Cook techniques
Merging Ingredients
When preparing your cake batter, it’s crucial to thoroughly blend the wet ingredients (like eggs and buttermilk) before adding them to the dry ingredients. This creates a uniform mixture and helps achieve a better rise.
Proper Mixing
Mix the cake batter just until the ingredients are combined. Overmixing can lead to a denser texture, so it’s important to mix gently to retain air in the batter.
Time for Cooling
Allow the cake to cool completely in the pan before frosting. This ensures that the frosting does not melt and slide off, providing a beautiful finish.
Frosting Technique
Spread the frosting evenly over the cooled cake using an offset spatula. For added texture, you can create swirls or peaks in the frosting.
FAQ
Can I use a different type of flour?
Yes, you can use all-purpose flour instead of cake flour, but the texture may vary slightly.
How should I store leftover cake?
Store leftover Texas sheet cake in an airtight container in the refrigerator for up to a week.
Can I freeze the cake?
Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to three months.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes.
Is it necessary to use a sheet pan?
While a sheet pan is traditional for Texas sheet cake, you can also use a 9×13 inch baking dish if that’s what you have available.
