Dessertsbellyfull5.0
The Best Texas Sheet Cake
This easy Texas Sheet Cake recipe is a rich, fudgy, moist crumb made with buttermilk and coated in warm chocolate frosting, then sprinkled with toasted pecans. A a chocolate cake lovers dream!
👥 16 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat oven to 400 degrees F. Butter and flour a 15x10-inch jelly roll pan.
2
In a large bowl, whisk together the sugar, water, oil, buttermilk, melted butter, eggs, and vanilla until blended and smooth.
warm water1 cup(1 pound) powdered sugar4 cupslarge eggs, lightly beaten2
3
In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt. Gradually add flour mixture to sugar mixture, whisking until combined and smooth. Pour batter into prepare pan.
ground cinnamon1 teaspoon(1 pound) powdered sugar4 cupsteaspoon ground cinnamon1/4baking soda1 teaspoon
4
Bake until edges of cake pull away from the pan and the cake springs back when lightly touched in the center, about ⏱️ 18-20 minutes.
5
Let cool in pan for ⏱️ 8-10 minutes.
6
During the last few minutes of the cake cooling, make the frosting (don’t do this in advance, because the frosting will harden.) In a large bowl, whisk together the melted butter and milk. Add in the powdered sugar until combined. Whisk in the cocoa powder, vanilla, salt, and cinnamon, until fully incorporated. Immediately pour over the warm cake and spread evenly with an offset spatula. Sprinkle with the pecans.
ground cinnamon1 teaspoon(1 pound) powdered sugar4 cupsteaspoon ground cinnamon1/4
7
Let cool completely.
8
Slice, serve, and enjoy!
Nutrition Facts
calories
483 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
55 g
sodium Content
164 mg
protein Content
4 g
cholesterol Content
58 mg
carbohydrate Content
70 g
saturated Fat Content
8 g
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