Hummingbird High

Texas Sheet Cake for 9 x 13 Inch Pan Recipe

Name: Texas Sheet Cake for 9 x 13 Inch Pan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ cup buttermilk, still cold from the fridge; ¾ cup pecans, roughly chopped into ½- to 1-inch pieces; 1 cup granulated sugar; ½ teaspoon kosher salt; 2 cups confectioners' sugar; ¼ cup whole milk, still cold from the fridge; ½ cup boiling hot water; 2 Tablespoons natural unsweetened cocoa powder; ½ teaspoon pure vanilla extract; ½ teaspoon pure vanilla extract; 1 cup all-purpose flour; ¼ teaspoon kosher salt; 1 large egg, still cold from the fridge; 2 Tablespoons natural unsweetened cocoa powder; ½ cup unsalted butter, still cold from the fridge, cut into 1-inch cubes; ½ cup unsalted butter, still cold from the fridge, cut into 1-inch cubes; ½ teaspoon baking soda

This Texas sheet cake recipe for a 9 x 13 inch sheet pan is a smaller batch version of classic Texas sheet cake! Like the original, this cake is made with a thin layer of super moist chocolate buttermilk sponge cake, topped with a thick layer of chocolate fudge frosting and studded with pecans.

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30 min

TOTAL TIME

864

CALORIES

$0.99

PER SERVING