Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 16
This is a light and fluffy cake baked in a single sheet pan. A crowd favourite with chocolate icing poured on top. I always make this with pecans for extra flavour and texture, but you can omit it if desired.
Ingredients
Cake:
2 large eggs
2 c. all-purpose flour
1 tsp baking soda
2 c. granulated sugar
1 c. water
½ c. buttermilk
6 tbsp unsweetened cocoa powder
1 c. salted butter
1 tsp vanilla extract
½ tsp salt
Chocolate Glaze:
½ c. butter
6 tbsp milk
3 ½ c. powdered sugar
4 tbsp unsweetened cocoa powder
½ tsp vanilla
¾ c. chopped toasted pecans or walnuts finely chopped
Pinch of salt
How to make Texas Sheet Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly oil a large (12 x 8-inch) rimmed baking sheet and set it aside.
Step 2: Combine the flour, sugar, baking soda, and salt in a large bowl and set aside.
Step 3: Mix the water, butter, and cocoa powder in a saucepan. Bring to a boil over medium heat, stirring until the lumps are gone.
Step 4: Over the dry ingredients, pour the chocolate mixture and mix until blended. Then, add the buttermilk (or sour cream), eggs, and vanilla. Mix well (using a hand mixer if available) to ensure the lumps are dissolved.
Step 5: Into the preheated pan, pour the batter and spread it in an even layer. Place in the preheated oven and bake for about 18 to 20 minutes until the cake springs cake when lightly touched and the sides barely started to pull away from the pan.
Step 6: Begin making the icing once the cake is almost done. Combine the butter, cocoa powder, milk, and salt in a medium saucepan and heat over medium heat, stirring until the mixture is simmering.
Step 7: Take the pan off the heat, then add the vanilla. Stir in the powdered sugar until smooth. Add the chopped nuts and mix well until incorporated.
Step 8: Remove the cake from the oven when done and allow it to cool for about 10 to 12 minutes before pouring the icing over the warm cake. Using a spatula, spread the icing evenly over the cake and let it sit for about 20 minutes.
Step 9: Slice the cake into squares. Serve warm or at room temperature. Enjoy!
Nutrition Facts:
Calories: 469kcal | Carbohydrates: 66g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 315mg | Potassium: 118mg | Fiber: 2g | Sugar: 52g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Ingredients
- Cake:
- 2 large eggs
- 2 c. all-purpose flour
- 1 tsp baking soda
- 2 c. granulated sugar
- 1 c. water
- ½ c. buttermilk
- 6 tbsp unsweetened cocoa powder
- 1 c. salted butter
- 1 tsp vanilla extract
- ½ tsp salt
- Chocolate Glaze:
- ½ c. butter
- 6 tbsp milk
- 3 ½ c. powdered sugar
- 4 tbsp unsweetened cocoa powder
- ½ tsp vanilla
- ¾ c. chopped toasted pecans or walnuts finely chopped
- Pinch of salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly oil a large (12 x 8-inch) rimmed baking sheet and set it aside.
Step 2: Combine the flour, sugar, baking soda, and salt in a large bowl and set aside.
Step 3: Mix the water, butter, and cocoa powder in a saucepan. Bring to a boil over medium heat, stirring until the lumps are gone.
Step 4: Over the dry ingredients, pour the chocolate mixture and mix until blended. Then, add the buttermilk (or sour cream), eggs, and vanilla. Mix well (using a hand mixer if available) to ensure the lumps are dissolved.
Step 5: Into the preheated pan, pour the batter and spread it in an even layer. Place in the preheated oven and bake for about 18 to 20 minutes until the cake springs cake when lightly touched and the sides barely started to pull away from the pan.
Step 6: Begin making the icing once the cake is almost done. Combine the butter, cocoa powder, milk, and salt in a medium saucepan and heat over medium heat, stirring until the mixture is simmering.
Step 7: Take the pan off the heat, then add the vanilla. Stir in the powdered sugar until smooth. Add the chopped nuts and mix well until incorporated.
Step 8: Remove the cake from the oven when done and allow it to cool for about 10 to 12 minutes before pouring the icing over the warm cake. Using a spatula, spread the icing evenly over the cake and let it sit for about 20 minutes.
Step 9: Slice the cake into squares. Serve warm or at room temperature. Enjoy!
