**The Art of Making a Texas Sheet Cake**

To begin making this classic dessert, it's essential to get everything combined initially. This involves creaming together butter and sugar until they're light and fluffy. The key to achieving this is to pay attention to the texture of the mixture. As you cream, you should start to notice that the butter begins to incorporate and form a little bit of a paste. At this point, it's time to crank up the heat and mix the batter thoroughly.

The sound of creaming butter and sugar is often a reliable indicator that the mixture has reached the desired consistency. A Texas sheet cake recipe typically calls for a light and fluffy texture, which ensures that the cake rises properly as it bakes. If you're new to making cakes, it's easy to get stuck on this part, but don't worry – with practice, you'll develop an ear for when the mixture is just right.

As you mix, be sure to scrape down the sides of the bowl and beaters regularly to ensure that all the ingredients are well combined. This is where the magic happens, and the batter starts to take shape. The goal is to create a smooth, consistent texture that's free from lumps and air pockets. Remember, overmixing can be just as problematic as undermixing, so it's crucial to stop mixing once the ingredients have come together in harmony.

Next, it's time to add the eggs. This is where things get interesting – you'll need to add them one at a time, making sure each egg is fully incorporated before adding the next. Don't overdo it, as this can lead to a dense and heavy batter. On the other hand, if you don't mix enough, the cake might not rise properly.

With the eggs added, it's time to stiff some dry ingredients together. This involves whisking together malted milk powder (an optional ingredient that adds a rich, chocolatey flavor) and natural cocoa powder (choose high-quality cocoa powder with a high fat content for the best flavor). Sift the dry ingredients into the bowl and mix until they're well combined.

The final step is to add about a third of the buttermilk. This is where things get really exciting – Texas sheet cake relies on buttermilk for its unique texture and flavor. If you don't have buttermilk, you can substitute it with half milk and vinegar (or lemon juice), which will provide a similar acidity.

Once the dry ingredients are fully incorporated, mix in the remaining liquid ingredients until the batter is smooth and even. Be careful not to overmix at this stage – the cake needs to retain its delicate texture as it bakes.

**The Finishing Touches**

Before baking the cake, take a moment to grease and cocoa the pan. This involves coating the bottom of the pan with a thin layer of cocoa powder, which will help create a delicious chocolate glaze on top of the cake. To do this, simply tap out any excess cocoa powder in the sink – you don't want any lumps or clumps getting into your batter.

With the pan prepared, pour the batter into an even layer and smooth it out with a spatula or offset knife. If you're feeling extra fancy, take a moment to sprinkle some chopped nuts (such as pecans) on top of the cake for added texture and flavor.

Finally, prepare the glaze by boiling milk, sugar, butter, and cocoa powder over medium heat until the mixture reaches 220°F. Once it's reached this temperature, remove the pan from the heat and stir in a pinch of vanilla extract.

**Time to Bake!**

With the batter poured into the pan and the glaze ready to go, it's time to pop the cake into the oven. This is where the magic really happens – as the cake bakes, it will absorb the glaze and develop a rich, caramelized flavor that's simply irresistible.

As you wait for the cake to bake, take a moment to appreciate the aroma of melting chocolate and butter wafting from the oven. When the timer goes off, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

And that's it – your Texas sheet cake is ready! Slice into it, drizzle with glaze, and serve. This cake is perfect for satisfying any sweet tooth or special occasion. With its rich, chocolatey flavor and moist, buttery texture, it's sure to become a family favorite.

