Texas Sheet Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 661
- Total Fat
- 40
- Saturated Fat
- 19
- Carbohydrates
- 74
- Dietary Fiber
- 3
- Sugar
- 55
- Protein
- 6
- Cholesterol
- 109
- Sodium
- 232
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
Ingredients
Cake:
2 sticks (1 cup) unsalted butter, plus more for the pan
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder
Frosting:
1 1/2 cups pecans, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
Pinch of kosher salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup whole milk
Directions
Special equipment:
a 15 1/2-by-10 1/2-inch jelly roll pan- For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
- Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
- Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
- Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
- For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
- Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.
Cook’s Note
This cake can also be made in a 9-by-13-inch baking dish; bake until a toothpick inserted in the center comes out clean, about 30 minutes.