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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.