The Texas sheet cake is a traditional Texas dessert that is made up of layers of chocolate and yellow cake, chocolate frosting, and pecans. The recipe originated in the 1940s as a way to use up leftover pieces of cake.
It was originally called ‘Texas sheet cake’ because it was baked in a rectangular pan, giving it the appearance of being cut into a rectangle like a sheet.
This type of cake is different from the traditional chocolate cakes that are made with whipped cream frosting. There are three major differences between Texas sheet cake and traditional chocolate cakes: the type of frosting, the texture, and what it’s served with.
- 2 sticks (226g) of butter
- 2 cups (250g) ap flour
- 2 cups (400g) sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup (20g) unsweetened cocoa powder
- 2 large eggs, lightly beaten
- 1/2 cup (118ml) buttermilk
- 1 tsp pure vanilla extract
Oven 375 degrees F. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
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 the center comes out clean, 22 to 24 minutes.
- 6 tbsp (85g) butter
- 3 tbsp (15g) unsweetened natural cocoa powder
- 6 tbsp (88ml) heavy cream
- 1 1/2 tsp pure vanilla extract
- 1 3/4 cups + 2 tbsp (234g) powdered sugar, sifted
- 1 cup finely chopped toasted pecans (4 ounces)
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 for 15 minutes. Pour glaze over the cake. Sprinkle with pecans and let cool before serving.