Get ready to indulge in a slice of Southern heaven with our Texas Sheet Cake Skillet! This decadent dessert is not just a cake; it’s a celebration of rich chocolate flavor, buttery goodness, and crunchy pecans, all baked to perfection in a single skillet. Perfect for gatherings or a cozy family night, this recipe promises to be the star of your dessert table. With just 45 minutes from prep to plate, you’ll be left wondering why you didn’t try this classic sooner! Dive into our easy-to-follow recipe and discover the secret to creating a cake that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter
- 1 cup water
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ½ cup unsweetened cocoa powder (for frosting)
- 4 cups powdered sugar (for frosting)
- ½ cup milk (for frosting)
- ½ cup unsalted butter (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a large cast-iron skillet or a 12x17-inch baking pan by greasing it lightly with butter or non-stick spray to prevent the cake from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, add 1 cup of water and ½ cup of unsweetened cocoa powder. Stir continuously until the mixture comes to a gentle boil. Remove from heat and let it cool slightly.
- In a separate bowl, beat the 4 large eggs until they are frothy. Then add 1 cup of buttermilk and 1 teaspoon of vanilla extract to the eggs, mixing well to combine.
- Once the chocolate mixture has cooled slightly, pour it into the bowl with the dry ingredients. Mix until just combined. Then, add the egg mixture to the batter and stir until everything is well incorporated. Be careful not to overmix.
- Fold in the 1 cup of chopped pecans into the batter until evenly distributed.
- Pour the batter into the prepared skillet or baking pan, spreading it evenly with a spatula. Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium saucepan, melt ½ cup of unsalted butter over medium heat. Add ½ cup of unsweetened cocoa powder and ½ cup of milk, stirring until the mixture is smooth and well combined. Bring to a gentle boil, then remove from heat.
- In a large mixing bowl, sift 4 cups of powdered sugar. Gradually pour the warm cocoa mixture over the powdered sugar, whisking continuously until the frosting is smooth and glossy. If the frosting is too thick, you can add a little more milk to reach your desired consistency.
- Once the cake is done baking, remove it from the oven and let it cool in the skillet for about 10-15 minutes. After cooling, pour the frosting over the warm cake, spreading it evenly with a spatula.
- Allow the frosting to set for a few minutes before slicing the cake into squares. Serve warm or at room temperature, and enjoy your delicious Texas Sheet Cake Skillet!
Tips
- Use Fresh Ingredients: Ensure that your baking soda and cocoa powder are fresh for the best flavor and rise in your cake. Stale ingredients can lead to a dense texture.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until incorporated. Overmixing can result in a tough cake.
- Check for Doneness: Since oven temperatures can vary, check your cake a few minutes before the 30-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- Frost While Warm: Pour the frosting over the cake while it’s still warm for the best absorption and a deliciously gooey texture.
- Customize Your Toppings: Feel free to get creative! Add chocolate chips, coconut, or even a sprinkle of sea salt on top of the frosting for an extra flavor kick.
- Store Properly: If you have leftovers, store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- Serve with Ice Cream: Elevate your dessert by serving warm slices of cake with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 6g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 110mg
