Texas Sheet Cake

Texas Sheet Cake

This delicious, Texas sheet cake is a beautiful cake with its toasted pecans and shiny glaze. It is ultra-chocolatey and most definitely a crowd pleaser.

 

Every Sunday we go to my parents house for dinner.  My sisters and their families also come, it has become a tradition that we all look forward to.  My parents started this dinner when I got married and it has been going strong for almost 18 years.  When it started, there were only 6 of us and now there are 18.  It is loud and crazy and fun and there is always good food.  Yesterday I took this Texas sheet cake and there was nothing left.

I’ve been making this cake for years now and it is always a winner.  There is just something so delicious about chocolate and pecans that makes my heart sing.  I love this cake because it is pretty easy to make and it feeds a crowd, which is something we definitely have at Sunday dinner. It tastes fantastic and is great for a pot-luck or even for a fancier event.

Be sure to pin in for later.  You’ll want this one!

Print Recipe
Texas Sheet Cake
Texas sheet cake is a beautiful cake with its toasted pecans and shiny glaze. It is ultra-chocolatey and most definitely a crowd pleaser.
Prep Time 15 minutes
Cook Time 24 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 24 minutes
Servings
Ingredients
Instructions
Cake
  1. Preheat oven to 375 degrees.
  2. Lightly spray 9x13 inch cake pan. Line with parchment, leaving a 2-inch overhand on the long sides.
  3. In a large heatproof bowl, whisk together flour, sugar, baking soda, salt and cinnamon.
  4. Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat and bring to a boil. Pour over flour mixture and stir until combined. Stir in eggs, buttermilk and vanilla.
  5. Pour batter into prepared pan. Bake until center comes out clean. 22-25 minutes.
Icing
  1. In a small saucepan add butter, cocoa and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and sugar. Let is sit until warm before using.
  2. Transfer cake in pan to a wire rack; let cool for 15 minutes. Pour glaze over cake. Sprinkle with pecans and let cool before serving.
Share this Recipe
 
Original recipe Martha Stewart

Leave a Reply