Fresh Milled Texas Sheet Cake
This freshly milled rich, fudgy, and moist Texas sheet cake is perfect for large parties and gatherings. It will easily be your next big crowd pleaser!
Ingredients
For the Cake
- 1 2/3 Cups Soft White Wheat Berries Unground = 325g
- 2 Cups Sugar
- 2 Sticks Butter = 1 Cup
- 1 Cup Water
- 4 Tbsp Cocoa
- 1/2 Cup Buttermilk
- 2 Eggs slightly beaten
- 1 Tsp Baking Soda
- 1 Tsp Vanilla
For the Topping
- 1 Stick Butter = 1/2 Cup
- 4 Tbsp Cocoa
- 1/3 Cup Buttermilk
- 1 lb Box Powdered Sugar sifted = 350g
- 1/2 Tsp Vanilla
- 1/2 Cup Nuts optional
Instructions
To Make the Cake
- Mill the 1 2/3 cup (325g) soft white wheat berries into a fine flour. Set aside.
- Preheat the oven to 375°F. Prepare the baking sheet by spraying with cooking spray (I use avocado oil).
- Add all of the freshly milled flour and 2 cups sugar to a large mixing bowl. Mix until combined and set aside.
- Add the 2 sticks (1 cup) butter, 1 cup water, and 4 tbsp cocoa to a small saucepan. Bring to a boil and then pour over the flour and sugar mixture.
- Add the remaining ingredients: 1/2 cup buttermilk, 2 eggs slightly beaten, 1 tsp baking soda, and 1 tsp vanilla. Mix to combine.
- Pour into the prepared baking sheet pan. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
To Make the Topping
- While the cake is baking, make the icing. In a medium bowl, add the 1 lb box (350g) sifted powdered sugar and 1/2 tsp vanilla. Mix to combine and set aside.
- In a small sauce pan, add 1 stick (1/2 cup) butter, 4 tbsp cocoa, and 1/3 c buttermilk. Bring to a boil and pour over powdered sugar and vanilla mixture. Mix to combine. (If adding nuts, now is the time to mix them in)
- Once the cake is done spread the icing on it while it's still hot.
- Let cool completely and then enjoy!
Stir the icing occasionally if still waiting for the cake to finish so it doesn't set.
