The Best Texas Sheet Cake Recipe

You do not need to store this Texas Sheet cake in the fridge, but if it is really humid where you live it is best to store it in the fridge so it stays fresher.

HOW TO STORE YOUR TEXAS SHEET CAKE?
When storing your cake you will want to cover your cake with foil or plastic wrap and place it on the counter (if it is not humid where you live).

WHAT IF I DON’T HAVE A JELLY PAN?
This recipe can be baked in any pan, but Texans believe bigger is better even with their cakes, so that is why they use jelly pans!

When baking your cake on a jelly pan it makes a thin cake that has just the right amount of icing.

If you do not have a jelly pan, try baking it in a 9×13 dish, but just be sure to cook it longer. You may also cook it in an 18×13 sheet pan, but you will want to reduce the baking time to only 15 minutes.

WHERE CAN I SERVE TEXAS SHEET CAKE
Texas sheet cake is so versatile. This is why I love this recipe.

It can be served anywhere and is the perfect dish to take to your next potluck, family gathering, neighborhood picnic, or even company luncheon.

Texas Sheet cake really is perfect for any party or gathering you may be having.

CAN YOU MAKE THIS CAKE AHEAD OF TIME?
If you want to make your Texas sheet cake a day or two before you are planning on serving it your cake will stay moist and fresh. Just be sure that you store it properly.

Texas Sheet Cake

INGREDIENTS

CAKE:
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon vanilla
2 sticks butter unsalted
4 Tablespoons cocoa
1 cup water
FROSTING:
1/2 cup butter 1 stick
6 Tablespoons buttermilk
1 lb. confectioners sugar
4 Tablespoons cocoa
1 teaspoon vanilla

INSTRUCTIONS