Description
A crowd-pleaser Texas Sheet Cake: ultra soft and moist, not too sweet, covered in a delicious nutty frosting, and made in under an hour!
Ingredients
Scale
- 2 cups all-purpose flour (260g)
- 3/4 cup granulated sugar (150g)
- 3/4 cup light brown sugar, packed (150g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, cubed (170g)
- 3 tbsp vegetable oil (40g)
- 1/3 cup Dutch processed cocoa powder (35g)
- 1 cup water (240g)
- 2 large eggs
- ½ cup buttermilk (120g)
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter (140g)
- 4 tablespoons cocoa powder (25g)
- 1/3 cup milk (80g)
- ½ teaspoon salt
- 2 2/3 cups powdered sugar (about 260g)
- 1 cup chopped, toasted pecans (120g)
- Optional: flakey sea salt to garnish
Instructions
- Pre-heat your oven to 350F and line a 13×18″ half sheet pan with parchment paper on the bottom
- Add the flour, granulated sugar, brown sugar, baking soda and salt to a large bowl. Whisk to combine and remove any lumps
- Separately, add the butter, oil, cocoa powder and water to a saucepan. Place it on the stove on medium low heat. Cook and stir until the butter melts and a smooth sauce forms. Bring it to a simmer, and cook for another 1 minute. Then remove from the heat
- Pour the hot cocoa mixture on top of the dry ingredients. Use a hand whisk to mix until combined. This will be a thick, slightly grainy batter – don’t overmix
- Add the eggs, buttermilk and vanilla. Whisk slowly and gently until a smooth chocolate cake batter forms. Do not overmix
- Pour the batter into the prepared sheet pan. Bake for just 10-12 minutes or until a toothpick inserted in the middle of the cake comes out with light, moist crumbs (no wet batter). Avoid overbaking
- Remove the cake from the oven and let it cool down
- Toast the pecans in the pre-heated 350F oven for ~8 minutes or until crunchy and fragrant
- Add the butter, cocoa powder, milk, salt and powdered sugar to a saucepan. Whisk and cook on medium low heat until the butter melts and a smooth sauce forms. Remove from heat, and stir in the pecans
- Pour the frosting on top of the cake in the sheet pan and spread it out
- Let the cake rest for 1-2 hours at room temperature until it forms a shiny film on top. Optionally, sprinkle over flakey sea salt. Slice, serve and enjoy!
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Texas Sheet Cake, dessert, baking