There are some recipes that transcend mere ingredients and become an integral part of family history, passed down through generations with love and tradition. For our family, that cherished recipe is none other than Aunt Ree’s Chocolate Cake. This isn’t just any chocolate cake; it’s a rich, moist buttermilk cake generously topped with a decadent, fudgy boiled icing that melts in your mouth. As children, we believed this recipe to be a closely guarded family secret, a unique creation belonging only to us.
However, as years passed and culinary horizons expanded, a delightful discovery was made: Aunt Ree’s cake shares a striking resemblance to the beloved Texas Sheet Cake. Interestingly, despite its widespread popularity, a true Texas Sheet Cake was never a staple in our home. This realization has sparked a new culinary adventure, one that we are eager to explore and perhaps even perfect.
This recipe brings together the best of both worlds: the comforting familiarity of a treasured family recipe and the undeniable charm of a classic American dessert. It’s simple enough for novice bakers yet yields results impressive enough for any special occasion. Whether you’re a seasoned baker or just starting your journey in the kitchen, this chocolate cake promises a delightful experience from start to finish. Get ready to create new memories with a dessert that truly stands the test of time.
Why You’ll Adore This Chocolate Sheet Cake Recipe
This isn’t just a recipe; it’s an experience waiting to happen. Our version of Aunt Ree’s Chocolate Cake, often hailed as the best and easiest chocolate sheet cake, offers a delightful twist on the traditional Texas Sheet Cake. While sharing many similarities, this recipe is typically baked in a slightly smaller pan, resulting in a wonderfully thicker, more substantial slice of cake. The outcome? A supremely moist and tender chocolate cake, crowned with an irresistibly rich and fudgy frosting that sets just right.
You’ll love how straightforward the process is, requiring no special equipment or advanced baking skills. It’s perfect for casual family gatherings, potlucks, or simply satisfying that intense chocolate craving. The balance of deep cocoa flavor with the subtle tang of buttermilk creates a depth that’s truly satisfying, and the quick-setting frosting means you’re never far from indulging in a slice of pure heaven. Prepare to make this your go-to chocolate cake recipe!
Expert Baking Tips for the Perfect Chocolate Cake
Achieving baking perfection often comes down to a few key insights. Here are some essential tips to ensure your Aunt Ree’s Chocolate Cake turns out beautifully every time, from moist crumb to luscious frosting:
- Buttermilk Substitute: Buttermilk is crucial for the cake’s tenderness and moist texture. If you don’t have store-bought buttermilk on hand, don’t fret! You can easily make your own. For every 1/2 cup of milk, simply remove one teaspoon of milk, then add 1 teaspoon of white vinegar or fresh lemon juice. Stir it gently and let it sit for at least 5 minutes. The milk will curdle slightly, indicating it’s ready to use. This homemade substitute works wonderfully to replicate the desired acidity and tenderizing effect.
- Frosting Add-ins: While the classic fudgy frosting is divine on its own, feel free to customize it! For an added layer of flavor and texture, you can stir in 1/2 to 1 cup of chopped pecans or walnuts into the warm frosting before pouring it over the cake. The nuts add a delightful crunch and nutty complement to the rich chocolate.
- Cocoa Quality Matters: The type of cocoa powder you use can significantly impact the final flavor. Opt for a good quality unsweetened cocoa powder for the best, most robust chocolate taste. Natural cocoa powder is typically used in recipes calling for baking soda, as its acidity reacts with the soda to help the cake rise.
- Don’t Overbake: Overbaking is the enemy of a moist cake. Start checking your cake a few minutes before the recommended baking time. A wooden skewer or toothpick inserted into the center should come out with moist crumbs, not wet batter, and certainly not completely clean.
- Proper Cooling: While the frosting is poured onto a hot cake (which helps it spread and absorb slightly), allowing the cake to cool completely before serving is key for the frosting to set properly. Patience here will be rewarded with cleaner slices and a more enjoyable texture.
- Pan Preparation: Always ensure your pan is well-greased and floured. This prevents sticking and ensures your beautiful cake releases easily. Baking spray with flour is also a convenient option.
