Texas Sheet Cake Recipe

A recipe for a very simple, moist cake with glaze that stays fresh for a long time.

5 z 4 ocen

Prep Time 20

Cook Time 35

Total Time 55

Course Cakes

Kuchnia American cuisine

Servings 24

Calories 298 kcal

200 g butter
250 ml water
340 g wheat flour - all-purpose (- 2 and 1/4 cups)
1 teaspoon baking soda (- can be replaced with 2 slightly heaped teaspoons of baking powder)
300 g sugar (- 1.5 cups)
120 ml natural yogurt (- I used thick Greek yogurt)
3 eggs (- mine were size L)
vanilla extract (- optional)

Place water and butter in a saucepan and heat until butter is melted.
200 g butter, 250 ml water
Meanwhile, in a large bowl, mix together baking soda (or baking powder) and sugar.
340 g wheat flour - all-purpose, 1 teaspoon baking soda, 300 g sugar
Pour in the hot water with butter and mix thoroughly with a spoon.
Add natural yogurt and vanilla extract (if using) and mix with a spoon.
120 ml natural yogurt, vanilla extract
Crack in the eggs and mix vigorously - a spoon is enough.
3 eggs
Pour the batter into the prepared pan and place in an oven preheated to 180 degrees Celsius (top/bottom heat).
Bake for 30-40 minutes - until a skewer comes out clean.
After baking, let the cake cool.

Pour powdered sugar into a bowl and add two tablespoons of milk - mix.
150 g powdered sugar, 2-3 tablespoons milk
If the mixture is too thick, add a little more milk.
Spread the prepared glaze over the top of the cake.
Store the cake in an airtight container or wrap the pan with the cake in plastic wrap. This will keep the cake fresh longer.

Serving: 100gCalories: 298kcalWeglowodany: 42gProtein: 4gTłuszcz: 12g

Keyword moist cake, simple cake with glaze

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