Texas Sheet Cake With Pecans

The Texas Sheet Cake With Pecans holds a special place in my heart, as it’s more than just a dessert; it’s a tradition that brings family and friends together. I remember the first time I had this magical cake at a summer barbecue at my grandmother’s house. The rich aroma of chocolate filled the air, mingling with laughter and stories. When the first slice was served, I was immediately drawn in by the moist, chocolatey goodness, topped with a delectable pecan frosting. It was love at first bite! This cake is perfect for any occasion, whether it’s a birthday party, a potluck, or simply a cozy weekend treat. You don’t need a special reason to make it; just the desire for something sweet and comforting. I often find myself daydreaming about the soft texture and the way the frosting melts in your mouth. Trust me, once you taste the Texas Sheet Cake With Pecans, you’ll want to share it with everyone you know.

Ingredients for Texas Sheet Cake With Pecans

When it comes to the ingredients for the Texas Sheet Cake With Pecans, each component plays a significant role in creating the rich, delicious flavor profile. The key players include all-purpose flour for the cake’s structure and unsweetened cocoa powder that brings depth of flavor. The buttermilk adds moisture and tenderness, while the eggs help bind everything together. And let’s not forget about the pecans, which add a delightful crunch to the smooth frosting. Together, these ingredients create a cake that’s not only satisfying but also a true delight for the senses.

• 2 cups all-purpose flour: The foundation of the cake, this ingredient provides structure and stability, ensuring a soft texture.
• 2 cups granulated sugar: This sweetener balances the rich chocolate flavor and contributes to the cake’s lovely moistness.
• 1 teaspoon baking soda: A leavening agent that helps the cake rise and achieve its fluffy texture.
• 1 stick butter: Adds richness and flavor, making the cake decadent.
• 1/2 cup canola or vegetable oil: This helps keep the cake moist and tender, enhancing its overall texture.
• 4 tablespoons unsweetened cocoa powder: A key ingredient that gives the cake its rich chocolate flavor.
• 1 cup water: Helps to combine the ingredients and creates a smooth batter.
• 1 cup buttermilk: This adds moisture and a slight tang to the cake, contributing to its tenderness.
• 2 eggs beaten: Provides essential structure and binding while adding richness.
• 1 teaspoon vanilla: Enhances the overall flavor with its warm, sweet notes.
• 1 stick butter softened to room temperature: Used in the frosting, it adds richness and creaminess.
• 1 cup Dulce de Leche: Adds a unique caramel flavor and creaminess to the frosting.
• 2 cups powdered sugar sifted: This sweetening agent creates a smooth frosting texture.
• 1 tablespoon vanilla: Adds additional flavor to the frosting, making it irresistible.
• 2-4 tablespoons milk: Adjusts the consistency of the frosting to your liking.
• 1 cup chopped pecans: These nuts add a delightful crunch to both the cake and the frosting.
• 1/2 cup butter: Used for the frosting, it contributes to its creamy texture.
• 1/4 cup cocoa powder: Enhances the chocolate flavor in the frosting.
• 6 tablespoons milk: Helps to achieve the desired frosting consistency.
• 2 cups powdered sugar sifted: Ensures a smooth and creamy frosting.
• 1 cup chopped pecans for topping: Adds a finishing touch and extra crunch on top of the cake.

The Method for Texas Sheet Cake With Pecans

Making the Texas Sheet Cake With Pecans is a rewarding experience. The process is straightforward, and I promise that the end result will be worth every moment spent in the kitchen. Let’s dive into the step-by-step instructions that will guide you through creating this delightful cake.

1. Preheat your oven to 400 degrees Fahrenheit. Prepare your baking pan by greasing it or using parchment paper to prevent the cake from sticking. A jelly roll pan or a 9×13 baking dish works perfectly for this recipe.
2. In a large mixing bowl, combine all-purpose flour, granulated sugar, and baking soda. Use a whisk to blend these dry ingredients thoroughly. This ensures an even distribution of the baking soda, which is crucial for the cake to rise properly.
3. In a medium saucepan, melt the butter over medium heat. Add the canola oil, unsweetened cocoa powder, and water. Stir the mixture continuously until it comes to a boil. Once boiling, remove the saucepan from the heat and carefully pour this chocolatey mixture over the flour mixture in the bowl. Stir until just blended, ensuring there are no dry pockets of flour.
4. Add the buttermilk, beaten eggs, and vanilla extract to the bowl. Mix everything together until combined, being careful not to overmix. You want the batter to be smooth and well incorporated.
5. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Place it in the preheated oven and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. The cake should be set and slightly springy to the touch.
6. While the cake is baking, prepare the frosting. In a mixing bowl, combine the softened butter and Dulce de Leche. Mix until creamy and well blended. Gradually add the powdered sugar, one half-cup at a time, mixing well after each addition.
7. Once the frosting is smooth, add the additional vanilla and enough milk to reach your desired consistency. The frosting should be spreadable but not too runny. Gently fold in the chopped pecans for that extra crunch.
8. Once the cake is baked and has cooled slightly, pour the frosting over the warm cake, spreading it evenly with a spatula. It’s okay if some of the frosting melts into the cake; that’s part of the charm.
9. For the final touch, melt 1/2 cup of butter in a small saucepan over low heat. Stir in cocoa powder and milk, mixing until well combined. Remove from heat and whisk in enough powdered sugar until smooth.
10. Pour this chocolate frosting over the top of the cake, spreading it out evenly with a spatula. Sprinkle the remaining chopped pecans on top for decoration. Allow the cake to cool completely before slicing and serving. Enjoy every bite of your delicious creation!

