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texas sheet cake
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5 from 5 votes

Texas Sheet Cake Recipe

A sweet and moist chocolate cake, made in a slice tin and iced while warm.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Australian
Servings: 15 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

Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 37mg | Fiber: 1g | Sugar: 21g | Vitamin A: 264IU | Calcium: 12mg | Iron: 1mg