This delicious, Texas sheet cake is a beautiful cake with its toasted pecans and shiny glaze. It is ultra-chocolatey and most definitely a crowd pleaser.
Every Sunday we go to my parents house for dinner. My sisters and their families also come, it has become a tradition that we all look forward to. My parents started this dinner when I got married and it has been going strong for almost 18 years. When it started, there were only 6 of us and now there are 18. It is loud and crazy and fun and there is always good food. Yesterday I took this Texas sheet cake and there was nothing left.
I’ve been making this cake for years now and it is always a winner. There is just something so delicious about chocolate and pecans that makes my heart sing. I love this cake because it is pretty easy to make and it feeds a crowd, which is something we definitely have at Sunday dinner. It tastes fantastic and is great for a pot-luck or even for a fancier event.
Be sure to pin in for later. You’ll want this one!
|Prep Time||15 minutes|
|Cook Time||24 minutes|
- 2 sticks unsalted butter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon Coarse salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsweetened cocoa powder
- 2 large eggs lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups plus 2 tablespoons powdered sugar sifted
- 1 cup finely chopped toasted pecans
- Preheat oven to 375 degrees.
- Lightly spray 9x13 inch cake pan. Line with parchment, leaving a 2-inch overhand on the long sides.
- In a large heatproof bowl, whisk together flour, sugar, baking soda, salt and cinnamon.
- Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat and bring to a boil. Pour over flour mixture and stir until combined. Stir in eggs, buttermilk and vanilla.
- Pour batter into prepared pan. Bake until center comes out clean. 22-25 minutes.
- In a small saucepan add butter, cocoa and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and sugar. Let is sit until warm before using.
- Transfer cake in pan to a wire rack; let cool for 15 minutes. Pour glaze over cake. Sprinkle with pecans and let cool before serving.