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Ultimate Texas Sheet Cake with Chocolate Pecan Frosting

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A moist and flavorful Texas sheet cake topped with a rich, buttery chocolate pecan frosting. This easy homemade recipe combines pantry staples with a touch of coffee to deepen the chocolate flavor, perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter (for cake batter)
  • 1/3 cup cocoa powder (Dutch-processed preferred)
  • 1 cup strong brewed coffee (freshly brewed, not instant)
  • 2 cups all-purpose flour (sifted)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk (or milk + 1 tbsp vinegar as substitute)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter (for frosting)
  • 1/4 cup cocoa powder (for frosting)
  • 1/4 cup buttermilk (for frosting)
  • 4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup chopped pecans (lightly toasted)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter. Stir in 1/3 cup cocoa powder and 1 cup brewed coffee. Whisk until smooth and fragrant, about 2 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  4. Add 2 cups granulated sugar to the slightly cooled cocoa mixture, stirring until combined. Whisk in 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  5. Gradually add the flour mixture into the wet ingredients, stirring gently until smooth and pourable. Avoid overmixing.
  6. Pour batter evenly into the prepared pan and smooth the top with a spatula.
  7. Bake for 30-35 minutes. Check at 30 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. While the cake bakes, prepare the frosting: In the same saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/4 cup cocoa powder and 1/4 cup buttermilk. Bring to a gentle boil for 1 minute, stirring constantly.
  9. Remove from heat and gradually whisk in 4 cups powdered sugar and 1 teaspoon vanilla extract until smooth. Stir in 1 cup toasted chopped pecans.
  10. Once the cake is out of the oven, immediately spread the frosting evenly over the warm cake. The frosting will melt slightly into the cake.
  11. Let the cake cool for at least 30 minutes to set the frosting before slicing and serving.

Notes

Do not skip the coffee as it intensifies the chocolate flavor without adding a coffee taste. Toast pecans for maximum flavor and crunch. Spread frosting while cake is warm for a glossy finish. Avoid overmixing the batter to keep the cake tender. Buttermilk can be substituted with milk plus vinegar. Frosting can be made a day ahead and reheated gently before spreading.

Nutrition

Keywords: Texas sheet cake, chocolate cake, pecan frosting, easy chocolate cake, homemade dessert, coffee chocolate cake

Find it online: https://blipflavor.com/ultimate-texas-sheet-cake-recipe-easy-homemade-chocolate-pecan-frosting-guide/