"WEBVTTKind: captionsLanguage: enit's cuz you're from New York I may not be from Texas but I'm from the south we sure know a thing or two about buttermilk and pecans just can anybody say pecans like normal people Texas sheet cake is a pretty classic butter cake that means the butter and sugar are creamed together until they're light and fluffy lots of air has been incorporated into this batter and that'll help the cake rise so the frosting that goes on top of a Texas sheet cake isn't really a frosting in the traditional sense it's boiled fudge essentially and then when the cake comes out of the oven it's super hot you pour the glaze straight over the top the glaze is also hot so you get this really nice kind of fudgy layer the cake is very moist if we're still allowed to say that word this could serve anywhere between 2 and 45 people depending on how you cut okay we're just this is Texas sheet cake brown sugar butter salt baking soda cinnamon and vanilla a lot of vanilla everything's bigger in Texas I'm gonna start out on low just to get everything combined initially and then once the butter starts to incorporate and form a little bit of a paste we'll just like crank up the heat you might hear that a lot in recipes where they say to cream butter and sugar until it's light and fluffy it's actually a super important cue for making a cake it helps ensure that the butter is soft enough to expand with air and that's how a cake rises so let's watch like like like you can see this is all super light and fluffy and this part is all dense and heavy if you've ever made a cake and notice there's a little pocket on the side that kind of like volcanoes out or blows up a little bit it's this denser area behaving weirdly that's why I always say to pause mixing and scrape the bowl and beater I'm not kidding around this has real world come complications consequences now it's time to add the eggs keep adding them as soon as the previous one has been mixed up add the next one and don't overdo it now we're going to stiff some dry ingredients together this is malted milk powder this is an optional ingredient if you don't have this at home your cake will still be fine but it's really easy to find at any supermarket it's right next to the hot cocoa mix like in a little canister next natural cocoa powder this is not something you should buy at the supermarket Supermarket cocoa powder is terrible universally so it's a better quality Supermarket cocoa powder is invariably low-fat or fat-free so don't buy it that's gross so if you look for a high fat style online you're finding companies that are specifically advertising hey by the way we bother to keep extra cocoa butter in here more cocoa butter equals more flavor flour flirt flour just whisk them up just sift them through at the end you might have a couple little like specks like so they're just a little bit start gonna dissolve well into the batter so we might as well get rid of them keep mixing until it starts to look like a cake batter again and the dry ingredients have been absorbed and then we're gonna add about a third of the buttermilk and it needs buttermilk because it's a Texas sheet cake so I don't hear you Yankees asking about yoghurt just kidding you can use happy ogre in half milk it'll be fine and once that's merely finished we're gonna shut it off and I'm gonna finish folding and mixing it by hand just because there is a risk of over mixing once you've added a lot of liquid ingredients and flour it's gonna be baked in a hole cheap an ER how she got better work it's good to grease and cocoa the pan not prevent sticking but to create a delicious chocolate layer that's gonna stick to the cake super light coating I'm just gonna shake in some natural cocoa powder mostly it's been distributed across the bottom then if you've got a kitchen sink just go tap out the excess there because you didn't want any giant lumps of cocoa to be on the bottom of the cake batter is all nice and smooth spread the batter into an even layer maybe let's fake it so this glaze is really a kind of fudge and don't be scared I know fudge has an intimidating impression but all that means is we're taking some milk sugar butter and cocoa powder and boiling it up on the stove until it hits 220 and all that does is ensure that the glaze will set up on top of the cake and then it gets a little bit crackly and crispy on the top it has a little bit more texture so after the glaze has been boiling for a little bit you're gonna notice it's starting to thicken up compared to when you first started once it hits temperature just take it off the heat shut off the heat and we're gonna stir in a little bit of vanilla we're gonna do it I'm doing I'm doing it it's just me Royal we there's a beautiful cake there's a beautiful place where's that poor it this is boiling hot the cake is freshly baked just use a little offset spatula or the back of a spoon kind of nudge it into place so you want to do this when the cake is hot out of the oven and that means it's gonna absorb the glaze a little bit so traditionally a Texas sheet cake has pecans on the top of it I like just sprinkling them on the top just get a smoother glaze and I like the contrast if you don't do nuts you can use cocoa nibs or sunflower seeds or anything that's just crunchy and delicious with chocolate you can eat this cake right now mm-hmm it's sweet but not too sweet a little like bite of sugary buttery goodness at all you know what let's not talk about much let's just eat