Low Sugar Texas Sheet Cake with Pecan Frosting

Total time1 hr 5 min

Prep time20 min

Cook time25 min

Low Sugar Texas Sheet Cake with Pecan Frosting

This rich, chocolatey sheet cake starts with a simple batter of flour, cocoa powder, and melted butter, brought together with eggs, tangy buttermilk, and a splash of vanilla for depth. The whole thing bakes up in a single sheet pan into a moist, fudgy crumb that's ready in under 25 minutes. While it's still warm, a glossy cocoa-butter frosting gets whisked together and poured right over the top, then finished with a generous scattering of toasted, chopped pecans for crunch in every bite. The frosting sets as the cake cools, creating that classic crackly-shiny top Texas sheet cake is known for. It's an easy, crowd-ready dessert that slices into neat squares for a potluck or weeknight treat, and it's a solid pick for anyone keeping an eye on added sugar without giving up a proper slice of chocolate cake.

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Ingredients

24 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
1 tsp baking soda
2 sticks (1 cup) unsalted butter
¼ cup unsweetened cocoa powder
1 cup water
2 large eggs
½ cup buttermilk
1 tsp vanilla extract

For the frosting

1 stick (½ cup) unsalted butter
⅓ cup whole milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 cup pecans, roughly chopped

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed half-sheet pan with butter or nonstick spray, then line the bottom with parchment paper.
2
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until combined. Set aside.

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