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Texas Sheet Cake Recipe

Name: Texas Sheet Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 25
Ingredients: For the Cake:; 12 ounces light brown sugar (about 1 1/2 cups, packed; 340g); 10 ounces unsalted butter (about 20 tablespoons; 280g), soft but cool, about 65°F/18°C, plus more for greasing the pan; 1 3/4 teaspoons baking soda; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon ground cinnamon; 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 4 large eggs (about 7 ounces; 200g), brought to about 70°F/21°C; 10 ounces all-purpose flour, such as Gold Medal (about 2 1/4 cups, spooned; 280g); 2 ounces natural cocoa powder, not low-fat (about 2/3 cup, spooned; 55g), plus more for dusting (see note); 1 ounce malted milk powder, such as Carnation (1/4 cup; 30g); optional; 12 ounces cultured low-fat buttermilk or kefir (about 1 1/2 cups; 340g), brought to about 70°F/21°C , or a 50/50 blend of milk and plain yogurt; For the Chocolate Glaze:; 8 ounces milk, any percentage will do (about 1 cup; 225g); 6 ounces unsalted butter (about 12 tablespoons; 170g); 7 ounces sugar (about 1 cup; 200g); 1 1/2 ounces natural cocoa powder, not low-fat (about 1/2 cup, spooned; 40g); 1/4 teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon vanilla extract; 8 ounces toasted pecan halves (about 1 1/2 cups; 225g), or to taste, lightly crumbled or chopped

Prep Time

15m

Cook Time

25m

Total Time

40m

This Texas sheet cake recipe yields a decadent and moist chocolate cake, perfect for feeding a crowd. Topped with a rich chocolate glaze and toasted pecans for an added crunch, this dessert is a true Texan classic.

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Recipe Options

Ingredients

Servings: 25

Scale:

Scale

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12 ounces light brown sugar (about 1 1/2 cups, packed; 340g)

10 ounces unsalted butter (about 20 tablespoons; 280g), soft but cool, about 65°F/18°C, plus more for greasing the pan

1 3/4 teaspoons baking soda

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1/4 teaspoon ground cinnamon

1/2 ounce vanilla extract (about 1 tablespoon; 15g)

4 large eggs (about 7 ounces; 200g), brought to about 70°F/21°C

10 ounces all-purpose flour, such as Gold Medal (about 2 1/4 cups, spooned; 280g)

2 ounces natural cocoa powder, not low-fat (about 2/3 cup, spooned; 55g), plus more for dusting (see note)

1 ounce malted milk powder, such as Carnation (1/4 cup; 30g); optional

12 ounces cultured low-fat buttermilk or kefir (about 1 1/2 cups; 340g), brought to about 70°F/21°C , or a 50/50 blend of milk and plain yogurt

8 ounces milk, any percentage will do (about 1 cup; 225g)

6 ounces unsalted butter (about 12 tablespoons; 170g)

7 ounces sugar (about 1 cup; 200g)

1 1/2 ounces natural cocoa powder, not low-fat (about 1/2 cup, spooned; 40g)

1/4 teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

1/4 teaspoon vanilla extract

8 ounces toasted pecan halves (about 1 1/2 cups; 225g), or to taste, lightly crumbled or chopped

Texas Sheet Cake Recipe

Ingredients

For The Cake

For The Chocolate Glaze

Steps

Nutrition Facts

Texas Sheet Cake Recipe

Ingredients

For The Cake

For The Chocolate Glaze

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts