Today I’m sharing a new and updated version of one of my personal favorite dessert recipes ever, Red Velvet Texas Sheet Cake! This recipe is a variation of an old school cake recipe. Both the cake and the icing are made on the stove and it produces the most perfect bite! I love this recipe not only because it’s delicious, but because it’s so so easy to make. If you’re looking for a simple recipe that’s a true flavor showstopper, you’ve got to try this one!
WHY IS THIS RECIPE SO SPECIAL?
- This recipe is different because it’s made mostly on the stove. I’ve heard of ‘one-pot recipes’ before, but they’re usually savory. All of the wet ingredients come together on the stove before being poured over the dry, which makes this recipe unique and easy!
- Like the cake itself, the icing is made on the stove. It sets quickly and is somewhere between a glaze and an icing.
- The last reason this recipe is so unique is that it uses distilled white as the acid. It sounds kinda gross, but don’t skip this or substitute! It’s a key component to why it ends up so delicious.
This recipe is based off of my Grandma Lily’s Texas Sheet Cake recipe. Her and my grandpa ran a catering company in Kalamazoo, and she cooked there it for over 30 years. Since it’s an older recipe, it’s a bit unique.
Texas Sheet Cake has been a staple at my families parties and gatherings since I was a little girl, and I am so happy to be able to share this version with you!
Red Velvet Texas Sheet Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp kosher salt
- 1 cup salted butter I prefer salted but you can use unsalted for the cake and/or icing!
- 4 tbsp cocoa powder
- 1 cup water
- ½ cup buttermilk You can also use ½ cup of milk and 1 tsp white vinegar if you don't have buttermilk on hand!
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp white vinegar
- 2-3 tsp red food dye
For the icing:
- ½ cup salted butter
- ⅓ cup whole milk
- 1 tsp vanilla extract
- 3 ½ – 4 cups powdered sugar
- ½ tsp kosher salt
Instructions
For the cake:
- Preheat oven to 375°. Grease a 9×13 inch pan. Sift together in a large bowl flour, sugar and salt.
- In a medium sauce pan, melt the butter. Add in cocoa and water and bring to a boil, stirring frequently. Once boiling, pour over flour mixture, beating well until combined.
- Add milk, eggs, baking soda, vanilla, vinegar and red food dye. Mix well and add additional dye to reach desired color.
- Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan. When the cake is done, pull from the oven and then you will make the icing!
For the icing:
- In a large saucepan, combine the butter and milk and stir constantly. Remove from heat once simmering.
- Beat in enough powdered sugar and salt to make a spreading consistency. Beat in vanilla and stir until smooth and creamy, not runny. Pour over the sheet cake and top with sprinkles. Enjoy!
Love this recipe!!!! So delicious 🤤