Texas Sheet Cake

Let’s talk about Texas Sheet Cake! Why is it called Texas Sheet Cake? No one really knows, but one thing is for sure, this sucker is HUGE! After all, everything is bigger in Texas.

Moist. Rich. Chocolatey. All words I would use to describe this cake. On top of all that, it’s super simple to make and it feeds a crowd. What could be better?

How to make the best Texas Sheet Cake ever

• Start by melting the butter in a medium sauce pan. Once its melted, add in the coffee, water and cocoa powder. Bring it to a boil. This helps “bloom” the cocoa, punching up the chocolatey flavor. Remove it from the heat once it starts to boil. Set aside.
• Dump the flour, sugar, salt and baking soda into a large bowl and mix it all together. Grab the butter/cocoa mixture and pour it over the flour mixture. Stir.
• Combine the buttermilk, eggs and vanilla. I do this in a large measuring cup so that I can just pour it right in without getting another bowl dirty.
• Add the buttermilk mixture to the flour/cocoa mixture and stir till its thoroughly combined.
• Pour it into a greased 13×18 inch sheet pan and bake for 20 minutes at 350°.
• While the cake is baking, toast up your pecans and make the frosting. For the frosting, melt butter in a saucepan. I use the same one that I melted the butter in for the cake so that I don’t have to wash 2 pans. Stir in the cocoa and turn off the heat. Add milk, vanilla, powdered sugar and salt. Stir until combined. Add the toasted nuts. Pour the hot mixture over your cake as soon as it is out of the oven.

Doesn’t that look so good! I must admit, I have a weakness for chocolate. I’m not ashamed to say that I easily ate half of this cake on my own over the course of a week. Cake for breakfast anyone?

Texas Sheet Cake

Yield: one HUGE cake

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Moist, rich and chocolately! This easy sheet cake is perfect for a crowd, or just for yourself. No judgement.

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Ingredients

For the Cake

• 1 cup butter
• 1/3 cup cocoa powder
• 3/4 cup coffee
• 1/4 cup warm water
• 2 cups all purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 eggs
• 1 tsp vanilla

For the Frosting

• 3/4 cup butter
• 1/3 cup cocoa powder
• 6 tbsp milk
• 3 cups powdered sugar
• 1 tsp vanilla
• pinch of salt
• 1 cup toasted pecans, roughly chopped

Instructions

Cake

Preheat oven to 350°. Grease a 13x18 inch baking sheet.

In a medium sized saucepan, melt butter. Add coffee, water and cocoa powder. Stir and bring to a boil. Remove from heat.

Combine flour, sugar, salt and baking soda in a large bowl. Pour in the butter/cocoa mixture and stir to cool.

Combine buttermilk, eggs and vanilla in a large measuring cup or medium sized bowl. Add to flour/cocoa mixture. Stir to combine.

Bake for 20 minutes.

Frosting

Toast the pecans and roughly chop them.

In a medium sized saucepan, melt butter. Add cocoa, stir until combined and turn off the heat. Add milk, powdered sugar, vanilla and salt. Stir to combine. Fold in the nuts.

Pour hot frosting mixture over hot cake as soon as it comes out of the oven.

Enjoy!

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