Grammys Texas Sheet Cake

🥘 Ingredients

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

🍳 Cookware

• half sheet pan (13×18")
• large mixing bowl
• small saucepan
• bowl
• medium saucepan

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 .

   all-purpose flour: 260 g, granulated sugar: 400 g, baking soda: 1 tsp, salt: 1 tsp
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.

   unsalted butter: 113 g, vegetable oil: 66 g, cocoa powder: 21 g, water: 227 g
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.

   eggs: 2, buttermilk: 227 g, vanilla: 1 Tbsp
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.

   unsalted butter: 28 g, chopped pecans: 228 g
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.

   unsalted butter: 113 g, cream cheese: 4 oz, confectioners' sugar: 454 g, cocoa powder: 16 g, vanilla: 1 Tbsp
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.