Texas Sheet Cake
User Reviews
5.0
27 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
24
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Course
Dessert
Texas Sheet Cake
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Rich, moist, and nearly the size of the state it’s named for, Texas sheet cake is a classic recipe that will put a smile on any chocolate lover’s face.
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Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ teaspoon salt
- 1 cup unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 1 cup boiling water
- ½ cup buttermilk
- 2 large eggs beaten
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
For the Frosting
- 14 tablespoons unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon pure vanilla extract
- 14 ounces confectioners' sugar
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350°F. Coat an 18x13-inch rimmed sheet pan (half sheet pan) with nonstick spray.
- In a large mixing bowl, combine flour, sugar, and salt. Set aside.
- In a medium saucepan over medium heat, melt butter. Once the butter is melted, whisk in cocoa powder until thoroughly combined. Add boiling water and turn up the heat to medium-high. Bring to a boil and let boil for 30 seconds, then immediately turn off the heat. Pour the cocoa/butter mixture over flour mixture, and stir to mix, making sure to scrape bottom and sides.
- In a medium bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Stir buttermilk mixture into chocolate mixture. Pour into prepared sheet cake pan. Bake for 15-20 minutes. Top should lightly spring back and edges will be just coming away from the sides.
- While cake is baking, make the frosting. In a medium saucepan over low heat, melt butter. Once the butter is melted, whisk in cocoa powder until thoroughly combined. Add milk, vanilla, and powdered sugar, whisking until all ingredients are fully incorporated and frosting is smooth. Remove from heat and fold in the chopped pecans. Pour over warm cake, using an offset spatula to spread frosting to the edges. Let cool until frosting is set, then serve, or let cool completely to room temperature.
Notes
- This is thinner than a typical sheet cake. If you want a thicker cake, you can bake it in a 9x13-inch pan; the baking time will increase to about 30 minutes.
- This is thinner than a typical sheet cake. If you want a thicker cake, you can bake it in a 9x13-inch pan; the baking time will increase to about 30 minutes.
- Recipe slightly adapted from The Pioneer Woman
- Recipe slightly adapted from
- The Pioneer Woman
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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