Texas Sheet Cake

24 Servings
100% would make this recipe for Texas Sheet Cake again.

This cake is really easy to make, super moist and taste absolutely delicious! The cake turns out light and extraordinarily rich with a moist tender crumb. It has deep chocolaty flavor from the combination of both Dutch-processed cocoa powder and semisweet chocolate. The frosting is delectable. Some of the warm frosting soaks into the hot cake, making it even more moist, while the remaining solidifies on top of the cake forming a thin coating of fudge. This cake is a staple at our family get togethers and church socials.

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Texas Sheet Cake Ingredients

3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan	1/2 teaspoon baking soda
1 1/4 cups unbleached all-purpose flour	-- Cocoa Buttermilk Frosting --
1/4 teaspoon salt	1/4 cup unsalted butter (1/2-stick)
8 ounces semisweet chocolate, chopped	3 tablespoons natural unsweetened cocoa powder
3/4 cup unsalted butter (1 1/2 sticks), plus extra for baking pan	3 tablespoons buttermilk
4 large eggs, at room temperature	pinch table salt
1 1/2 cups granulated sugar	2 1/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract	1/2 teaspoon vanilla extract
1 cup buttermilk, at room temperature	3/4 cup pecans, toasted and coarsely chopped (optional)

Instructions for Texas Sheet Cake

Place oven rack in center position and heat oven to 350 degrees F. Generously butter a 10- by 15- by 1-inch jelly roll pan or a 9- by 13- by 2-inch baking pan; dust pan with cocoa, knocking out excess; set aside. If using, spread nuts on rimmed baking sheet and bake until fragrant and deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

In a medium bowl, sift together cocoa, flour, and salt; set aside.

Melt chocolate and butter in double-boiler or a stainless steel bowl set over a saucepan of simmering water, stir until smooth. In a large bowl, whisk together eggs, sugar and vanilla until mixture is smooth and pale yellow. Whisk chocolate mixture into egg mixture until combined. In a small bowl or measuring cup, combine buttermilk and baking soda. Whisk buttermilk mixture into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter in prepared pan and spread evenly.

Bake about 20 to 25 minutes for the 10- by 15-inch pan or 35 to 40 minutes for the 9- by 13-inch pan, or until springy to touch and a toothpick or cake tester inserted in center comes out clean.

To make Cocoa Buttermilk Frosting: Five minutes before cake is done, combine butter, cocoa powder, buttermilk and a pinch of salt in a medium saucepan . Bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioners' sugar and vanilla, beat until smooth. If desired, stir in toasted coarsely chopped pecans.

As soon as cake tests done, set on wire rack and immediately pour warm frosting over hot cake, spreading evenly. Cool cake thoroughly before cutting.

Main Ingredient: ChocolateCuisine: American

Ingredient Insight - look inside this recipe

All-Purpose Flour

Baking soda

Butter

Buttermilk

Eggs

Pecans

Salt

Sugar

Vanilla

Bake Cake AP flour eggs Sugar vanilla buttermilk baking soda pecans nuts Snacks Desserts Chocolate American cocoa powder semisweet chocolate chocolate unsalted butter confectioners sugar powdered sugar

for flavor and categorization

This cake freezes well. You can cut the cake into bars, wrap in plastic wrap and foil, then freeze them. When you want to eat a piece, just take it out of the freezer and leave it to thaw for a little while. It tastes just as delicious from the freezer. [I posted this recipe.]