Best Texas Cake Recipes

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
• Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
• 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 the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
• 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.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

CLASSIC TEXAS SHEET CAKE

Steps:

• Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
• In large bowl, stir together flour, granulated sugar and salt; set aside.
• In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
• Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
• Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
• Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
• While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

WHITE TEXAS SHEET CAKE

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

TEXAS SHEET CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
• Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
• For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

LEMON-ZUCCHINI TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
• Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

TEXAS SHEET CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes.
• Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.
• Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack.
• Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners' sugar, and stir until smooth. It's OK if there are tiny lumps.
• Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.

TEXAS SHEETCAKE AKA THE PIONEER WOMAN'S BEST EVER CHOCOLATE SHEET CAKE RECIPE - (4.1/5)

Steps:

• CAKE: Combine the flour, sugar and salt in a mixing bowl. In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla. Stir the buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes. FROSTING: While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using). Pour over warm cake.

TEXAS SHEET CAKE COOKIES

Steps:

• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
• Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
• Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
• Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

CHOCOLATE TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

TEXAS CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.
• Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
• Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

TEXAS SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
• Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
• Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
• Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
• Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
• For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
• Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

TEXAS PECAN CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 inch tube pan or bundt pan.
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
• Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
• Beat well after each addition (the batter will be quite thick).
• Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
• Spoon batter into prepared pan.
• Bake for 1 3/4 hours or until cake tests done with a toothpick.
• Cool in pan 15 minutes.
• Turn out onto cooling rack and let cool completely before serving.

TEXAS TORNADO CAKE

Steps:

• Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
• Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
• Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
• Bake for 40 minutes, or until done.

WHITE TEXAS BUTTERMILK SHEET CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 17" x 11" baking sheet.
• In a bowl mix together the flour and sugar.
• In a saucepan, combine 1/2 cup butter, oil and water; bring to a boil, then pour over flour mixture; beat thoroughly.
• Beat in eggs, vanilla, cinnamon, baking soda and buttermilk.
• Pour into prepared baking pan.
• Bake for about 20 minutes or until cake tests done.
• For frosting;: Cream together 1/2 cup butter, 1 tsp vanilla and the cream cheese; beat in icing sugar, adding more, if necessary to reach the desired consistency.
• Beat until light and fluffy.
• Spread over warm cake.

FROSTED TEXAS SHEET CAKE

Steps:

• Mix in large bowl and set aside the two cups of flour and two cups of sugar.
• In saucepan, bring 1 stick of margarine, four tablespoons of cocoa, and 1 cup of water to a boil.
• Pour boiled mixture over dry ingredients and mix well.
• Add 1/2 cup buttermilk (this is what moistens the cake!),1 teaspoons baking soda, 2 eggs, 1 teaspoon vanilla, and 2 teaspoons cinnamon. Mix well.
• After mixed, pour into 9 1/2 x 13 1/2 baking pan. Bake 25 minutes @ 400 degrees. As cake comes from oven, pour icing mixture over the top - DO THIS WHILE THE CAKE IS HOT HOT HOT!
• Make The Icing!
• Boil 4 tablespoons cocoa, 1 stick (1 cup)margarine, and 6 tablespoons of milk together for 1 minute. Add to powdered sugar and vanilla. Blend/stir until the lumps are gone, and pour over HOT cake. Let sit for 30 minutes until cool.
• This cake freezes beautifully!

WHITE TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring butter and water to a boil.
• Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
• Pour into a greased 15x10 inch baking pan.
• Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
• Cool for 20 minutes.
• Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.
• Stir in walnuts; spread over warm cake.

WHITE TEXAS SHEET CAKE

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, mix flour, granulated sugar, baking soda and salt. In separate bowl, beat eggs, sour cream and 1 teaspoon vanilla with whisk.
• In 1-quart saucepan, heat 1 cup butter and water to boiling. Add to flour mixture; stir until combined. Stir in egg mixture. Pour into pan.
• Bake 18 to 22 minutes or until edges are golden and center springs back when gently touched.
• Meanwhile, in 2-quart saucepan, heat 1/2 cup butter and the milk to boiling. Remove from heat; add powdered sugar in a few additions, stirring until smooth. Stir in 1 teaspoon vanilla and the chopped walnuts. Pour over warm cake. Cool completely before cutting, about 1 hour.

TEXAS PRALINE COFFEE CAKE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
• Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
• Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.