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Yields:
15 serving(s)
Prep Time:
25 mins
Total Time:
50 mins
Cal/Serv:
486
There's a reason why sheet cakes are our go-to easy dessert here at Delish. They're big enough to feed a crowd, simple to throw together, and require very little decorating. If you've got a sheet pan, you can make a sheet cake. One of the most classic examples of this simple dessert is the Texas sheet cake. This chocolate cake is rich, extra-fudgy, and topped with plenty of toasty pecans. It's a classic dessert for very good reason: it was made for chocolate lovers, and ready in under an hour. Keep reading on for everything you need to know:
What is a sheet cake?
As it names suggests, sheet cakes are baked on a sheet pan instead of a round cake pan. When cakes are baked in a sheet pan they yield a single-layered cake that can range from dense and fudgy to light and fluffy and, best of all? They don't need any fussy frosting or structural support like a layer cake. If you're a fan of fudgy cakes, then good news: this cake is the definition of a fudgy sheet cake.
How to make a sheet cake:
It's as simple as making your chocolate cake mixture, pouring it into a single layer in your sheet pan, then baking. After baking, you'll make your fudgy chocolate frosting (with pecans), pour on top of your cake, then add even more pecans. Let it cool completely, for around 1 hour, then cut and serve! The beauty of sheet cakes is that they require no decoration—your frosting and pecan topping is more than enough.
Storage:
If you have any leftovers, store them in an airtight container in the fridge for around 4-5 days.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
For the Cake
nonstick cooking spray
- 2 cups
all-purpose flour
- 1 1/2 cups
sugar
- 1/2 cup
brown sugar
- 1 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1 cup
Butter, cubed
- 1 cup
water
- 1/4 cup
cocoa powder
- 2
large eggs
- 1/2 cup
sour cream
- 1 tsp.
pure vanilla extract
For the frosting
- 1/2 cup
Butter, cubed
- 1/4 cup
cocoa powder
- 1/3 cup
whole milk
- 3 cups
powdered sugar
- 1 tsp.
pure vanilla extract
pinch of kosher salt
- 1/2 cup
toasted pecans, roughly chopped (plus more for garnish)
Directions
- Step 1Preheat oven to 350°. Grease a jelly roll pan or a 15”-x-10” baking pan with nonstick cooking spray.
- Step 2In a large bowl, combine flour, sugar, brown sugar, baking soda and salt and whisk until well combined.
- Step 3In a medium saucepan over medium heat, add butter, water and cocoa powder. Cook, stirring often, until the butter has melted and the mixture comes to a boil. Remove from heat.
- Step 4Pour chocolate mixture into flour mixture and stir until well combined. Add eggs, sour cream and vanilla and stir until well blended. Pour into prepared pan and spread into an even layer.
- Step 5Bake until a toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes.
- Step 6Meanwhile, make frosting: In a medium saucepan, combine butter, cocoa powder and milk. Bring mixture to a simmer then remove from heat and whisk in powdered sugar, vanilla and salt. Mix until smooth then stir in pecans.
- Step 7Pour frosting over cake while the cake is still hot, then sprinkle more pecans on top. Let cool completely before cutting, about 1 hour.
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