Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 15 min
Yield: 3
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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Texas Sheet Cake

1. For the cake: -

2. 2 cups (8.8 ounces) all-purpose flour -

3. 2 cups (14 ounces) granulated sugar -

4. 1/2 teaspoon kosher salt -

5. 1 cup (8 ounces) unsalted butter -

6. 1 cup water -

7. 1/4 cup (1 ounce) natural unsweetened cocoa powder -

8. 1/2 cup buttermilk -

9. 2 large eggs -

10. 2 teaspoons vanilla extract -

11. 1/2 teaspoon baking soda -

12. For the frosting: -

13. 3/4 cup (6 ounces) unsalted butter -

14. 5 tablespoons natural cocoa powder -

15. 1/2 cup milk, whole or 2 percent -

16. 1 teaspoon vanilla extract -

17. Pinch of kosher salt -

18. 3 cups (15 ounces) powdered sugar, sifted -

19. 1 cup chopped pecans (4.5 ounces) -

How to cook deliciously - Texas Sheet Cake

1. Stage

Preheat the oven to 350°F. Spray or butter a half-sheet pan (13 x 18-inches) and line the bottom with parchment.

2. Stage

Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.

3. Stage

Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.

4. Stage

Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

5. Stage

Frost the cake: As soon as the cake is done baking and on the cooling rack, combine the butter, cocoa, and milk for the frosting together in a saucepan and bring to a boil. Remove from the heat and stir in the salt and vanilla. Beat in the powdered sugar with an electric mixer or by hand. Pour the hot frosting over the still-warm cake and spread evenly. Sprinkle the top with chopped pecans, (and/or other toppings). Allow to set, then serve immediately or cool completely and cover to serve later. You can also wrap the cake well in foil or plastic wrap and freeze.