Original Texas Sheet Cake with Buttermilk

The best recipe for Original Texas Sheet Cake with Buttermilk with easy-to-follow instructions and big chocolate flavor topped off with a gooey fudgy icing.
The Best Easy Texas Sheet Cake Recipe with Buttermilk and Fudgy Frosting
Ingredients
For the Cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter cut into tablespoons
  • 1/3 cup cocoa powder
  • 1 cup brewed coffee
  • 1/2 cup buttermilk
  • 2 large eggs, slightly beaten
  • 1 1/2 teaspoon pure vanilla extract

For the Icing:
  • 1 1/2 cup toasted pecan halves, roughly chopped (optional)
  • 3/4 cup unsalted butter
  • 1/3 cup cocoa powder
  • 1/3 cup whole milk
  • 1/4 teaspoon + a pinch fine sea salt
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
For the Cake:
  • Preheat the oven to 350° and have ready a greased jelly roll pan (12"x17") lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below. 
  • In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
  • Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
  • In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
  • Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.

For the Icing:
  • While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
  • Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla. 
  • If using pecans, add about 2/3 of them now. 
  • Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using. 
  • Set aside and allow the icing to set. Serve and enjoy.