Chocolate Buttermilk Sheet Cake - Texas Sheet Cake My Way

Chocolate cake is always a hit at any gathering. I'm not that keen on chocolate myself, but nearly everyone else in the world is. My quick and easy feeds-a-crowd chocolate buttermilk sheet cake is served right from the pan—perfect for any large casual party. I took it to a big party on Saturday and it disappeared in no time. Everyone was talking about it! 

Inspired by a cake popular in the '70s, Texas sheet cake, I developed this recipe for a larger, more flavorful, slightly less sweet cake. It yields 32 servings and can be made start-to-finish, including frosting, in under an hour. The only special equipment required is a half sheet pan, the same one I use for my Meyer Lemon Sheet Cake and many other things. Hope you'll try it and let me know what you think.

It has just enough espresso powder to punch up the chocolate flavor without giving it a coffee flavor. But if you don’t use coffee, it will still be delicious without it. And if you have buttermilk on hand, you can use it instead of the cider vinegar-milk. For those who pay attention to such things, one serving of this cake, with the frosting, comes in about 3/4 teaspoon under my maximum daily sugar allowance.

I go a little nuts with the pecans (no pun intended); you can use half the amount or none at all, whatever suits you. For less rustic looking, perfectly smooth and shiny little squares for afternoon tea, I'd be willing to sacrifice the pecans.

Are you a fan of sheet cakes? 

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Chocolate Buttermilk Sheet Cake

(Makes 18x13x1-inch half-sheet, 32 servings)

The Cake

1 1/4 cups (10 fluid ounces/296 ml) water or cold coffee*
1 1/4 cups (10 ounces/283 grams) unsalted butter
1/2 packed cup (1.5 ounces/42 grams) natural unsweetened cocoa*
1 1/2 teaspoons instant espresso powder
2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 3/4 cups (12.25 ounces/347 grams) sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cider vinegar plus milk to make 3/4 cup (6 fluid ounces/177 ml)
3 large eggs, lightly beaten

1 1/2 teaspoons vanilla extract

The Frosting

1 teaspoon cider vinegar plus milk to make 1/3 cup (2.67 fluid ounces/79 ml)
1/2 cup (4 ounces/113 grams) unsalted butter

1/4 packed cup (0.75 ounce/21 grams) natural unsweetened cocoa
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1/8 teaspoon salt
3 firmly packed cups (12 ounces/340 grams) unsifted powdered sugar

1 1/2 cups (6 ounces/170 grams) finely chopped pecans, toasted

* I always buy organic, fair trade certified coffee and chocolate products.

1 Preheat oven to 350F/180C/Gas4. Spray half sheet pan (I have both this heavy-duty half sheet pan and this Nordic Ware lidded half sheet pan) with cooking spray; don’t try to make-do with a smaller pan, or the batter will overflow.

2 In 2-quart saucepan, combine water, butter, cocoa and espresso powder. Heat, whisking occasionally, over medium heat until the butter melts.

3 In large mixing bowl, whisk together flour, sugar, baking soda and salt. Whisking for about 30 seconds sort of sifts the dry ingredients. In 2-cup glass measure, stir together vinegar and milk; let stand for 5 minutes, then whisk in eggs and vanilla extract. 

4 Add warm cocoa mixture to dry ingredients and stir to combine (set the pan aside, as is, for the frosting); beat for about 30 seconds. Add the soured milk mixture and beat for another 30 seconds. (A wooden spoon works perfectly well, but I use an English cake whisk, a kind of stainless steel wire spoon that has been made in Britain for over a hundred years.)

The English cake whisk is the one at the bottom

5 Pour into prepared pan. Bake for about 25 minutes, or until toothpick inserted in center comes out clean. Cool slightly (5 to 10 minutes) on wire rack while making the frosting. The slight cooling before pouring on the frosting gives the cake a better texture. In 1-cup glass measure, stir together vinegar and milk; let stand for 5 minutes.

