Texas Sheet Cake

This version of the classic Texas sheet cake has a mocha cake and a creamy chocolate frosting.

Serves: 12Hands-on: 35 minutesTotal: 1 hourDifficulty: Medium

Serves: 12

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ⅛ tsp. salt
  • 2 cups granulated sugar
  • 1 cup plus 6 Tbsp. butter, divided
  • 1 cup brewed black coffee
  • ½ cup unsweetened cocoa powder, divided
  • ½ cup buttermilk
  • 2 large eggs
  • 2 tsp. vanilla extract, divided
  • ⅓ cup whole milk
  • 3¾ cups powdered sugar, sifted
  • ¾ cup chopped pecans

Directions

  • Sift together flour, baking soda, salt, and granulated sugar into a large mixing bowl; set aside.
  • Preheat oven to 350°F. Grease and flour a 10" × 15" jelly-roll pan.
  • In a small saucepan over medium heat, combine 1 cup butter, coffee, and ¼ cup cocoa. Heat mixture, stirring constantly, until butter is melted and mixture just begins to bubble. Pour over dry ingredients in the mixing bowl and blend well.
  • In another bowl combine buttermilk, eggs, and 1 teaspoon vanilla. Stir buttermilk mixture into chocolate batter. Pour into the prepared pan.
  • Bake for about 25 minutes. The cake should spring back when lightly touched.
  • Meanwhile, make the chocolate pecan frosting: Combine milk and remaining butter and cocoa in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Gradually stir in powdered sugar. Add remaining vanilla. Mix to blend thoroughly. Spread frosting over the hot cake in the pan. Top with pecans.

Recipe Information

Serves: 12

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ⅛ tsp. salt
  • 2 cups granulated sugar
  • 1 cup plus 6 Tbsp. butter, divided
  • 1 cup brewed black coffee
  • ½ cup unsweetened cocoa powder, divided
  • ½ cup buttermilk
  • 2 large eggs
  • 2 tsp. vanilla extract, divided
  • ⅓ cup whole milk
  • 3¾ cups powdered sugar, sifted
  • ¾ cup chopped pecans

Directions

  • Sift together flour, baking soda, salt, and granulated sugar into a large mixing bowl; set aside.
  • Preheat oven to 350°F. Grease and flour a 10" × 15" jelly-roll pan.
  • In a small saucepan over medium heat, combine 1 cup butter, coffee, and ¼ cup cocoa. Heat mixture, stirring constantly, until butter is melted and mixture just begins to bubble. Pour over dry ingredients in the mixing bowl and blend well.
  • In another bowl combine buttermilk, eggs, and 1 teaspoon vanilla. Stir buttermilk mixture into chocolate batter. Pour into the prepared pan.
  • Bake for about 25 minutes. The cake should spring back when lightly touched.
  • Meanwhile, make the chocolate pecan frosting: Combine milk and remaining butter and cocoa in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Gradually stir in powdered sugar. Add remaining vanilla. Mix to blend thoroughly. Spread frosting over the hot cake in the pan. Top with pecans.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat28g
Saturated Fat15g
Cholesterol90mg
Sodium170mg
Total Carbohydrate80g
Dietary Fiber2g
Sugars64g
Protein5g