Texas Sheet Cake and other Lone Star State recipe delights

By Susan McClanahan

I am not from Texas and don't have any vested interest in Texas, but I am wildly fond of good ole Texas Sheet Cake. Many of you may recall that the original Texas sheet cake became famous many years ago and always contained cinnamon and buttermilk as ingredients and always pecans. As with many recipes, over the years we have changed the recipe by adding or deleting ingredients which often times changes the end result.

Now, if you look up Texas sheet cake recipes, you will find many variations to the original recipe and more varieties than you can imagine. Today, I am sharing the oldest Texas sheet cake recipe I could find and many different varieties. To see all of the recipes, go online to read the entire column.

Texas Sheet Cake

For the cake:

• 1 stick unsalted butter
• 1/2 cup vegetable shortening (can substitute the same amount of additional butter)
• 1 cup water
• 4 tablespoons baking cocoa
• 2 and 1/8 cups flour
• 2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla (good Mexican vanilla, if you have it)

For the frosting:

• 1 stick unsalted butter
• 6 tablespoons milk
• 5 teaspoons baking cocoa
• 3 cups confectioner's sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 teaspoon vanilla (again, Mexican, if you have it)
• 1 cup chopped pecans

Preheat oven to 350 degrees. Spray a sheet cake pan, about 12-x18-x1-inches, with cooking spray.

Place butter, shortening, water, and cocoa in a saucepan and heat just until butter and shortening are melted, stirring until smooth. Remove from heat.

In a large bowl, sift or whisk together the flour, sugar, cinnamon and salt. Stir the cocoa mixture into the flour mixture until combined.

In a medium bowl, whisk together the eggs, buttermilk, soda and vanilla. Pour this into the flour mixture and stir until very smooth and well-combined. Batter will be somewhat thin.

Pour batter into greased pan. Place in oven and bake for 19 to 20 minutes.

While the cake bakes, prepare the frosting: In a large saucepan over medium heat, stir together the butter and milk until butter is melted. Whisk in the cocoa, confectioner's sugar, and cinnamon until smooth and begins to bubble. Take off heat and stir in vanilla and pecans.

When the cake is done, remove from oven and place on cooling rack. Pour hot frosting evenly over hot cake. Let cool before cutting. Frosting will remain soft.

Cook's notes: You can halve this recipe and bake it in a 13x9-inch cake pan. Don't halve the frosting, though, it won't be enough to cover the cake.

Arnold Palmer Texas Sheet Cake

The classic tea and lemonade combination of the Arnold Palmer is now available in Texas sheet cake form. Perfect for BBQs, potlucks or any summertime party.

Cake:

• 1 cup water
• 3 tea bags (your favorite blend)
• 1 cup butter
• 2 cups flour
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon juice

Icing:

• 1/2 cup butter
• 1/3 cup milk
• 1 teaspoon lemon extract
• 3 cups powdered sugar

Cake: Preheat oven to 350 degrees and grease a half sheet, jelly roll pan (13x18-inch). In a medium saucepan, bring the water to a boil. Turn off heat then add tea bags to brew for 5 minutes.

Remove tea bags and add butter. Bring back heat until butter is melted.

Meanwhile, combine remaining ingredients in a large bowl. Whisk the tea and butter into the rest of the ingredients until just combined.

Pour into prepared sheet pan and bake for 17-20 minutes. Cool on a wire rack for 20 minutes during which you should begin making the icing.

Icing: Combine the butter and milk in a saucepan. Heat over medium heat until the butter is melted and the mixtures just starts to boil. Remove from heat and stir in the lemon extract. Gradually add the powdered sugar, whisking until it reaches a good consistency for spreading.

After the cake has cooled for 20 minutes, spread the warm icing over the cake. Let cool completely on a wire rack.

Lemon Texas Sheet Cake

This Lemon Texas Sheet Cake is perfect for feeding a crowd. It is so easy to make and has just the right amount of lemon flavor. Take it to your next BBQ, family reunion or potluck.

