I still remember the first time I devoured Texas Sheet Cake. It was at a friends house. I was eight years old. As I wise eight year old, I thought I had experienced most delicious desserts, and then I sunk my teeth into the moist, thin chocolate cake with fudge-like frosting. It was love at first bite. Decades later, I still get giddy at the thought of Texas Sheet Cake.
Texas Sheet cake gets its name because it is baked in a large 13 x 18 inch pan – but not all Texas Sheet Cakes are created equal. Out of all the Texas Sheet Cake Recipes out there, this version is my favorite because it has double the chocolate with the addition of 8 oz. of chocolate chips and 1/2 cup unsweetened cocoa powder (instead of the traditional 1/4 cup) to fulfill every chocolate lovers dream. But it gets dreamier… The delectable chocolate icing of cocoa powder, butter, and heavy cream is poured onto the cake as soon as the cake comes out of the oven, creating a top fudgy layer between the cake and the icing and a super moist cake.
To make this Texas Sheet Cake more festive for the holidays, I infused it with peppermint extract and topped it with crushed candy canes and added a hint of peppermint to the fudgy frosting so now this chocolate lovers dream can be a holiday lovers dream come true. Happy Holidays!
Here are a few more cake recipes you might enjoy:
Funfetti Sheet Cake by Sally’s Baking Addiction Peppermint Chocolate Cake by Carlsbad Cravings Iced Peanut Butter and Jelly Sheet Cake by Picky Palate Cookies ‘n Cream Sheet Cake by Two Peas and Their Pod
