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Texas Sheet Cake with Cinnamon and Pecans Recipe

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4.3 from 4 reviews

A moist and rich Texas sheet cake featuring a tender cocoa-flavored cake base with a luscious chocolate-cinnamon pecan icing. This classic Southern dessert is baked in a single sheet pan for easy preparation and a perfect balance of flavors and textures.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 2 cups sugar
  • 2 cups flour
  • 2 sticks (1 cup) unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ancho chile powder (optional)
  • Pinch kosher salt

Frosting Ingredients

  • 1 stick unsalted butter
  • 1/4 cup cocoa powder
  • 6 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1 pound powdered sugar
  • Pinch kosher salt

Instructions

  1. Preheat and prepare pan: Preheat the oven to 400°F (204°C) and lightly grease a 9x13-inch baking pan to prevent sticking.
  2. Mix dry ingredients: Sift together the sugar and flour in a mixing bowl to combine and aerate them for a tender crumb.
  3. Make cocoa mixture: Melt the butter over low heat in a saucepan, then add the cocoa powder and water. Increase heat to high and stir continuously until the mixture comes to a gentle boil. Remove from heat.
  4. Combine cake batter: Pour the hot cocoa mixture over the sugar and flour, stirring with a spoon until well combined. Add the lightly beaten eggs, buttermilk, vanilla extract, baking soda, ground cinnamon, optional ancho chile powder, and a pinch of kosher salt. Mix thoroughly with a spoon until smooth and homogeneous.
  5. Bake the cake: Pour the batter into the prepared 9x13 pan. Place in the preheated oven and bake for about 25-30 minutes, or until a knife inserted in the center comes out clean.
  6. Prepare frosting: About 5 minutes before the cake is done, make the frosting by gently bringing the butter, cocoa powder, and whole milk to a boil over low heat in a saucepan. Remove from heat immediately.
  7. Finish frosting: Stir in the powdered sugar, vanilla extract, ground cinnamon, chopped pecans, and a pinch of kosher salt into the hot cocoa mixture. Beat the frosting well until smooth and spreadable.
  8. Apply frosting: Once the cake is done and still warm, spread the warm frosting evenly over the top so it absorbs and sets perfectly.

Notes

  • For a spicier flavor, add the ancho chile powder; omit if you prefer a classic taste.
  • Ensure the cake is warm when frosting to help the icing set properly.
  • Use freshly sifted flour and sugar for best cake texture.
  • Chopped pecans add a delightful crunch; you can substitute with walnuts if preferred.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://recipesvibe.com/texas-sheet-cake-with-cinnamon-and-pecans-recipe/