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Small Texas Sheet Cake
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Small Texas Sheet Cake

Half recipe for a Texas Sheet Cake baked in an 11x7 inch pan.
Course Dessert
Cuisine American
Keyword Chocolate Cake
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8
Author Anna
Cost 5

Ingredients

  • Butter for greasing pan
  • 1 cup all-purpose flour (125 grams)
  • ½ cup granulated sugar, scant (95 gram)
  • teaspoon salt
  • teaspoon cinnamon
  • 8 tablespoons unsalted butter (114 grams)
  • ½ cup light brown sugar (100 grams)
  • 2 tablespoons plus 2 teaspoons unsweetened natural cocoa powder
  • ½ cup water
  • ¼ cup buttermilk
  • 1 large egg
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda

Texas Sheet Cake Icing

  • 1 ½ cups confectioners’ sugar, sifted (200 grams)
  • 4 tablespoons unsalted butter (56 grams)
  • teaspoon salt
  • 2 tablespoons unsweetened natural cocoa powder
  • 3 tablespoons full fat sour cream
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees. Grease bottom only of an 11x7 inch pan with butter.
  • In a mixing bowl, mix the flour, granulated sugar, salt and cinnamon.
  • Melt butter in a 3 ½ quart saucepan. Stir in the brown sugar, cocoa powder and water and bring to a boil. Pour the boiling cocoa mixture into the bowl with the flour mixture and stir until blended.
  • In the saucepan you used for the butter/cocoa mixture, stir together buttermilk, egg and vanilla. Add the egg mixture to the chocolate mixture and stir by hand until blended. Lastly, stir in the baking soda.
  • Pour batter into the pan and bake for 12 to15 minutes. Cake should spring back when touched.
  • While cake bakes, weigh out your confectioners’ sugar and sift it to remove any lumps. Set it aside.
  • Rinse the saucepan and melt the 4 tablespoons of butter. Add the salt and cocoa powder and stir over medium heat until smooth. Remove from heat and stir in the sour cream. Add the confectioners’ sugar about ½ cup at a time, stirring until smooth. If icing seems to be thickening you can put the pan over a low heat, but the residual heat from when you boiled the cocoa/butter mixture should be enough. Stir in the vanilla, then spoon over cake and spread quickly before icing starts to set.