The Ultimate Gooey Texas Chocolate Sheet Cake with Pecan Icing

Classic Texas Sheet Cake

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:24 squares

Ingredients:

• 2 cups All-Purpose Flour
• 2 cups Granulated Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 cup Unsalted Butter, cubed
• 3/4 cup Unsweetened Cocoa Powder
• 1 cup Boiling Water or Hot Brewed Coffee
• 1 cup Buttermilk
• 2 Large Eggs, lightly beaten
• 2 teaspoons Vanilla Extract
• 1/2 cup Unsalted Butter (for icing)
• 1/2 cup Unsweetened Cocoa Powder (for icing)
• 1/3 cup Milk (for icing)
• 4 cups Powdered Sugar, sifted (for icing)
• 1 teaspoon Vanilla Extract (for icing)
• 1 cup Chopped Pecans (optional, for icing)

Instructions:

• Preheat oven to 350°F (175°C). Grease and lightly flour a 13x9 inch baking pan, or line with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking soda, and salt. Create a well in the centre.
• In a small saucepan, combine the cubed butter, cocoa powder, and the boiling water/coffee. Heat gently over medium low heat, stirring constantly until the butter is melted and the mixture is smooth.
• Pour the hot chocolate mixture into the dry ingredients. Whisk until just combined and smooth.
• In a separate small bowl, lightly whisk the buttermilk, eggs, and vanilla extract together.
• Pour the wet ingredients into the chocolate batter and mix until just incorporated (do not overmix!).
• Pour the thin batter into the prepared baking pan.
• Bake for 30 35 minutes, or until a wooden skewer inserted near the centre comes out with moist crumbs attached.
• While the cake is baking, prepare the icing: In a small saucepan, combine the butter, cocoa powder, and milk. Bring to a gentle simmer over medium heat, stirring until melted and uniform. Remove immediately from heat.
• Sift the powdered sugar into a large bowl. Pour the hot chocolate/butter mixture over the sugar, add the vanilla and pecans (if using), and whisk quickly until the icing is smooth and glossy.
• As soon as the cake comes out of the oven, immediately pour the warm icing evenly over the hot cake.
• Allow the cake to cool completely in the pan on a wire rack before slicing and serving.

Nutrition Facts

Calories	218 kcal
Protein	2.7 g
Fat	9.0 g
Carbs	18.4 g
Fiber	3.2 g
Sodium	1179 mg

Recipe Info

Category	Dessert, Cake
Cuisine	American

Why This Recipe Redefines The Classic Texas Chocolate Sheet Cake

There are layer cakes that demand respect, and then there is the Texas Chocolate Sheet Cake . This isn't a dessert that asks for a painstakingly leveled top or hours spent swirling buttercream; it is pure, democratic chocolate delivered in a single, glorious slab.

Our approach to the Traditional Texas Sheet Cake elevates this classic by focusing ruthlessly on two things: deep, resonant chocolate flavor and unbelievable, almost unbelievable, moistness.

Forget dry squares destined for the back of the dessert table; this version is engineered to vanish first. It’s the benchmark against which all other sheet pan desserts should be judged, embodying that true spirit of Texas hospitality generous, unfussy, and completely satisfying.

The Unfussy Magic of Pan-Baked Desserts

The beauty of any sheet cake lies in its simplicity and efficiency. When you choose to bake in a 13x9 inch pan, you trade complicated architecture for sheer volume of deliciousness. This method is inherently forgiving, making it perfect for bakers of all skill levels.

The History Behind the Beloved Sheet Pan Treat

While its origins are frequently debated some trace it to German chocolate cake influences, others to general American necessity the Texas Chocolate Sheet Cake firmly cemented its place in the culinary canon through church potlucks and community gatherings across the Southwest.

It's a cake born of necessity: easy to transport, simple to slice for large crowds, and requiring no special tools beyond a basic oven. It represents comfort food at its finest, a nostalgic flavor profile that transports you instantly to summer gatherings.

Guaranteed Moistness: Our Secret to Perfect Texture

How do we ensure this cake avoids the dreaded dry crumb? The answer lies in the liquid component. While many cake recipes rely on creaming butter and sugar, our Texas Chocolate Sheet Cake Recipe utilizes melted butter combined with a boiling liquid either water or, preferably, hot brewed coffee.

This technique, known as the reverse creaming or "dump" method, ensures the fat coats the flour, inhibiting gluten development while the heat blooms the cocoa. On top of that,, the inclusion of Buttermilk provides essential acidity, reacting with the baking soda to create an incredibly tender interior structure.

What Makes This Version The Ultimate Crowd Pleaser?

Beyond the cake's texture, the crowning glory is undeniably the icing. Unlike a traditional frosting that you laboriously spread once the cake is cool, the glaze for this Texas Chocolate Sheet Cake With Pecans is poured on while the cake is piping hot.

This creates a fascinating textural dichotomy: a slightly set, almost crackly, fudgy exterior yielding to an intensely moist interior. When you incorporate that cup of chopped pecans into the glaze, you add the necessary crunch that makes every bite exciting.

Assembling Your Pantry for Deep Chocolate Flavor

To achieve the deep, dark profile synonymous with this dessert, ingredient quality matters significantly. Since the recipe is relatively short, each component plays a starring role. We use a standard 13x9 inch metal pan for optimal heat distribution, ensuring the edges don't overbake before the center is done.

For the base, ensure you have two full cups of granulated sugar and an equal measure of all-purpose flour ready to go.

A Detailed Look at the Components for the Cake Batter

The alchemy of How To Make Texas Sheet Cake begins with balancing the rich fats and the powerful leavening agents. We rely on melted butter rather than softened butter, which streamlines the mixing process beautifully.