Crafting Your Classic Chocolate Sheet Cake: A Step-by-Step Guide
Follow these detailed instructions to create a truly unforgettable chocolate sheet cake that will quickly become a family favorite. The process is designed to be straightforward, ensuring a delicious outcome with minimal fuss.
Cake Preparation
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This higher initial temperature helps the cake rise beautifully. Next, prepare your baking pan: a 13×9 inch pan is ideal for a thicker cake, but you could also use two 8×8 inch baking pans or even a jelly roll pan for a thinner, more traditional sheet cake experience. Generously grease and flour your chosen pan(s) to prevent sticking, or use a reliable baking spray. This step is crucial for easy removal.
In a large mixing bowl, combine the dry ingredients for the cake: the all-purpose flour and granulated sugar. Whisk them together thoroughly until they are well integrated and free of lumps. This ensures even distribution throughout the batter.
Now, it’s time to build the rich chocolate base. In a medium saucepan, combine the cocoa powder, 1/2 cup of butter, water, and vegetable oil. Place this mixture over medium heat and bring it to a gentle boil, stirring frequently to ensure the cocoa dissolves and the ingredients are well combined. Once it reaches a boil, immediately remove the pan from the heat. Carefully pour this hot chocolate mixture into the large bowl containing your dry flour and sugar mixture. Stir well with a whisk or spatula until just combined. The hot liquid will help to “bloom” the cocoa, intensifying its flavor.
Next, add the essential wet ingredients to your chocolate mixture. Pour in the buttermilk – remember our tip for making your own if you don’t have it on hand. Mix thoroughly until the buttermilk is fully incorporated. Then, add the two large beaten eggs, the baking soda (which will react with the buttermilk to provide lift), and the vanilla extract for a touch of aromatic sweetness. Continue mixing until all ingredients are just combined and the batter is smooth. Be careful not to overmix, as this can lead to a tough cake.
Pour the prepared cake batter evenly into your greased and floured pan(s). Gently tap the pan on the counter a few times to release any air bubbles. Bake for approximately 20 minutes. The exact baking time may vary slightly depending on your oven and the specific size of your pan, so keep an eye on it. The cake is done when a toothpick inserted into the center comes out with moist crumbs attached.
As soon as you remove the hot chocolate cake from the oven, it’s time to prepare the frosting. This “boiled icing” technique is key to its fudgy texture and allows it to seep slightly into the warm cake, creating an even more moist and flavorful dessert. Speed is a virtue here, as the cake needs to be hot when the frosting is applied.
For the frosting, in a separate medium saucepan, combine the 1/2 cup of butter, 3 tablespoons of cocoa, and 6 tablespoons of milk. Place this mixture over low to medium heat, stirring constantly to prevent scorching, until it comes to a boil. Allow it to boil for about 1 minute, maintaining constant stirring. Once it has reached a boil and is smooth, remove the pan from the heat. Immediately stir in the vanilla extract and the confectioners’ sugar (also known as powdered sugar). Whisk vigorously until the frosting is smooth, glossy, and lump-free. Work quickly, as this frosting sets as it cools.
Without delay, pour the warm, fudgy frosting evenly over the entire surface of the hot cake. Use an offset spatula or the back of a spoon to gently spread it if needed, ensuring every inch is covered. The heat from the cake will help the frosting spread beautifully and create that signature thin, rich layer.
Now comes the hardest part: allowing the cake to cool completely. While tempting to dig in immediately, patience is a virtue here. As the cake cools, the icing will set, becoming a soft, fudgy layer that complements the moist cake beneath. If you slice it too soon, the frosting will be very liquid. Our family can attest to the difficulty of this waiting period; often, the allure of warm chocolate cake proves too strong for some to resist!
Once cooled, the icing will firm up slightly, creating a perfect balance of texture. This recipe is also incredibly versatile, dividing in half beautifully if you prefer a smaller batch. Sometimes you just want to satisfy a sweet craving without the commitment of a huge cake staring back at you from the counter. An 8×8 inch pan works perfectly for a half recipe, delivering all the deliciousness in a more manageable size. Enjoy this timeless chocolate masterpiece!
