Texas Sheet Cake

5 from 3 votes

Texas sheet cake isn’t just any old chocolate cake! This recipe is rich, chocolatey, and it makes enough to feed a crowd. You'll love it!

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 294kcal

Ingredients

1 cup soy milk 240 ml
1 tablespoon apple cider vinegar 15 ml
2 ¾ cups all-purpose flour 344 g
2 cups sugar 400 g
½ cup unsweetened cocoa powder not dutch processed 80 g
1 teaspoon baking soda 5 g
1 teaspoon baking powder 5 g
½ teaspoon kosher salt 3 g
1 cup vegan butter melted 226 g
1 teaspoon vanilla extract 5 ml
½ cup hot water 120 ml

Frosting:

½ cup vegan butter 113 g
¼ cup cocoa powder 20 g
6 tablespoons soy milk 90 ml
1 teaspoon vanilla extract 5 ml
3 ½ cups powdered sugar sifted 420 g
½ cup pecans roughly chopped 56 g

Instructions

Preheat the oven to 350ºF / 175ºC and spray a half sheet pan (13x18 inches) with nonstick cooking spray.
Combine the soy milk and vinegar in a measuring cup. Stir then set aside while you prepare the remaining ingredients.
Add the flour, sugar, cocoa powder, baking powder, baking soda and salt to a large mixing bowl. Whisk to combine.
Add the melted butter, vanilla and buttermilk mixture. Whisk together until the dry ingredients are incorporated.
Add the hot water and stir again until a smooth batter forms.
Spread the cake batter into your prepared pan. Use an offset spatula to spread it into an even layer.
Bake in the preheated oven for 20-25 minutes until the center is set and a toothpick inserted in the center comes out clean.
As soon as you remove the cake from the oven, prepare the frosting.
Melt the butter in a saucepan over medium heat.
Add the cocoa powder, soy milk and vanilla. Whisk to combine.
Remove from heat and stir in the powdered sugar and chopped pecans.
Spread over the hot cake in an even layer. Allow the cake and frosting to cool completely before slicing.

Notes

To store: Store your Texas sheet cake in an airtight container at room temperature for up to 4 days. You can refrigerate it for longer storage, but note that it will dry out a bit when stored in the fridge.

To freeze: Wrap individual slices and freeze them separately, or freeze the entire cake; either way, just make sure the cake has cooled and the frosting is set. Freeze the cake for up to 3 months. When you're ready to enjoy it, remove the cake from the freezer and allow it to thaw at room temperature for a few hours.

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