Texas Sheet Cake Recipe
"A delightful combination of fluffy cake and fudgy frosting that should be in every baker's repertoire...."
INGREDIENTS
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For the Cake:
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12 ounces light brown sugar (about 1 1/2 cups, packed; 340g)
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10 ounces unsalted butter (about 20 tablespoons; 280g), soft but cool, about 65°F/18°C, plus more for greasing the pan
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1 3/4 teaspoons baking soda
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1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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1/4 teaspoon ground cinnamon
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1/2 ounce vanilla extract (about 1 tablespoon; 15g)
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4 large eggs (about 7 ounces; 200g), brought to about 70°F/21°C
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10 ounces all-purpose flour, such as Gold Medal (about 2 1/4 cups, spooned; 280g)
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2 ounces natural cocoa powder, not low-fat (about 2/3 cup, spooned; 55g), plus more for dusting (see note)
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1 ounce malted milk powder, such as Carnation (1/4 cup; 30g); optional
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12 ounces cultured low-fat buttermilk or kefir (about 1 1/2 cups; 340g), brought to about 70°F/21°C , or a 50/50 blend of milk and plain yogurt
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For the Chocolate Glaze:
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8 ounces milk, any percentage will do (about 1 cup; 225g)
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6 ounces unsalted butter (about 12 tablespoons; 170g)
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7 ounces sugar (about 1 cup; 200g)
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1 1/2 ounces natural cocoa powder, not low-fat (about 1/2 cup, spooned; 40g)
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1/4 teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
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1/4 teaspoon vanilla extract
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8 ounces toasted pecan halves (about 1 1/2 cups; 225g), or to taste, lightly crumbled or chopped
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