Texas Sheet Cake with Chocolate Pecan Frosting

The Texas Sheet Cake with Chocolate Pecan Frosting is more than just a dessert; it’s a slice of my childhood. I remember the first time I had it at a family gathering, the warm, rich aroma wafting through the air as it baked in the oven. As a kid, I couldn’t resist sneaking in pieces while my family chatted and laughed around the kitchen table. This cake is incredibly moist, and the chocolate frosting, speckled with crunchy pecans, takes it to another level. It’s a favorite for birthdays, holidays, and any time you want to bring a little joy to the party. The best part? It’s an easy recipe that’s perfect for when you want to serve something special without spending all day in the kitchen.

Ingredient List for Texas Sheet Cake with Chocolate Pecan Frosting

Great ingredients make for a great cake! The components of the Texas Sheet Cake with Chocolate Pecan Frosting work harmoniously to create a delightfully rich and moist dessert. Each ingredient plays a vital role in building the flavors and ensuring the perfect texture. Let’s dive into the key players!

• 8 ounces butter plus extra for the pan: Essential for moisture and richness, it also helps create that melt-in-your-mouth texture.
• 1/4 cup cocoa powder: This adds the deep chocolate flavor that makes this cake so irresistible.
• 1 cup water: Used to help dissolve the cocoa and create a smooth batter.
• 2 cups all-purpose flour plus extra for the pan: Provides the structure of the cake, keeping it light and fluffy.
• 2 cups sugar: Sweetens the cake and balances the rich flavors of chocolate and butter.
• 1 teaspoon baking soda: The leavening agent that helps the cake rise beautifully.
• 2 large eggs: Adds moisture, fat, and richness while binding the ingredients together.
• 1/2 cup buttermilk: Contributes to the cake’s tenderness and adds flavor.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile of the cake.
• 4 ounces butter for frosting: Adds richness and flavor to the chocolate frosting.
• 4 tablespoons cocoa: More chocolate to create a velvety frosting that everyone loves!
• 6 tablespoons buttermilk: Helps achieve a smooth frosting consistency.
• 16 ounces powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
• 1 1/2 cups chopped pecans or walnuts (optional): Adds a delightful crunch and nutty flavor to the frosting.

Texas Sheet Cake with Chocolate Pecan Frosting Instructions

Making the Texas Sheet Cake with Chocolate Pecan Frosting is a breeze! Follow these simple steps, and you’ll have a delicious cake in no time. Trust me, it’s easier than you think!

1. Preheat your oven to 350°F (175°C). While it warms up, grab a baking sheet measuring 18 inches by 26 inches and grease it generously with butter and dust it with some flour. This ensures your cake won’t stick!

2. In a medium saucepan over medium heat, combine butter, cocoa powder, and water. Stir occasionally until the butter melts and the mixture comes to a gentle boil. Once boiling, remove it from the heat.

3. In a large mixing bowl, combine flour, sugar, and baking soda. Mix these dry ingredients well before pouring in the hot butter mixture from the saucepan. This helps to evenly distribute the flavors.

4. Next, add in the eggs, buttermilk, and vanilla extract. Stir until everything is well-combined and the batter is smooth. You want a lovely consistency that’s easy to pour.

5. Pour the batter into the prepared baking pan, spreading it evenly. Don’t worry if it seems a little thin; it’s supposed to be that way!

6. Place the pan in the preheated oven and bake for 18 to 20 minutes. To check for doneness, insert a toothpick in the center; if it comes out clean, you’re all set!

7. While the cake is baking, let’s prepare the frosting. In another saucepan, combine butter, cocoa, and buttermilk. Bring it to a boil, stirring continuously to blend the flavors.

8. Once boiling, remove from heat and gradually whisk in the powdered sugar until the frosting is smooth and glossy. This frosting should be thick but still pourable.

9. Add the vanilla and mix well. Fold in the pecans or walnuts, if using. This adds a delightful crunch to your frosting!

10. After your cake is out of the oven, allow it to cool for a few minutes before pouring the warm frosting over the top. Spread it evenly and let it set before cutting into squares.

Tips for Success

Here are some tried-and-true tips that I’ve gathered from years of baking the Texas Sheet Cake with Chocolate Pecan Frosting. They’ll help ensure your cake turns out perfect every time!

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. It stays moist and delicious!
• Freezing: You can freeze the cooled cake; just wrap it tightly in plastic wrap and then foil. It can last up to 3 months.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to elevate it to a new level!
• Variation: Feel free to add a layer of your favorite nuts or chocolate chips to the batter for extra texture and flavor.
• Serving Tips: Cut the cake into squares for easy serving. It’s perfect for gatherings or potlucks!

