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Ultimate Texas Sheet Cake Recipe with Easy Warm Pecan Fudge Frosting

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A moist and tender chocolate sheet cake topped with a warm, gooey pecan fudge frosting that adds a perfect crunch and rich buttery flavor. This recipe is quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 2 cups granulated sugar (400g)
  • 1/2 cup unsweetened cocoa powder (50g), Dutch-processed preferred
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (225g), melted
  • 1 cup boiling water (240ml)
  • 1 cup buttermilk (240ml), room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (115g) for frosting
  • 1/4 cup heavy cream (60ml)
  • 1 cup packed brown sugar (200g)
  • 2 cups sifted powdered sugar (240g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1 teaspoon vanilla extract for frosting
  • Pinch of salt
  • 1 cup toasted pecans (120g), roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In a medium saucepan over medium heat, melt 1 cup unsalted butter. Remove from heat and stir in boiling water. Whisk until smooth.
  4. Pour the hot cocoa-butter mixture over the dry ingredients and stir gently until just combined. The batter will be thin.
  5. In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Slowly stir this into the chocolate batter until smooth.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The cake should spring back slightly when touched.
  8. While the cake bakes, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring often until lightly golden and fragrant.
  9. To make the frosting, melt 1/2 cup unsalted butter in the same saucepan over medium heat. Add brown sugar, cocoa powder, and heavy cream. Stir constantly until the mixture boils gently, then cook for 1 more minute while stirring.
  10. Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt. Fold in the toasted pecans while the frosting is still warm.
  11. Frost the cake while it is warm but not hot by pouring the warm frosting over the top and spreading evenly with a spatula.
  12. Allow the cake to cool at room temperature for about 30 minutes so the frosting firms up but remains soft and fudgy.

Notes

[‘Do not skip melting the cocoa with butter and boiling water to bloom the cocoa and enhance moisture and flavor.’, ‘Use room temperature eggs and buttermilk to avoid batter seizing or uneven baking.’, ‘Watch baking time carefully; start checking at 25 minutes to avoid overbaking.’, ‘Toast pecans in a dry skillet and stir constantly to prevent burning.’, ‘Frost the cake while it is warm but not hot for best spreading results.’, ‘If frosting thickens too much, gently warm it to restore spreadability.’, ‘For nut-free version, omit pecans and add 1 teaspoon espresso powder to the batter.’, ‘For gluten-free, use a 1:1 gluten-free flour blend and add xanthan gum if needed.’, ‘For dairy-free, substitute butter with coconut oil or vegan butter, use almond or oat milk with vinegar instead of buttermilk, and replace heavy cream with full-fat coconut milk.’]

Nutrition

Keywords: Texas sheet cake, chocolate cake, pecan fudge frosting, easy dessert, sheet cake recipe, warm frosting, crowd-pleaser

Find it online: https://yumyep.com/ultimate-texas-sheet-cake-recipe-with-easy-warm-pecan-fudge-frosting/