Making Adjustments

Making adjustments to the Texas Sheet Cake With Pecans can elevate this already amazing recipe. Here are some tips for customizing your cake:

• Storage: Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week.
• Freezing: You can freeze the cake before frosting it. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well for up to three months.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top.
• Flavor variations: Feel free to experiment with flavors. Adding a teaspoon of cinnamon or coffee can enhance the chocolate flavor.
• Serving suggestion: Cut the cake into squares and serve it at gatherings, potlucks, or as a comforting dessert after dinner.

Perfect Pairings for Texas Sheet Cake With Pecans

The Texas Sheet Cake With Pecans is a versatile dessert that can be paired with a variety of dishes to create a well-rounded meal. Here are some serving suggestions:

• Barbecue Parties: This cake is a fantastic addition to any barbecue. Its sweet and rich flavor complements savory grilled meats beautifully.
• Family Gatherings: Serve it at family reunions or potluck dinners. Everyone will appreciate a slice of this delicious cake.
• Seasonal Celebrations: It’s perfect for fall gatherings, especially during Thanksgiving, when the flavors of chocolate and pecans are especially inviting.
• With Coffee: A slice of this cake alongside a cup of coffee makes for a delightful afternoon treat.
• Storage Tips: If you have leftovers, store them in an airtight container. This cake stays moist and delicious for days.

FAQ

Conclusion

The Texas Sheet Cake With Pecans is a beautiful blend of rich chocolate flavor and crunchy pecans, creating a dessert that’s truly special. I encourage you to try this recipe for your next gathering; it’s sure to become a beloved favorite among family and friends. With its ease of preparation and delicious taste, you won’t regret making this cake a part of your dessert repertoire.

Texas Sheet Cake With Pecans

The ultimate comfort food, this Texas Sheet Cake With Pecans is moist, rich, and topped with a creamy pecan frosting. Perfect for any gathering, this easy weeknight dessert is sure to please everyone. Make it tonight for a delicious treat!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 stick butter
• 1/2 cup canola or vegetable oil
• 4 tablespoons unsweetened cocoa powder
• 1 cup water
• 1 cup buttermilk
• 2 eggs beaten
• 1 teaspoon vanilla
• 1 stick butter softened to room temperature
• 1 cup Dulce de Leche
• 2 cups powdered sugar sifted
• 1 tablespoon vanilla
• 2-4 tablespoons milk
• 1 cup chopped pecans
• 1/2 cup butter
• 1/4 cup cocoa powder
• 6 tablespoons milk
• 2 cups powdered sugar sifted
• 1 cup chopped pecans for topping

Equipment

• large mixing bowl
• Medium Saucepan
• 9×13 baking dish or jelly roll pan or half sheet pan
• Small saucepan

Method

 

1. Preheat your oven to 400 degrees Fahrenheit. Prepare your baking pan by greasing it or using parchment paper to prevent the cake from sticking. A jelly roll pan or a 9×13 baking dish works perfectly for this recipe.
2. In a large mixing bowl, combine all-purpose flour, granulated sugar, and baking soda. Use a whisk to blend these dry ingredients thoroughly. This ensures an even distribution of the baking soda, which is crucial for the cake to rise properly.
3. In a medium saucepan, melt the butter over medium heat. Add the canola oil, unsweetened cocoa powder, and water. Stir the mixture continuously until it comes to a boil. Once boiling, remove the saucepan from the heat and carefully pour this chocolatey mixture over the flour mixture in the bowl. Stir until just blended, ensuring there are no dry pockets of flour.
4. Add the buttermilk, beaten eggs, and vanilla extract to the bowl. Mix everything together until combined, being careful not to overmix. You want the batter to be smooth and well incorporated.
5. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Place it in the preheated oven and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. The cake should be set and slightly springy to the touch.
6. While the cake is baking, prepare the frosting. In a mixing bowl, combine the softened butter and Dulce de Leche. Mix until creamy and well blended. Gradually add the powdered sugar, one half-cup at a time, mixing well after each addition.
7. Once the frosting is smooth, add the additional vanilla and enough milk to reach your desired consistency. The frosting should be spreadable but not too runny. Gently fold in the chopped pecans for that extra crunch.
8. Once the cake is baked and has cooled slightly, pour the frosting over the warm cake, spreading it evenly with a spatula. It’s okay if some of the frosting melts into the cake; that’s part of the charm.
9. For the final touch, melt 1/2 cup of butter in a small saucepan over low heat. Stir in cocoa powder and milk, mixing until well combined. Remove from heat and whisk in enough powdered sugar until smooth.
10. Pour this chocolate frosting over the top of the cake, spreading it out evenly with a spatula. Sprinkle the remaining chopped pecans on top for decoration. Allow the cake to cool completely before slicing and serving. Enjoy every bite of your delicious creation!

Notes

• Tip 1: I've used different sized pans for this cake (15 X 11, 9 X 13, and a jelly roll pan). The cooking time and thickness of the cake will vary slightly.
• Tip 2: If you like the flavor of cinnamon, add 1 teaspoon to the batter.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.