A birthday and a cake! Texas Sheet Cake with Brownie Batter Frosting, that is.

Texas Sheet Cake with Brownie Batter Frosting-title

How am I going to phrase this?

Erm …I’m getting old.

Well, older. (I don’t know why it feels like such a surprise to me, I am a human).

I have now experienced 17 years of life on Earth – and I have to say that it does keep getting better, especially these past 1 1/2 years where I’ve been creating my own little corner of the internet, full of butter, sugar, cinnamon and chocolate.

Texas Sheet Cake with Brownie Batter Frosting

To celebrate, I made myself a cake!

It’s not like I’m not already getting 3 other cakes from 3 other people,

but I wanted to make something super-special-awesome-time to bring into school.

Texas Sheet Cake with Brownie Batter Frosting- forkgif1

I don’t really know why I’m making all this extra cake;

I don’t feel older,

I’m sitting here wearing plastic dinosaur earrings and drinking hot chocolate.

I still feel as excited when I get a comment on my blog as when I was 15,

I still freak out and tell my mum when something bonkers happens,

For example, one week ago, I was literally just waking up when I got a notification of a ping back.

Texas Sheet Cake with Brownie Batter Frosting

Now, when I’ve just woken up, my mind literally can’t handle ANY information until exactly 10 minutes and one cup of coffee later.

Even if you tell me something super important and exciting, I won’t recall it, and will become SO confused at a simple sentence. (I once got a random spam e-mail saying I had ‘been chosen’ in the first sentence, and literally thought I was a superstar/magician/mega-special person for about 20 minutes. I then had to keep reminding myself during the day that that really wasn’t true, when I kept getting flashbacks, like “why am I in a maths class, I’m more important than thi… oh wait.”)

So anyways, this ping back, was from freaking Joy the Baker’s blog. I mean.

I can’t even.

No words.

Most exciting moment of mah blogging life.

Texas Sheet Cake with Brownie Batter Frosting

The only way I could explain it to my friends (who, apart from me, know nothing about the blogging, baking world), was literally by comparing it to them being mentioned by one of their favourite actors, actresses or singers.

Just knowing she had read my blog makes me want to do the macarena (and I can’t even do the macarena!).

Well really, just knowing anybody has read my blog makes me blush and want to hug everyone!

But, as a thank you (after already thanking her about 1000 times I think – if not in typed words, in my mind) I decided I’d make a recipe from her cookbook which I had purchased last summer in Seattle.

Texas Sheet Cake with Brownie Batter Frosting

Whilst flicking through her cookbook, I noticed a recipe for Texas sheet cake; as soon as I saw the word ‘birthday’ in the descriptive paragraph above the recipe (combined with my belief that anything Joy bakes must taste heavenly), I was sold.

But I wanted to make it extraaaaaaa insane; and when you want to make something extraaaaaaa insane what do you do? You incorporate some sort of delicious batter or cookie dough. Of course, duh.

I went with brownie batter because it’s pretty much as close to chocolate frosting you can get with a batter, and because it’s so freakin delicious.

So enjoy,

and THANK YOU for tweeting and instagramming (why are you underlining that google, it’s totally a word) me, for reading this blog, for pinning my pictures, for commenting on my recipes, and everything else you do to make my life heck tonnes more awesome than it already is,

I GIVE YOU ALL A PIECE OF THE BIRTHDAY CROWN (please get that Mean Girls reference)

Texas Sheet Cake with Brownie Batter Frosting- forkgif2


– The Texas sheet cake recipe is from the Joy the Baker Cookbook – I only slightly adapted it by reducing the sugar by 1/2 cup, because I was like “ummm, I’m going to be pouring brownie batter all over this cake, maybe I should make it a little less sweet…”

– The eggs should be safe to eat by the time you’ve finished with the batter – they’re tempered by the butter-chocolate mixture, and then heated again in the saucepan. If you’re still anxious about it though, once you’ve poured the batter on top of the cake, just pop that pan back into the oven for a further 5 minutes at 350 degrees F (180 degrees C).

-If you’re still put off by the egg thing, substitute them for 3 tbsp cornstarch/arrowroot and increase the milk to 4 tbsp (skip the steps which involve tempering, and heating the batter for 5 minutes )

-The chocolate chips are completely optional, I think I would have preferred it if I’d put pecans on top, like in JTB’s recipe, instead to be honest!

Texas Sheet Cake with Brownie Batter Frosting
For the Cake:
1 cup (220 g) unsalted butter
5 tbsp cocoa powder
1 cup (250 ml) brewed coffee (or warm water)
2 cups (260 g) all purpose flour
1 1/2 cups (300 g) sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup (125 ml) sour cream
1 tsp vanilla extract

Preheat your oven to 350 degrees F (180 degrees C). Grease and lightly flour a 15 x 10 x 1 " jelly roll pan.

