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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
For a traditional Texas sheet cake, both the batter and the icing are prepared stovetop. Using a skillet eliminates a dish and makes things way more fun. Especially when everyone digs in while it's still warm ... with tons of ice cream on top.
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Ingredients
For the cake
- 1 cup
all-purpose flour
- 1 cup
granulated sugar
- 2 Tbsp.
unsweetened cocoa powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/4 tsp.
ground cinnamon
- 1/2 cup
(1 stick) unsalted butter
- 1
large egg
- 1/4 cup
buttermilk
- 1/2 tsp.
pure vanilla extract
For the icing
- 3 Tbsp.
unsalted butter
- 1 Tbsp.
unsweetened cocoa powder
- 3 Tbsp.
heavy cream
- 1/2 tsp.
pure vanilla extract
- 1 cup
confectioners' sugar
- 1/4 cup
toasted pecans, finely chopped, plus more for garnish
FOR SERVING
Vanilla ice cream, if desired
Directions
- Step 1Make cake: Preheat oven to 375°. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, salt, and cinnamon.
- Step 2In a 10" cast iron skillet over medium heat, melt butter. Whisk in 1/2 cup of water and bring to a boil. Turn off heat and stir in dry ingredients. Stir in egg, buttermilk, and vanilla. Bake until the top springs back, about 18 to 22 minutes. Let cool slightly.
- Step 3 In a small saucepan combine butter, cocoa powder, and heavy cream and bring to a boil, stirring consistently. Remove from heat and whisk in vanilla and confectioners' sugar. Keep warm.
- Step 4 Pour glaze over warm cake. Sprinkle with pecans and let cool slightly until frosting just sets.
- Step 5 Serve with ice cream (if desired) and more pecans.
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