Texas Sheet Cake Recipe
Rich chocolate cake with fudgy frosting and pecans, perfect for Texas sheet cakes—served best with vanilla ice cream. Made with Swans Down® Cake Flour and French Market® Coffee.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reilyproducts.com.
Cooking tools:
- Sifter
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Toothpick
Ingredients
- 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
- 4 cups confectioners’ sugar
- 1 cup finely chopped pecans (or walnuts)
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