Texas Sheet Cake

A rich Texas sheet cake made with our organic whole grain Ryman rye flour. Yes, that's right....made with ALL rye flour! This fudgy chocolate cake coated in a decadent chocolate pecan frosting is the elevated TX sheet cake that even your Memaw can nod her head.

 Download a printable version of the recipe here.

Texas Sheet Cake

Yield: 9x13 sheet cake or half sheet tray (20-24 servings)

Ingredients:

Cake:

210g BSM Ryman Rye whole grain flour

300g cane sugar

75g cocoa powder

10g baking soda

3g baking powder

6g fine sea salt

2 large eggs (room temp)

180g buttermilk (full fat, room temp)

170g hot water

6g espresso powder

60g grapeseed oil

10g vanilla extract

Icing:

375g confectioner’s sugar

115g whole milk (room temp)

112g unsalted butter (melted)

140g dark chocolate chips (Guitard used here)

10g vanilla extract

5g fine sea salt

170g chopped pecans (toasted)

Method:

Preheat an oven to 350°F.

In the bowl of a stand-up mixer, add all of the dry ingredients together. Whisk out any lumps using the whisk attachment on low, and set aside.

In a separate bowl, combine the wet ingredients. (You may use buttermilk straight from the fridge as the hot water will bring the buttermilk to room temperature.) Whisk the wet ingredients together, then slowly pour the wet ingredients into the dry ingredients with the whisk attachment and the mixer set on low. Mix until the dry ingredients are incorporated. Remove from the mixer, and fold the batter by hand to ensure the dry bits at the bottom of the bowl are incorporated.

Spray a 9x13 or half sheet tray cake pan with pan spray, and place a cut-to-size piece of parchment down at the base of the cake pan.  Spread the batter evenly in the pan, and bake for 25 min or until a cake tester comes out clean.

Allow the cake to cool slightly, but it should still be slightly warm when icing.

Icing:

-Melt the butter and milk together until the mixture starts to simmer. Stir in the chocolate chips until they melt completely, then remove from heat. Combine with the confectioner’s sugar, toasted pecans, vanilla, and salt. Fold until it becomes smooth and somewhat loose icing. Use while warm before it solidifies.

Pour the warm icing over the cake and spread evenly. Allow the icing to set for about 30 min before slicing into the cake. Refrigerate any leftovers for up to one week…. if there is any left!