Welcome to a delightful twist on a classic dessert! This Spiced Texas Sheet Cake with Cinnamon Honey Glaze combines the rich, moist texture you love with a hint of spice and sweetness that will keep everyone coming back for more. Perfect for any gathering or just a sweet treat at home.
Flour is the foundation, giving the cake its structure. The sugar sweetens the deal, while cinnamon and cayenne pepper add depth and warmth. Butter provides richness and moisture, and water helps bring the batter together smoothly. The eggs bind everything together, and sour cream keeps the cake moist and tender. A dash of vanilla extract enhances all the flavors, and baking soda ensures the cake rises perfectly. A pinch of salt balances the sweetness, while cocoa powder infuses the cake with its chocolatey goodness.
For the glaze, butter and honey create a luscious base, with cinnamon adding warmth. Powdered sugar thickens the glaze to the perfect consistency.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of contrast, serve with fresh berries or a simple fruit salad on the side. If you're enjoying it at a gathering, a light dusting of additional cinnamon on top adds a lovely touch.
Start by preheating your oven to 350°F. Grease a 13x18 inch sheet pan lightly with butter or cooking spray. This ensures your cake comes out in one piece, ready for the glaze.
In a large mixing bowl, combine 2 cups of flour, 2 cups of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of cayenne pepper, and 1/4 teaspoon of salt. This dry mix will form the base of your cake.
In a medium saucepan, combine 1 cup of butter, 1 cup of water, and 1/4 cup of cocoa powder. Bring this mixture to a boil, stirring gently. Once it reaches a boil, remove it from the heat and carefully pour it into the bowl with the dry ingredients. Mix everything together until smooth.
Next, add 2 large eggs, 1/2 cup of sour cream, 1 teaspoon of vanilla extract, and 1/2 teaspoon of baking soda to the batter. Blend until everything is well combined and the batter is smooth.
Pour the batter into your prepared sheet pan, spreading it evenly. Pop it into the preheated oven and bake for about 20 minutes. Keep an eye on it; you'll know it's done when a toothpick inserted in the center comes out clean.
While your cake is baking, start on the glaze. In a small saucepan, melt 1/4 cup of butter with 1/4 cup of honey. Stir in 1/2 teaspoon of cinnamon and 1 1/2 cups of powdered sugar until you achieve a smooth, pourable glaze.
Once the cake is out of the oven, immediately pour the warm glaze over the hot cake. Spread it evenly with a spatula, letting it soak into the cake a bit. Let the cake cool slightly before serving, allowing the glaze to set just a little.
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