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–+ servings
a large sheet pan with portioned slices of frosted chocolate sheet cake
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Kiki's Texas Sheet Cake

Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Servings: 20
Author: Alex Snodgrass

Ingredients

For the Cake:

  • Nonstick cooking spray
  • 2 sticks (16 tablespoons) unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup water
  • 2 cups all-purpose flour
  • 1½ cups brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon, see note
  • 1/4 teaspoon kosher salt
  • 1/3 cup sweetened condensed milk (from a 14-ounce can)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

For the Icing:

  • 4 tablespoons unsalted butter
  • Remaining sweetened condensed milk
  • 1/4 cup cocoa powder
  • 1 cup confectioners’ (powdered) sugar
  • 1 cup finely chopped pecans, optional

Instructions

Make the Cake:

  • Position a rack in the middle of the oven and preheat the oven to 350°F. Using nonstick cooking spray, lightly grease a 15x10-inch jelly roll pan.
  • In a small saucepan set over medium heat, melt the butter. Add the cocoa powder and whisk until there are no longer clumps, then add 1 cup of water. Bring to a rapid simmer, then remove from heat and set aside to cool slightly.
  • In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Whisk until well combined and there are no longer any clumps. Pour in the cocoa mixture and using a hand mixer, mix over medium-low speed until well combined, scraping down the sides as you go to make sure it’s well combined.
  • Add in 1/3 cup of the condensed milk, eggs, and vanilla. Beat again over medium-low speed until well combined.
  • Pour batter into the prepared pan and tap the pan on the counter to make sure it settles evenly across the pan. Transfer to the middle rack of the oven and bake until cake springs back lightly when touched, about 15 minutes. Remove from the oven and set aside to cool slightly while you prepare the icing.

Make the Icing:

  • In a small saucepan, melt butter over medium-low heat. Add the remaining condensed milk and whisk to combine. Whisk in the cocoa until there are no clumps, 1 to 2 minutes. Then, mix in confectioners’ sugar and continue to whisk until smooth, another 2 minutes. If using nuts, stir in the nuts now.
  • Evenly spread the icing over the warm cake. Let cool slightly, then serve.

Nutrition

Calories: 232kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 158mg | Fiber: 2g | Sugar: 23g | Vitamin A: 133IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2mg