Place the butter, cocoa and coffee in a large saucepan. Heat and stir just until the butter has melted. Add the flour, sugar, baking soda and salt to the pan, and whisk in. Add the eggs, sour cream and vanilla to the pan, and whisk until completely combined.

Pour the batter into the greased pan (keep that saucepan! we're going to use it again in a second!) and bake for 20 minutes - while it's baking make the brownie batter frosting (see below).


Brownie Batter Frosting
2 medium/large eggs (use pasteurized if you can find them) (see notes)
1/2 cup (110 g) unsalted butter
4 oz (110 g) bittersweet chocolate (I used 70%)
1/2 tsp salt
1 3/4 cups (175 g) powdered sugar
1 tbsp vanilla extract
1/2 cup (65 g) all purpose flour
2 tbsp milk
optional: 1/3 cup chocolate chips

Crack the eggs into a medium bowl, and whisk together lightly.

Using the same saucepan as before, melt the butter and chocolate together.

Whilst this mixture is still warm, pour about 4 tbsp of it, 1 tbsp at a time, into the eggs, whisking the eggs constantly. This tempers the eggs :)

Add the tempered egg mixture to the butter-chocolate mixture in the saucepan and whisk together.

Whisk in the salt and powdered sugar, then return the pan to a medium-low heat and stir constantly with a spatula (making sure to scrape the sides + base of pan) for 5 minutes (this kills any bacteria by partially cooking the batter).

Stir in the vanilla extract, flour and milk and whisk until smooth.

Pour over the still-warm cake and spread it out evenly, sprinkle on the chocolate chips (if using) and leave to cool to room temperature. To store: cover the pan with plastic wrap and refrigerate.



  1. says

    found your blog via pinterest and just looooooove it!! :)
    this recipe looks so delicious (I’m gonna make it and say ‘it must be someones birthday somewhere :P)
    Such wonderful food photography too! Where do you get all your props and backgrounds from?
    I’m 17 too with a food blog (not as wonderful and successful as yours though) yours is such an inspiration! consider a new subscriber, instagram follower and pinterest follower! 😀

    and most importantly – happy belated birthday!

    have a lovely weekend!

    • says

      thank you, thank you, thank youuuu!! My props are just from charity shops, places like anthropologie and ebay :) For backgrounds, I just paint big pieces of wood (black, white, brown, grey are always good ones to start with) Lovely blog btw :) x

  2. Katie says

    I found your blog via Joy The Baker and totally love it! Your gifs are so great. Saw this post and thought, “Oh, a Texas sheet cake, I saw that in Joy’s book,” then understood when I read further down! Keep up the baking and happy birthday!

  3. says

    thank-you for the lovely tips! :)
    just an all round fave blog – and love the new installment on those single serve cookies! LOVE IT! :)
    and wow wow wow – joy the baker! now that is just amazing!

  4. says

    Okay Izy, I may be slightly late but, happy birthday! Well belated birthday. But still. I’ll have to get working on that iPhone de-sassinator app for your birthday present. And dang, that sheet cake looks like gooey goodness.

  5. Priya says

    So I read the thin mint post via Joy and now Tracy Shutterbean has mentioned you on her I Love Fridays! I was seriously impressed with your blog- love the writing style and awesome food styling. THEN I read that you are 17?! Holy guacamole! Love that’re a fellow Brit too -if you make any references I might actually get them!

  6. Laura says

    Was wondering if you knew the importance of heating the batter for the texas sheet cake? Was searching for a carrot cake version of TX sheet cake but those I’ve found don’t have a cooked/heated batter. Wondering how to improvise a recipe for this type so it may be important that batter gets heated for proper texture/moisture. Thanks for reply if you know. I did find a yummy sounding heated buttermilk glaze that goes on top of a carrot sheet cake then followed by the traditional cream cheese frosting. Cheers!

    • says

      Do you mean the batter for the cake or the brownie batter frosting?
      The batter for the cake is heated to just melt the butter, you could just sub in oil tbh if you didn’t want to heat it up
      For the frosting I heated it up to melt the ingredients and also to cook the eggs slightly to kill any bacteria

  7. Theresa-Lee P says

    oh my goodness. I just found your blog. and i found this recipe. and I love it just from reading it, i shall be making it on friday night for my family. Keep up the great work.

  8. says

    I just discovered your site and I’m blown away how young you are doing such an amazing blog! I know this is for a post last year on your 17th birthday so you must be 18 by now. But still. What you wrote about the raw egg options was absolutely great.

    And your recipes are amazing and creative and inventive and delicious. I love your photos.

    I was just looking at your post about the oreo crust/peanut butter/marshmallow s’mores thing (which is brilliant!) and saw a comment about how you had too many pictures of the finished results and not of the making of it and OMG that’s a nuts comment. Your pictures are great. And I LOVE your gifs. You can practically taste your recipes through them.

    Great work. You’re inspiring!


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