This Texas Sheet Cake made with fresh milled flour is a delicious chocolate cake baked in a sheet pan and topped with a delicious fudgy cocoa frosting. Adding the hot icing to the warm cake creates an amazing fudgy layer where the two meet which yields a moist cake. This is a perfect dessert for any gathering!
What You’ll Need To Make A Texas Sheet Cake Made With Fresh Milled Flour
Water
Butter
Unsweetened Cocoa Powder
Fresh Milled Soft White Wheat Flour
Sugar
Baking Soda
Salt
Sour Cream
Eggs
Vanilla Extract
For Frosting
Milk
Unsweetened Cocoa Powder
Butter
Powdered Sugar
What Size Pan Should I Use?
I used a 13″x18″ half sheet nordic ware aluminum pan to make this Texas Sheet Cake. If you don’t have that size, you can alternatively use a 10″x15″ jelly roll pan. I have also used a 13″x17″ inch stainless steel baking sheet and it works, but my only complaint is that it flexes and cracks your icing a lot. If you want non-toxic and don’t mind the cracked icing then stick with the stainless sheet pan. I will link pans below in the “Shop This Post” section.
How To Store Texas Sheet Cake
After your Texas sheet cake is cooled and your icing is set you can cover with plastic wrap or put cake in an airtight container. The cake is good at room temperature for up to 3 days.
Can I Freeze A Texas Sheet Cake?
Yes! After your Texas sheet cake is cooled and your icing is set and flash freeze for 1 hour (either whole pan or individual pieces). Then wrap tightly in plastic wrap and either wrap in foil or place in a freezer bag. Freeze up to 3 months. When you’re ready to enjoy a piece just let it thaw in the fridge or room temperature.
Shop This Post
Where To Buy Grains Online
This post contains affiliate links, which means I make a small commission at no extra cost to you.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.
Texas Sheet Cake Made With Fresh Milled Flour
Ingredients
Equipment
Method
- Preheat oven to 350F and grease a 13"x18" sheet pan. (I use softened butter to grease my pan.)
- In a saucepan, add water, butter, and cocoa powder and bring to a boil over medium heat. Once boiling remove from heat and set aside.
- In a small bowl mix sour cream, eggs, and vanilla until smooth and combined. Set aside.
- In a mixing bowl, add flour, sugar, baking soda, and salt and mix to combine. Then add the sour cream mixture and mix until combined. (It will be thick.)
- Slowly pour the chocolate mixture into the flour mixture and stir until combined. Scrape sides with a spatula as needed. (I like to use a whisk.)
- Pour the cake batter into your prepared pan. Tap the pan a few times on the counter to release some of the air bubbles.
- Bake for 20 minutes. (This may vary with different ovens so keep an eye on it.)
- Remove from the oven and set the pan on a cooling rack.
- Sift the powdered sugar and set aside. (If you don't sift you will get lumpy icing.)
- Add milk, cocoa, and butter to a saucepan and bring to a boil. Remove from heat.
- Stir in vanilla extract and powdered sugar and quickly stir until smooth. Pour over the hot cake and use a spatula to spread it evenly over the cake. (Work fast because the icing will start setting up quickly.)
- Cool completely before slicing. You can eat it warm, but it may be crumbly and the icing will not be set.
Leave a Reply