This tasty dinner in a sheet pan comes together quickly! Use the veggie combination that suits you best.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 1 10×15-inch cake |
Ingredients
- 1 cup salted butter
- 1 cup water
- 3 tablespoons cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon salt
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup unsalted butter
- 6 tablespoons milk
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch cake pan.
- Prepare the cake: Combine butter, water, and cocoa powder in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
- Dotdash Meredith Food Studios
- Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
- Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
- While the cake bakes, make the frosting: Combine butter, milk, cocoa powder, and vanilla extract in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar.
- Dotdash Meredith Food Studios
- Spread frosting over the warm cake.
- Dotdash Meredith Food Studios
- Bake at 325 degrees F (165 degrees C) if you are using a dark-coated pan.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 170 mg |
| Sugars | 27 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is almost the classic Texas Sheet Cake, but not quite. I still have my recipe card with the original recipe from the a Gladiola flour sack from the 1950’s. Gladiola Flour, made only in Texas, first developed the recipe & put it on their sacks. It was originally called the “Chocolate Dream Cake,” but soon became known as “Texas Dream Cake,” then as “Texas Sheet Cake,” as the recipe spread out of Texas. It’s exactly like this recipe EXCEPT THE SECRET INGREDIENT: 1 tsp Cinnamon. Without the cinnamon, it’s very good; with the cinnamon, it’s out of this world.
This cake was delicious! Made as a birthday cake and everyone loved it. I only have a 9×13 pan so it needed about 8 more minutes in the oven. The icing was a bit runny, which I think is how it’s supposed to be, but I iced the cake when it was cool and let the icing cool a bit too, which helped it to thicken a bit. Added some chopped toasted pecans to the top.
the cake turned out great. I had to add 5 minutes to the cooking time, but the icing was dismal. Entirely too runny. I will hybrid two recipes the next time I make it.
Best Ever! It has been years since I made this cake and it is a Winner. If you like brownies and fudge, this is the one you will love!
To many dishes,and bake time is not correct.
My icing turned out very runny. Still tastes good. Going to figure out how to make the icing thicker and make again.
It is awesome! Especially the frosting which tastes like fudge.
Needs more powdered sugar in frosting
The icing would not thicken up. I added a lot more powdered sugar, then I tried corn starch. Most of the icing ended up running off the cake. I’m disappointed.
I added chopped pecans to icing
This is the exact recipe used by Grandmother, Mother and now me. It was handed down “hand written from Grandma(1902-1988) as the Texas Sheet Cake. Our frosting is a little bit different and it includes chopped pecans. Great tasting, easy to make, cake. Always a family/friends crowd pleaser.
None of these recipes include the key ingredient that makes this cake distinctive: cinnamon. The cake originated as “Chocolate Dream Cake” and was introduced by Gladiola Flour on the backs of its bag in the 1950’s. The original recipe our grandmothers in Texas made calls for 1 tsp of cinnamon added with the dry ingredients. Also, the cake can be baked in a 9X13x2” pan as well. 400 degrees for 35-40 min or until cake tester comes out clean. Be careful not to overbake or you will get a burned taste. This cake picked up the name “Texas Dream Cake,” and other versions of “Texas ____ Cake,” because of its Texas origins.
I’ve been making this for several years. It’s my go to for spur of the moment desert. I bake it in a 9×13 or 11×13 for 30-40 minutes and add pecans to the icing. It seldom lasts longer than 24 hours
This is exactly the recipe my mom used when I was growing up and I used for my kids and now my grandkids. They always ask for Nana’s Texas cake on their birthdays. I just moved and I have lost my recipe cards. Thank you for saving me!!! LoL
Easy to make…had all ingredients handy. Nothing fancy and absolutely delicious! I added chopped walnuts to the frosting.
Easy and tasted good. I found the cake part to be a little lacking in flavour, but it was moist and good. I found it tasted best when it was still a little warm
I worried a 13 X 9 wouldn’t be the be able to hold all the batter but it did! This cake is amazing but the frosting brings it all together. It is not too sweet not too rich but is just right & is so simple to make. And make again & again.
This was one of the best “brownie” type recipe I’ve ever made! Easy, moist and the frosting is delicious!
Everything tastes great, but I had quite a mess using my 10 x 15 inch pan! I had cake baking over the sides and frosting everywhere! If you have a larger sheet pan, I suggest you go up to that size, I know I will if I make this again.
I’ve been making this version of the TEXAS SHEATH cake over 50 years! My favorite version and favorite cake of all times!
Good cake. I doubled the cocoa in the cake mix. Tastes exactly like Dunkin Hines to me, though, with exception of the great frosting.