Katie Lee’s Texas sheet cake is a thin, tender chocolate cake baked in a large pan and topped with warm cocoa frosting that is poured on while the cake is still hot. This home-style version follows the classic Texas sheet-cake method, with buttermilk for a soft crumb and pecans for crunch; leave them out if you prefer a smooth topping.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the cup and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (240 ml) water
- 1 cup (227 g) unsalted butter, cut into pieces
- ¼ cup (21 g) unsweetened cocoa powder
- 2 large eggs, at room temperature
- ½ cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- For the frosting: ½ cup (113 g) unsalted butter
- ¼ cup (21 g) unsweetened cocoa powder
- 6 tablespoons (90 ml) milk
- 3½ cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 cup (110 g) chopped pecans, optional
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch (33-by-46-cm) rimmed baking sheet, often sold as a half-sheet pan. If you do not have one, use a 10-by-15-inch (25-by-38-cm) jelly-roll pan; the cake will be thicker and may need a few extra minutes in the oven. Set the pan aside.
- Whisk the flour, sugar, baking soda and salt together in a large bowl. In a medium saucepan, combine the water, 1 cup (227 g) butter and ¼ cup (21 g) cocoa. Heat over medium, stirring, just until the butter melts and the mixture comes to a gentle boil. Take it off the heat as soon as it boils; do not let it reduce.
- Pour the hot cocoa mixture over the flour mixture and whisk until no dry pockets remain. In a small bowl, whisk the eggs, buttermilk and 1 teaspoon vanilla. Gradually whisk this into the chocolate batter until smooth. The batter will be fairly thin. Pour it into the prepared pan and spread it evenly into the corners.
- Bake for 18 to 20 minutes, rotating the pan once if your oven has hot spots. The cake is ready when the center springs back lightly when touched and a toothpick inserted near the middle comes out with a few moist crumbs but no wet batter. Avoid waiting for a completely dry toothpick, which can mean the cake is overbaked.
- Start the frosting during the last few minutes of baking. In a saucepan, melt the remaining ½ cup (113 g) butter with ¼ cup (21 g) cocoa and 6 tablespoons (90 ml) milk over medium heat, stirring until smooth and just beginning to steam. Remove from the heat. Whisk in the powdered sugar a cup at a time, then stir in 1 teaspoon vanilla and the pecans, if using. The frosting should be pourable; whisk in milk 1 teaspoon at a time if it thickens before you can spread it.
- Take the cake from the oven and pour the warm frosting over it immediately. Gently spread the frosting to the edges without pressing into the cake. Let it cool in the pan for at least 20 minutes so the topping can settle before slicing. Serve warm or at room temperature.
Tips
- Measure flour by spooning it into the cup and leveling it, or weigh it. Scooping directly with the cup can pack in extra flour and make the cake dense.
- Use room-temperature eggs and buttermilk so they blend readily into the warm chocolate mixture. If needed, warm cold buttermilk briefly in a bowl of lukewarm water; do not heat it until hot.
- Pour the frosting onto the cake while both are warm. If the frosting cools and thickens, warm it gently over low heat with a small splash of milk rather than adding a lot of liquid at once.
- Buttermilk gives a slight tang and helps tenderize the crumb. For a substitute, stir 1½ teaspoons lemon juice or white vinegar into ½ cup (120 ml) milk and let it stand for 5 minutes; the result may be a little less rich.
Serving Suggestions
Cut the cake into modest squares because the frosting is rich, and serve it on its own, warm or at room temperature. A scoop of vanilla ice cream or a spoonful of lightly whipped cream makes a simple accompaniment. Coffee, cold milk or unsweetened tea balances the chocolate. For a party, let the frosting set before cutting and wipe the knife between slices for neater portions.
Variations
For a nut-free cake, omit the pecans; the frosting will still spread and set. Toasted pecans can be replaced with chopped walnuts, though walnuts bring a more pronounced, slightly bitter flavor. For deeper chocolate flavor, use Dutch-process cocoa, but note that it may make the cake taste less sharp and can alter the rise slightly; natural unsweetened cocoa is the dependable choice for this baking-soda recipe. A teaspoon of instant espresso powder in the cake batter enhances the chocolate flavor without making the cake taste strongly of coffee. Add it to the hot cocoa mixture and stir until dissolved.
Storage and Reheating
Once cooled, cover the pan or transfer slices to an airtight container. Because the frosting contains milk, refrigerate the cake within 2 hours of baking or serving. It keeps well for 3 to 4 days refrigerated. Let slices stand at room temperature for about 20 minutes before serving, or microwave one slice for 10 to 15 seconds to soften the frosting; avoid overheating, which can make the cake dry. For longer storage, freeze individual slices tightly wrapped for up to 2 months, then thaw overnight in the refrigerator. Do not leave the cake out at room temperature for more than 2 hours.
Frequently Asked Questions
Is this the exact Katie Lee recipe?
This is a practical, classic-style Texas sheet cake recipe associated with the requested search, not a claim to reproduce a specific published version word for word. Texas sheet cakes have many family and regional variations, especially in the frosting and choice of nuts.
Can I bake it in a 9-by-13-inch pan?
A 9-by-13-inch (23-by-33-cm) pan is smaller and deeper, so the batter will make a thicker cake and may need considerably longer to bake. Fill the pan no more than about two-thirds full; bake any excess batter in a separate pan. Start checking the center around 25 minutes and continue until set.
Why is the cake batter thin?
That is normal for this style of cake. The hot butter-and-cocoa mixture loosens the batter, helping it spread across the sheet pan and bake into a fine, tender crumb. Do not add extra flour simply to make it look like a conventional thick cake batter.
Can I make the cake ahead?
Yes. Bake and frost it a day ahead, let it cool, cover it and refrigerate it. Allow it to sit at room temperature for about 20 minutes before serving, or warm individual portions briefly. Keep it refrigerated when it is not being served.
How do I know when the cake is done?
The center should spring back lightly, and a toothpick inserted in the middle should come out with a few moist crumbs rather than liquid batter. Begin checking at 18 minutes because thin sheet cakes can overbake quickly, and ovens and pans vary.
Can I make it without pecans?
Yes. Leave them out for a smooth chocolate frosting, or replace them with an equal amount of chopped walnuts. If serving guests, mention any nuts you use and keep the cake separate from nut-free food.
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