Texas Sheet Cake
A moist and decadent chocolate cake topped with a creamy chocolate pecan frosting, perfect for gatherings and family events.
Ingredients
For the cake
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Unsalted butter (melted)
- 1 cup Boiling water
- 1/2 cup Buttermilk Can substitute with milk and vinegar
- 2 large Eggs
- 2 tsp Vanilla extract
For the frosting
- 1/2 cup Unsalted butter
- 1/4 cup Unsweetened cocoa powder
- 1/2 cup Milk
- 4 cups Powdered sugar
- 1 cup Chopped pecans Optional for topping and flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a jelly roll pan lightly with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, melt the butter and combine it with the boiling water, buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Carefully pour the batter into the greased pan and spread it evenly.
Baking
- Bake the cake for about 18-20 minutes or until a toothpick inserted comes out clean.
Frosting
- In a saucepan, melt the butter for the frosting over medium heat.
- Stir in the cocoa powder and milk, bringing it to a simmer.
- Remove from heat and whisk in powdered sugar until smooth. Fold in chopped pecans.
Finishing Touch
- Once the cake is out of the oven and cooled slightly for about 10 minutes, spread the frosting over the cake.
- Allow the cake to cool completely before slicing into squares.
Notes
This cake can be served with a scoop of vanilla ice cream or fresh berries for added delight. It stores well in an airtight container at room temperature for up to three days or in the fridge for longer freshness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 30g
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