We’re a long way from Texas here in Australia, but this Texas Sheet Cake sure feels homely and comforting.
It’s a sweet and moist boiled chocolate cake – baked in slice dimensions – topped with a thin layer of chocolate icing.
It’s also a cinch to put together.
A taste of Texas… in Kurri Kurri
The recipe is from a community cookbook celebrating Kurri Kurri’s 75th anniversary.
I’ve cooked up a few recipes from this cookbook which my Aunty Judy (one of Nana Ling’s granddaughters) gave me and it’s quickly becoming one of my favourites.
So many treasures waiting to be cooked up!
Kurri Kurri is a small town in the coalfields area of the Hunter Valley in NSW, Australia, and it’s the place where much of my family have lived in or around for generations.
It may be a small town, but the recipes reflect the diversity of Australia that exists even in the smaller country towns.
And here, I’ve found a little taste of Texas. And it’s a taste I’m not going to forget in a hurry. So, so good.
I’ve adapted and tweaked this original recipe, so please continue scrolling right through to the end of the post to find the updated recipe in the recipe card.
Texas Sheet Cake: the ingredients
To make this cake you’ll need:
- white vinegar
- vanilla extract
- bicarb soda
- plain flour (all purpose flour)
- caster sugar
- icing sugar.
The precise quantities can be found in the recipe card at the end of the post.
These quantities make up a slice tin sized cake (approx 28 x 18cm).
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.
Making Texas Sheet Cake
All of the steps can be found below, however here’s a quick outline and a few tips:
- The butter, water and cocoa are first brought to the boil before adding the rest of the ingredients. Make sure you use a medium sized saucepan so you can add the rest of the ingredients and mix up the cake in the saucepan.
- The boiled mixture needs to cool for 20 minutes before you add the rest of the ingredients.
- The cake is iced while still warm. The best way to time this is by mixing up the icing about 10 minutes after taking the cake from the oven.
Some versions of this recipe add chopped pecans or other nuts to the icing. Try this as a variation idea.
Store your Texas Sheet Cake in the fridge for best results.
Finally, enjoy your Texas Sheet Cake – wherever you are in the world!
Texas Sheet Cake
- Slice tin (approx 28 x 18cm) or double the quantities and use a Sheet tin (40 x 27cm)
- 125 grams butter (chopped)
- 1/2 cup water
- 2 tablespoons cocoa
- 1 egg (beaten)
- 1/4 cup milk
- 2 teaspoons white vinegar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon bicarb soda
- 1 cup plain flour (all purpose flour)
- 1 cup caster sugar
- 1/4 teaspoon salt
- 1 cup icing sugar
- 1 tablespoon cocoa
- 20 grams butter (chopped)
- 2 tablespoons boiling water
- 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.
- 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.
- Double the quantities used here if you are using a traditional Sheet tin (40 x 27cm).