Texas Sheet Cake Recipe

Texas Sheet Cake Recipe | Katie Lee Biegel

• Difficulty: Easy
• Makes: 10 servings
• Nutritional Content (per serving): 1 of 10 pieces, 753 calories, 40g total fat, 19g saturated fat, 96g carbohydrates, 3g fiber, 73g sugars, 7g protein, 115mg cholesterol, 233mg sodium
• Total Time: 1 hour 30 minutes (with cooling time)
• Hands-On Time: 35 minutes

Growing up, my mom would prepare Texas Sheet Cake for our summer gatherings. The only thing that could possibly enhance it was pairing a slice with a scoop of vanilla ice cream, especially on those balmy afternoons. This classic sheet cake is perfect for serving a large group.

Ingredients

Cake:

• Nonstick spray for greasing the pan
• 2 cups all-purpose flour
• 2 cups regular sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1/4 cup cocoa powder
• 1/2 cup buttermilk, shaken
• 2 large eggs, gently beaten
• 1 teaspoon vanilla extract

Icing:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup cocoa powder
• 1/3 cup whole milk
• 2 teaspoons vanilla extract
• 3 cups sifted powdered sugar
• 1 cup pecans, chopped
• Vanilla ice cream for serving, if desired

Directions

1. Prepare the cake: Set your oven to 375F. Line a 10 1/2 by 15 1/2-inch rimmed baking sheet (jelly roll pan) with parchment paper and coat with nonstick spray.
2. In a large mixing bowl, sift the flour, then stir in granulated sugar, baking soda, and salt. Whisk to combine.
3. In a medium saucepan over medium heat, add butter, cocoa powder, and 3/4 cup water. Whisk until the mixture boils, about 1 minute. Pour the hot mixture into the dry ingredients and whisk until loosely combined.
4. In another bowl, whisk together the buttermilk, eggs, and vanilla. Add to the flour mixture and gently fold with a spatula until just combined. Pour batter into the prepared pan and spread evenly.
5. Bake 15 to 17 minutes, until the cake is risen and a toothpick inserted in the center comes out clean.
6. For the icing: While the cake bakes, melt butter and cocoa powder in a medium saucepan over medium heat, whisking until it begins to simmer. Remove from heat. Slowly whisk in milk and vanilla. Transfer to a large bowl with the sifted powdered sugar and whisk quickly until smooth. Stir in chopped pecans. Work quicklydo not let the frosting cool.
7. As soon as the cake comes out of the oven, pour the warm icing evenly over the top.
8. Let the cake cool in the pan. Slice into squares and serve with a scoop of vanilla ice cream, if desired.

Cook Mode (Prevent your device's screen from sleeping): You can now enable Cook Mode to keep your screen awake while you bake.