Texas Sheet Cake Recipe

Course Cake, Dessert

Cuisine American, Southern

Keyword chocolate-cake-recipes, texas-sheet-cake, texas-sheet-cake-recipe

Prep Time 20

Cook Time 30

Cooling time 4

Servings pieces

Calories 449kcal

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup unsalted butter melted
1 cup boiling water
1/2 cup cocoa powder
1/2 cup buttermilk
1 tsp pure vanilla extract
2 large eggs lightly beaten
Fudge Frosting:
1 cup butter
1/2 cup cocoa powder
1/2 cup cream or half and half plus additional if needed to thin
1 tsp pure vanilla extract
4 cups powdered sugar
1 cup chopped pecans toasted

Instructions

Preheat the oven to 325°F. Spray a 15 x 10 x 1 inch jelly roll pan with baking spray. Set aside.
Toast Pecans: On a separate sheet pan spread pecans in a single layer. Toast for 6-8 minutes or until fragrant. Set aside.
Cake: In a medium-size mixing bowl, use a whisk to sift together flour, granulated sugar, brown sugar, baking soda and salt.
In a separate bowl, stir together, boiling water and cocoa until dissolved. Add melted butter mix well. Pour over dry ingredients. To the bowl add buttermilk, vanilla and eggs. Mix with a whisk until fully combined.
Pour batter evenly into pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
Frosting: 5 minutes before the end of baking, begin preparing the frosting.
In a medium-size saucepan over medium-high heat melt together butter, cocoa powder and cream. Bring to a simmer, whisking until smooth. Do not boil. Remove from the heat. Add vanilla.
Use an electric mixer to beat in the powdered sugar one cup at a time. Beat until smooth. Mix in toasted pecans. Spread evenly on hot cake. You can add additional cream 1 Tbsp at a time, if needed to thin. Don't thin the icing too much, it will melt on the hot cake making it easy to spread.
Place on a cooling rack to cool in the pan. Store at room temperature or chilled.

Notes

Please note: A jelly roll pan is typically what is used for making this cake. It can be made in a 13 x 9 inch pan. In that case, bake for 5-10 minutes longer. Always assess the cakes doneness with a toothpick or cake tester inserted into the center.

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