If you're looking for a recipe that is moist, rich, and will please any crowd, look no further than this Texas Sheet Cake Recipe.
Texas Sheet Cake is a classic southern recipe that's easy to make.
There are a lot of stories about the origin of Texas Sheet Cake, but many indicate a similarity to a recipe that appeared in the Dallas Morning News in 1957.
This is a recipe from the Bake from Scratch magazine that I have tried and also my first Texas sheet cake. This recipe did not disappoint. At first, I thought it was just going to be too sweet. But the flavors all came together and it turned out to be a nice, rich, fudgy cake.
Just like the cake, this list of ingredients is sizable, but you should have most in your pantry and the whole thing comes together very easily.
Close but not the same. The main difference is the size of the pan. A sheet cake is usually cooked in a 15 x 10 jelly roll pan. A regular cake is usually cooked in a 9 x 13 cake pan.
DO YOU NEED TO REFRIGERATE THE CAKE?
No it's not necessary. It may last a little longer if covered and stored in the refrigerator. Now if you actually live in Texas where it is warm and humid, I'd suggest the refrigerator.