Wow, the first word that came out of my mouth when I tried this Texas sheet cake by The Stay At Home Chef. It’s light, chocolatey and fluffy. The frosting and chopped pecans on top are heavenly. Grab a bite and you’ll surely make this recipe again and again!
Ingredients
For the cake:
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 3/4 cup of unsweetened cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 large eggs
- 1 cup of buttermilk
- 1 cup of warm water
- 1/3 cup of vegetable oil
- 1 teaspoon of vanilla extract
For the frosting:
- 1/2 cup of salted butter
- 1/3 cup of unsweetened cocoa powder
- 1/3 cup of buttermilk
- 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of chopped pecans or walnuts
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Instructions
Step 1:
Start by preheating your oven to 350F and lightly grease a 13 x 18 inch baking sheet.
Step 2:
Get a large bowl, and add flour, sugar, cocoa, baking soda, and salt. Stir everything until well combined.
Step 3:
Add eggs, buttermilk, warm water, oil, and vanilla to the dry mixture. Whisk for a couple of minutes until smooth. Once done, transfer to the prepared baking sheet.
Step 4:
Place inside the preheated oven and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center of the cake. After baking, place on a wire rack and let it cool for 15 minutes before frosting.
Step 5:
Make the frosting. Add the butter in a medium-sized saucepan and place over low heat. Once melted, whisk in cocoa powder, then add the buttermilk. Turn the heat to medium-high and bring it to a simmer, while whisking constantly.
Step 6:
Once simmering, remove it from the heat and whisk in powdered sugar and vanilla until smooth. Pour it over the cake and smoothen it with a rubber spatula if needed. Sprinkle chopped pecans. Set aside and let the cake and frosting cool completely before you serve it.
The Most Amazing Texas Sheet Cake
