Texas Sheet Cake

Active Time:

25 mins

Total Time:

2 hrs

Servings:

Yield:

1 cake

This moist chocolate sheet cake is topped with frosting while still warm for an irresistible fudgy top layer. Brewed coffee enhances the cake’s chocolate flavor, while cayenne and cinnamon give the candied pecan topping a little heat to counter all that sugary goodness. Serve with milk or a hot cup of coffee.

Frequently Asked Questions

How did the Texas sheet cake get its name?

While some have theorized that Texas sheet cake got its name from its hefty size or its inclusion of Texas-grown pecans, the origins of Texas sheet cake are largely unknown. However, it likely dates to the early 20th century, when the price of chocolate started to decline and the ingredient became accessible to the general public. Recipes titled “Texas sheet cake” started appearing in the 1980s. This classic cake has gone by plenty of other names, too, including Texas brownie cake, Texas sheath cake, buttermilk brownies, and brownie sheet cake.
What’s in a Texas sheet cake?

The Texas sheet cake is made in a sheet pan or baking pan, but that’s not its only calling card. It typically calls for a thin batter made with buttermilk, unsweetened cocoa powder (no melted chocolate), and sometimes cinnamon, plus a thin chocolate frosting or icing topped with pecans. The chocolate frosting is poured on the cake while both are still warm so it seeps into the cake and hardens as it cools, creating an irresistible crackly layer between the cake and frosting.
What’s the best pan for a Texas sheet cake?

While some versions call for a sheet pan or jelly roll pan, we made ours in a 9- x 13-inch metal baking pan for a little more height.

Notes from the Food & Wine Test Kitchen

To save a minute or two, you can omit sifting the powdered sugar for the frosting, but there may be little lumps. You can use store-bought candied pecans if you don’t want to make your own, or swap the pecans for peanuts.

Make ahead

The pecans can be made up to three days in advance. Store in an airtight container at room temperature. The entire cake can be made a day in advance. Cover tightly and store at room temperature or refrigerated.

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Ingredients

Texas Sheet Cake

Cooking spray
2 cups all-purpose flour
1 2/3 cups packed light brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter
1 cup brewed coffee
1/3 cup unsweetened cocoa powder
1/2 cup whole buttermilk
2 large eggs
2 teaspoons vanilla extract

Chocolate Frosting

3/4 cup unsalted butter
6 tablespoons whole milk
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 1/2 cups powdered sugar, sifted

Spiced Pecans

2 tablespoons unsalted butter
1/4 cup light brown sugar
2 tablespoons water
1 cup pecan halves, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Flaky sea salt (optional)

Directions

Prepare the Texas Sheet Cake

Preheat oven to 350°F. Coat a 9- x 13-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, and coat parchment with cooking spray; set aside.
Whisk together flour, sugar, baking soda, and salt in a large bowl. Heat butter, coffee, and cocoa in a small saucepan over medium, stirring occasionally, until mixture is heated through and butter is completely melted. Remove from heat, and pour into flour mixture; whisk until just combined. Let cool for 5 minutes.
Whisk together buttermilk, eggs, and vanilla in a medium bowl. Whisk into flour mixture until just combined. Pour batter into prepared pan, and firmly tap bottom of pan on a kitchen towel several times to remove any excess air bubbles. Bake in preheated oven until slightly risen and a wooden pick inserted in center comes out clean, 22 to 25 minutes. Place Cake on a wire rack. (Be sure to prepare Chocolate Frosting while Cake bakes in order to pour over Cake while hot).

While Cake bakes, prepare the Chocolate Frosting

Heat butter, milk, cocoa, vanilla, and salt in a medium saucepan over medium, stirring occasionally, until just at a simmer, about 5 minutes. Add powdered sugar, and whisk until smooth. Pour Chocolate Frosting over hot Cake, and spread with a spatula to completely cover Cake. Let cool completely, about 1 hour.

While Cake cools, prepare the Spiced Pecans

Melt butter in a medium-size nonstick skillet over medium. Add brown sugar and water, and cook, stirring constantly, until sugar has melted, about 2 minutes. Add pecans, salt, cayenne, and cinnamon, and cook, stirring often, until sugar mixture coats pecans well and bubbles from liquid have started to slow, 3 to 5 minutes. Pour mixture onto a parchment paper-lined baking sheet, and spread into an even layer. Let cool to room temperature, about 15 minutes. Break into smaller pieces, and sprinkle evenly over frosted Cake while Frosting is still warm. Once cooled completely, sprinkle flaky sea salt over Frosting. Slice and serve.