Texas Sheet Cake

How to Make Texas Sheet Cake

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1. Heat the oven to 180°C / 350°F and grease and line a 33 x 23 cm baking tin that is at least 4 cm deep.

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2. Whisk the flour, caster sugar, bicarbonate of soda, cinnamon and salt together in a large bowl.

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3. Put the 115 g butter, oil, 40 g cocoa and water in a saucepan over medium heat and bring to the boil, stirring. Pour it over the dry ingredients and whisk until smooth.

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4. Whisk in the buttermilk, eggs and 1 tsp vanilla until smooth.

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5. Pour the batter into the tin and bake for 25 to 28 minutes, until a skewer comes out clean.

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6. While the cake bakes, put the 115 g butter, 30 g cocoa and the milk in a saucepan over medium heat and bring to the boil, stirring. Take the pan off the heat and whisk in the icing sugar and 1 tsp vanilla until smooth, then stir in the pecans.

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7. Pour the warm icing over the warm cake as soon as it comes out of the oven and spread it to the edges.

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8. Cool completely, at least 1 hour, before cutting into 24 squares.

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Tips for Making Texas Sheet Cake

• Ice the cake while both are warm. The icing spreads easily and sinks slightly into the surface, and it sets to a smooth fudgy layer as it cools.
• Sift the icing sugar. Lumps do not smooth out in a thick icing, and sifting makes it glossy.
• Make the icing as the cake bakes. It should be poured within minutes of coming off the heat, and it thickens as it cools.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Texas Sheet Cake

• Vanilla ice cream
• Cold milk
• Hot coffee

Storing & Reheating Texas Sheet Cake

Keeps covered at room temperature for up to 3 days, and in the fridge for up to 5. Freeze cut squares for up to 3 months and thaw at room temperature.

Texas Sheet Cake FAQ: Common Questions

Texas Sheet Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.