Grammys Texas Sheet Cake

🥘 Ingredients

• all-purpose flour 260 g
• granulated sugar 400 g
• baking soda 1 tsp
• salt 1 tsp
• unsalted butter 113 g
• vegetable oil 66 g
• cocoa powder 21 g
• water 227 g
• eggs 2
• buttermilk 227 g
• vanilla 1 Tbsp
• unsalted butter 28 g
• chopped pecans 228 g
• unsalted butter 113 g
• cream cheese 4 oz
• confectioners' sugar 454 g
• cocoa powder 16 g
• vanilla 1 Tbsp

1. 1

   Preheat oven to 375°F. Grease and flour a half sheet pan (13×18") . See notes for additional size options.
2. 2

   In a large mixing bowl , sift together the 2 cups of all-purpose flour , 2 cups of granulated sugar , 1 tsp baking soda and 1 tsp salt .
3. 3

   In a small saucepan over medium heat, combine 8 Tbsp unsalted butter , 1/3 cup vegetable oil , 1/4 cup cocoa powder and 1 cup of water and heat until melted. Add butter mixture to the dry ingredients and mix until incorporated.
4. 4

   In a separate bowl (or the saucepan that you just emptied), whisk together 2 eggs , 1 cup buttermilk and 1 Tbsp vanilla . Gradually add to the butter mixture and stir until fully incorporated.
5. 5

   Pour the mixture into the prepared pan and bake for 20 to 25 minutes , or until the cake is fragrant and springs when you press it.
6. 6

   While cake is baking, melt 2 Tbsp unsalted butter in a medium saucepan over medium low heat. Add 2 cups of chopped pecans to the butter and toast, stirring occasionally, until golden and fragrant, about 5 to 10 minutes . Remove from saucepan and let cool.
7. 7

   In the same saucepan (no need to wash), combine 8 Tbsp unsalted butter , 4 oz cream cheese , 4 cups confectioners' sugar and 3 Tbsp cocoa powder and cook over low heat, stirring occasionally, until melted. Remove from heat, stir in 1 Tbsp vanilla , then pour over the warm (but not hot) cake. Sprinkle the toasted pecans over the top.
8. 8

   Cake is best served the day it's made. Wrapped well or put in an airtight container, cake will last 1 to 2 days at room temperature or up to a week in the fridge.
9. 9

   Note: Texas sheet cake is traditionally baked in a 13×18″ half sheet pan. You may also use a jelly roll pan (typically 10.5×15.5″) but will likely need to add 5-10 additional minutes of bake time (I haven’t tried this iteration). If you’d like to use a 9×13 pan, I’d recommend baking at 350 for at least 30 minutes and adding additional time as needed.
10. 10

    Note: If you don’t have buttermilk on hand, you can sub an equal volume of 1 part milk to sour cream or Greek yogurt. In a pinch, you can sub 1 cup of buttermilk for 1 cup of milk (ideally whole milk, but any kind will work) with 1 tablespoon of milk replaced with vinegar.