Cake:

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 1 cup butter
• 1 cup minus 2 tablespoons water
• 2 teaspoons lemon rind
• 2 tablespoons fresh lemon juice
• 1 1/3 teaspoon lemon extract

Icing:

• 1/2 cup butter (1 stick)
• 1/3 cup milk
• 1 teaspoon lemon extract
• 3 cups powdered sugar

For the Cake:

Grease a 13x18-inch jelly roll pan and preheat the oven to 350.

In a large bowl whisk together flour, baking soda, salt, sugar, sour cream, lemon extract and eggs. Stir until completely combined.

Place butter, water, lemon rind, lemon juice in a medium sauce pan. Bring to a boil, stirring occasionally. Add the hot butter mixture to the flour mixture and stir well. Pour into the prepared jelly roll pan. Bake at 350 for 17-20 minutes or until it tests done. Cool on a wire rack for 20 minutes while you make the icing.

For the icing:

Combine the butter, and milk in a saucepan. Heat over medium heat until the butter is melted and the mixture just starts to boil. Remove from heat and stir in the lemon extract.

Gradually add the powdered sugar, stirring the mixture until it reaches a good consistency for spreading. After the cake has cooled for 20 minutes, spread the warm icing on the cake. Let cool completely on a wire rack.

Caramel Praline Texas Sheet Cake

A moist and delicious brown sugar sheet cake with an amazing caramel frosting. The sheet cake is topped with the most delicious sweet and crunchy pralines for a perfect bite each and every time.

For the pralines:

• 1½ cups chopped pecans
• ¾ cup brown sugar

For the cake:

• ½ cup butter
• 1 cup water
• ½ cup shortening
• 2 cups brown sugar
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour

For the caramel frosting:

• n 6 tablespoons butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla

To make pralines: Lay a sheet of parchment paper on flat surface. Heat medium size skillet over medium high heat. Place pecans in skillet and cook for 1 to 2 minutes stirring constantly. Add brown sugar and stir constantly until brown sugar is melted and coats the pecans. Pour the nuts onto parchment paper and separate the nuts while they cool.

To make the cake: Preheat oven to 400 degrees.

In a medium sauce pan, combine butter, water and shortening. Bring to a boil. After mixture reaches a boil, remove from heat and place in a large mixing bowl. Stir in brown sugar and continue to stir until sugar is dissolved. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Add flour and stir until smooth.

Pour into a greased 15x10x1-inch cookie sheet and bake at 400 degrees for 20 minutes.

Allow cake to cool.

To make the caramel frosting: While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and stir in powdered sugar and vanilla. Pour frosting evenly over top. Sprinkle with pralines.

Chocolate Chip Cookie Dough Sheet Cake

• 1 cup butter
• 1 cup water
• 2 cups flour
• 1 1/2 cups brown sugar
• 1/2 cup sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips, frozen
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips

Preheat the oven to 375 degrees and grease a 12x18x1 half sheet cake pan.

Bring butter and water to a boil in a large saucepan. Remove from heat and stir in the remaining ingredients excluding the chocolate chips. Let the batter cool for a few minutes, then stir in frozen chips. Pour into prepared pan and bake for 22 about minutes or until done. Cool for about 20 minutes before frosting the cake.

For the icing, bring the butter and milk to a boil in a large sauce pan. Remove from heat and stir in the vanilla extract and powdered sugar. Spread warm icing over warm cake. Let cool for a couple of minutes and then sprinkle with the remaining chocolate chips. Let cool completely before serving.

White Texas Sheet Cake

Homemade and rich, this white Texas sheet cake has a hint of coconut flavor. Made from scratch, this easy cake is topped with a candy-like white glaze studded with toasted pecans. It's even better the second day! A quick from scratch cake that's the perfect dessert for potlucks, casual get-togethers, and bake sales.

• 1 cup butter
• 1 cup water
• 2 cups sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon coconut flavoring
• 1 ½ teaspoons vanilla
• ½ cup buttermilk
• 2 eggs

Frosting:

• 1/3 cup buttermilk
• 1/2 cup butter, browned until golden
• 3 3/4 cups confectioner's sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon coconut flavoring
• 1 1/2 cups pecans, toasted and chopped

Cake: Preheat oven to 350 degrees.

Grease a sided cookie sheet or jelly roll pan and line with parchment. Grease the parchment. Set aside.

