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Texas Sheet Cake With Dulce de Leche Frosting

A moist chocolate Texas sheet cake topped with a decadent dulce de leche frosting. A twist to a classic dessert.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 16 servings
Calories: 513 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Sheet Cake with Buttermilk
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 stick butter
  • 1/2 cup oil canola or vegetable
  • 4 Tablespoons unsweetened cocoa powder
  • 1 cup water
  • 1 cup buttermilk
  • 2 eggs beaten
  • 1 teaspoon vanilla
Dulce de Leche Frosting
  • 1 stick butter softened to room temperature
  • 1 cup dulce de Leche
  • 2 cups powdered sugar sifted
  • 1 Tablespoon vanilla
  • 2-4 Tablespoons milk
  • 1 cup Chopped Pecans
Chocolate Frosting
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 2 cups powdered sugar sifted
  • 1 cup Chopped Pecans for topping

Instructions

    Cup of Yum
  1. Pre-heat oven at 400 degrees Fahrenheit, and set baking pan aside (jelly roll pan or 9x13)
Chocolate Cake
    Cup of Yum
  1. In a large mixing bowl whisk together flour, sugar, and baking soda together and set aside.
  2. 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.
  3. Add buttermilk, eggs, and vanilla. Mix well and pour into ungreased pan. Bake for about 20 minutes or until set.
Dulce de Leche Frosting
  1. 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
  1. 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.
  2. Pour the frosting over the warm cake and spread evenly with a spatula.
  3. Sprinkle 1 cup of chopped pecans on top of the chocolate frosting.

Notes

  • I have used different sized pans for this cake 15 X11, 9 X 13, and a jelly roll pan. The cooking time and thickness of the cake will vary slightly.
  • If you like the flavor of cinnamon, add 1 teaspoon to the batter. 

Nutrition Information

Serving 1g Calories 513kcal (26%) Carbohydrates 66g (22%) Protein 5g (10%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 15g Trans Fat 1g Cholesterol 60mg (20%) Sodium 240mg (10%) Fiber 1g (4%) Sugar 51g (102%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 513

% 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.