Baking School In-Depth: Layered Texas Sheet Cake

For this month’s lesson, we’re bringing you all the same content with an exciting new name: Baking School In-Depth! And what better place to start than with a new take on a Southern classic, the Texas sheet cake. Although it’s unclear whether the cake was named after the Lone Star State because of a recipe printed in a Dallas newspaper in the 1950s or because of its sheer size, one thing’s for sure: you don’t mess with the Texas sheet cake, typically made up of a single layer of sheet cake with a poured fudgy chocolate frosting. But we decided to take this cake to new heights as a luscious layer cake. Baked in a single sheet pan and then cut and stacked, the layers of this chocolate cake are as decadently delicious as they are easy to bake. With the help of this month’s module, you’ll learn how to hand-mix the ultimate chocolate cake batter, create a dreamy and smooth Chocolate Frosting using only your blender and a double boiler, and construct a supremely stacked layer cake.Click here to download a printable PDF of this lesson, or keep scrolling to view our digital lesson.

Great recipes require great ingredients. Here’s how each of our recipe’s simple ingredients contributes to making the ultimate Texas sheet cake.

Unsalted Butter: For this stir-together cake, we melt the butter so it incorporates smoothly. Allowing the butter to melt with the water and cocoa powder on the stovetop also helps to bloom the cocoa powder, ensuring a smooth batter with an even distribution of rich chocolate flavor. Although a lot of richer cakes often call for a neutral oil, we opt for unsalted butter to achieve a little extra buttery flavor and richness. Butter also helps the cake to set more solidly because it solidifies as it cools, which ultimately makes it easier to slice andstack your layers.

Water: Water not only works to add moisture to the cake but also helps to bloom, or hydrate, the cocoa powder called for in the recipe. As the cocoa combines and heats with the butter and water on the stovetop, larger clumps dissolve, making a smooth mixture that’s easier to incorporate into the batter. Blooming cocoa powder alsohelps release flavor particles, making for a richer, more intense flavor.

Unsweetened Cocoa Powder: Also referred to as naturalcocoa powder, unsweetened cocoa powder is essentially untreatedground cocoa. Typically lighter and redder in color, unsweetened cocoapowder can also have a slightly harsher flavor. Unlike Dutch processcocoa powder, which is treated with an alkali to neutralize acidity, unsweetened cocoa powder is left untouched to maintain acidity. Many baked goods rely uponcocoa’s acidity to activate the baking soda that makes them rise, and this cake isno exception.

All-Purpose Flour: For the fine crumb of this richchocolate cake, a flour that balances between soft andhard is needed. All-purpose wheat flour serves as theperfect solution, with a protein content ranging from10% to 12%. At this level, the cake is tender but structured enough to cut and stack. The resultingcake is fudgy, decadently dense, and the perfectcomplement to velvety-richChocolate Frosting.

Dark Brown Sugar: Dark brownsugar typically contains nearly twice asmuch molasses as light brown sugar (6.5% as compared to 3.5%), whichgives it a richer caramel flavor anddarker color. In this cake, it alsoprovides a little extra acidity to react withthe baking soda called for in the recipe.

Espresso Powder: In small amounts, espresso powder, like most other coffee products, enhances the flavor of chocolate. Adding espresso powder will not add coffee flavor. This ingredient can be left out, if desired.

Baking Soda: Baking soda requires an acid be present in the batter (in this case, cocoa powder and buttermilk) to help tenderize baked goods. Baking soda releases most of its gas immediately once combined with an acid and moisture, so doughs and batters leavened only or primarily with baking soda should be baked soon after it’s added. If too much is used, the final baked product may have a slightly soapy taste and a brownish-yellow cast. If too little is used, making the batter or dough too acidic, the final product may not brown adequately.

Kosher Salt: We bake with kosher salt because, unlike most commercial salt, it doesn’t containiodine, making it taste purer and more palatable. Also, the salt crystals are larger. Table salt is muchfiner, so you would use half of what a recipe with kosher salt calls for.

Whole Buttermilk: This acidic dairy product adds a tart taste to baked goods. Makesure you use whole buttermilk, not fat-free or low-fat, because the tenderizing fat in the buttermilk helps to create a richer cake. If you have difficulty locating wholebuttermilk, you can make a quick substitution. Simply add 1½ teaspoons(7.5 grams) distilled white vinegar or fresh lemon juice to ½ cup (120 grams)whole milk. Let stand for 5 minutes to allow mixture to thicken.

Eggs: Eggs bring richness through their yolks and moisture throughtheir whites, but they also help leaven baked goods. In this recipe, we usetwo large eggs for leavening, flavor, richness, and structure.

