If you want to make a great slab cake, try the Lone Star Chocolate Slab Cake with Warm. It offers a refreshing flavor that’s loved by everyone in America.
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Lone Star Chocolate Slab Cake with Warm, Coke Frosting: Texas Sheet Cake
When it comes to iconic Southern desserts, the classic Texas sheet cake is a firm favorite, but today, it’s getting a fresh twist, known as the Lone Star Chocolate Slab Cake with Warm.
This updated version has everything Americans love about the original cake: an ultra-moist texture, rich chocolate flavor, and a superb warm frosting that’s poured directly onto the cake, while combining clear steps, a refined balance, and modern baking tips for a perfect result every time.
This Southern cake is incredibly popular throughout the United States and perfect for feeding a crowd. It’s soft, thin, and deeply chocolatey, and baked in a large sheet pan. It’s perfect for backyard barbecues, potlucks, church gatherings, birthdays, and holiday parties. No fancy layers, no complicated decorations, just a simple recipe you can make at home.
Just the right method and a relaxed baking experience.
This article will provide you with the right information, step-by-step instructions, pro tips, storage tips, and finally, answers to any questions you might have. So, let’s get started on making a chocolate slab cake.
What makes a chocolate slab cake special?
This cake differs from a traditional layered cake in that:
- It’s baked lower and wider to ensure even cooking.
- It’s frosted while warm, allowing the icing to melt onto the surface.
- It’s made with one bowl and one saucepan, making cleanup easy.
- It’s perfectly balanced between fluffy and fudgy.
- The gum-coated frosting sets into a soft, shiny layer that remains part of the cake—no piping, no frosting required.
All ingredients needed for Chocolate Slab Cake, USA measurements:
Ingredients for the Chocolate Slab Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 large eggs, at room temperature
- 1 teaspoon baking soda
- 1 cup water
- 1 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sour cream
Ingredients for the Hot Coke Frosting
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 3 1/2 cups powdered sugar, confectioners’ sugar
- 1/2 cup chopped pecans, classic Southern touch – optional
Must-haves:
- Large mixing bowl
- Medium saucepan
- Preheated to 350°F
- 10 x 12-inch or 9 x 12-inch pan 13-inch sheet pan
- Spatula and whisk
Lone Star Chocolate Slab Cake with Warm, step-by-step instructions on how to make it:
1. Preparing the Baking Pan
- Preheat the oven to 350°F, 175°C and have it ready.
- Grease the sheet pan thoroughly with butter or non-stick spray.
- You can line the pan with parchment paper for easy removal, making cleanup easier.
2. Mixing the Dry Ingredients
- Use a large mixing bowl and whisk together all the ingredients:
- sugar, flour, salt, baking soda
- Set this aside while you prepare the chocolate mixture.
3. Making the Chocolate Butter Base
- Now, use a medium saucepan and combine the ingredients over medium heat:
- cocoa powder, butter, water
- Whisk the butter thoroughly until the mixture begins to simmer.
- When it reaches a boil, immediately turn off the heat and remove.
4. Mixing the Wet and Dry Cheeses
- Add the dry cheese directly to the hot chocolate mixture in a bowl and continue beating until smooth and lump-free.
- Now add the ingredients:
- egg,
- sour cream, and vanilla extract, continuing to mix continuously.
- This will make the butter smooth and consistent.
Note: The butter will become thinner, but it shouldn’t be completely runny.
5. Baking the Cake
- Pour the butter into the prepared sheet pan and spread it evenly.
- Continue baking for 20 to 22 minutes.
- Until a toothpick inserted in the center comes out with a slightly moist crumb and
- The cake springs back slightly to the touch.
- Be careful not to bake for too long, as the cake is designed to be moist.
- Making the Hot Cocoa Frosting
6. Preparing the Frosting Base
- While your cake is baking, combine the following ingredients in a saucepan:
- milk,
- cocoa powder, and
- butter
- Heat over medium heat and stir until the butter is completely melted and the mixture comes to a boil.
