Grammys Texas Sheet Cake

Serves	Total Time
24	35 minutes

Ingredients - Cake

260 g all-purpose flour
400 g granulated sugar
1 tsp baking soda
1 tsp salt
113 g unsalted butter
66 g vegetable oil
21 g cocoa powder
227 g water
2 eggs
227 g buttermilk
1 Tbsp vanilla

Ingredients - Pecans

28 g unsalted butter
228 g chopped pecans

Ingredients - Icing

113 g unsalted butter
4 oz cream cheese
454 g confectioners' sugar
16 g cocoa powder
1 Tbsp vanilla

Cookware

1 half sheet pan (13×18")
1 large mixing bowl
1 small saucepan
1 bowl
1 medium saucepan

Instructions

Step 1

Preheat oven to 375°F. Grease and flour a half sheet pan (13×18"). See notes for additional size options.

Step 2

In a large mixing bowl, sift together the 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 tsp baking soda and 1 tsp salt.

Step 3

In a small saucepan over medium heat, combine 8 Tbsp unsalted butter, 1/3 cup vegetable oil, 1/4 cup cocoa powder and 1 cup of water and heat until melted. Add butter mixture to the dry ingredients and mix until incorporated.

Step 4

In a separate bowl (or the saucepan that you just emptied), whisk together 2 eggs, 1 cup buttermilk and 1 Tbsp vanilla. Gradually add to the butter mixture and stir until fully incorporated.

Step 5

Pour the mixture into the prepared pan and bake for 20 to 25 minutes, or until the cake is fragrant and springs when you press it.

Step 6

While cake is baking, melt 2 Tbsp unsalted butter in a medium saucepan over medium low heat. Add 2 cups of chopped pecans to the butter and toast, stirring occasionally, until golden and fragrant, about 5 to 10 minutes. Remove from saucepan and let cool.

Step 7

In the same saucepan (no need to wash), combine 8 Tbsp unsalted butter, 4 oz cream cheese, 4 cups confectioners' sugar and 3 Tbsp cocoa powder and cook over low heat, stirring occasionally, until melted. Remove from heat, stir in 1 Tbsp vanilla, then pour over the warm (but not hot) cake. Sprinkle the toasted pecans over the top.

Step 8

Cake is best served the day it's made. Wrapped well or put in an airtight container, cake will last 1 to 2 days at room temperature or up to a week in the fridge.

Note

Texas sheet cake is traditionally baked in a 13×18″ half sheet pan. You may also use a jelly roll pan (typically 10.5×15.5″) but will likely need to add 5-10 additional minutes of bake time (I haven’t tried this iteration). If you’d like to use a 9×13 pan, I’d recommend baking at 350 for at least 30 minutes and adding additional time as needed.