Chocolate Texas Sheet Cake
Try this classic recipe for a deliciously fluffy chocolate cake that is made in a sheet pan and covered in a homemade chocolate icing with chopped pecans.
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Classic Texas Sheet Cake
Although the origins of this classic recipe are unclear, it’s definitely a recipe that you’ll want to come back to again and again as so many others have done.
Some say this sheet cake first showed up in a Texas newspaper, while others claim it got its name because it’s the size of Texas. Either way, this recipe is a delicious one to have in your back pocket for when you are required to feed a crowd, since it makes 24 servings.
Chocolate lovers will rejoice in the chocolate cake base covered in a homemade chocolate drizzle icing with pecans mixed into it. It’s definitely a crowd pleaser that is easy to put together.
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Ingredients for Texas Sheet Cake:
- butter
- water
- unsweetened cocoa powder
- flour
- sugar
- baking soda
- salt
- vanilla extract
- buttermilk
- eggs
- milk
- powdered sugar
- finely chopped pecans
How to Make Chocolate Texas Sheet Cake:
Preheat the oven to 350 degrees and lightly grease an 18×13 inch sheet pan with nonstick cooking spray.
Heat the butter in a small saucepan over medium heat.
When the butter is melted, add the water and unsweetened cocoa powder.
Whisk to combine.
Bring the mixture to a boil, then remove the pan from heat and allow to cool slightly.
While the chocolate mixture is cooling, whisk together the flour, sugar, baking soda, and salt.
Add the vanilla, buttermilk, and eggs. Beat to combine.
Add the chocolate mixture and beat until smooth.
Spread the batter into the prepared pan and bake for 20 to 25 minutes or until the cake bounces back when pressed with your finger.
While the cake is baking, heat the butter in a saucepan over medium heat.
When the butter is melted, whisk in the milk, cocoa powder, and vanilla extract.
Stir in the powdered until smooth, then fold in the chopped pecans.
Pour the icing over the top of the warm cake.
Allow the cake to cool before slicing.
Chocolate Texas Sheet Cake
Equipment
Ingredients
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 large eggs
For the Icing:
- 1/2 cup butter
- 6 tablespoons milk
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees and lightly grease an 18×13 inch sheet pan with nonstick cooking spray.
- Heat the butter in a small saucepan over medium heat.
- When the butter is melted, add the water and unsweetened cocoa powder.
- Whisk to combine.
- Bring the mixture to a boil, then remove the pan from heat and allow to cool slightly.
- While the chocolate mixture is cooling, whisk together the flour, sugar, baking soda, and salt.
- Add the vanilla, buttermilk, and eggs. Beat to combine.
- Add the chocolate mixture and beat until smooth.
- Spread the batter into the prepared pan and bake for 20 to 25 minutes or until the cake bounces back when pressed with your finger.
- While the cake is baking, heat the butter in a saucepan over medium heat.
- When the butter is melted, whisk in the milk, cocoa powder, and vanilla extract.
- Stir in the powdered until smooth, then fold in the chopped pecans.
- Pour the icing over the top of the warm cake.
- Allow the cake to cool before slicing.
Nutrition
