Classic Texas Sheet Cake

This classic sheet cake features a tender, chocolatey base baked in a large pan, topped with a warm, fudgy glaze and a handful of crunchy pecans.

Texas Sheet Cake

Dry Ingredients

• All-purpose flour – 2 cups
• Sugar – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp

Wet Ingredients

• Buttermilk – ½ cup (see note)
• Large eggs – 2
• Vanilla extract – 1 tsp

Chocolate Mixture

• Water – 1 cup
• Butter – 1 cup
• Unsweetened cocoa powder – ½ cup (see note)

Frosting

• Butter – ½ cup
• Unsweetened cocoa powder – ¼ cup
• Buttermilk – ⅓ cup (see note)
• Powdered sugar – 2½ cups
• Vanilla extract – 1 tsp
• Salt – a pinch
• Chopped pecans – 1 cup

Instructions

Step 1: Prepare Batter
In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, combine the buttermilk, eggs, and vanilla.

Step 2: Make Chocolate Mixture
In a saucepan, melt the butter, add water, and stir in the cocoa powder. Bring to a gentle boil, then remove from heat.

Step 3: Combine Ingredients
Pour the hot chocolate mixture into the dry ingredients and stir until combined. Add the buttermilk mixture and blend until the batter is smooth.

Step 4: Bake Cake
Pour the batter into a parchment-lined 13×18-inch sheet pan. Bake at 350°F (175°C) for 20 minutes, or until a toothpick comes out clean.

Step 5: Prepare Frosting
In a saucepan, heat the butter, cocoa powder, and buttermilk until it comes to a boil. Remove from heat and stir in vanilla, salt, and powdered sugar until smooth.

Step 6: Finish Cake
Spread the warm frosting over the hot cake, then sprinkle with chopped pecans. Let the frosting set before slicing and serving.