Texas Sheet Cake Recipe

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5 from 5 votes

A sweet and moist chocolate cake, made in a slice tin and iced while warm.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American, Australian

Servings: squares

Calories: 192kcal

Author: Libby Hakim

Equipment

Slice tin (approx 28 x 18cm) or double the quantities and use a Sheet tin (40 x 27cm)

Ingredients

Cake

125 grams butter (chopped)
½ cup water
2 tablespoons cocoa
1 egg (beaten)
¼ cup milk
2 teaspoons white vinegar
½ teaspoon vanilla extract
½ teaspoon bicarb soda
1 cup plain flour (all purpose flour)
1 cup caster sugar
¼ teaspoon salt

Icing

1 cup icing sugar
1 tablespoon cocoa
20 grams butter (chopped)
2 tablespoons boiling water

Instructions

Cake

Pre-heat oven to moderate (170 degrees celsius, fan-forced).
Grease baking tin or tray. Use a slice tin (approx 28 x 18cm) or double the quantities to use a Sheet tin (40 x 27cm).
Combine butter, water and cocoa in a medium saucepan and heat gently to melt butter. Bring to the boil and then take off the heat.
Allow to cool for 20 minutes and then add the egg, milk, vinegar, vanilla and bicarb soda. Stir well to combine.
Add sugar, salt and sifted flour and stir until combined.
Pour mixture into tin and bake for 25 minutes (if using a slice tin) or 30 minutes (if using a sheet tin).
Allow to cool on a cooling tray.

Icing

Combine icing sugar and cocoa and form a well in the centre of the mixture.
Place butter in centre of well and pour in boiling water. Stir until mixture is smooth.
Pour over cake while it is still warm.
Once cool, cut into squares.

Notes

Storing: Keep in the fridge in an airtight container for up to 7 days.

Freezing: You can freeze this cake – including if you've already iced it. Just be sure to wrap it well in food wrap. It can be stored in the freezer for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.Double the quantities used here if you are using a traditional Sheet tin (40 x 27cm).

Tip: If you want to make a sheet sized cake (approx 40 x 27cm), you'll need to double the ingredients and add 5 minutes to the cooking time.

Nutrition

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