The reigning king of all sheet cakes, this easy Texas Sheet Cake is a chocoholic’s dream. A rich, fudgy cake cloaked in warm chocolate frosting with a sprinkling of pecans for added crunch? Yes, please!
Texas Sheet Cake
Makes 1 (15x10-inch) cake
Ingredients
- 2 cups (400 grams) granulated sugar
- 1 cup (240 grams) water
- ½ cup (112 grams) canola oil
- ½ cup (120 grams) whole buttermilk
- ½ cup (113 grams) unsalted butter, melted
- 2 large eggs (100 grams), lightly beaten
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- ⅓ cup (25 grams) unsweetened cocoa powder
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (5 grams) baking soda
- ¼ teaspoon kosher salt
- Warm Chocolate Frosting (recipe follows)
- 1 cup (113 grams) chopped toasted pecans
Instructions
- Preheat oven to 400°F (200°C). Spray a 15x10-inch jelly-roll pan with baking spray with flour.
- In a large bowl, whisk together sugar, 1 cup (240 grams) water, oil, buttermilk, melted butter, eggs, and vanilla until smooth.
- In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda, and salt. Gradually add flour mixture to sugar mixture, whisking until smooth. Pour batter into prepared pan.
- Bake until cake springs back when lightly touched in center, about 20 minutes. Let cool in pan for 5 minutes. Pour Warm Chocolate Frosting over cake, spreading with an offset spatula. Sprinkle with pecans. Let cool completely before serving.
Warm Chocolate Frosting
Makes about 2 cups
Ingredients
- ½ cup (113 grams) unsalted butter
- ⅓ cup (80 grams) whole milk
- 1 pound (455 grams) confectioners’ sugar
- ⅓ cup (25 grams) unsweetened cocoa powder
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Instructions
- In a medium saucepan, combine butter and milk. Cook over medium-low heat, stirring occasionally, until butter is melted. Whisk in confectioners’ sugar, cocoa, vanilla, salt, and cinnamon until smooth. Use immediately.
