Texas Sheet Cake
This original Texas sheet cake recipe is easy to make. A thin layer of luscious chocolate cake covered with delicate chocolate icing and topped with toasted pecans. It's a rich and moist cake and a real crowd-pleaser. This cake has been popular for many decades!
Servings: 15 servings
Calories: 425kcal
Ingredients
Cake
- 2 cups all-purpose flour, spooned and leveled
- 1 ½ cups sugar
- ⅓ cup unsweetened natural cocoa powder, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Icing
- ½ cup unsalted butter, melted
- ⅓ cup unsweetened natural cocoa powder, spooned and leveled
- ⅓ cup hot milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 1 cup pecans, toasted*
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13-inch (23x33cm) baking pan** with parchment paper. Spray a bit of baking spray or few oil drops underneath the paper that it sticks to the pan. Set aside.
- In a large mixing bowl, whisk flour, sugar, cocoa, baking powder, and salt to combine. Set aside.
- In another large mixing bowl, whisk oil, buttermilk, eggs, and vanilla to combine, about 1 minute. Add hot water and whisk to combine, about 1 minute. Add the dry ingredients and whisk just until combined, about 1 minute. The batter will be thin. Then transfer the batter to the prepared baking pan and bake for 18-22 minutes or until a toothpick inserted into the center of the cake comes out clean with a few moist crumbs attached. Let cool for 10 minutes.
- While the cake is cooling, start immediately with the frosting. Therefore, whisk the butter and cocoa until combined, and no lumps remain, about 1 minute. Gradually add the hot milk while whisking. Then add the vanilla and powdered sugar and whisk until smooth and combined, about 1-2 minutes.
- Spoon the icing on top of the cake and spread evenly. Top with pecans and set aside for 15-30 minutes to allow the frosting to set. Serve immediately or store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Video
Notes
* Pecans
You can use toasted pecans from the store or toast them on your own. If you would like to toast them, preheat the oven to 300°F (150°C). Spread the pecans on a baking sheet and bake for 7-8 minutes. Then remove from the oven and set aside.
** Pan size This recipe calls for a 9x13-inch (23x33cm) pan. The cake will be about ¾-inch (1.9cm) high. Alternatively, you can use a jelly roll pan 10 ½ x 15 ½ inch (27x39cm) and bake the cake for 14-17 minutes or until a toothpick inserted into the center of the cake comes out clean. If you want to bake a smaller cake, divide the recipe in half and bake in a 9x9-inch (23x23cm) baking pan. The baking time is the same.
** Pan size This recipe calls for a 9x13-inch (23x33cm) pan. The cake will be about ¾-inch (1.9cm) high. Alternatively, you can use a jelly roll pan 10 ½ x 15 ½ inch (27x39cm) and bake the cake for 14-17 minutes or until a toothpick inserted into the center of the cake comes out clean. If you want to bake a smaller cake, divide the recipe in half and bake in a 9x9-inch (23x23cm) baking pan. The baking time is the same.
Nutrition
Calories: 425kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 252mg | Potassium: 130mg | Fiber: 2g | Sugar: 45g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg