Spiced Pecan Texas Sheet Cake

Name: Spiced Pecan Texas Sheet Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1/4 cup cocoa powder; 1 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/2 cup unsalted butter; 1/2 cup vegetable oil; 1 cup water; 2 large eggs; 1/2 cup buttermilk; 1 tsp vanilla extract; 1 cup chopped pecans; 1/2 cup unsalted butter (for frosting); 1/4 cup cocoa powder (for frosting); 1/3 cup whole milk; 4 cups powdered sugar; 1 tsp vanilla extract (for frosting); 1/2 cup chopped pecans (for topping)

🕒 Prep: 15 min

🔥 Cook: 25 min

🍽 Serves: 24

★★★★★

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If you've got a sweet spot for rich, chocolatey goodness with a hint of spice, then you'll adore this Spiced Pecan Texas Sheet Cake. It's a delightful twist on a classic, perfect for gatherings or just a cozy night in.

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Ingredients for Spiced Pecan Texas Sheet Cake

All-purpose flour is the backbone of our cake, providing the structure. Granulated sugar sweetens the deal, while cocoa powder gives it that deep chocolate flavor we crave. A dash of cinnamon and nutmeg adds warmth and spice, making this cake stand out. Butter and vegetable oil team up for a moist, tender crumb. Buttermilk keeps everything soft and adds a subtle tang, while eggs bind it all together. Finally, pecans add texture and a nutty depth, both in the cake and as a topping.

Tips & Tricks

Make sure your ingredients are at room temperature for easier mixing and better texture.
Using a toothpick to test the cake’s doneness is key; it should come out clean or with a few moist crumbs.
If you’re short on time, you can use store-bought frosting; just warm it slightly for easy spreading.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent touch, drizzle some caramel sauce on top. If you’re serving this at a party, consider cutting it into small squares for easy snacking.

Frequently Asked Questions

Can I use a different type of nut?: Absolutely! Walnuts or almonds would be great substitutes if you’re not a pecan fan.
How should I store the leftovers?: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Is there a non-dairy alternative to buttermilk?: Yes, you can use almond milk mixed with a tablespoon of lemon juice or vinegar as a substitute.

Spiced Pecan Texas Sheet Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C). Grease a baking sheet with butter or a non-stick spray; this ensures our cake won’t stick and slides out smoothly. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, cinnamon, and nutmeg until they're well combined — this helps evenly distribute the spices throughout the cake.

Next, in a saucepan, combine the 1/2 cup of butter, vegetable oil, and water, then bring it to a boil. Pour this hot mixture over your dry ingredients and stir until everything is smooth and well mixed. This step helps bloom the cocoa, intensifying its flavor.

Incorporate the eggs, buttermilk, and vanilla extract into the mix, ensuring the batter is velvety and uniform. Fold in the chopped pecans gently, so they’re evenly distributed without deflating the batter.

Pour the batter into your prepared baking sheet and spread it out evenly. Bake for 20-25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.

While the cake bakes, start on your frosting. Melt 1/2 cup of butter in a saucepan over medium heat. Stir in the cocoa powder and whole milk, bringing it to a gentle simmer. Once simmering, remove from heat and gradually beat in the powdered sugar and vanilla extract until smooth. Pour this warm frosting over the hot cake and spread it out evenly. Sprinkle the remaining chopped pecans on top, adding a delightful crunch with every bite.

Why You'll Love This Recipe

Quick and easy — ready in under an hour.
Unique blend of spices for a warm, comforting flavor.
Pecans add a satisfying crunch and nutty richness.
Perfect for feeding a crowd or meal prepping dessert for the week.

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup unsalted butter

1/2 cup vegetable oil

1 cup water

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 cup chopped pecans

1/2 cup unsalted butter (for frosting)

1/4 cup cocoa powder (for frosting)

1/3 cup whole milk

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

1/2 cup chopped pecans (for topping)

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking sheet.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, cinnamon, and nutmeg.

3. In a saucepan, combine 1/2 cup butter, vegetable oil, and water. Bring to a boil, then pour over dry ingredients, stirring until smooth.

4. Add eggs, buttermilk, and vanilla extract to the mixture, mixing well.

5. Fold in 1 cup of chopped pecans.

6. Pour the batter into the prepared baking sheet and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

7. For the frosting, melt 1/2 cup butter in a saucepan over medium heat. Stir in 1/4 cup cocoa powder and whole milk, bringing to a simmer.

8. Remove from heat and gradually beat in powdered sugar and vanilla extract until smooth.