Essential Dry Goods and Leavening Agents Checklist

The backbone of the structure is built from 2 cups of all-purpose flour, 2 teaspoons of baking soda for lift, and 1 teaspoon of salt to balance the sweetness. The high ratio of sugar to flour ensures that delicate, tender crumb we are aiming for.

Selecting the Best Cocoa Powder for Intensity

For that deep, almost bitter sweet chocolate foundation, skip the standard baking cocoa if you can. While regular unsweetened cocoa works, incorporating a high quality Dutch process cocoa, or simply a good natural cocoa, is key.

We use 3/4 cup of cocoa, which is a generous amount, necessary to stand up to the significant amount of sugar in the batter.

Acquiring Ingredients for the Signature Warm Glaze

The glaze requires a stark contrast in texture, achieved through rapidly dissolving a large quantity of powdered sugar into a hot fat mixture. You will need 1/2 cup of butter, another 1/2 cup of cocoa, a third cup of milk, and a full four cups of sifted powdered sugar.

The inclusion of Cinnamon is a traditional, subtle enhancement, though optional, which adds warmth that complements the dark chocolate beautifully.

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Step-by-Step Guide to Crafting the Perfect Texas Chocolate Sheet Cake

The process for this Texas Sheet Cake Recipe 9 X 13 is decidedly straightforward, moving quickly from mixing bowl to oven.

First, preheat your oven to a steady 350° F ( 175° C). Prepare your 13x9 pan by greasing and dusting it thoroughly, or lining it with parchment paper with an overhang this overhang is a lifesaver when moving the finished cake.

In your largest mixing vessel, whisk together the flour, sugar, baking soda, and salt. Now, let's create that chocolate infusion: In a small saucepan, combine the cubed butter, cocoa powder, and 1 cup of boiling liquid use freshly brewed, hot coffee if you want that extra depth, making this a true Texas Chocolate Sheet Cake With Coffee .

Heat this mixture gently until the butter is fully melted and the cocoa is completely dissolved into a glossy liquid. Pour this entire hot mixture into your dry ingredients and whisk until just smooth.

In a separate bowl, briefly whisk the 2 large eggs, 1 teaspoon of vanilla, and 1 cup of Buttermilk . Gently fold these wet ingredients into the chocolate batter. Be mindful here: mix only until no streaks of flour remain. Overmixing develops gluten, which is the enemy of a tender sheet cake.

Pour the thin batter evenly into your prepared pan. Bake for about 30 to 35 minutes. You know it’s done when a wooden tester inserted near the centre emerges with only a few moist crumbs clinging to it.

Mastering the Warm, Poured Pecan Icing

The icing cannot wait for the cake to cool; its success hinges on that temperature differential.

Prepping the Pan: Ensuring Zero Sticking Issues

As mentioned, thoroughly prepping the pan is vital, as the final warm icing will soak slightly into the cake, and you want clean cuts later. A good layer of non-stick spray followed by a light dusting of flour works wonders, or parchment paper lining is the ultimate insurance policy.

Combining Wet and Dry Ingredients Without Overmixing

For the icing, combine the butter, cocoa, and milk in a clean saucepan. Heat this gently until it just begins to simmer, stirring constantly to ensure the cocoa is fully incorporated. Remove it immediately from the heat source.

The Critical Timing for Pouring the Glaze Over the Hot Cake

This step cannot be stressed enough for the perfect Texas Chocolate Sheet Cake Frosting . While the icing base is heating, sift your powdered sugar into a bowl. Pour the hot butter/cocoa mixture over the sugar, add the vanilla, and stir rapidly until it forms a smooth, thin glaze.

If you are using Texas Chocolate Sheet Cake With Cinnamon , add the spice here. Finally, fold in the chopped pecans. Immediately while the glaze is thin and hot pour it directly over the surface of the hot cake, tilting the pan gently to ensure even coverage across all corners.

Cooling and Serving Suggestions for Optimal Texture

Resist the urge to frost a cooled cake! The heat of the cake sets the glaze into that desired fudgy, semi set consistency. Allow the cake to cool completely on a wire rack before attempting to slice it; this prevents the icing from tearing or sliding off.

Troubleshooting and Expert Baking Notes

If your cake appears slightly dense, it’s usually because of two culprits: either too much flour was added (always spoon and level, never scoop directly from the bag), or the batter was overmixed after the wet ingredients were added.

For the icing, if it sets too quickly in the saucepan before you can pour it, simply return it to very low heat for about 30 seconds, stirring vigorously, until it loosens up again.

Storing Your Remaining Delicious Slab

This cake is surprisingly resilient, making it fantastic for leftovers.

Customizing Your Sheet Cake: Nut Variations and Add-Ins

While Texas Chocolate Sheet Cake With Pecans is the gold standard, feel free to substitute walnuts or skip nuts entirely for an even cleaner glaze. A pinch of cayenne pepper added to the dry ingredients along with the Cinnamon offers a subtle "Mexican hot chocolate" background note.

Can You Freeze This Chocolate Delight?

Yes, you absolutely can freeze this chocolate delight! The best way is to cool the cake completely, slice it into squares, wrap each square tightly in plastic wrap, and then place them in an airtight container or freezer bag. It thaws beautifully on the counter in about an hour.

Elevating the Experience: Serving Temperature Tips

While best served at room temperature, a slightly warmed square, perhaps microwaved for 10 seconds, paired with a dollop of whipped cream is unparalleled comfort food.

Scaling the Recipe for Larger Gatherings

Because this is a sheet cake, scaling up is easy! You can easily double this Texas Chocolate Sheet Cake Recipe into two 13x9 pans or use a half sheet pan (about 18x13 inches), keeping the baking time roughly the same, though monitoring for the last five minutes is wise.