Mix the flour, sugar, baking soda, and salt in the bowl of a mixer. Set aside.

In a small bowl whisk the flavorings, eggs, and buttermilk together. Set aside.

Melt the butter in a heavy saucepan. Add the water and bring to a boil. Pour hot butter mixture over flour mixture in the bowl beating on low. Switch to medium and beat for 1 minute. Add the buttermilk mixture. Beat for one more minute then pour the batter into prepared pan. Smooth the batter out evenly. Bake at 350 degrees for 20 minutes.

Frosting: Melt butter in saucepan. Add the buttermilk. Bring the mixture to a boil, stirring occasionally. Remove from heat and add the powdered sugar, pecans, coconut flavoring, and vanilla. Mix quickly and spoon over warm cake. Smooth to cover the whole top. Cut in squares to serve.

Note: You may use almond extract and almonds in place of the coconut extract and pecans.

White Texas Sheet Cake, II

Texas Sheet Cakes are so easy to put together and great for feeding a crowd. You will love this flavor combination, and it is even better the second day.

Cake:

• 1 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt

Frosting:

• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract

For the cake: Preheat the oven to 375 degrees and grease a 10x15x1-inch sheet cake or jelly roll pan.

Bring butter and water to a boil in a large saucepan. Remove from heat and stir in remaining cake ingredients. Pour into prepared pan and bake for 22 minutes. Cool for about 20 minutes.

For frosting: Bring butter and milk to a boil in a large saucepan. Remove from heat and stir in remaining ingredients. Spread warm frosting over warm cake and let cool completely before serving.

Chocolate Peanut Butter Texas Sheet Cake

Cake:

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 cup butter
• 1/4 cup cocoa powder
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

Icing:

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter
• 1/3 cup buttermilk
• 1/4 cup cocoa powder
• 1 pound box powdered sugar
• 1 teaspoon vanilla

Preheat oven to 350 degrees.

In a large bowl, stir together flour, sugar and baking soda.

In a large saucepan over medium heat, bring butter, water, buttermilk and cocoa to a boil. Remove from heat and add to the flour mixture. Stir in eggs and vanilla. Spread in a greased 10x15x1-inch pan. Bake 20-22 minutes or until a toothpick inserted in the middle comes out clean. Cool on wire rack for 10 minutes. Drop tablespoons full of peanut butter around the warm cake and then spread until evenly covered. Allow to cool completely.

To make the icing, combine butter, buttermilk and cocoa in a small saucepan. Cook on medium heat, stirring constantly. Bring the mixture to a boil. Remove from heat and stir in confectioners sugar and vanilla. Spread icing over peanut butter and set aside to cool so the icing can set up.

Peanut Butter Texas Sheet Cake

Cake:

• 2 cups sugar
• 2 cups flour
• 2 large eggs
• 1 teaspoon baking soda
• 1 cup sour cream, light or regular
• 2/3 cup creamy peanut butter
• 1 cup butter
• 1 cup water

Frosting:

• 1/2 cup butter
• 2/3 cups creamy peanut butter
• 6 tablespoons milk
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla

Preheat oven to 400 degrees. Grease a 11x17-inch jellyroll pan.

For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 11x17 inch sheet/jellyroll pan. Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.

Let the cake and frosting cool completely. Cut into pieces and serve.

Coconut Texas Sheet Cake

This cake literally melts in your mouth. It is beyond delicious and super simple to make, which makes it one of my favorite cake recipes.

• 2 cups flour plus 2 tablespoons flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• ¼ cup shredded coconut

Coconut Frosting:

• ½ cup butter
• 6 tablespoons milk
• 3½ cups powdered sugar
• 1 teaspoon coconut extract
• Sweetened shredded coconut, for topping

In a large mixing bowl, measure flour and sugar. Set aside.

In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut. Pour into a greased 18x13x1-inch cookie sheet and bake at 400 degrees for 20 minutes.

Coconut Frosting: Combine and bring butter and milk to a boil, stir in powdered sugar and coconut extract until smooth.

After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top. Sprinkle top of cake with shredded coconut.

