Texas Sheet Cake

Texas Sheet Cake
Yield: 35 pieces of cake Start to Finish 1 hr


For the cake:
  • Cooking spray
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup unsweetened cocoa, plus more for pan
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
For the frosting:
  • 1/4 cup unsalted butter
  • 1/4 cup unsweetened cocoa
  • 1/4 cup low-fat buttermilk
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted, or crushed peppermint candies

Make It

1. Heat the oven to 350 degrees . Coat a 12- by 17-inch rimmed baking sheet with cooking spray and dust with cocoa.

2. In a mixer, combine the flour, sugar, baking soda, and salt.

3. In a small saucepan over medium heat, combine 3/4 cup water, the butter, canola oil, and cocoa, whisking frequently, until melted and smooth.

4. Add the cocoa mixture to the flour mixture and blend on low for about 30 seconds. Add the buttermilk, vanilla, and eggs; mix well at medium speed for another 30 seconds. Pour the batter into the prepared pan.

5. Bake until the center springs back when touched, about 15 minutes.

6. While the cake bakes, make the frosting, whisking the butter, cocoa, and buttermilk in a small saucepan over medium heat until melted and smooth. Remove the pan from the heat. Gradually whisk in the confectioners' sugar and vanilla.

7. When the cake is done and still warm, spread the frosting over it, then sprinkle with pecans or peppermints. Let it cool in the pan on a wire rack. Cut into pieces, trimming off the cake's edges if they seem dry.