Texas Puff Cake Is a Moist, Delicious Sweet Treat That Wows: 2 Easy Recipes
You don’t need complicated decorating tricks to make a show-stopping cake for a barbecue or potluck. Take Texas Chocolate Cake, for example: The chocolatey treat is baked in a sheet pan, allowing it to cook faster and create more servings. The baked cake is then topped with fudge frosting and pecans before it’s ready to cut and serve. It delivers a trio of rich, sweet, and nutty flavors, with a moist texture to boot. Read on to learn more about this cake and two easy recipes!
The Difference Between Texas Sheet Cake and Regular Sheet Cake
Compared to a standard cake, Texas puff cake is thinner and does not have multiple layers. As a result, this puff cake takes less time to bake and frost than most cakes. Plus, it is easy to cut into squares and serve to a large crowd. While the cake is traditionally flavored with cocoa powder, other variations such as white Texas puff cake use white chocolate for a sweeter flavor.
Why is it called a Texas sheet cake?
Many people are divided on the exact story behind the name of this cake. Some believe that former first lady and Texas native Lady Bird Johnson played a role in creation of this cake; while others claim that it was invented to be the size of the “lone star state”. (We haven’t seen a Texas cake this big yet, but we agree it’s still a great dessert!) Either way, this treat is moist and delicious when baked correctly.
How to Make Texas Puff Cake
Find out how easy it is to make a Texas sheet cake with these two recipes!
Classic Texas Puff Pastry Cake
This recipe from The Stay At Home Chef takes a traditional approach to this cake by making it with a cocoa-infused batter and frosting. The full recipe can be found in the video caption.
Texas White Puff Cake
Our Test Kitchen’s cake recipe uses white chocolate, which is baked right into the treat, topped with an easy-to-make frosting and toasted pecans!
Ingredients:
Cake:
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3 oz. white baking chocolate bars or squares, chopped
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2 tbsp heavy cream
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1 package (16.25 oz) white cake mix with pudding
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1 cup sour cream
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½ cup oil
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3 eggs, room temperature
Icing:
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3 oz. white baking chocolate bars or squares, chopped
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3 tbsp heavy cream
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1 stick unsalted butter, at room temperature
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3 cups icing sugar
Garnish:
Directions:
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Active: 30 min
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Total time: 2 hours
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Yield: 24 servings
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Cake: Preheat oven to 350°F (325°F for a dark or nonstick pan). Coat bottom and sides of a 15×10-inch pan with flour and coat bottom and sides with cooking spray. In a small microwave-safe bowl, microwave white chocolate and cream, uncovered, on high for 1 minute, stirring every 30 seconds, until smooth. Let cool for 10 to 15 minutes.
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In a large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Pour into pan. Bake for 21 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, about 1 hour.
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Frosting: In a small microwave-safe bowl, microwave white chocolate and cream, uncovered, on high for 1 minute, stirring every 30 seconds, until smooth. Let cool for 10 to 15 minutes. In a medium bowl, beat butter and 2 cups confectioners’ sugar on medium speed until combined. Add white chocolate mixture and mix well. Add remaining confectioners’ sugar and beat until smooth. Spread frosting over cake and sprinkle with pecans. Store uncovered.
Read on for more mouthwatering cake recipes!
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