Description
A delightful Texas Chocolate Pecan Sheet Cake that combines rich chocolate flavor with crunchy pecans, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chopped pecans, plus extra for topping
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup butter, softened (for frosting)
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a large 13×18-inch sheet pan.
- Sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt in a large mixing bowl.
- In another bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Carefully stir in the boiling water until the batter is smooth.
- Gently fold in the chopped pecans into the batter.
- Pour the batter into the prepared sheet pan and spread it evenly. Bake for 30-35 minutes.
- Once baked, allow the cake to cool in the pan for about 15 minutes, then remove it and let it cool completely on a wire rack.
- In a medium bowl, beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder, mixing well. Add the milk and vanilla extract, and beat until smooth.
- Once the cake has cooled completely, spread the chocolate frosting evenly over the top.
- Sprinkle additional chopped pecans over the frosting for decoration.
- Cut into squares and serve.
Notes
- Store leftover cake in an airtight container at room temperature for up to three days.
- For freezing, wrap the cake tightly in plastic wrap and foil; it can be frozen for up to three months.
- Let the cake sit overnight before serving for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Texas Chocolate Pecan Sheet Cake, Chocolate Cake, Pecan Cake, Southern Dessert