Instructions
1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
2. Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
3. Make the chocolate mixture: In a medium saucepan, combine the butter, vegetable oil, water, and cocoa powder. Heat over medium heat until the butter melts and the mixture is smooth. Remove from heat.
4. Combine the batter: Pour the warm chocolate mixture into the dry ingredients and stir to combine. Add the eggs, buttermilk, and vanilla extract, mixing until the batter is smooth.
5. Bake: Pour the batter into the prepared sheet pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Prepare the frosting: While the cake is baking, make the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, and bring the mixture to a simmer. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth. Stir in the pecans, if using.
7. Frost the cake: Once the cake is out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread it evenly.
8. Cool and serve: Let the cake cool completely before slicing into squares. Serve and enjoy!
Tips for Success
- Use a large sheet pan: Texas Sheet Cake is meant to be thin, so use a 13×18-inch pan for the best results.
- Work quickly with the frosting: The frosting sets as it cools, so pour and spread it over the cake while both are still warm.
- Add a pinch of salt: A tiny bit of salt in the frosting enhances the chocolate flavor.
Serving Suggestions
Texas Sheet Cake is perfect as-is, but you can take it to the next level by serving it with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A drizzle of caramel or chocolate sauce
Storage
Store Texas Sheet Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze individual slices for longer storage.
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