Texas Sheet Cake Receita

Indulge in this incredibly moist and rich Texas Sheet Cake! This recipe delivers a thick, fudgy chocolate cake bursting with cinnamon warmth. Perfect served warm with a scoop of vanilla ice cream, or enjoyed all on its own – it's that good! This easy-to-make sheet cake is perfect for potlucks, birthdays, or any occasion where you want to impress.

Preparo 15 min

Cozimento 45 min

Calorias 456.9 kcal

Proteína 9g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Texas Sheet Cake

Flour
Sugar
Margarine
Cocoa
Water
Buttermilk
Baking Soda
Eggs
Vanilla
Cinnamon
Milk
2 cups (240g) powdered sugar

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Como fazer Texas Sheet Cake

Preheat oven to 400°F (200°C). Grease and flour a 9 1/2 x 13 1/2 inch baking pan.
In a large bowl, whisk together 2 cups (250g) all-purpose flour and 2 cups (400g) granulated sugar.
In a medium saucepan over medium heat, combine 1 cup (2 sticks, 227g) margarine, 1/4 cup (60g) unsweetened cocoa powder, and 1 cup (240ml) water. Bring to a boil, stirring constantly.
Pour the boiling cocoa mixture over the dry ingredients. Mix until just combined.
In a separate bowl, whisk together 1/2 cup (120ml) buttermilk, 1 teaspoon (5g) baking soda, 2 large eggs, 1 teaspoon (5ml) vanilla extract, and 2 teaspoons (10g) ground cinnamon.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Pour batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
While the cake is still hot, pour the prepared icing over the top.
**Make the Icing:** In a medium saucepan over medium heat, combine 1/4 cup (60g) unsweetened cocoa powder, 1/2 cup (1 stick, 113g) margarine, and 6 tablespoons (90ml) milk. Bring to a boil, stirring constantly.
Remove from heat and stir in 2 cups (240g) powdered sugar and 1 teaspoon (5ml) vanilla extract until smooth.
Pour icing evenly over the hot cake. Let cool completely before cutting and serving.
Optional: This cake freezes beautifully! Wrap tightly and freeze for up to 3 months.