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–+ servings
Texas Sheet Cake Recipe for Sweet Enthusiasts
Molly

Texas Sheet Cake Recipe for Sweet Enclusiveness

A rich, moist American dessert baked in a 9x13-inch pan and topped with fudgy chocolate ganache and colorful sprinkles. Perfect for feeding a crowd with a soft buttery cake and bold chocolate topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 180g all-purpose flour
  • 200g sugar
  • 120ml milk
  • 100g unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt
  • 200g semi-sweet chocolate
  • 3 tbsp salted caramel or chocolate sauce
  • ½ cup sprinkles

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Line a 9x13-inch pan with parchment paper
  3. Brush butter on the parchment to prevent sticking
  4. In a bowl, cream butter and sugar until pale
  5. Add milk and vanilla extract, mixing to combine
  6. Sift flour, baking powder, and salt into the batter
  7. Spread mixture evenly in the prepared pan
  8. Bake for 25 minutes until edges are golden
  9. Let the cake cool slightly
  10. Microwave chocolate in a safe container until melted
  11. Add 3 tbsp salted caramel/chocolate sauce to the melted chocolate
  12. Pour ganache mixture over the warm cake
  13. Top with sprinkles before the ganache thickens

Nutrition

Calories: 330kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 190mgFiber: 1gSugar: 24g

Notes

Use cake flour for a lighter texture
Opt for almond or oat milk for dairy-free version
Coconut oil is a vegan alternative to butter
Vanilla paste intensifies flavor (check for alcohol content)
Dark chocolate (60-70%) provides stronger taste
Fudge sauce is a suitable vegan substitute
Edible glitter adds festive appeal
Store in refrigerator for up to 4 days
Use non-alcoholic vanilla extract for strict halal compliance

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