Texas Sheet Cake is made using a mix of butter, oil, cocoa powder, buttermilk and a few other pantry staples, to produce an extremely moist chocolate cake. This cake has that stick-to-the-roof-of-your-mouth goodness and is enrobed in chocolate fudge sauce to amp up the chocolate flavor.
So today I was totally set on making brownies, but since I already have more than a few classic brownie recipes here on the blog, I figured I would do something different and make brownies using buttermilk. So I was all set for these to turn out fudge-y and dense just like brownies. Except they didn’t turn out like brownies at all, but instead a very moist, light chocolate cake. Because I used baking soda in the recipe. Duh! I won’t get all geeky on you and go off on a food science tangent, but that’s the difference leaveners make when added to a recipe.
After trying to figure out what I did, I discovered that what I made was something similar to a Texas Sheet Cake. I have never had Texas Sheet Cake before, and my accidental version was so good! This cake is very easy to make…don’t let the first step of boiling together the oil, butter, water and cocoa powder deter you. I know it sounds weird, but just go with it. Just don’t skip the step of sifting your flour!
Texas Sheet CakePrint Recipe
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup canola oil
- 1 cup water
- 2 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups white granulated sugar
- 2 eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chocolate sundae sauce
Preheat oven to 400-degrees. Line a 9x13-inch baking pan with foil and spray the sides and bottom with baking spray. Set aside.
In a medium sized saucepan, over medium heat, add the butter, cocoa powder, oil and water. Bring mixture to a boil, remove the pan from the stovetop and allow to cool just until warm. Set aside.
In a small bowl, sift together the flour, nutmeg, salt and baking soda. This is important. If you skip this step you will end up with clumps of flour in your batter. Set aside.
In a large bowl, stir together the sugar, eggs, buttermilk and vanilla extract. Once cocoa mixture has cooled, slowly add the cocoa mixture into the sugar egg mixture and stir the two mixtures together until combined. Stir the dry ingredients into the cocoa batter. Pour batter into prepared pan and bake in 400-degree oven for 20-minutes or until a toothpick inserted in the middle comes out without raw batter on it.
Let cake set in the pan until cooled. Once cake has cooled, heat chocolate sundae sauce in a small bowl for 5-10 seconds in the microwave. Pour sauce over the top of the cooled cake. Let fudge sauce set before cutting into desired sized squares. Store cake at room temperature in an airtight container.
**If your batter does have clumps of flour in it, you can run it through a fine strainer or sieve before pouring the batter into your prepared pan.
Texas Sheet Cake is usually frosted with a chocolate buttermilk frosting, but I just topped my cake with a layer of thick chocolate sundae sauce.
But then I remember I had leftover Peanut Butter Cream Cheese Frosting in the fridge, so I topped a few slices with that frosting too….because chocolate and peanut butter is the BEST combo ever!
Have you ever had Texas Sheet Cake before?? Have you ever made anything in the kitchen expecting completely different results? Leave me a comment below!