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Chocolate Mint Texas Sheet Cake Recipe: A thin layer of mint filling under the chocolate frosting, provides a York Peppermint Patty quality.
Texas Sheet Cake
Growing up just north of Texas, I’ve had my fair share of Texas Sheet Cake over the years. They were served at nearly every community gathering, at local festivals, and even in the school cafeteria.
Today I’m sharing a Texas Sheet Cake (TSC) variation that I’m personally partial to, the Chocolate Mint Texas Sheet Cake.
So first off… What is a Texas Sheet Cake?
It is in fact, a lesser-known dessert tothe other 49 states, but one widely appreciated in Texas.
A large flat utilitarian-style cake that is made and served in the same pan. A no-fuss cake meant to feed a lot of people, often atneighborhood gatherings, church events, and football practices.
A cake that says, “I may not be pretty, but I sure do taste good.”
The traditional Texas Sheet Cake is a thin moist chocolate cake that can serve 20+ people, with a rich chocolate glaze that almost seeps into the top of the cake. Sometimes with nuts.
To make this Chocolate Mint Sheet Cake, I used a classic sheet cake batter, then topped the cake with a thin layer of mint filling. Once the mint filling set, I created a chocolate glaze that is somewhere in between icing and frosting. It has a lighter fluffier texture than standard TSC icing, but still drapes down the sides of each piece. Sigh…
Let’s get into it.
Texas Sheet Cake Recipe
You are sure to have a lot of these ingredients already on hand because they are baking essentials. But if you don’t just add them onto your shopping list and pick them up the next time you go to the store!
Texas Sheet Cake
- All-Purpose Flour
- Granulated Sugar
- Cocoa Powder
- Baking Soda
- Sea Salt
- Instant Coffee Granules
- Unsalted Butter
- Half & Half
- Eggs
- Vanilla Extract
Mint Filling
- White Chocolate Chips
- Sweetened Condensed Milk
- Peppermint Extract
Chocolate Glaze
- Unsalted Butter
- Cocoa Powder
- Half & Half
- Vanilla Extract
- Powdered Sugar
How To Make Texas Sheet Cake
Preheat the oven to 350 degrees F. Spraya15.5×10.5-inch baking dish(or jelly roll pan) with nonstick baking spray. Set aside.
In a large bowl, mix flour, sugar, cocoa powder, baking soda, sea salt, and instant coffee granules together for the cake batter. Whisk in the melted butter, half & half, eggs, and vanilla.
Baking
Pour the batter in the prepared baking dish and bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before proceeding.
*Do not open the oven door before 22 minutes have passed or the cake might collapse.
Once the cake is cool, prepare the mint filling.
Mint Filling
Place white chocolate chips, sweetened condensed milk, and peppermint extract into a microwave-safe bowl and microwave on high for 2 minutes. Stir vigorously to melt the chips. Microwave one more minute and whisk until smooth, if needed.
Pour the mint layer over the surface of the cake and smooth out evenly. Place the cake in the refrigerator to set the mint filling.
Once the mint filling is dry to the touch make the chocolate glaze. (It doesn’t have to be firm, just dry.)
Chocolate Glaze
In a medium bowl, whisk the melted butter, cocoa powder, half & half, and vanilla together. Once smooth, whisk in the powdered sugar. The mixture should be loose and spreadable.
Pour over the cake and spread evenly. Allow the cake to rest for at least an hour, so the glaze has time to set. Cut and serve at room temperature.
If you prefer a traditional fluffy frosting, follow the chocolate glaze recipe, but use softened butter, not melted. Beat the butterin a mixer then add the cocoa and 3 tablespoons half & half and vanilla extract. Beat in the powdered sugar and spread over the cake.
Why Is There So Much Sugar In This Recipe?
I know I know, there’s quite a bit of sugar in the cake, filling, and glaze but hear me out, it’s a big pan of cake that serves plenty of people. If it makes you feel any better one serving is only 315 calories.
