Texas Sheet Cake
Texas sheet cake is ooey, gooey, and delicious! Bake in a jelly roll pan, or in a 9x13 pan for a thicker cake.
Servings: 20 servings
Ingredients
For the cake
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup plain yogurt
- 1 teaspoon baking soda
- 2 eggs
For the frosting
- 1/2 cup unsalted butter
- 6 tablespoons milk
- 4 tablespoons cocoa powder
- 1 pound powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 375°F. Coat a 9x13-inch pan with nonstick cooking spray and set aside.
- In a large saucepan, combine butter, water, and cocoa powder. Heat just to a boil, whisking to melt butter and combine ingredients.
- Remove from heat and whisk in flour, sugar, and salt. Stir in yogurt, baking soda, and eggs until well-blended and no streaks remain.
- Pour batter into pan and bake for 25 minutes.
- To make the frosting, in a medium saucepan combine butter, milk, and cocoa powder and heat to boiling.
- Remove from heat and quickly whisk in powdered sugar, vanilla, and pecans. Pour over cake while still warm.
Notes
- For sheet pan style, use a 15x10x1-inch baking sheet and bake for 22 minutes.
- Adapted from Family Circle
