Texas Sheet Cake

Cook's Country is an American food magazine that gives us a recipe that has been tested for several times to give us the best workable version, just like it's sister the Cook's Illustrated, the difference is that Cook's Country is more rustic and simple, the magazine is much thinner than Cook's Illustrated but definitely doesn't lack in content. Most people prefer this magazine because the pictures are colored. For me personally I love them equally.
For this Texas sheet cake, I used my Jelly roll pan to bake this cake and it fits perfectly! Just like other people who tried this, it does look like a huge brownie batch instead of a cake, though it's not a bad thing, who doesn't like chocolates anyway. The frosting turns out so fudgy and sticky! Yum! What I particularly love about this is that I didn't need to bring out my mixer. Everything can be done by a whisk and a bowl. To save on electricity while preheating my oven, I evenly spread the cup of pecan on a clean dry jelly roll (yes the same one that I will bake the cake in) and threw it in the oven. Be sure to keep an eye on it, I gave it 5 minutes and checking it in between by taking it out and smelling it. You would know when it's done if the kitchen starts smelling nutty. As you can see from the picture these are not for people with nut allegy! Leave ou the nuts if you're allegic!
One of the amazing thing about this cake is that I don't need to wait for the cake to cool before frosting the cake. It's actually a must to slather the warm frosting over the freshly baked sheet cake as soon as it is out from the oven and strew about the chopped pecans. It was as easy as 1, 2, 3. And as hard as it might be not to dig in at once specially when the house smelling like warm chocolate cake, do wait for the icing to set before devouring it, it helps meld the flavors together.
Adapted from Cook's Country
Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

* 2 cups all-purpose flour
* 2 cups sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 large eggs plus 2 yolks
* 2 teaspoons vanilla extract
* 1/4 cup sour cream
* 8 ounces semisweet chocolate , chopped
* 4 tablespoons unsalted butter
* 3/4 cup vegetable oil
* 3/4 cup water
* 1/2 cup Dutch-processed cocoa powder

Chocolate Icing:
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup heavy cream
* 1/2 cup Dutch-processed cocoa powder
* 1 tablespoon light corn syrup
* 3 cups confectioners' sugar
* 1 tablespoon vanilla extract
* 1 cup toasted pecans , chopped

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.


I'm a nine to five pencil pusher who loves to play with flour and paper during my free time. Dreams of going to Europe and eat croissants and make pastries all day long!


  1. this looks totally wonderful! mm so chocolatey!


  2. I have been wanting to try Texas Sheet Cake for so long! It looks as divine as it's reputation! :)

  3. Yum. I am loving the chocolate.

  4. Great pictures! I haven't had a chance to try this cake yet but given the quantity, this would be perfect for when you need to feed a big crowd :o) Will have to bookmark this one.

    I see that you're currently reading the book "Flour" by JoAnne Chang. I just got it from the library and everything looks so good, I have a hard time deciding what to bake first :o) Have you baked anything from it yet? How was your experience?

    First time visiting your blog. Will browse some more. Feel free to visit mine: HanaasKitchen.blogspot.com

  5. Love Cook's Country, really I do, but I must say MY Texas sheet cake is better than theirs! I know it isn't nice to brag, but I just had to tell you! Please don't think me rude!

  6. @Jean Really? yours is better. That I got to try. I love the Cooks Country's version maybe because I don't have anything to compare it too. Would you mind sharing your recipe?

    @Hanaa Yeah! Everything in the Flour cookbook looks great right. I actually purchased my copy when my family and I were vacationing in Hong Kong. Never regret buying it coz we still don't have this locally which is a sad thing I bet a lot of people would love this too! I haven't tried anything from it yet though.. Still under the planning stage...there are ao much to choose from!

  7. That cake looks gorgeous. I've been meaning to try a Texas Sheet cake since forever!

  8. i just googled texas sheet cake and your recipe came up.
    thank goodness, too, because this is exactly what i'm looking for.
    it looks incredible!
    love your blog.

  9. This cake is good. First time I made a Texas Sheet Cake and I love it!
    Though I have no idea what it should really taste like. Read a lot of people commenting it being too chocolaty...Well..that is no problem to me :>