Brown Sugar Texas Sheet Cake with Salted Caramel Stove Top Butter Cream Frosting

A simple and delicious buttery, super moist brown sugar sheet cake topped with a thick layer of fudge-like salted caramel butter cream that is cooked on the stove.

Cake:

• 1 1/2 cups water
• 1 1/2 cups butter, 3 sticks
• 2 cups dark brown sugar
• 1 cup granulated sugar
• 3 eggs, beaten
• 3/4 cup sour cream
• 3 teaspoon vanilla
• 3 cups flour
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons baking soda

Icing:

• 3/4 cup butter
• 1 1/2 cups dark brown sugar
• 1/2 cup milk
• 1/2 to 1 teaspoon kosher salt
• 6 cups confectioners sugar
• 1 cup milk, heated on the stove

Preheat oven to 375 degrees. In a large saucepan, bring butter and water to a boil. Combine flour, salt and baking soda in a medium mixing bowl. Remove the butter and water from the heat, add sugar, stirring to dissolve. Add about 1/3 of the flour mixture, stir. Add a beaten egg, stir (quickly so the egg doesn't scramble) and repeat this process until the flour and egg have been incorporated in the warm liquid and the batter is smooth. Add sour cream and vanilla extract, stirring to combine.

Pour batter into a greased 17x11x1-inch jelly roll pan. Place in a preheated oven for 20--25 minutes until golden brown and the toothpick tests clean.

Meanwhile, combine butter, brown sugar and 1/2 cup milk in a medium saucepan and bring to a boil. In a separate small saucepan, heat remaining cup of milk to just below boiling. Remove both saucepans from heat and stir in 1/2 teaspoon salt, confectioners sugar and vanilla. Taste and add the remaining salt if necessary (you want to taste a slight saltiness in this caramel butter cream). Continue to stir, adding the additional warm milk until smooth and the desired thickness in reached. Pour over cake that has cooled for about 5 minutes but is still pretty warm.

Notes: Overworking the icing by smoothing it with a spatula with cause the sugar to crystallize and become grainy. If you want a shiny icing, pour, quickly spread and then leave it alone. Also, as I mentioned in the body of this post, you will probably have about a cup of butter cream leftover after pouring it over the cake. I recommend pouring about 2/3 over the cake first and then filling in any bare spots as needed. This will keep you from having an overflowing mess.

Browned Butter Texas Sheet Cake

Browned Butter Texas Sheet Cake is a nutty twist on the ever popular Texas Sheet Cake. For the cake:

• 1 1/4 cups unsalted butter
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup water
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs

For the frosting:

• 1/2 cup unsalted butter, softened
• 3 cup confectioners' sugar, sifted
• 6 to 8 tablespoons sour cream
• 1 cup toasted pecans, chopped

To make the cake: Place the butter in a medium saucepan. Cook over medium heat until the butter melts and begins to foam. Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Remove the pan from the heat and allow to cool. If desired, strain the butter to remove the browned bits.

Preheat oven to 350 degrees. Grease and flour a 15x10x1-inch jelly-roll pan.

Combine the flour, sugar, brown sugar, salt, baking powder, and baking soda in a large bowl. Add the cooled brown butter, water, buttermilk, vanilla, and eggs. Stir until smooth. Spread the batter evenly in the prepared pan. Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

To make the frosting: Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the confectioners' sugar and 6 tablespoons sour cream. Beat until smooth. Add the remaining sour cream, a tablespoon at a time, if necessary to achieve desired spreadable consistency. Spread the frosting evenly over the cake. Sprinkle nuts over the frosting.

Notes: Once the butter has been browned, you should have 1 cup of brown butter.

Pumpkin Texas Sheet Cake

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup milk
• 1/2 cup pureed plain pumpkin (not pumpkin pie mix)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 8 ounces cream cheese
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 5 1/2 cups powdered sugar

Preheat oven to 350 degrees. Grease a 13x18-inch jelly roll pan with butter or spray.

In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.

Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Frosting: In a large bowl cream butter and cream cheese until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined. Whisk in powered sugar, beating on high until frosting is smooth. Spread frosting on top of cake.

Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.

Have a great week, and until next time, happy cooking.