Texas Sheet Cake Recipe

Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons all-purpose flour; 2 cups all-purpose flour (about 9 ounces); 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup water; 1/2 cup butter; 1/2 cup unsweetened cocoa, divided; 1/2 cup low-fat buttermilk; 1 tablespoon vanilla extract, divided; 2 large eggs; 6 tablespoons butter; 1/3 cup fat-free milk; 3 cups powdered sugar; 1/4 cup chopped pecans, toasted

Servings: persons

Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

1
Preheat oven to 375u00b0.
2
Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
3
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375u00b0 for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4
Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.
5
This recipe was tested again for
6
and was baked in a 15 x 10-inch jellyroll pan at 375u00b0 for 17 minutes.

1689

kcal

Calories

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cooking spray, 2 teaspoons all-purpose flour, 2 cups all-purpose flour (about 9 ounces), 2 cups granulated sugar, and more.

Yes, Texas Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Texas Sheet Cake

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