Texas Sheet Cake

Name: Texas Sheet Cake
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1 tsp. baking soda; 1⁄8 tsp. salt; 2 cups granulated sugar; 1 cup plus 6 Tbsp. butter, divided; 1 cup brewed black coffee; 1⁄2 cup unsweetened cocoa powder, divided; 1⁄2 cup buttermilk; 2 large eggs; 2 tsp. vanilla extract, divided; 1⁄3 cup whole milk; 3 3⁄4 cups powdered sugar, sifted; 3⁄4 cup chopped pecans

Shop Ingredients

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
1⁄8 tsp. salt
2 cups granulated sugar
1 cup plus 6 Tbsp. butter, divided
1 cup brewed black coffee
1⁄2 cup unsweetened cocoa powder, divided
1⁄2 cup buttermilk
2 large eggs
2 tsp. vanilla extract, divided
1⁄3 cup whole milk
3 3⁄4 cups powdered sugar, sifted
3⁄4 cup chopped pecans

Directions

Step 1
Sift together flour, baking soda, salt, and granulated sugar into a large mixing bowl; set aside.
Step 2
Preheat oven to 350°F. Grease and flour a 10-by-15-inch jelly-roll pan.
Step 3
In a small saucepan over medium heat, combine 1 cup butter, coffee, and 1⁄4 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.
Step 4
In another bowl combine buttermilk, eggs, and 1 teaspoon vanilla. Stir buttermilk mixture into chocolate batter. Pour into the prepared pan.
Step 5
Bake for about 25 minutes. The cake should spring back when lightly touched.
Step 6
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.