Texas Puff Cake Recipe

Chef’s Notes

Texas puff cake is a beloved dessert that combines a rich chocolate flavor with a soft, moist texture. Its origins are somewhat obscure, but it is generally believed to have emerged in the mid-20th century, becoming a staple of Southern gatherings and potlucks. Some attribute its creation to a Southern homemaker who wanted a quick and easy dessert that could feed a crowd. Others suggest it was popularized by church cookbooks and community recipe exchanges. Regardless of its origins, it remains a widely enjoyed dessert for any gathering.

One of the defining characteristics of Texas puff cake is its simplicity. It is made in a large, shallow pan (usually a 13 x 18-inch pan), which gives it its distinctive thinness. The batter is simple, using pantry staples like flour, sugar, cocoa powder, and buttermilk. However, in this version, you will heat the butter and water until boiling, then pour it over the cocoa powder, a technique called “blooming.” This ensures a rich, intense chocolate flavor, while retaining the moisture in your cake.

When it comes to nuts, choosing between pecans and walnuts is a matter of personal preference and regional availability. If you prefer to stick with your classic Texas Sheet Cake, opt for pecans, as they are often enjoyed in the South due to their local abundance and slightly sweeter, butterier flavor.

To keep your Texas cake moist, avoid overbaking it. Keep a close eye on it and test for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, it’s done. With a cake this thin, there’s a risk of overbaking, so be sure to keep a close eye on it. Storing the cake properly, preferably in an airtight container or covered with plastic wrap, also helps retain its moisture.

Exchange option:Any nuts work for the topping; you can stick to tradition and use pecans or get creative and use chopped pistachios or macadamia nuts.

Technical tip:This is not a cake that requires a stand or electric mixer, so be sure not to overmix your batter when mixing it by hand. Mix the ingredients thoroughly by hand without overmixing to avoid a dense, moist cake.

Preparation

1.

Preheat the oven to 350°F and grease a 13 x 18-inch (half-sheet pan) baking sheet or line it with parchment paper.

2.

In a large bowl, mix together flour, sugar, salt, baking soda and cocoa powder. Set aside.

3.

In a medium saucepan set over medium heat, combine butter and water. Once mixture is simmering, remove from heat and pour butter mixture over dry ingredients. Stir until well combined.

4.

In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Add buttermilk mixture to batter and mix until smooth and combined.

5.

Pour batter into prepared pan, spreading evenly. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

6.

Meanwhile, make the frosting. Melt the butter in a medium saucepan over medium heat. Add the cocoa powder and milk, stirring constantly until the mixture is smooth and begins to bubble slightly. Remove from the heat.

7.

Stir in the vanilla extract and gradually add the icing sugar, mixing until the icing is smooth and reaches a runny consistency. You can adjust the amount of icing sugar to achieve the desired thickness.

8.

Once the cake is baked, remove it from the oven and immediately pour the hot frosting over the hot cake, spreading it evenly with a spatula. Evenly distribute the chopped pecans over the cake.

9.

Allow the cake to cool completely in the pan on a wire rack before cutting into squares and serving.