Texas Sheet Cake
This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to drizzle down the sides.
- Total Time:
- Servings: 16
Photography: Con Poulos
Source: Martha Stewart Living, February 2016
- 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
- 1/4 cup unsweetened natural cocoa powder
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter
- 3 tablespoons unsweetened natural cocoa powder
- 6 tablespoons heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups plus 2 tablespoons confectioners' sugar, sifted
- 1 cup finely chopped toasted pecans (4 ounces)
Cake: Preheat oven to 375 degrees. 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.
Melt 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.
Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
Icing: 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.
Transfer 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.