recipe image

Texas Sheet Cake

Photo by Riley Wofford
  • Prep time
    35 minutes
  • Cook time
    20 minutes
  • Serves
    20
Author Notes

Light and airy chocolate sheet pan topped with a crackly chocolate icing and lots of toasted pecans. —Riley Wofford

Ingredients
  • Cake

  • 1 cup

    (2 sticks) unsalted butter, room temperature, cut into small pieces, plus more for pan


  • 1/4 cup

    unsweetened cocoa powder


  • 1 tablespoon

    mayonnaise


  • 2 cups

    granulated sugar


  • 2 cups

    all-purpose flour


  • 1 teaspoon

    ground cinnamon


  • 1 teaspoon

    baking soda


  • 1/2 teaspoon

    kosher salt


  • 1/2 cup

    buttermilk


  • 2

    large eggs


  • 1 teaspoon

    pure vanilla extract

  • Icing

  • 1/2

    cup (1 stick) unsalted butter


  • 1/4 cup

    unsweetened cocoa powder


  • 1/2 cup

    buttermilk


  • 3 3/4 cups

    confectioners’ sugar, sifted (about 1 pound)


  • 1 teaspoon

    pure vanilla extract


  • 1 cup

    pecans, toasted and chopped

Directions
  1. Cake
  2. Preheat oven to 400°F. Butter a 13-by-18-inch rimmed baking sheet; set aside. In a small saucepan, bring cocoa powder and 1 cup water to a boil. Remove from heat; whisk in butter and mayonnaise.
  3. In a medium bowl, whisk together sugar, flour, cinnamon, baking soda, and salt. In a large bowl, whisk together buttermilk, eggs, and vanilla. Stir in flour mixture until well combined. Add cocoa mixture and whisk until smooth. Transfer to prepared pan and spread to edges. Bake until cake springs back when lightly pressed and pulls away from sides of pan, 15 to 20 minutes. Let cool 20 minutes.
  1. Icing
  2. Melt butter in a medium saucepan over medium heat. Whisk in cocoa powder and buttermilk; bring to a simmer. Remove from heat and add confectioners’ sugar and vanilla, whisking until smooth. Stir in half of pecans. Spread icing over cake while warm, then sprinkle with remaining pecans. Let cool completely.

Read More