Frequently Asked Questions About Aunt Ree’s Chocolate Cake
To keep your chocolate cake fresh, wrap it tightly with plastic wrap or store it in an airtight container at room temperature for approximately 3 days. For extended freshness, it can be kept in the refrigerator for up to 5 days. Ensure it’s well-sealed to prevent it from drying out.
Absolutely! This cake freezes wonderfully. First, ensure the frosting has set up completely, which usually takes a few hours at room temperature or an hour in the refrigerator. Once set, wrap the cake tightly with at least two layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Freeze for up to one month. To thaw, simply remove the cake from the freezer and let it come to room temperature while still wrapped, which helps retain moisture. This can take several hours.
For this recipe, unsweetened natural cocoa powder is generally recommended. Its acidity reacts with the baking soda to give the cake its light and tender crumb. While Dutch-processed cocoa can be used, it’s less acidic and might slightly alter the cake’s rise and color, resulting in a darker, less fluffy cake. Stick with natural cocoa for the best results.
While buttermilk is crucial for the cake’s distinct moistness and tender texture, you can use the homemade buttermilk substitute mentioned in the “Tips” section (milk + vinegar/lemon juice). Using regular milk without an acidic agent will yield a cake that is less tender and lacks the subtle tang that makes this recipe so special.
The exact origin story is debated, but Texas Sheet Cake is widely believed to have originated in Texas, likely in the mid-20th century. Its name is thought to come from its large size, typically baked in a “sheet” pan (a large baking pan often 13×18 inches), making it perfect for feeding a crowd—a common necessity in Texas-sized gatherings! The “sheet” refers to the pan size, not the thinness, although it’s often a thinner cake than traditional layer cakes.
Discover More Delightful Cake Recipes
If you loved Aunt Ree’s Chocolate Cake, you’re in for a treat! Explore more of our delectable cake recipes that are perfect for any occasion:
- Irresistible Homemade Chocolate Cupcakes
- Classic Southern Coconut Cake
- Rich Dark Chocolate Espresso Cake
- The Best Homemade Carrot Cake
Aunt Ree’s Best Chocolate Sheet Cake Recipe
This recipe is incredibly easy, made entirely from scratch, and widely considered the best chocolate cake ever!
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Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup buttermilk (or homemade equivalent)
- 2 large eggs, lightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 16 oz confectioners’ sugar (icing sugar)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a 13×9 inch baking pan (or two 8×8 inch pans) by greasing and flouring it thoroughly.
- In a large bowl, whisk together the flour and granulated sugar until well combined.
- In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa, water, and vegetable oil. Bring to a boil over medium heat, stirring constantly. Remove from heat immediately.
- Carefully pour the hot chocolate mixture into the flour and sugar mixture. Stir well with a whisk or spatula until just combined.
- Add the buttermilk, beaten eggs, baking soda, and vanilla extract to the batter. Mix well until smooth, being careful not to overmix.
- Pour the cake batter into the prepared pan(s) and spread evenly.
- Bake for 20 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- While the cake is still hot from the oven, begin preparing the frosting.
- For the frosting: In a medium saucepan, combine 1/2 cup butter, 3 tablespoons cocoa, and 6 tablespoons milk. Bring to a boil over low heat, stirring constantly for about 1 minute.
- Remove the frosting mixture from the heat. Immediately stir in the vanilla extract and confectioners’ sugar. Whisk vigorously until the frosting is smooth and lump-free.
- Pour the warm icing evenly over the entire hot cake. Gently spread it if necessary to cover the surface.
- Allow the cake to cool completely at room temperature for the frosting to set properly before slicing and serving.
Notes
You can certainly use this recipe in a larger jelly roll pan (typically 11×16 inches) for a thinner sheet cake, which is closer to the original Texas Sheet Cake style. This recipe also halves beautifully, perfect for an 8×8 inch pan if you’re looking for a smaller batch!
Nutrition
Carbohydrates: 89g |
Protein: 4g |
Fat: 26g |
Saturated Fat: 18g |
Cholesterol: 74mg |
Sodium: 255mg |
Potassium: 95mg |
Fiber: 1g |
Sugar: 71g |
Vitamin A: 546IU |
Calcium: 36mg |
Iron: 1mg