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Delicious Texas Sheet Cake with Chocolate Pecan Frosting served on a dessert plate

Texas Sheet Cake with Chocolate Pecan Frosting

A quick and easy dessert that brings joy with its moist chocolate cake and warm, fudgy frosting.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 20 squares
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 375
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream or buttermilk Sour cream can be substituted with buttermilk.
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup unsalted butter Melted.
  • 1 cup water Hot.
  • 1 cup unsweetened cocoa powder
For the chocolate pecan frosting
  • 1 cup unsalted butter Melted.
  • 1/2 cup milk
  • 1/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 10 by 15 inch jelly roll pan.
  2. In a large bowl, stir together flour, sugar, baking soda, and salt.
  3. In a separate bowl, whisk together sour cream, eggs, and vanilla.
  4. In a saucepan, melt butter with water and cocoa powder until it simmers, then pour into the flour mixture and stir.
  5. Combine with the sour cream mixture and mix until smooth.
  6. Pour the batter into the prepared pan and spread evenly.
Baking
  1. Bake for 18 to 22 minutes until the cake springs back when touched and a toothpick comes out with a few moist crumbs.
Frosting
  1. While the cake is baking, melt butter in a saucepan, then stir in milk and cocoa powder. Bring to a simmer, then off heat, whisk in powdered sugar and vanilla.
  2. Stir in chopped pecans and pour the warm frosting over the warm cake.

Notes

Store covered at room temperature for up to 2 days, or refrigerate for an additional 2-3 days. Freeze slices for up to 2 months.