Texas Sheet Cake

Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes to curdle slightly.
Use a Jelly Roll Pan: The classic Texas Sheet Cake is known for its thin, wide shape, so a jelly roll or large baking sheet (13×18 inch) is ideal.
Frosting While Warm: Pouring the frosting on the warm cake allows it to seep into the cake, creating a deliciously moist and flavorful layer.
Variations
Add Cinnamon: For a hint of warmth, add 1/2 to 1 teaspoon of ground cinnamon to the dry ingredients.
Swap Pecans with Walnuts: If you prefer walnuts or almonds, they work well in this cake for a nutty crunch.
Try a Peanut Butter Twist: Add 1/2 cup of creamy peanut butter to the frosting mixture for a chocolate-peanut butter version.
Equipment Needed
Large Mixing Bowl – For mixing the cake batter.
Medium Saucepan – To melt butter and cocoa for both the cake and frosting.
Whisk – For smooth, lump-free batter and frosting.
13×18-inch Baking Sheet (Jelly Roll Pan) – Essential for achieving the thin, sheet-style cake.
Spatula – To spread the frosting over the cake.
Storing Texas Sheet Cake
At Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigeration: You can refrigerate the cake for up to 5 days, but bring it to room temperature before serving for the best texture.
Freezing: This cake freezes well. Wrap individual slices in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before eating.