Texas Sheet Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 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
Description
The Texas Sheet Cake recipe starts with combining flour, sugar, and salt, then pouring a hot mixture of butter, cocoa, and boiling water over it, which helps dissolve the cocoa and melt the butter completely. Incorporating buttermilk, beaten eggs, baking soda, and vanilla gives the cake its tender crumb and subtle rise, baking briefly at 350°F until the cake's surface springs back lightly and pulls from the edges. Meanwhile, the frosting is crafted by melting butter and cocoa together and blending in milk, vanilla, confectioners' sugar, and chopped pecans.
This cake is typically served as a thin sheet cake, making it practical for cutting into many servings suitable for gatherings or casual desserts. Its combination of moist crumb and fudge-like frosting offers a pleasing texture contrast and a chocolate punch without being overly dense.
Adjusting pan size to 9x13 inches will yield a thicker cake needing a longer bake time, about 30 minutes. The frosting should be spread while the cake is warm to ensure good adhesion and gloss. Chopped nuts provide texture but can be omitted or substituted per preference.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ teaspoon salt
- 1 cup butter unsalted
- 4 heaping tablespoons cocoa powder unsweetened
- 1 cup water boiling
- ½ cup buttermilk
- 2 egg beaten, large
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract pure
For the Frosting
- 14 tablespoons butter unsalted
- 4 heaping tablespoons cocoa powder unsweetened
- 6 tablespoons milk
- 1 teaspoon vanilla extract pure
- 14 ounces confectioners' sugar
- 1 cup pecans chopped
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
- For a thicker cake, bake in a 9x13 inch pan; increase baking time to about 30 minutes.
- Spread frosting on warm cake for best texture and shine.
- The recipe is adapted with minor changes from The Pioneer Woman.
User Reviews
Overall Rating
5
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