Classic Texas Sheet Cake topped with a Gooey Chocolate Frosting and Toasted Pecans… Intensely Moist and Incredibly Delicious, a Perfect Crowd Puller…!
This is a Chocolate Celebration straight from Heaven! Trust me, you are gonna say the same if you have a slice… this is the Best Chocolate Cake ever..!!
So, you might be wondering, how come a sheet cake all of the sudden? Well that’s right, my blog has all round pan cakes (except for one on a loaf pan) and the whole idea to do this came from my husband’s request. He wanted to treat his colleagues with some cake delight, and I knew that he had a decently sized team working with him. I started going through my cake recipes and the number of pans I had to bake a few at a time, and that’s when I saw this brand new sheet pan, unused and lying there since a long time. Silly me, that’s perfect for a crowd and was what I have been looking for … so that’s it, a Sheet Cake! My husband loves anything with chocolate, and also is fond of pastries, so thinking all that through, the Texas sheet cake recipe turned out to be the right pick for my bake.
This cake has many Wows; its aroma, the looks, moistness, gooeness, ease of preparation, and of course its taste…! Right from taking it out of the oven, to the time you open the lid of its box to grab the last bite, the cake is soo aromatic! The cocoa flavor, cinnamon and the butter toasted pecans, together emanate such a wonderful aroma that everybody around you inhales a deep breath in pleasure! Every bite of it is moist and feels like a light version of a brownie, and the credit for that goes to the hot cocoa mix used in this recipe unlike the other chocolate cakes.
This cake is so easy to prepare and requires neither fancy equipment nor any special decorating skills. Just whisk the ingredients together in a bowl, bake, pour frosting and your delicious cake is ready!!!
Enjoy, Happy Baking!!!
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Recipe adapted from Texas Sheet Cake.
Classic Texas Sheet Cake topped with a Gooey Chocolate Frosting and Toasted Pecans…! Intensely Moist and Incredibly Delicious, a Perfect Crowd Puller...!
- 2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 cups granulated sugar
- 2 eggs
- 1 cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 cup water
- 1 tsp vanilla extract
- ½ cup buttermilk
- 6 tbsp unsalted butter
- 3 tbsp unsweetened cocoa powder
- 6 tbsp heavy cream
- 1½ tsp vanilla extract
- 1¾ cup + 2 tbsp powdered sugar
- 1 cup pecans (chopped and toasted)
Preheat oven to 375 degrees Fahrenheit.
Line a 9x13 inch sheet cake pan with parchment paper extending it a few inches over the sides. Grease the pan properly with cooking spray or butter and set aside.
Sift dry ingredients in a bowl; flour, baking soda, salt and cinnamon. Add granulated sugar into the mix and whisk together well. Keep aside.
In a midsized saucepan, melt butter on a medium heat. Add cocoa powder and water; bring the mixture to a boil while whisking periodically. Turn off the flame and pour the mix over the flour mix and stir to combine.
Add eggs, vanilla extract and buttermilk; whisk well to mix everything to a smooth batter. The cake batter is smooth and loose.
Pour the batter carefully into the prepared pan and bake for 20-25 mins or until a toothpick inserted in the center comes out clean.
Melt butter in a saucepan. Add cocoa powder, milk cream, and bring the mix to boil by stirring occasionally.
Remove the pan from the heat and beat in powdered sugar and vanilla extract. Whisk until smooth without any lumps.
Pour the prepared frosting over the warm cake, spreading it towards the edges using a spatula. Sprinkle pecans over the cake immediately so that it sets along with the frosting.
Allow the cake to cool before serving.
Toasting pecans is optional, but I highly recommend it. Heat 1tbsp butter in a pan on a medium flame, add chopped pecans and toast it by stirring continuously for 4-5 minutes until it turns aromatic. Turn off the flame and allow it to cool. Make sure your nuts are ready before preparing the frosting.