Dessertscopykat5.0
Scratch Made Texas Sheet Cake Easy Recipe with Chocolate Frosting
Rich, moist chocolate sheet cake with smooth chocolate pecan buttercream frosting. Perfect for feeding a crowd at any occasion!
👥 10 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- saucepan
- pan
📝 Preparation Steps
1
Cake
2
Preheat the oven to 350°F. Grease and flour a baking sheet 18"x26".
3
In a saucepan, bring the butter, cocoa, and water to a boil. Remove from the heat.
butter (plus extra for the pan)8 ouncescup buttermilk1/2butter4 ouncesbuttermilk6 tablespoonscup cocoa powder1/4cocoa4 tablespoonswater1 cup
4
Add the flour, sugar, and baking soda, and stir to combine.
sugar2 cupspowdered sugar16 ouncesbaking soda1 teaspoon
5
Add the eggs, buttermilk, and vanilla. Stir until well incorporated.
large eggs2butter (plus extra for the pan)8 ouncescup buttermilk1/2butter4 ouncesbuttermilk6 tablespoons
6
Pour the batter into the prepared baking pan
7
Bake for 18 to ⏱️ 20 minutes.
8
You can check for cake doneness by inserting a toothpick in the center of the cake and if it comes out clean, the cake is done.
9
Frosting
10
While the cake is baking, prepare the frosting: Bring the butter, cocoa, and buttermilk to a boil in a saucepan.
butter (plus extra for the pan)8 ouncescup buttermilk1/2butter4 ouncesbuttermilk6 tablespoonscup cocoa powder1/4cocoa4 tablespoons
11
Add the powdered sugar. Stir only until smooth.
sugar2 cupspowdered sugar16 ounces
12
Add the vanilla and pecans and stir to combine.
13
Pour the frosting over the warm cake.
Nutrition Facts
calories
814 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
3 g
sugar Content
86 g
sodium Content
389 mg
protein Content
6 g
cholesterol Content
107 mg
carbohydrate Content
110 g
saturated Fat Content
19 g
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