Texas Sheet Cake With Dulce de Leche Frosting
User Reviews
5
Texas Sheet Cake With Dulce de Leche Frosting
Description
The Texas Sheet Cake with Dulce de Leche Frosting features a chocolate cake made with all-purpose flour, sugar, butter, oil, unsweetened cocoa powder, buttermilk, eggs, and vanilla. The ingredients are combined by first boiling butter, oil, cocoa, and water, then mixing with the dry ingredients before adding buttermilk and eggs. Baked in a large ungreased pan, the cake emerges tender and moist with a subtle chocolate richness.
The Dulce de Leche Frosting blends softened butter and dulce de leche, sweetened further with powdered sugar and flavored with vanilla. Milk adjusts the consistency, and chopped pecans lend texture and a mild nutty contrast. The warm cake is topped with this frosting, which seeps slightly into the surface, intensifying the flavor experience. An alternate chocolate frosting option uses cocoa, butter, milk, powdered sugar, and more pecans for a different finish.
This sheet cake suits parties or family meals, serving many people with its generous size. It can be sliced into bars or squares and pairs well with coffee or milk. Variations include adding cinnamon to the batter for added warmth and spice.
The cake thickness and bake time will vary with pan size; pans like 15x11, 9x13, or jelly roll pans can be used.Add 1 teaspoon cinnamon to the batter if you enjoy a hint of spice.
Ingredients
Chocolate Sheet Cake with Buttermilk
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 butter stick
- 1/2 cup neutral cooking oil canola or vegetable, generic cooking oil
- 4 Tablespoons cocoa powder unsweetened
- 1 cup water
- 1 cup buttermilk
- 2 egg beaten
- 1 teaspoon vanilla
Dulce de Leche Frosting
- 1 butter softened to room temperature, stick
- 1 cup dulce de leche
- 2 cups powdered sugar sifted
- 1 Tablespoon vanilla
- 2-4 Tablespoons milk
- 1 cup pecans chopped
Chocolate Frosting
- 1/2 cup butter
- 1/4 cup cocoa powder
- 6 tablespoons milk
- 2 cups powdered sugar sifted
- 1 cup pecans for topping, chopped
Instructions
- Pre-heat oven at 400 degrees Fahrenheit, and set baking pan aside (jelly roll pan or 9x13)
Chocolate Cake
- In a large mixing bowl whisk together flour, sugar, and baking soda together and set aside.
- In a medium saucepan, add butter, oil, cocoa and water and bring to a boil. Remove from heat and pour over flour mixture. Stir until blended.
- Add buttermilk, eggs, and vanilla. Mix well and pour into ungreased pan. Bake for about 20 minutes or until set.
Dulce de Leche Frosting
- Using a mixer, combine butter and Dulce de Leche together. Add powdered sugar 1/2 cup at a time. Add vanilla. Add milk until desired consistency. Fold in the pecans and pour over warm cake.
Chocolate Frosting
- Melt 1/2 cup of butter in a small saucepan. Stir in 1/4 cup of cocoa powder and 6 tablespoons of milk. Remove from heat and allow to cool slightly. Whisk in powdered sugar until smooth.
- Pour the frosting over the warm cake and spread evenly with a spatula.
- Sprinkle 1 cup of chopped pecans on top of the chocolate frosting.
Notes
- The cake thickness and bake time will differ depending on the pan size used, such as 15x11, 9x13, or a jelly roll pan.
- For a cinnamon flavor, optionally add 1 teaspoon to the cake batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 513kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 240mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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