why make this recipe
Texas Sheet Cake is a favorite for many because it is easy to make and perfect for sharing. It has a rich chocolate flavor, moist texture, and is topped with sweet icing and crunchy pecans. This cake is ideal for gatherings, potlucks, or just a fun family dessert. Plus, you can make it in one large pan, making cleanup a breeze!
how to make Texas Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 large eggs
- 1 cup chopped pecans
- 1/2 cup unsweetened cocoa powder (for icing)
- 1/4 cup milk
- 1/2 cup butter (for icing)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
- Chopped pecans (for topping)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 13×18 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan, combine butter, water, and cocoa powder. Bring to a boil and pour over the flour mixture. Mix well.
- In another bowl, combine buttermilk, eggs, and vanilla. Add to the batter and mix until smooth.
- Stir in the chopped pecans. Pour the batter into the prepared pan.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- For the icing: Melt butter in a saucepan, then add cocoa, milk, and powdered sugar. Mix until smooth. Stir in vanilla.
- Pour the icing over the hot cake and top with additional chopped pecans if desired.
how to serve Texas Sheet Cake
To serve Texas Sheet Cake, cut it into squares while it is still in the pan. You can enjoy it warm or at room temperature. It is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or whipped cream for an extra treat.
how to store Texas Sheet Cake
Store any leftover Texas Sheet Cake in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can put it in the fridge, where it will last for about a week. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil, and it can last for up to three months in the freezer.
tips to make Texas Sheet Cake
- Make sure your ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- Feel free to use other nuts like walnuts or skip them altogether for a nut-free version.
- If you want a stronger chocolate flavor, you can add more cocoa powder to the cake or the icing.
- Serve this cake with coffee or milk for a delicious pairing.
variation
You can customize Texas Sheet Cake by adding different mix-ins like chocolate chips or by using a different type of nut. For a fun twist, try using flavored extracts like almond or coconut instead of vanilla.
FAQs
1. Can I use a different size pan?
Yes, you can use a different size pan, but adjust the baking time. Smaller pans may bake faster, while larger pans may take longer.
2. Is it necessary to use buttermilk?
Buttermilk adds moisture and flavor, but if you don’t have it, you can substitute with whole milk or mix milk with a little vinegar or lemon juice to create a homemade version.
3. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and keep it covered at room temperature. The flavors will meld together beautifully overnight.