- Once it boils, remove from heat.
7. Finishing the Frosting
- To finish the frosting, add:
- vanilla extract and
- powdered sugar,
- Keep mixing until it becomes smooth and glassy.
- If you use pecans, add them at this stage, which will give your Texas sheet cake a nice touch.
8. Frosting the Cake While Warm
- When the cake comes out of the oven, immediately pour the hot frosting over the cake and use a spatula to spread it evenly.
- Your frosting will melt slightly, creating a soft, pliable layer on top that will set as it cools.
- Lone Star Chocolate Slab Cake with Warm Coke Frosting is ready to serve and enjoy.
Cooling and Serving Chocolate Slab Cake:
- First, chill the cake for 35 to 45 minutes before slicing.
- This allows the frosting to harden but remain soft. Serve as is or with:
- Fresh berries
- Vanilla ice cream
- Delightful with a glass of cold milk or hot coffee.
- Flavor Variations – Optional
If you’d like to make some changes to your chocolate slab cake, try these:
- For spiced cocoa, add a pinch of cinnamon to the batter.
- For extra fudgy flavor, add 1/4 cup mini chocolate chips to the batter.
- For a special chocolate flavor, add 1 teaspoon of instant espresso powder to the frosting.
- For a nut-free version, simply omit the pecans.
Storage and Make-Ahead Tips:
Lone Star Chocolate Slab Cake with Warm. Here are some tips on how to store and make ahead:
- The chocolate slab cake can be covered and stored at room temperature for up to 2 days.
- It can be refrigerated for 5 to 6 days.
- The slices can be separated and refrigerated for up to 2 months.
- For a richer texture, refrigerate first, then bring to room temperature and serve.
- This Texas sheet cake tastes great the next day, making it perfect for any make-ahead event.
Approximate nutrition per slice:
- Sugar – 40g
- Carbohydrate – 52g
- Protein – 4g
- Calories – 380
- Fat – 18g
- Lone Star Chocolate Slab Cake with Warm Coke Frosting may vary depending on portion size and ingredients.
FAQ
Answers to questions about Lone Star Chocolate Slab Cake with Warm and how to fix mistakes:
Q. Does the chocolate slab cake need to be frosted while it’s still warm?
Yes! This step is necessary because pouring warm frosting over a warm cake creates the signature melt-in texture, making a dessert unique.
Q. Can I make Texas Sheet Cake without eggs?
Substitute 1/4 cup of unsweetened applesauce for each egg, but the texture may be slightly thicker.
Q. Why bake in a sheet pan instead of in layers?
Sheet pans are used to make the cake more uniform, allowing for faster baking and a thinner, softer texture, like a Texas-style cake.
Q. Can I use buttermilk instead of sour cream?
Absolutely! Use 1/2 cup buttermilk instead of sour cream, but reduce the water by 2 tablespoons to balance.
Q. Which cocoa powder works best?
Use unsweetened natural cocoa powder for a classic flavor, or you can use Dutch process cocoa, but it has a slightly darker taste.
Q. Can I double the Texas sheet cake?
Absolutely! Use a larger sheet pan first and increase the baking time to 20 to 22 minutes, checking for doneness.
Q. Is chocolate slab cake great for a large gathering?
Yes! It serves 18 to 20 people per slice, making it ideal for American parties and events.
Conclusion:
Lone Star Chocolate Slab Cake with Warm is proof that even something simple can yield a truly memorable result. It’s rich without being heavy, sweet without being overly sweet, and easy enough for new bakers yet still impressive for any crowd.
Whether you’re baking for a family reunion, a holiday table, or a weekend craving, Clarity delivers classic Southern comfort. Everyone who takes a bite understands why this dessert has been a staple in the USA for generations. So, make it this weekend or right now and enjoy it with your family.