Authentic Texas Sheet Cake Recipe (In A Jar!)

May 9, 2016 6:00 AM

Photo Courtesy of Simon & Schuster

Photo Courtesy of Simon & Schuster


Cookies & Cups blogger Shelly Jaronsky is a self-confessed addict–of the buttercream variety. Since starting her site in 2008, Shelly’s innovative, accessible, and delicious recipes have established her as one of the premier dessert blogs in the virtual space today. She resides in New Jersey with her husband and four boys. Her new book, The Cookies & Cups Cookbook, is available from our sister company, Simon & Schuster.

Oh, my beloved Texas sheet cake. This recipe is one that I took from my grandma’s recipe box, and I am sure you have a version of it at your house. I turned it into individual cake jars, because, heck, those little guys are freakin’ adorable and perfect for parties. I have to say, it’s one of the best ideas I’ve had in a long time. We all know, while Texas sheet cake is delicious, that it’s really all about the poured chocolate frosting. And this recipe lets you have lots of frosting!

Related: Classic Southern Recipes For Your Next Party

Texas Sheet Cake In A Jar
Makes 9 (8-ounce) Mason Jar-Size Trifles

Cake Ingredients

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1½ cups whole milk
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons vanilla extract
  • ½ cup (1 stick) salted butter
  • ½ cup vegetable shortening
  • ¼ cup unsweetened cocoa powder

Frosting Ingredients

  • ½ cup (1 stick) salted butter
  • ¼ cup unsweetened cocoa powder
  • ¼ cup plus 2 tablespoons whole milk
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans

Directions

  • For the cake: Preheat the oven to 400°F. Generously coat a 10 x 15-inch rimmed baking sheet with cooking spray.
  • In a large bowl, whisk together the granulated sugar, flour, salt, and baking soda. Set aside.
  • In another bowl, whisk together the eggs, milk, vinegar, and vanilla. Set aside.
  • In a medium saucepan, melt the butter, shortening, and cocoa powder together over medium heat, whisking until completely melted and smooth.
  • Remove the chocolate mixture from the heat and pour into the flour mixture, stirring until just combined. Add the milk mixture and stir together until the batter is smooth and there are no more lumps.
  • Pour the batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely in the pan.
  • For the frosting: In a medium saucepan, combine the butter, cocoa powder, and milk and bring just to a boil over medium heat. Immediately remove the pan from the heat and whisk in the powdered sugar and vanilla until there are no lumps.
  • To assemble the cakes, use an 8-ounce Mason jar as a “cookie cutter.” Flip the jar upside down and use the rim of the jar to cut the cake into rounds (this way the cake rounds will fit perfectly into the jars). As you will need to cut a total of 27 cake rounds, you need to leave as little excess cake as possible.

Related: Must-Try Recipe: Sunflower Seed–Cream Cheese Pesto

Cookies & Cups blogger Shelly Jaronsky is a self-confessed addict–of the buttercream variety. Since starting her site in 2008, Shelly’s innovative, accessible, and delicious recipes have established her as one of the premier dessert blogs in the virtual space today. She resides in New Jersey with her husband and four boys. Her new book, The Cookies & Cups Cookbook, is available from our sister company, Simon & Schuster.