Vanilla Extract: A cake without vanilla—even a chocolate cake—lacksdepth of flavor. So, a dash of high-quality vanilla extract both complements andenhances the decadent cocoa notes in this cake.

Pecans: It wouldn’t be a true Texas sheet cake without theaddition of some toasted chopped pecans distributedbetween the layers and sprinkled on top. They not onlyprovide satisfying crunch but also add a toasted, nuttynote to each bite that plays beautifully with thesweet depth of chocolate flavor in both the cakeand frosting.

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LAYERED TEXAS SHEET CAKE

Makes 1 (11×5⅓-inch) cake

A classic reimagined, this Texas sheet cake stacks up in more ways than one. Taking all the tried-and-true components of a traditional Texas sheet cake—the rich and tender chocolate cake, fudgy Chocolate Frosting, and crisp toasted pecans—this cake balances beautifully between simplicity and sophistication.

We take you through mixing and kneading your dough, no mixer required!

1. In a large bowl, whisk together ½ cup (120 grams) warm water, 2 teaspoons (8 grams) sugar, and yeast. Let stand until foamy, about 5 minutes. Whisk in warm milk, melted butter, and egg. 

2. In a medium bowl, whisk together flour, salt, and remaining 4 tablespoons plus 1 teaspoon (52 grams) sugar. Add to yeast mixture, and stir with a wooden spoon or spatula until dough comes together.

3. Turn out dough onto a heavily floured surface. Using a floured bowl scraper or floured hands, flatten dough to about 1-inch thickness. Fold dough in half toward you; using heels of your hands, push dough away. Rotate dough 90 degrees, and repeat flattening, folding, and pushing until slightly sticky but smooth and elastic, 6 to 7 minutes, lightly flouring work surface and bowl scraper or hands as needed. Shape into a smooth round. (If you would like to use a mixer, see instructions below.) Hand-kneading an enriched dough can be a sticky situation since you don’t want it to get too stiff by adding too much flour. After turning it out of the bowl, using a bowl scraper dusted with flour makes it much easier to do the kneading. You can use it the whole time or just until the dough is more manageable. We want the dough to be slightly sticky, so if you use your hands, it is important to make quick movements so the dough won’t want to stick to your hands as much. After kneading, your dough should pass the windowpane test, as demonstrated in the second-to-last photo.

4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.

5. Preheat oven to 350°F (180°C). Butter a 13×9-inch baking pan.

Shaping these rolls is relatively easy, but your ruler will be your best friend when portioning out your dough. Even measurements ensure uniform rolls and consistent bake time.

1. Punch down dough, and let stand for 10 minutes. Turn out dough onto a lightly floured surface, and preshape into a rectangle. Roll dough into a 16×12-inch rectangle. Using a sharp knife or a pastry wheel, cut into 24 (4×2-inch) rectangles. It often helps to give yourself markers to ensure that each roll is cut to a similar size. For these rolls, you’ll start by measuring along the longest side of your dough, scoring the dough every 4 inches at both the top and bottom. Using a ruler to guide your blade, cut your 4-inch sections. From there, you’ll measure along the shorter side of your dough, marking every 2 inches. Repeat on the other side of the dough and then use your ruler to guide your blade as you slice across. 

2. Working with one rectangle at time, brush dough with Garlic Butter. Fold rectangle crosswise so top half hangs over bottom half by about ¼ inch. Place in prepared pan. Repeat with remaining dough and Garlic Butter, shingling rolls as they are placed in pan (4 rows of 6). Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 10 to 20 minutes.

3. Brush dough with Garlic Butter.

4. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, rotating pan halfway through baking.

5. Add parsley to Garlic Butter; brush hot rolls with Garlic Butter. Serve hot.

Looking to save a little time and make a little less of a mess? Time to fire up that mixer!

Mixer Instructions:

1. In the bowl of a stand mixer, whisk together ½ cup (120 grams) warm water, 2 teaspoons (8 grams) sugar, and yeast. Let stand until foamy, about 5 minutes. Whisk in warm milk, melted butter, and egg.
2. In a medium bowl, whisk together 5 cups (625 grams) flour, salt, and remaining 4 tablespoons plus 1 teaspoon (52 grams) sugar. Add to yeast mixture; using the paddle attachment, beat at low speed until dough comes together.
3. Switch to the dough hook attachment. Beat at low speed until a smooth, elastic, somewhat sticky dough forms, 12 to 14 minutes, stopping to scrape sides of bowl and dough hook; add up to ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test but may still stick slightly to the bottom of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.

Source: https://www.bakefromscratch.com/category/recipes/bread/feed/