the Texas chicait's cuz you're from New York I may not be from Texas but I'm from the south we sure know a thing or two about buttermilk and pecans just can anybody say pecans like normal people Texas sheet cake is a pretty classic butter cake that means the butter and sugar are creamed together until they're light and fluffy lots of air has been incorporated into this batter and that'll help the cake rise so the frosting that goes on top of a Texas sheet cake isn't really a frosting in the traditional sense it's boiled fudge essentially and then when the cake comes out of the oven it's super hot you pour the glaze straight over the top the glaze is also hot so you get this really nice kind of fudgy layer the cake is very moist if we're still allowed to say that word this could serve anywhere between 2 and 45 people depending on how you cut okay we're just this is Texas sheet cake brown sugar butter salt baking soda cinnamon and vanilla a lot of vanilla everything's bigger in Texas I'm gonna start out on low just to get everything combined initially and then once the butter starts to incorporate and form a little bit of a paste we'll just like crank up the heat you might hear that a lot in recipes where they say to cream butter and sugar until it's light and fluffy it's actually a super important cue for making a cake it helps ensure that the butter is soft enough to expand with air and that's how a cake rises so let's watch like like like you can see this is all super light and fluffy and this part is all dense and heavy if you've ever made a cake and notice there's a little pocket on the side that kind of like volcanoes out or blows up a little bit it's this denser area behaving weirdly that's why I always say to pause mixing and scrape the bowl and beater I'm not kidding around this has real world come complications consequences now it's time to add the eggs keep adding them as soon as the previous one has been mixed up add the next one and don't overdo it now we're going to stiff some dry ingredients together this is malted milk powder this is an optional ingredient if you don't have this at home your cake will still be fine but it's really easy to find at any supermarket it's right next to the hot cocoa mix like in a little canister next natural cocoa powder this is not something you should buy at the supermarket Supermarket cocoa powder is terrible universally so it's a better quality Supermarket cocoa powder is invariably low-fat or fat-free so don't buy it that's gross so if you look for a high fat style online you're finding companies that are specifically advertising hey by the way we bother to keep extra cocoa butter in here more cocoa butter equals more flavor flour flirt flour just whisk them up just sift them through at the end you might have a couple little like specks like so they're just a little bit start gonna dissolve well into the batter so we might as well get rid of them keep mixing until it starts to look like a cake batter again and the dry ingredients have been absorbed and then we're gonna add about a third of the buttermilk and it needs buttermilk because it's a Texas sheet cake so I don't hear you Yankees asking about yoghurt just kidding you can use happy ogre in half milk it'll be fine and once that's merely finished we're gonna shut it off and I'm gonna finish folding and mixing it by hand just because there is a risk of over mixing once you've added a lot of liquid ingredients and flour it's gonna be baked in a hole cheap an ER how she got better work it's good to grease and cocoa the pan not prevent sticking but to create a delicious chocolate layer that's gonna stick to the cake super light coating I'm just gonna shake in some natural cocoa powder mostly it's been distributed across the bottom then if you've got a kitchen sink just go tap out the excess there because you didn't want any giant lumps of cocoa to be on the bottom of the cake batter is all nice and smooth spread the batter into an even layer maybe let's fake it so this glaze is really a kind of fudge and don't be scared I know fudge has an intimidating impression but all that means is we're taking some milk sugar butter and cocoa powder and boiling it up on the stove until it hits 220 and all that does is ensure that the glaze will set up on top of the cake and then it gets a little bit crackly and crispy on the top it has a little bit more texture so after the glaze has been boiling for a little bit you're gonna notice it's starting to thicken up compared to when you first started once it hits temperature just take it off the heat shut off the heat and we're gonna stir in a little bit of vanilla we're gonna do it I'm doing I'm doing it it's just me Royal we there's a beautiful cake there's a beautiful place where's that poor it this is boiling hot the cake is freshly baked just use a little offset spatula or the back of a spoon kind of nudge it into place so you want to do this when the cake is hot out of the oven and that means it's gonna absorb the glaze a little bit so traditionally a Texas sheet cake has pecans on the top of it I like just sprinkling them on the top just get a smoother glaze and I like the contrast if you don't do nuts you can use cocoa nibs or sunflower seeds or anything that's just crunchy and delicious with chocolate you can eat this cake right now mm-hmm it's sweet but not too sweet a little like bite of sugary buttery goodness at all you know what let's not talk about much let's just eat the Texas chica\n"