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a slice of Texas sheet cake on a white plate with the remaining cake in the background
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Texas Sheet Cake

Yield: 20 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
This Texas sheet cake is the ultimate crowd-pleaser, with its rich chocolate flavor and velvety frosting. Whether you’re making it for a special occasion or just because, it’s sure to be a hit!
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Ingredients

For the cake:

  • 2 cups (240 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup (113 g) unsalted butter
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 ml) water
  • 1/4 cup (21 g) unsweetened natural cocoa powder
  • 2 large eggs
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract

For the frosting:

  • 1/2 cup (113 g) unsalted butter
  • 1/4 cup (21 g) unsweetened natural cocoa powder
  • 1/2 cup (120 ml) whole milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (385 g) confectioners' sugar, sifted
  • 1 cup (120 g) chopped pecans

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Instructions
 

To make the cake:

  • Preheat the oven to 350°F (175°C). Grease a 10x15-inch baking sheet.
  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
  • In a medium saucepan over medium heat, combine the butter, oil, water, and cocoa powder. Stir until the butter melts and the mixture is smooth. Bring to a gentle simmer, then remove from the heat.
  • Pour the hot cocoa mixture into the dry ingredients and stir until just combined. Let the mixture cool 1-2 minutes while you combine the wet ingredients in the next step.
  • In a separate small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this to the batter and mix until smooth.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

To make the frosting:

  • While the cake is baking, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and milk, whisking continuously until smooth.
  • Remove from the heat and stir in the vanilla extract and confectioners' sugar, mixing until smooth. Fold in the chopped pecans.
  • Pour the warm frosting over the hot cake, spreading evenly.
  • Let the cake cool completely before serving

Notes

  • Store tightly covered at room temperature up to 3 days.
Author: Jennifer McHenry
Course: cakes
Cuisine: American
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