Texas Sheet Cake
I have tried a lot of Texas Sheet Cake recipes, but I find this to be hands down, the best. Instead of using regular chopped pecans, I chop up some of my Southwest Soul Pecans to sprinkle over the top. OH MY, what a Texas surprise this will be for your guests! This recipe is simple, it keeps well and feeds a crowd. I have never met a soul that didn’t love it!!
You will need Southwest Soul Pecans for this recipe. Find it here.
My family favorite!
This recipe comes from Martha Stewart
Texas Sheet Cake
Ingredients
Cake
- 2 sticks unsalted butter plus more, room temperature, for pan
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsweetened natural cocoa powder
- 2 large eggs lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
Icing
- 6 tablespoons unsalted butter
- 3 tablespoons unsweetened natural cocoa powder
- 6 tablespoons heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 + 2 tbsp cups confectioners' sugar, sifted
- 1 cup finely chopped toasted pecans
Instructions
Cake
- Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
- Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
- Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
Icing
- In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners' sugar. Let stand until warm before using.
- Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.