Sweet Baked Life

my sweet journey through life…

Kicked-Up Texas Sheet Cake

11 Comments

Now this is crazy good! Are you ready to take your traditional chocolate sheet cake up a level by incorporating a bit of spice? Good, because your going to love my Kicked-Up Texas Sheet Cake. Just by adding a light dusting on the top that includes a bit of cinnamon and a smidgen of cayenne, your cake will reach new heights. And no matter how you prefer it, traditional or spiced, this moist decadent cake will melt in your mouth and your taste buds will absolutely do the two-step for more!

Kicked-Up Texas Sheet Cake

I have always wanted to make a Texas Sheet Cake — just the description of a soft chocolate cake doused in warm chocolate frosting makes my heart skip a beat! But you see, I never had the right type of sheet pan; until now! Yep, I finally bought one of these babies and decided to put this tried and true recipe to the test. And with Cinco de Mayo just around the corner, I thought I would give my cake a bit of a twist. And let me tell you, the outcome was purely amazing! The warm chocolate frosting somehow becomes one with the cake, and oh my, it’s so good! Remember, you can serve it with or without the dusting of cayenne; either way, its divine!

Kicked-Up Texas Sheet Cake

Kicked-Up Texas Sheet Cake

For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter
4 heaping tablespoons unsweetened cocoa powder
1 cup boiling water
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon pure vanilla extract

For the frosting:
1-3/4 sticks (3/4 cup) unsalted butter
4 heaping tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon pure vanilla extract
1 pound confectioners sugar

For the garnish (optional):
2 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
a smidgen of cayenne powder (optional)

Preheat your oven to 350 degrees. Prepare an 18×13-inch sheet cake pan (or jelly roll pan) with non-stick spray and set aside.

For the cake, in a large mixing bowl whisk flour, granulated sugar and salt, and set aside.

Over low heat, melt butter in a medium saucepan. Once the butter is completely melted, whisk in the cocoa powder until throughly combined. Add the boiling water and turn up the heat to medium and allow mixture to boil for about 30 seconds, then turn off the heat and pour the hot mixture over the flour mixture and lightly stir.

In a medium bowl, whisk together the sour cream, eggs, baking soda and vanilla. Then pour mixture into chocolate flour mixture and stir until combined. Pour into prepared sheet cake pan. Bake for 20 minutes.

White the cake is baking, make the frosting. Over low heat, melt the butter in a medium saucepan. Once the butter is completely melted, whisk in the cocoa powder until thoroughly combined. Add the milk, vanilla and confectioners’ sugar and whisk until all ingredients are incorporated.

Remove cake from oven and immediately pour frosting over cake, using a spatula to spread the frosting to completely cover the cake. Let cool before cutting into squares. For the incredible kick, dust with garnish. For garnish, combine confectioners’ sugar, cocoa powder, cinnamon and cayenne powder (optional) in a small bowl and sift over individual pieces of cake.

Kicked-Up Texas Sheet Cake

I hope you and your family and friends enjoy this Kicked-Up Texas Sheet Cake as much as mine did! It’s perfect to serve at the end of a festive meal or as a snacking cake in the afternoon!

Sheila

(recipe adapted from My Baking Addiction)

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11 thoughts on “Kicked-Up Texas Sheet Cake

  1. oooo I love the dusting on this. It sounds fabulous. Great idea 🙂

  2. Hi, sounds yummy! love the new sheet cake pan. Sent it to Max. Love, Mom xxx

  3. What a great idea for Cinco de Mayo! I love Mexican hot chocolate, especially when it’s got that spicy cayenne kick!

  4. I’ve never made a Texas sheet cake but it’s on my culinary bucket list. Yours looks so beautiful and moist and fluffy! That frosting is amazing and I love adding cinnamon/chili to chocolate. This is fabulous!

    • You have got to try it! This was my first time making it and I got rave reviews from all that tasted it! It’s super easy, and you’re right, it is super moist and the frosting is incredible (can eat that all by itself!)! 🙂

  5. Crazy…CRAZY delicious!! I just mentioned that I wanted to make your blueberry muffins early Saturday morning…and I have a feeling that this will be following very close to me pulling the muffins out of the oven. Well…we need dessert that night, don’t we?? What a great recipe!! Yum. Just YUM. ❤

    • You are too funny Prudy!!! And yes, you do need dessert!!!! You will absolutely LOVE this! Have a great time and let me know if you make all of these yummy treats!!! ♥

  6. Pingback: Pink and Chocolate Cake | Sweet Baked Life

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