The Texas classic sheet cakes with a touch of Mexico, my concha Texas sheet cake is the sweetest of both worlds.
Sweet Life for me is a delicious blend of the culture and flavors of my life. I was born and raised in Texas, to parents who moved here from Matamoras, Mexico. At school I spoke English, at home I spoke Spanish – to me growing up I had the best of both worlds and my concha Texas sheet is a nod to this beautiful life my parents gifted me.
A sheet cake is a cake made in a baking sheet, it’s perfect for potlucks and even better for Birthday parties. If you bake in a baking sheet the cake will be on the thinner size, but you can also bake in a 9×13 for a thicker cake.
I’m highlighting my childhood love for Conchas with a new series called TODAS LAS CONCHAS. 14 days of new concha recipes leading up to the sweetest day Valentine’s Day, featuring our beloved concha.
Yesterday I share concha martini, today I am excitedly thrilled to share with you how easy it is to make a concha texas sheet cake at home.
The sweet smell of conchas reminds me of my childhood. Nothing made me happier than walking to the panaderia with my Abuelito to buy pan dulce – the pink ones were my sister’s favorite; I preferred a chocolate concha. They were soft, fluffy, and sweet just like my Abuelito.
I grew up with conchas – and I am now raising my daughters on conchas – todo el amor
No other pan dulce represents our heritage culture, love of Mexico and reminds us of home and family like the concha.
The concha is SO much more than just a delicious pastry, it is part of our childhood, our memories of time with the family and the sweetest gift we share with our children.
What I also love is that talented bakers & bakeries are continuing to bake, share and experiment with our beloved concha gifting us with amazing new flavors, new concha designs and desserts featuring the concha – todo el talento
Today I want to share a tasty Concha Texas Sheet Cake that is perfect for entertaining.
TIPS ON MAKING CONCHA TEXAS SHEET CAKE
- For this recipe, I used a 15x10x1-in. baking pan. You can bake in a 9×13 baking pan for a thicker cake.
- Feel free to add nuts to the icing. Pecans are a favorite here in Texas. Add 1 cup to icing.
- I added the diced concha after I pour the icing. Carefully pour icing on the warm cake, then gently press in the diced conchas.
- Allow cake to cool completely before slicing.
- 1 cup butter cubed
- 1 cup of water
- 1/4 cup baking cocoa
- 2 cups all-purpose flour
- 2 cups of sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup butter cubed
- 1/4 cup plus 2 tablespoons whole milk
- 3 tablespoons baking cocoa
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 4 conchas diced
In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Gently press in the diced conchas to icing. Cool completely on a wire rack.
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