What Goes Well With This Texas Sheet Cake with Chocolate Pecan Frosting

Serving the Texas Sheet Cake with Chocolate Pecan Frosting can be just as fun as making it! Here are some ideas to enhance your dessert experience:

• Ice Cream: A scoop of vanilla or chocolate ice cream pairs beautifully with the rich cake.
• Fresh Berries: Serve alongside fresh strawberries or raspberries to add a tart contrast to the sweetness.
• Weekend Gatherings: This cake is a crowd-pleaser, making it perfect for birthday parties, barbecues, or family reunions.
• Seasonal Celebrations: Whether it’s holiday dinners or summer picnics, this cake fits any occasion!
• Leftover Cake: If you have leftovers, enjoy them for breakfast or snack time—it’s an indulgent treat any time of day!

FAQ

Conclusion

The Texas Sheet Cake with Chocolate Pecan Frosting is a quintessential dessert that brings warmth and sweetness to any occasion. With its moist texture and rich chocolate flavor, it’s truly a cake that everyone can enjoy. I encourage you to try baking this cake yourself and share the joy with family and friends; it’s a delightful experience that you won’t regret!

Texas Sheet Cake with Chocolate Pecan Frosting

The ultimate comfort food, the Texas Sheet Cake with Chocolate Pecan Frosting brings warmth and joy to every bite. Moist chocolate cake topped with rich, creamy frosting and crunchy pecans makes it an easy weeknight treat or a crowd-pleaser for any occasion. Try making it tonight for a delicious dessert!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine American

Servings 10 servings

Calories 320 kcal

Equipment

• Frying Pan
• Oven
• Large Pot
• Chef's Knife
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 8 ounces Butter plus extra for the pan
• 1/4 cup Cocoa Powder
• 1 cup Water
• 2 cups All-Purpose Flour plus extra for the pan
• 2 cups Sugar
• 1 teaspoon Baking Soda
• 2 large Eggs
• 1/2 cup Buttermilk
• 1 teaspoon Vanilla Extract
• 4 ounces Butter
• 4 tablespoons Cocoa
• 6 tablespoons Buttermilk
• 16 ounces Powdered Sugar
• 1 1/2 cups Chopped Pecans or Walnuts optional

Instructions

 

• Preheat your oven to 350°F (175°C). While it warms up, grab a baking sheet measuring 18 inches by 26 inches and grease it generously with butter and dust it with some flour. This ensures your cake won’t stick!
• In a medium saucepan over medium heat, combine butter, cocoa powder, and water. Stir occasionally until the butter melts and the mixture comes to a gentle boil. Once boiling, remove it from the heat.
• In a large mixing bowl, combine flour, sugar, and baking soda. Mix these dry ingredients well before pouring in the hot butter mixture from the saucepan. This helps to evenly distribute the flavors.
• Next, add in the eggs, buttermilk, and vanilla extract. Stir until everything is well-combined and the batter is smooth. You want a lovely consistency that’s easy to pour.
• Pour the batter into the prepared baking pan, spreading it evenly. Don’t worry if it seems a little thin; it’s supposed to be that way!
• Place the pan in the preheated oven and bake for 18 to 20 minutes. To check for doneness, insert a toothpick in the center; if it comes out clean, you’re all set!
• While the cake is baking, let’s prepare the frosting. In another saucepan, combine butter, cocoa, and buttermilk. Bring it to a boil, stirring continuously to blend the flavors.
• Once boiling, remove from heat and gradually whisk in the powdered sugar until the frosting is smooth and glossy. This frosting should be thick but still pourable.
• Add the vanilla and mix well. Fold in the pecans or walmuts, if using. This adds a delightful crunch to your frosting!
• After your cake is out of the oven, allow it to cool for a few minutes before pouring the warm frosting over the top. Spread it evenly and let it set before cutting into squares.

Notes

• Tip 1: Store any leftover cake in an airtight container at room temperature for up to 3 days. It stays moist and delicious!
• Tip 2: You can freeze the cooled cake; just wrap it tightly in plastic wrap and then foil. It can last up to 3 months.
• Tip 3: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to elevate it to a new level!
• Tip 4: Feel free to add a layer of your favorite nuts or chocolate chips to the batter for extra texture and flavor.
• Tip 5: Cut the cake into squares for easy serving. It’s perfect for gatherings or potlucks!

Keyword Chocolate Pecan Frosting, easy dessert recipe, moist chocolate cake, Texas Sheet Cake

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!