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Texas Sheet Cake Recipe

Texas Sheet Cake Recipe
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★★★★★

4.9 from 9 reviews

Texas Sheet Cake is a classic, rich, and moist chocolate cake baked in a large sheet pan, topped with a warm, glossy chocolate frosting with optional crunchy pecans. This recipe features a tender buttermilk chocolate batter and a luscious, fudgy icing that sets beautifully, making it perfect for gatherings and celebrations.

Ingredients

Scale

For the Cake

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) sugar
  • 1 cup (225g) unsalted butter
  • 1 cup (240ml) water
  • ¼ cup (25g) unsweetened cocoa powder
  • ½ cup (120ml) buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Warm Chocolate Frosting

  • ½ cup (115g) unsalted butter
  • ¼ cup (25g) unsweetened cocoa powder
  • ⅓ cup (80ml) milk
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (120g) chopped pecans (optional but classic)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 175°C (350°F). Butter a large sheet pan thoroughly and set it aside on the counter, ready for the batter.
  2. Mix dry ingredients: In a roomy bowl, combine 2 cups of all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, and ½ teaspoon salt. Stir them together until well combined and set aside.
  3. Prepare chocolate mixture: In a saucepan over medium heat, melt 1 cup (225g) unsalted butter with 1 cup (240ml) water and ¼ cup (25g) unsweetened cocoa powder. Stir until fully melted and the mixture is glossy. Once it begins to bubble, immediately pour it over the dry ingredients.
  4. Combine batter: Stir the chocolate mixture into the dry ingredients until smooth and silky. Then add ½ cup (120ml) buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Mix gently but thoroughly until the batter is smooth and pourable.
  5. Bake the cake: Pour the batter evenly into the prepared sheet pan, spreading it gently to fill every corner. Bake in the preheated oven for about 25 to 30 minutes, or until the top is firm and springs lightly to the touch.
  6. Make the frosting: While the cake is baking or once it’s out of the oven and still warm, prepare the frosting. In a small pot, melt ½ cup (115g) unsalted butter with ¼ cup (25g) cocoa powder and ⅓ cup (80ml) milk over medium heat. Once melted and combined, remove from heat and stir in 3 cups (360g) powdered sugar and 1 teaspoon vanilla extract until smooth and thickened.
  7. Add pecans and frost the cake: Fold in 1 cup (120g) chopped pecans into the warm frosting. Pour the warm frosting evenly over the warm cake, allowing it to spread and settle into a shiny, fudgy layer as it cools.
  8. Cool and serve: Let the cake cool completely in the pan for the frosting to set. Once set, slice into squares and enjoy the tender, chocolaty texture with the nutty frosting topping.

Notes

  • For a nut-free version, omit the pecans in the frosting or replace with your favorite nuts.
  • Be sure to pour the hot chocolate mixture directly over the dry ingredients to help create a moist batter.
  • Use buttermilk or a buttermilk substitute (milk with a splash of lemon juice) for best results in tenderness.
  • Frost the cake while it is still warm to ensure smooth spreading and shiny finish.
  • Store any leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Nutrition

Keywords: Texas Sheet Cake, chocolate cake, sheet cake, easy chocolate cake, chocolate frosting, pecans, classic dessert

Find it online: https://maicook.com/texas-sheet-cake-recipe/