Texas Sheet Cake

Kate Itrich-Williams
Kate Itrich-Williams
December 1, 2021
Moist, chocolatey, and soaked in a sweet, nutty icing, Texas sheet cake is a perfect dessert to perfect in the Anova Precision Oven. The thin cake is typically cooked in a half sheet or jelly roll pan, and all too often can come out dry. By injecting a small amount of steam into the oven, the cake cooks quickly and always turns out moist. While this style of cake is easy (and fast!) it is important to make sure to measure out all of your ingredients before starting to bake. Both the icing and cake need to be warm in order to ensure that they come together into one cohesive dessert at the end.
Serves
8
Prep Time
00:40
Cook Time
00:17
Texas Sheet Cake
0
21
Ingredients
For the Cake
1 cup (110 grams)
pecan halves
1.5 cups (188 grams)
all-purpose flour, plus more for the pan
¾ tsp
baking soda
¾ tsp
kosher salt
6 Tbsp
low-fat buttermilk
1 large
egg plus 1 large yolk
1 tsp
vanilla
12 Tbsp (1 1/2 sticks)
unsalted butter
4.5 Tbsp (35 grams)
Dutch-processed cocoa powder
1.5 cups (300 grams)
granulated sugar
¾ cup
water
For the Icing
4 Tbsp
unsalted butter
¼ cup (27 grams)
Dutch-process cocoa powder
6 Tbsp
whole milk
1.5 tsp (12 grams)
light corn syrup
1.5 tsp
vanilla
1.5 cups (188 grams)
powdered sugar
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Bottom, Top

2. Prep the Pan

While the oven is heating, generously grease the Anova sheet pan with nonstick oil spray. Dust with flour, then shake off the excess, making sure that the flour gets in all of the grooves of the pan.

3. Toast the Nuts

Rack
When the oven is heated, spread the pecans out on a second small baking sheet. Transfer to the oven and bake until aromatic and lightly browned, 7 minutes. Immediately transfer to a cutting board. Let cool, then coarsely chop.
Toast the Nuts
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom
00:07 Timer

4. Adjust the Oven for the Cake

Rack
Sous Vide Mode: Off
Steam: 15%
Temp: 350°F
Heat: Bottom, Top

5. Prep Dry and Wet Ingredients

Meanwhile, whisk together the flour, baking soda, and salt together in a small bowl. In a second small bowl, whisk together the buttermilk, egg, egg yolk, and 1 teaspoon vanilla.

6. Make the Batter

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. When the butter is foamy, whisk in the 4 ½ tablespoons cocoa until smooth. Whisk in the granulated sugar until smooth, then whisk in the water. Bring to a simmer, then immediately remove from the heat. Remove from the heat and whisk in the flour mixture until smooth, then gradually whisk in the buttermilk-egg mixture.
Make the Batter

7. Bake the Cake

Rack
Pour the batter into the prepared sheet pan and spread it evenly from edge to edge. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 10 minutes.
Sous Vide Mode: Off
Steam: 15%
Temp: 350°F
Heat: Top, Bottom
00:10 Timer

8. Make the Icing

While the cake bakes, make the icing: Melt the remaining 4 tablespoons butter in a small saucepan over medium heat. When the butter is foamy, whisk in the remaining ¼ cup cocoa until smooth. Whisk in the milk, corn syrup, and remaining 1 ½ teaspoons vanilla, then remove from the heat. Add the powdered sugar, then whisk (carefully) until smooth.
Make the Icing

9. Ice, Cool, and Serve

When the cake comes out of the oven, pour the hot icing over the top, spreading it from edge to edge. It will sink into the cake. Sprinkle the chopped pecans evenly over the top. Let the cake cool completely before slicing and serving.
Ice, Cool, and Serve
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