Foryoueats: Texas Sheet Cake Recipe

Name: Foryoueats: Texas Sheet Cake Recipe
Total time: 40 min
Ingredients: For the Cake:; 12 ounces light brown sugar (about 1 1/2 cups, packed; 340g); 10 ounces unsalted butter (about 20 tablespoons; 280g), soft but cool, about 65°F/18°C, plus more for greasing the pan; 1 3/4 teaspoons baking soda; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon ground cinnamon; 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 4 large eggs (about 7 ounces; 200g), brought to about 70°F/21°C; 10 ounces all-purpose flour, such as Gold Medal (about 2 1/4 cups, spooned; 280g); 2 ounces natural cocoa powder, not low-fat (about 2/3 cup, spooned; 55g), plus more for dusting (see note); 1 ounce malted milk powder, such as Carnation (1/4 cup; 30g); optional; 12 ounces cultured low-fat buttermilk or kefir (about 1 1/2 cups; 340g), brought to about 70°F/21°C , or a 50/50 blend of milk and plain yogurt; For the Chocolate Glaze:; 8 ounces milk, any percentage will do (about 1 cup; 225g); 6 ounces unsalted butter (about 12 tablespoons; 170g); 7 ounces sugar (about 1 cup; 200g); 1 1/2 ounces natural cocoa powder, not low-fat (about 1/2 cup, spooned; 40g); 1/4 teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon vanilla extract; 8 ounces toasted pecan halves (about 1 1/2 cups; 225g), or to taste, lightly crumbled or chopped

foryoueats.com

This Texas sheet cake recipe yields a decadent and moist chocolate cake, perfect for feeding a crowd. Topped with a rich chocolate glaze and toasted pecans for

View Original

Share this recipe:

Ingredients

For the Cake:
12 ounces light brown sugar (about 1 1/2 cups, packed; 340g)
10 ounces unsalted butter (about 20 tablespoons; 280g), soft but cool, about 65°F/18°C, plus more for greasing the pan
1 3/4 teaspoons baking soda
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon ground cinnamon
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
4 large eggs (about 7 ounces; 200g), brought to about 70°F/21°C
10 ounces all-purpose flour, such as Gold Medal (about 2 1/4 cups, spooned; 280g)
2 ounces natural cocoa powder, not low-fat (about 2/3 cup, spooned; 55g), plus more for dusting (see note)
1 ounce malted milk powder, such as Carnation (1/4 cup; 30g); optional
12 ounces cultured low-fat buttermilk or kefir (about 1 1/2 cups; 340g), brought to about 70°F/21°C , or a 50/50 blend of milk and plain yogurt
For the Chocolate Glaze:
8 ounces milk, any percentage will do (about 1 cup; 225g)
6 ounces unsalted butter (about 12 tablespoons; 170g)
7 ounces sugar (about 1 cup; 200g)
1 1/2 ounces natural cocoa powder, not low-fat (about 1/2 cup, spooned; 40g)
1/4 teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
1/4 teaspoon vanilla extract
8 ounces toasted pecan halves (about 1 1/2 cups; 225g), or to taste, lightly crumbled or chopped