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Texas Sheet Cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulgent Texas-sized chocolate sheet cake topped with warm pourable frosting and crunchy pecans—a guaranteed crowd-pleaser!
Ingredients:
  • For the cake:
  • 2 cups (8.8 ounces) all-purpose flour
  • 2 cups (14 ounces) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup (8 ounces) unsalted butter
  • 1 cup water
  • 1/4 cup (1 ounce) natural unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • For the frosting:
  • 3/4 cup (6 ounces) unsalted butter
  • 5 tablespoons natural cocoa powder
  • 1/2 cup milk, whole or 2 percent
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 3 cups (15 ounces) powdered sugar, sifted
  • 1 cup chopped pecans (4.5 ounces)
Instructions:
  • Preheat the oven to 350°F. Grease the half-sheet pan (13x18 inches) with butter or non-stick spray and line the bottom with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
  • Prepare the batter by gently melting together butter, water, and cocoa powder in a saucepan over medium-low heat. Bring to a simmer, then remove from heat. Combine this hot cocoa mixture with the dry ingredients using a whisk or electric mixer. Mix in buttermilk, eggs, vanilla, and baking soda until fully combined.
  • After pouring the batter into the pan, bake for 25 to 28 minutes until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 5 to 10 minutes before frosting.
  • Prepare the frosting: In a saucepan, melt butter, cocoa, and milk until boiling. Remove from heat and stir in salt and vanilla. Beat in powdered sugar until smooth. Pour the warm frosting over the cake and spread evenly. Top with chopped pecans and let it set before serving or storing. Optional: Freeze the cake by wrapping it tightly in foil or plastic wrap.

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