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5 from 1 vote

Texas Sheet Cake with Buttermilk

By Britney
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 20
two slices of texas sheet cake on a plate with a fork.
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Rich, fudgy Texas sheet cake recipe gooey chocolate frosting and a crunchy topping. Easy to make and melt-in-your-mouth good!

Equipment

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Ingredients 

  • 2 cups (g) All Purpose Flour
  • 3 tbsp Milk Powder, (optional)
  • 1 cup (220 g) Brown Sugar
  • 1 cup (200 g) Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/2 tsp Kosher Salt
  • 2 tsp Espresso Powder
  • 1/2 cup (113 g) Salted Butter, (melted)
  • 1/2 cup (112 g) Vegetable Oil
  • 2/3 cup (56 g) Unsweetened Cocoa Powder, (sifted, if lumpy)
  • 2 large (100 g) Eggs, (room temperature)
  • 2/3 cups (160 g) Buttermilk, (room temperature)
  • 1 tbsp (15 g) Vanilla Extract
  • 3/4 cup (180 g) Hot Coffee

Fudgy Chocolate Frosting

  • 3/4 cup (168 g) Salted Butter
  • 3/4 cup (180 g) Heavy Cream
  • 1 1/2 cups (255 g) Semi-Sweet Chocolate Chips
  • 2 1/2 cups (313 g) Powdered Sugar
  • 1/4 cup (21 g) Unsweetened Cocoa Powder
  • 2 tbsp (30 g) Corn Syrup, (you can also use honey as a substitute)
  • 2 tsp Vanilla Extract
  • 1 cup (110 g) Pecans, (chopped)

Chocolate Crunch Topping

  • 2/3 cup (56 g) Cocoa Powder
  • 1/2 cup (110 g) Brown Sugar
  • 3/4 cups (94 g) All Purpose Flour
  • 6 tbsp (84 g) Salted Butter, (melted)

Instructions 

  • Preheat the oven to 350 degrees F. Line a 9x13 baking dish with parchment paper on the bottom and spray the sides with nonstick baking spray.
  • Start by making the chocolate crunch topping - mix together cocoa powder, brown sugar, and all purpose flour. Mix together until combined, then pour in melted butter. Mix together until crumbles begin to form. If it becomes lumpy, break up the lumps up with your hands. 2/3 cup Cocoa Powder 1/2 cup Brown Sugar 3/4 cups All Purpose Flour 6 tbsp Salted Butter
  • Pour the crumble onto a baking sheet and bake for 8-10 minutes. Let it cool on the baking sheet, it'll harden as it cools.
  • Now make the cake batter. In a large mixing bowl, mix together all purpose flour, milk powder, brown sugar, sugar, baking soda, baking powder, cinnamon, nutmeg, kosher salt, and espresso powder. Whisk until combined and set aside. 2 cups All Purpose Flour 3 tbsp Milk Powder 1 cup Brown Sugar 1 cup Sugar 1 tsp Baking Soda 1/2 tsp Baking Powder 1/4 tsp Cinnamon 1/8 tsp Nutmeg 1/2 tsp Kosher Salt 2 tsp Espresso Powder
  • In a separate bowl, mix together melted butter, vegetable oil, cocoa powder, eggs, buttermilk, and vanilla extract. Whisk together until smooth and combined. If your cocoa powder is lumpy, sift. 1/2 cup Salted Butter 1/2 cup Vegetable Oil 2/3 cup Unsweetened Cocoa Powder 2 large Eggs 2/3 cups Buttermilk 1 tbsp Vanilla Extract
  • Pour the dry ingredients into the wet ingredients and mix until just combined, then pour in hot coffee and continue to mix until the batter is smooth, about 15-20 seconds. 3/4 cup Hot Coffee
  • Pour the batter into the prepared pan and bake for 30-35 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.
  • While the cake is baking, make the frosting. For the frosting, add butter and heavy cream to a medium saucepan over medium heat. Once the butter is melted and the cream is warmed throughout, add the chocolate chips and mix together until the chips are fully melted. 3/4 cup Salted Butter 3/4 cup Heavy Cream 1 1/2 cups Semi-Sweet Chocolate Chips
  • Remove from heat and add powdered sugar, cocoa powder, corn syrup, and vanilla extract. Whisk together until combined and fold in chopped pecans. Set aside. 2 1/2 cups Powdered Sugar 1/4 cup Unsweetened Cocoa Powder 2 tbsp Corn Syrup 2 tsp Vanilla Extract 1 cup Pecans
  • Once the cake is out of the oven, let the cake cool for about 20 minutes, then pour the frosting on top. Once the frosting is set, add the chocolate crunch on top.

Nutrition

Calories: 588kcal, Carbohydrates: 69g, Protein: 6g, Fat: 35g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 274mg, Potassium: 296mg, Fiber: 5g, Sugar: 49g, Vitamin A: 651IU, Vitamin C: 0.2mg, Calcium: 77mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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