Texas Sheet Cake with Pecan Topping Recipe

Texas Sheet Cake is a crowd-pleasing classic, known for its moist texture, rich chocolate flavor, and decadent frosting. This cake is perfect for gatherings, potlucks, or family celebrations, and the best part? It’s quick and easy to make. The pecan topping adds a delightful crunch that perfectly complements the smooth chocolate frosting.

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Frosting:

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3 1/2 to 4 cups powdered sugar (sifted)
1 cup pecan halves (for topping)

Instructions:

Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). Grease a large baking sheet (about 18×13 inches) or jelly roll pan and set it aside.

Step 2: Prepare the Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, and salt. These are the base dry ingredients for the cake batter.

Step 3: Heat the Cocoa Mixture In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, add 1 cup of water and 1/4 cup of unsweetened cocoa powder. Stir the mixture until smooth and bring it just to a boil. Once it starts to boil, remove the pan from heat.

Step 4: Combine Wet and Dry Ingredients Pour the hot cocoa mixture into the flour mixture, stirring well until all ingredients are combined. The heat from the cocoa mixture will slightly thicken the batter.

Step 5: Add the Remaining Wet Ingredients In a separate small bowl, whisk together the eggs, sour cream, baking soda, and vanilla extract. Add this mixture to the batter and stir until smooth. The sour cream will add moisture to the cake, making it incredibly tender.

Step 6: Bake the Cake Pour the batter into the prepared baking sheet and spread it evenly. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Prepare the Frosting While the cake is baking, start making the frosting. In a medium saucepan, melt 1/2 cup of butter over medium heat. Add 1/4 cup of cocoa powder and 6 tablespoons of milk, stirring until the mixture is smooth and just begins to simmer. Remove from heat.

Step 8: Add Sugar and Vanilla Gradually whisk in the powdered sugar, one cup at a time, until the frosting reaches a smooth and spreadable consistency. Stir in 1 teaspoon of vanilla extract. The frosting should be slightly thick but easy to pour. If it becomes too thick, add a bit more milk to loosen it up.

Step 9: Frost the Cake Once the cake is out of the oven, let it cool for about 5-10 minutes, but not too long. You want the cake to still be warm when you pour the frosting over it. Carefully pour the frosting over the cake and use a spatula to spread it evenly to the edges.

Step 10: Add the Pecan Topping While the frosting is still soft, arrange the pecan halves on top of the cake. You can place them in neat rows, as shown in the image, or sprinkle them more randomly if you prefer.

Step 11: Let the Cake Set Allow the cake to cool completely at room temperature to let the frosting set. Once cooled, slice the cake into squares and serve.

Notes:

Serving Size: This cake can easily serve 12-16 people, making it perfect for gatherings.
Storage: Store leftovers covered at room temperature for up to three days. You can also refrigerate it, but bring it to room temperature before serving for the best texture.
Variations: If you’re not a fan of pecans, you can substitute them with walnuts or leave the nuts out entirely for a smooth, chocolatey finish.

This Texas Sheet Cake is incredibly rich and flavorful, with a soft, moist texture and just the right amount of sweetness. The combination of the chocolate frosting with the pecan topping adds a delightful contrast of flavors and textures. It’s a perfect dessert for any occasion and guaranteed to be a hit with family and friends!