Can I Use Regular Cocoa Powder?
You sure can! I just like the color and deeper flavor of dark cocoa.
Need Help Finding Half & Half?
Half & Half is half cream and half whole milk and can be found in the dairy section. If you are from the UK or similar country, I believe the half & half equivalent is called Single Cream.
Perfect For Parties
This, my friends, is how we do Texas Sheet Cake in North Carolina. (Ahem… Where I now live.)
Or at least this is how we do it at my house. *wink*
No one. No one… Will be able to turn down a tender layered piece of this Chocolate Mint Texas Sheet Cake. Reminiscent of a York Peppermint Patty, all 24-36 pieces (depending on how you cut it) are a slice of pure chocolatey bliss!
Consider serving our Chocolate Mint Texas Sheet Cake at your next holiday gathering. No matter where you live, your neighbors will thank you.
See The Recipe Card Below For How To Make This Chocolate Mint Texas Sheet Cake Recipe. Enjoy!
Even More Cakes!
- Tres Leches Cake Recipe with Mango Cream
- Lemon Ricotta Crepe Cake with Strawberry Sauce
- Strawberry Shortcake S’mores
- Chocoflan Impossible Cake
- Classic Vanilla Cake from Sally’s Baking Addiction
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Chocolate Mint Texas Sheet Cake
Prep Time: 30 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 52 minutes minutes
Chocolate Mint Texas Sheet Cake Recipe: A thin layer of mint filling under the chocolate frosting, provides a York Peppermint Patty quality.
Servings: 36 pieces
Ingredients
US Customary - Metric
For the Texas Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup dark cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon instant coffee granules
- 1 cup unsalted butter melted (2 sticks)
- 1 cup half & half
- 2 large eggs
- 1 tablespoon vanilla extract
For the Mint Filling:
- 1 1/3 cup white chocolate chips
- 14 ounces sweetened condensed milk
- 1/2 teaspoon peppermint extract
For the Chocolate Glaze:
- 1 cup melted unsalted butter
- 1/4 cup cocoa powder
- 6 tablespoons half & half
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
Instructions
Preheat the oven to 350 degrees F. Spraya 15.5x10.5-inch baking dish (or jelly roll pan) with nonstick baking spray. Set aside.
In a large bowl, mix the first 6 dry ingredients for the cake batter. Whisk in the melted butter, half & half, eggs, and vanilla. Pour the batter in the prepared baking dish and bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before proceeding. *Do not open the oven door before 22 minutes have passed or the cake might collapse.
Once the cake is cool, prepare the mint filling. Place all ingredients in a microwave-safe bowl and microwave on high for 2 minutes. Stir vigorously to melt the chips. Microwave one more minute and whisk until smooth, if needed. Pour the mint layer over the surface of the cake and smooth out evenly. Place the cake in the refrigerator to set the mint filling.
Once the mint filling is dry to the touch make the chocolate glaze. (It doesn't have to be firm, just dry.) In a medium bowl, whisk the melted butter, cocoa powder, half & half, and vanilla together. Once smooth, whisk in the powdered sugar. The mixture should be loose and spreadable. Pour over the cake and spread evenly. Allow the cake to rest for at least an hour, so the glaze has time to set. Cut and serve at room temperature.
Notes
If you prefer a traditional fluffy frosting, follow the chocolate glaze recipe, but use softened butter, not melted. Beat the butter in a mixer then add the cocoa and 3 tablespoons half & half and vanilla extract. Beat in the powdered sugar and spread over the cake.
Nutrition
Serving: 1piece, Calories: 315kcal, Carbohydrates: 44g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 45mg, Sodium: 125mg, Potassium: 108mg, Fiber: 1g, Sugar: 37g, Vitamin A: 390IU, Vitamin C: 0.4mg, Calcium: 61mg, Iron: 0.6mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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