Easy Texas Sheet Cake

We love so many things about this incredible cake.
First and foremost is how delicious it is. But it’s also
so simple to prepare!

Equipment

13×18-inch half-sheet pan (10×15-inch or standard baking pan will work in a pinch.

Non-stick cooking spray

Mixing bowls

Whisk or electric mixer

Measuring cups and spoons

Spatula

Toothpick

Cake

2 c. Granulated Sugar

1 c. Water (room temperature)

1/2 c. Canola or Vegetable Oil

1/2 c. Buttermilk 

1/2 c. Unsalted Butter, melted

2 Large Eggs, lightly beaten

1 tsp. Vanilla Extract 

2 c. All-Purpose Flour

1/3 c. Unsweetened Cocoa Powder

1 tsp. Ground Cinnamon

1 tsp. Baking Soda 

1/4 tsp. Kosher Salt

Frosting

1/2 c. Unsalted Butter

1/3 c. Whole Milk

1 lb. Powdered Sugar (4 c)

1/3 c. Cocoa Powder (unsweetened)

1 tsp. Vanilla Extract 

1/4 tsp. Kosher Salt

1/4 tsp. Ground Cinnamon

1 c. Chopped pecans (optional)

Instructions

Preheat oven to 400°F.

In a large bowl, whisk together the sugar, water, oil, buttermilk, melted butter, eggs, and vanilla. Set aside.

In another bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt.

Slowly stir the flour mixture into the wet mixture and continue stirring until smooth and fully combined (it’s okay if there are a few bubbles or bumps).

Spray the sheet pan with cooking spray.

Transfer the cake batter to the pan and smooth it out with a spatula.

Bake for 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and let rest for 10 minutes. Make the warm chocolate frosting immediately.

Warm Chocolate Frosting

In a medium-sized saucepan, melt the butter with the milk over medium-low heat.

Turn off the heat and stir in the powdered sugar, cocoa, vanilla, salt, and cinnamon until silky smooth.

Pour the warm frosting over the cooled cake and smooth with a spatula. Top with chopped pecans, if using.