakes, I have to say that this one much exceeds them all. Everyone in my family enjoys my husband’s favorite recipe, Texas sheet cake, which is his personal favorite.

Why is it called Texas Sheet Cake?

What causes chocolate sheet cake to be referred to as ″Texas sheet cake″ is not well understood.I’d like to believe it’s because it’s a cake the size of the state of Texas.It is named ″sheet cake″ because it is baked in a sheet cake pan, which is how it got its name in the first place.A sheet cake is any cake that is baked in a big rectangular pan, such as a sheet pan or a jelly roll pan, and then cut into slices to serve.

What size pan to make sheet cake:

Texas sheet cake recipes are typically baked on a half-sheet pan that measures 1813 inches in diameter. Because it produces a thinner cake with a thin coating of chocolate icing, I like to use this style of pan, which is ideal for baking for a large group of people. You may bake Texas sheet cake in a 9-by-13-inch pan, but the baking time will be increased to approximately 30-35 minutes.

What’s the difference between Sheet Cake and Regular Cake?

The most significant distinction between sheet cake and ordinary cake is the size of the cake pan used to bake the cake. In order to make sheet cake, you need a sheet cake pan, which is a shallow, big pan. A regular cake is often baked in a 9-by-13-inch baking dish, or two 8-by-9-inch circular cake pans are used for a double layer cake.

How to make Texas Sheet Cake:

Bring the following ingredients to a boil in a saucepan: water, butter, and cocoa powder.
Place all of the ingredients in a large mixing basin and whisk until well combined.
In a separate dish, whisk together the sour cream, eggs, and vanilla until well combined. In a separate bowl, combine the sour cream and egg mixture and whisk until well blended
Combine the ingredients in a large mixing bowl. Once the chocolate mixture in the saucepan comes to a boil, take it from the heat and pour it into the batter. Immediately. Mix until everything is well incorporated and there are no lumps left
Pour into a baking sheet. Pour the mixture into the prepared pan and level it out with a spatula to ensure that it is scattered evenly across the pan
Preheat the oven to 350°F and bake for 15-20 minutes, or until the cake is set (my is generally done in 15 minutes).

How to make Sheet Cake Frosting:

In a saucepan, combine: Bring the milk, cocoa, and butter to a boil, stirring constantly.
Add in the powdered sugar and mix well. If there are any lumps in the mixture, I prefer to use my hand-held mixer to get rid of them.
Pour the sauce over the cake. Pour the heated mixture over the hot cake in a thin layer. Spread the frosting evenly over the cake using a spatula. Allow for around 10 minutes of cooling time before consuming the frosting.

Do you need to refrigerate Texas Sheet Cake?

Even though it is not required, it will stay better and longer if it is stored in a covered container in the refrigerator. If you live in a warm and humid climate, it’s especially important to keep it in the refrigerator.

Consider trying these popular Dessert Recipes:

German Chocolate Cake, Mississippi Mud Brownies, and No-Bake Cheesecake are some of the desserts you may make.

Additionally, you may FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST for even more delicious recipes! Recipe 3 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup sour cream
2 big eggs
1 teaspoon vanilla extract
1 cup water
1 cup butter (2 sticks)
1 teaspoon vanilla extract
1 teaspoon baking soda

For the Frosting

6 tablespoons milk
3 tablespoons unsweetened cocoa powder
1/2 cup butter (1 stick)
3 3/4 cups powdered sugar
6 tablespoons cocoa powder

Preheat the oven to 350 degrees Fahrenheit and butter an 18×13-inch baking pan.
In a medium saucepan, combine the water, butter, and cocoa powder over medium heat. Bringing the mixture to a boil is essential.
Meanwhile, in a separate basin, whisk together the flour, sugar, baking soda, and salt until well combined.
In a separate small mixing dish, combine the sour cream, eggs, and vanilla extract.
In a separate bowl, blend the sour cream/egg mixture with the flour mixture until well incorporated.
Once the chocolate mixture in the saucepan comes to a boil, take it from the heat and pour it into the batter. Immediately. Mix until everything is well incorporated and there are no lumps left
Pour the mixture into the prepared pan and level it out with a spatula to ensure that it is scattered evenly across the pan
Place the pan in a preheated oven for 15-20 minutes, or until the center is set (mine is generally done after 15 minutes).
Prepare the icing when the cake is approximately half-way through the baking process.

For the Chocolate Sheet Cake Frosting

In a saucepan, combine the milk, cocoa, and butter. Bring the mixture to a rolling boil.
Once the mixture has reached a boil, remove it from the heat and whisk in the powdered sugar. To get rid of any lumps, I like to use my hand-held mixer to whip the mixture.
Pour hot frosting on top of the heated cake. Spread the frosting evenly over the cake using a spatula. Allow for around 10 minutes of cooling time before consuming the frosting.