6 In same 2-quart saucepan used for the cake (no need to wash it), combine butter, soured milk, cocoa, vanilla, espresso powder and salt over low heat. When butter is melted, bring to a boil; remove from heat. Whisk in confectioner’s sugar, whisking vigorously until smooth. Stir in toasted pecans. 

7 After cake has cooled slightly for just 5 to 10 minutes, pour warm frosting over warm cake and spread quickly. Cool in pan on wire rack. 

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Jean

10 Favorite Kitchen Gadgets

Kitchen equipment and gadgets make me happy. I have some gadgets I never use, and I knew when I bought them I would never use them! But they don't take up much space, so ... But, like most of us, I don't have room in the kitchen for big items I don't use. Deciding what I really need and want to keep and what is simply taking up space and might be actually needed by someone else is a good thing to do once a year.

A massive garage purging, some of it excess kitchen stuff, inspired this list of 10 Favorite Pieces of Kitchen Equipment. First on the list, of course, is my tea "equipage"--all things tea, from kettles to sugar tongs. After that, the items are in no particular order.

And since the photo above is of whisks, and whisks aren't even on the list, I should tell you about them. Left to right: OXO Good Grips Nylon Balloon Whisk, a stainless steel balloon whisk, 15-inch Danish dough whisk from King Arthur Flour and an English cake whisk I got in England long ago. These are all frequently used items. 

10 Favorite Pieces of Kitchen Equipment

Tea Equipage: Love my 1.8-quart white Chantal Enamel-On-Steel Classic Teakettle with two-tone Hohner harmonica whistle! For large parties (or even office use) there's my Zojirushi CV-DYC40 Super VE 4-Liter Vacuum Electric Dispensing Pot. Read my equipment review for more details.

Knives: I don't think most of us really need as many knives as a lot of us have. A good chef's knife, paring knife and bread/serrated slicer take care of most tasks quite nicely. My current favorite is the Wusthof Classic 8-Inch Cook's Knife. Read my equipment review for more details. 

Salad Spinner: I can't believe the number of people who still don't have a salad spinner. I've had the same one for decades and can't imagine life without it. I don't even know what brand it is, but when it breaks I'm getting this one: OXO Good Grips Salad Spinner.

Manual Can Opener: OXO Good Grips Smooth Edge Can Opener. This is THE best can opener, manual or electric, I've ever had. Works so smoothly, there's just no need to have an electric one taking up valuable counter space.

Roasting Pan: I made-do for years with a series of flimsy, handle-less, barely big enough roasting pans until I got fed-up one day and decided to invest in a "real" roasting pan that would not irritate me every time I used it and would last my entire life and beyond. I got the 16x13x4-inch Calphalon stainless roaster with nonstick roasting rack and never looked back!  

Half-Sheet Pan: I use these, Sheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 Gauge, for everything from cookies and hand pies to sheet cakes that will feed a crowd. They can also be pressed into service whenever you need an extra tray.

Dutch Oven: A Dutch oven (or French oven, as my favorite brand calls it) is a must. I have three, all enameled cast-iron: a 5-quart round Dutch oven, a 5.5-quart Le Creuset round French oven and a 6.75-quart oval French oven.  

Scoop/Disher: You need a few different sizes for cookies and meatballs, as well as ice cream. This is my favorite for cookies and meatballs: 7/8 Ounce Size 40 Stainless Steel Round Squeeze Disher (13-0638) Category: Dishers. (I've never actually heard anyone say "disher;" have you?)

Ice Cream Maker: I love, love, love my Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker. If you have a KitchenAid stand mixer, you can get the KitchenAid Ice Cream Maker Attachment. 

12-Inch Skillet: My All-Clad 5112 Stainless 12-Inch Fry Pan (flared sides) is probably the most frequently used skillet and takes the place of a 10-inch straight-sided skillet I used to have (you don't need both). If you already have that, a 12-inch straight-sided skillet is a good thing to have.

Of course, this list is far from comprehensive. What do you consider essential in your kitchen? And what do you love so much you keep it around even though you never actually use it?

Update 11/27/14: 10 Favorite Kitchen Essentials

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