Texas Sheet Cake is a Southern staple! Moist and dense chocolate cake is topped with a pourable fudge icing that melts into the cake as it cools and finished with crunchy pecans.
1cupunsalted sweet cream buttercut into tablespoon sized cubes
1/3cupcocoa powder
1cupbrewed coffeecooled to room temperature
1/2cupbuttermilk
2large eggs
1 1/2teaspoonsvanilla extract
Topping ingredients
1 1/2cupschopped pecans
3/4cupunsalted sweet cream butter
1/3cupcocoa powder
1/3cupwhole milk
1/4teaspoonkosher salt
3cupspowdered sugar
1teaspoonvanilla extract
Instructions
Cake Directions
Preheat oven to 350°F and prepare a 13x9 baking dish with non-stick spray. Line baking pan with parchment paper.
Sift together the flour, sugar, baking soda and salt into a large mixing bowl and set aside.
Using a medium pot over medium heat, combine the butter, cocoa and coffee, bringing it to a low boil. Whisk until well combined and smooth, then remove from heat.
Slowly pour liquid mixture over the flour ingredients, mixing using a stand mixer or electric hand mixer.
Beat in the eggs, buttermilk and vanilla until everything is well incorporated.
Pour batter into your prepared baking dish and bake for 23-25 minutes or until a knife inserted in the middle of the cake comes out clean.
Icing Directions
Combine the butter, cocoa, milk, and salt in a medium saucepan over medium heat. Stir together until butter melts completely.
Once butter has melted, gradually whisk in the powdered sugar until smooth. Remove from heat.
Pour the icing on the cake, spreading if needed to evenly distribute.
Sprinkle pecans onto the top of the cake and allow the icing to set.
Notes
Note: Nutrition information is an estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.