Prep: 15 min
Bake: 35 min
Yield: 1 (18x13-inch) sheet cake
This iconic Texas sheet cake recipe has been time-tested to perfection by generations of Texans. Rich chocolate cake, fudgy frosting and pecans give it a brownie-like flavor that pairs well with a big scoop of vanilla ice cream.
- 2 1/4 cups sifted Swans Down® Cake Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups brown sugar
- 1/2 cup grapeseed oil (or other neutral-flavor
oil)
- 1/2 cup unsalted butter, room temperature
- 1 cup hot, freshly brewed coffee (we used French Market® Coffee)
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter
- 6 tablespoons unsweetened cocoa powder
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 1 cup finely chopped pecans (or walnuts)
- Preheat oven to 325℉ . Grease and flour an 18×13-inch sheet pan.
- Sift together flour, salt, baking powder, baking soda, cocoa powder and brown sugar in a large bowl. Add oil, butter, and coffee; whisk until combined. Add buttermilk and whisk until smooth. Add eggs and vanilla and mix until well combined. (Batter will be thin.)
- Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Make Frosting: Melt butter in a medium saucepan. Add cocoa powder and bring to a boil while whisking constantly. Remove from heat; add heavy cream and vanilla. Stir to combine. Whisk in confectioners’ sugar. Add nuts.
- Spread frosting over warm cake and allow to cool completely before serving.
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