Texas Sheet Cake
Ingredients
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nonstick cooking spray
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1½ cups all-purpose flour
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1½ cups sugar
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¾ teaspoon baking soda
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½ teaspoon salt
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½ cup unsalted butter
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¾ cup water
Tools
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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liquid measuring cup
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pot
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offset spatula
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the June Pan
Lightly coat the June Pan with nonstick cooking spray. Set aside until ready to use.
nonstick cooking spray
June Pan
Combine the dry ingredients
Add the flour, sugar, baking soda and salt to the large bowl. Whisk to combine and eliminate any lumps.
measuring cups
measuring spoons
large bowl
whisk
1½ cups all-purpose flour
1½ cups sugar
¾ teaspoon baking soda
½ teaspoon salt
Heat the chocolate mixture
Add the butter to the medium pot and place over low heat. Heat, stirring occasionally, until the butter is melted. Add the water, vegetable oil and cocoa powder, and whisk to combine. Increase the heat and let the mixture come to a boil, whisking constantly. Let the mixture boil for 1 minute, then remove from the heat.
pot
½ cup unsalted butter
¾ cup water
¼ cup vegetable oil
¼ cup cocoa
Combine the wet and dry ingredients
Add the chocolate mixture to the large bowl with the dry ingredients. Reserve the pot to use again for the frosting (no need to wash). Stir with a rubber spatula until combined.
spatula
Finish the batter
In the liquid measuring cup, whisk together the egg, buttermilk and vanilla extract. Pour the mixture into the batter and gently mix to incorporate until the batter is smooth and homogenous.
1 large egg
⅓ cup buttermilk
1 teaspoon vanilla extract
liquid measuring cup
Pour the batter
Pour the batter into the prepared pan. Gently smooth the top of the cake using an offset spatula or knife if needed.
offset spatula
Bake the cake
Place the pan on the middle shelf of the oven. Bake the cake 18 minutes, until it has evenly risen and a toothpick comes out clean when inserted into the cake. June will notify you when the cake is ready. If necessary, follow on-screen instructions to continue cooking.
Start the icing
When the cake has about 10 minutes left to bake, make the icing. In the medium pot, add the butter, milk, cocoa powder and vanilla extract. Place the pot over medium heat and bring to a boil, whisking occasionally to dissolve the cocoa powder. Remove the pot from the heat.
6 tablespoons unsalted butter
¼ cup whole milk
3 tablespoons cocoa
1 teaspoon vanilla extract
Finish the icing
Add half the powdered sugar to the pot and whisk gently until the sugar has been incorporated into the mixture. Add the remaining powdered sugar and repeat. Whisk the frosting vigorously until no lumps remain. Set aside, whisking occasionally, until the cake is ready.
3 cups powdered sugar
Ice the cake
Remove the pan from the oven and place it on a cooling rack. The cake will settle into the pan as it cools. Immediately pour the icing over the hot cake, working quickly to spread it to the edges with an offset spatula as needed. The icing will appear very liquid, this is intended. It will solidify into a rippled, fudgy consistency as it cools.
cooling rack
Serve the cake
Let the cake cool at room temperature or in the refrigerator until the icing has set. Slice the cake into squares and serve.
