Con Poulos
Recipe

Texas Sheet Cake

Prep: 35 mins
Total: 1 hr 10 mins
Serves 12 to 16

Directions

  • 1Cake: Preheat oven to 375°. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
  • 2Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
  • 3Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
  • 4Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners’ sugar. Let stand until warm before using.
  • 5Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.

Ingredients

Cake

  • 2 sticks unsalted butter, plus more, room temperature, for pan
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • ¼ cup unsweetened natural cocoa powder
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract

Icing

  • 6 tablespoons unsalted butter
  • 3 tablespoons unsweetened natural cocoa powder
  • 6 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 13/4 cups plus 2 tablespoons confectioners’ sugar, sifted
  • 1 cup finely chopped toasted pecans (4 ounces)

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