You may preserve any leftover cake, well wrapped and in an airtight container, for up to 2-3 days.Calories: 475 kilocalories 71 grams of carbohydrates 3 g of protein 21 g of fat 13 g of saturated fat Cholesterol: 75 milligrams Sodium: 343 milligrams Potassium: 81 milligrams 1 gram of fiber 56 g of sugar Vitamin A (ascorbic acid): 655 IU Vitamin C: 0.1 milligrams Calcium: 29 milligrams Iron: 1.2 milligrams Were you able to make this recipe?Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!Have you ever tried this recipe?If not, you should!VOTE and COMMENT on this page!

I’d be interested in hearing about your experience.This recipe was originally posted on my blog in September 2011.This page was last updated in May of this year.

The original post was published on May 31, 2019. The most recent update was made on October 6, 2019. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.

The Best Way to Store Any Cake

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.Congratulations!You’ve made a cake, congratulations!You could eat it all at once (and there will be no judgment here), but if you want to save some for later and aren’t sure how to do it, we’ve got the answers.This advice is applicable to every type of cake, including layer cake, sheet cake, pound cake, quick breads, and even cupcakes.We’ll divide it down into frosted and unfrosted, cut and uncut cakes, to make it easier to understand.

But, First: Do I Need to Refrigerate My Cake?

The vast majority of the time, the response is ″no.″ Even when iced or not, and whether cut or uncut, the majority of cakes hold up very well at room temperature for several days.In most cases, refrigerator storage is not required unless your kitchen is extremely hot throughout the day, if you are baking a cake that will not be consumed within three days, or if the cake has fresh fruit filling or topping, or whipped cream icing.You should refrigerate unfrosted cakes to prevent them from absorbing any strange fridge odors and from drying out.Before serving, unwrap the cakes and allow them to warm up on the counter for a few minutes.In the case of frosted cakes, let the cake exposed for 15 minutes to allow the frosting to solidify before wrapping it in plastic.

The Best Way to Store Cake Layers

Wrap them securely in plastic wrap, covering the top, sides, and bottoms of the cake so that the plastic touches the edges of the cake (as opposed to simply draping the plastic over the top of it).If you don’t have plastic wrap on hand, a zip-top plastic bag will suffice.When you store these individually wrapped cakes on the counter at room temperature, they’ll last for around one week before becoming stale on you.Cakes made with oil have a tendency to last a day or two longer than cakes made with butter.Try freezing cakes if you want to keep them for longer than a week.

The Best Way to Store Frosted Cake

Because the frosting functions as a protective barrier for the cake, there is no need to use plastic wrap in this situation. It should be covered with a cake keeper or an inverted bowl to prevent dust, pet hair, and other contaminants out of the air flow system. When properly wrapped, a frosted cake will keep for four to five days at room temperature.

The Best Way to Store Cut Cake

Because moisture escapes as soon as a piece is made, the cake becomes stale much more rapidly after it has been made.To prevent the cake from losing moisture, spread more icing around its cut edges if you are able to.If this is not possible, place a piece of plastic wrap straight onto the sliced side and push down to ensure it adheres.Then proceed with covering and storing the cake in the same manner as you would with the unsliced version.Cake that has been cut will keep for approximately three to four days at room temperature if stored properly.Emma Christensen is a young woman from Denmark.

Contributor Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years.She is the author of the books True Brews and Brew Better Beer, among other works.Visit her website for more information about her cooking adventures.

The History of Texas Sheet Cake

On June 18, 2013, Mark Boughton posted a recipe in the category Dessert.″This cake tastes familiar,″ you’re likely to think to yourself the first time you bite into a slice of Texas sheet cake.When have I seen it before?″ I wonder.It’s a logical reaction since Texas sheet cake and German Sweet Chocolate Cake are so closely linked that if you close your eyes and try to tell the difference, you could struggle to tell the difference.Both cakes are chocolate and topped with a coconut-pecan icing that is sweetened with sugar.One is cooked in layers, while the other is made in a single pan, but you won’t know the difference until you take a bite.

It is believed that the German Sweet Chocolate Cake was what motivated Texan cooks to make their famed sheet cake, according to culinary historians.It is difficult to trace the origins of Texas sheet cake; nevertheless, the tale behind German Sweet Chocolate Cake is more straightforward.In 1957, a recipe for ″German’s Chocolate Cake″ was published in a Dallas newspaper after it was submitted by a reader.A sweet, dark baking chocolate known as German’s Sweet Chocolate was used in the creation of the cake, which was created in 1852 by Sam German, a worker at the Baker chocolate factory in Massachusetts.

Within a short period of time, practically everyone in Dallas was baking German Sweet Chocolate Cake, and the recipe was quickly spread across the rest of the nation.Buttermilk and pecans are two of Texans’ favorite ingredients, and both the Ge