Texas Sheet Cake
Servings 20
This Texas sheet cake is a classic Southern favorite, rich in tradition and full of flavor. With its moist chocolate base and smooth, pecan-studded icing, it strikes the perfect balance between simple comfort and indulgent decadence.
Ingredients
Cake:
- 2 cups (400 grams) granulated sugar or coconut sugar
- 2 cups (250 grams) flour see notes
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (120 ml) canola or vegetable oil
- 1/4 cup (29 grams) natural cocoa powder see notes
- 1 cup (236 ml) water
- 1/2 cup buttermilk
- 2 large eggs 50 grams each, beaten, out of shell
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Icing
- 1/2 cup (113 grams) unsalted butter
- 1/4 cup (29 grams) natural cocoa powder
- 1/3 cup (80 ml) milk see notes
- 2 1/2 cups (300 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups (138 grams) pecans
Optional garnish:
- flaky sea salt
Instructions
Toast the pecans:
- Preheat the oven to 350 °F (175 °C). Spread the pecans on a rimmed baking sheet and bake for 3 minutes. Stir and bake for another 3-6 minutes or until fragrant.1 1/4 cups (138 grams) pecans
- Remove the baking sheet to a cooling rack to cool for about 10 minutes or until cool enough to handle and then chop. Not super fine and not super coarse.
Make the cake:
- Preheat the oven to 400 °F (205 °C) and grease a 10.5”x15.5” (27 cm x 39 cm) jellyroll pan.
- In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.2 cups (400 grams) granulated sugar, 2 cups (250 grams) flour, 1 teaspoon cinnamon, 1/2 teaspoon salt
- In a medium saucepan over medium-high heat, mix together the butter, oil, cocoa powder and water. Bring to a rapid boil, then pour over the dry mixture and stir until combined.1/2 cup (113 grams) unsalted butter, 1/2 cup (120 ml) canola, 1/4 cup (29 grams) natural cocoa powder, 1 cup (236 ml) water
- Stir in the buttermilk, eggs, baking soda and vanilla until combined.1/2 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon vanilla extract
- Pour the batter into the greased pan and bake for 20 minutes (start the icing after 15 minutes of baking) or until the edges of the cake pull away from the pan and the center springs back when gently pressed. A toothpick inserted in the middle should come out clean.
- Five minutes before the cake is done, prepare the icing.
Make the icing:
- In a medium saucepan, mix together the butter, cocoa powder and milk over medium-high.1/2 cup (113 grams) unsalted butter, 1/4 cup (29 grams) natural cocoa powder, 1/3 cup (80 ml) milk
- Bring to a boil, remove from the heat, and stir in powdered sugar, vanilla and salt. Stir in the pecans. If it starts to firm up once you add the pecans, put it back on the heat for about a minute to thin out again2 1/2 cups (300 grams) powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- After the cake has cooled for 10-15 minutes, evenly pour the icing over the cake, trying to distribute the pecans somewhat evenly.
- If you're serving right away, I like to sprinkle flaky sea salt over the top. Otherwise, wait until just before serving to add it as it'll dissolve.flaky sea salt
- If you want to make it today and serve it tomorrow, it'd be fine for a day at room temp. But I wouldn't do any longer than that. For longer storage, you'll want to place the covered cake in the refrigerator and store for up to 5 days. Allow the cake to come to room temperature before serving for the best taste and texture. It also freeze great!
Notes
- You can use all-purpose flour, white whole wheat flour, or whole wheat flour. For gluten-free, use 2 cups (276 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour OR 2 ups (250 grams) King Arthur Flour Gluten-free Measure for Measure Flour.
- By natural cocoa powder, I mean something like Hershey's and not Dutch-process cocoa powder.
- For the icing, you can use whatever milk you have, except canned coconut milk.
- For a dairy-free version, I added 1/2 tablespoon of apple cider vinegar to a 1/2 cup measuring cup. Then I filled it with unsweetened cashew milk, but you can use whatever type of milk you'd like except for coconut milk, which would have a negative effect on the flavor. You can make dairy buttermilk the same way. I also used vegan butter instead of regular butter and cashew milk instead of milk.
- Adapted from a recipe by Dotty Griffith, a food editor for The Dallas Morning News, featured in the 1984 cookbook Food Editors' Hometown Favorites, published by the Newspaper Food Editors and Writers Association
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 373kcalCarbohydrates: 47gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 42mgSodium: 159mgPotassium: 96mgFiber: 2gSugar: 36gVitamin A: 328IUVitamin C: 0.1mgCalcium: 28mgIron: 1mgNet Carbs: 45
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