Texas Sheet Cake
Texas Sheet Cake - marvelous buttery, chocolatey rich Texas Sheet Cake coated with a butter-cocoa frosting and topped with pecans. SUPER easy, decadent and irresistible. You wouldn't want to miss it!
Servings 12 - 14 slices
- 8 ounces (226.8 g ) unsalted butter
- 1 cup (250 ml) water
- ⅓ cup (28.67 g) unsweetened cocoa powder
- ½ cup (110 g ) brown sugar
- 1 ½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- ¾ teaspoon (3.75 g) salt
- ½ cup (115 g) sour cream or buttermilk
- 2 eggs
- 1 ½ teaspoon (6.3 ml) vanilla extract
For the Frosting
- 4 ounce (113.4 g) salted butter
- ¼ cup (21.5 g) unsweetened cocoa powder
- ⅓ cup (80 g ) buttermilk or milk
- 1 teaspoon (4.2 ml) vanilla extract
- 3 ½ cups (437.5 g) powdered sugar
- 1 cup (109 g) chopped pecans (optional)
Preheat your oven to 350 degrees F.
Spray a half-sheet pan (13×18 inches) or (11 x 16 x 1.5-inch jelly roll) and line the bottom with parchment paper. Set aside.
Add butter, water and cocoa in a large saucepan place on medium high heat and bring to a boil.
Remove pan from stove and add the brown and granulated sugar followed by flour, baking soda, and salt. Mix until blended.
Next add eggs, vanilla extract and sour cream. Mix with hand-held mixer until thoroughly mixed.
Pour cake batter into prepared pan. Bake in preheated oven for about 18- 20 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool for about 20-30 minutes.
Add milk, cocoa and butter in a medium saucepan. Bring to a boil, then remove from heat.
Stir in the confectioners' sugar and vanilla, mixing until blended. Spread frosting over warm cake.
Sprinkle with roasted chopped pecans, or sprinkles, if desired
- For a 13 x 18-inch sheet pan or an 11 x 16 x 1.5-inch jelly roll pan, bake it in a preheated oven for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- For a 10 x 14-inch sheet pan. The same baking time also applies, 18-20 minutes until the toothpick inserted comes out clean.
- Adjust bake time to the sheet pan’s size. If you opt for a thinner kind of Texas Sheet Cake. I prefer mine exactly how it looks above with just the right ratio of frosting to cake.
- Oven temperature factor. The baking time though will still vary because everyone’s oven is different.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Calories: 654kcal | Carbohydrates: 89g | Protein: 5g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 337mg | Potassium: 172mg | Fiber: 2g | Sugar: 69g | Vitamin A: 825IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg