Classic Texas Chocolate Sheet Cake

1. Preheat and Prepare Pan

Start by preheating your oven to 350°F (180°C) and adjusting the rack to the lower-middle position. Grease a half-sheet pan generously with butter, dust it with cocoa powder, and tap out any excess. This will ensure your cake doesn’t stick and adds a touch of chocolatey goodness to the edges.

2. Mix Cake Batter

In the bowl of a stand mixer fitted with the paddle attachment, combine the light brown sugar, butter, baking soda, salt, cinnamon, and vanilla extract. Begin mixing on low speed to combine the ingredients, then increase to medium speed. Let it mix until the mixture becomes light and fluffy, about five minutes. This step is crucial as it incorporates air into the batter, giving your cake a delightful fluffiness. The mixture should appear creamy and pale.

3. Add Eggs

Next, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to keep the batter smooth and well-mixed.

4. Combine Dry Ingredients and Buttermilk

In a separate bowl, sift together the all-purpose flour, natural cocoa powder, and malted milk powder if you’re using it. Alternately add the dry mixture and the buttermilk to the batter in thirds, mixing on low speed. This method helps maintain the batter’s structure and ensures even mixing. Once everything is well combined, fold the batter a few times with a flexible spatula to make sure there are no unmixed pockets.

5. Bake the Cake

Pour the batter into your prepared pan and spread it out into an even layer. Bake the cake until it is puffed and firm to the touch, about 25 minutes. You’ll know it’s ready when the cake feels springy but leaves a slight indentation.

6. Prepare Chocolate Glaze

While the cake is baking, prepare the chocolate glaze. In a 2-quart stainless steel saucier, warm the milk, butter, sugar, cocoa powder, and salt over medium-low heat until the butter melts. Increase the heat to medium and bring the mixture to a boil, cooking until it reaches 220°F (104°C) on a thermometer. Stir in the vanilla extract. This glaze is rich and smooth, perfect for draping over your cake.

7. Glaze and Add Pecans

As soon as the cake comes out of the oven, pour the warm glaze over it, smoothing it out with an offset spatula or the back of a spoon to cover the entire surface. Sprinkle the toasted pecans generously over the top, pressing them lightly into the glaze.

8. Serve

You can enjoy this cake warm or let it stand until the glaze sets. Wrapped in plastic, it will keep for up to a week at room temperature, maintaining its moist texture and rich flavor. Now, dig in and enjoy a slice of this classic Texas chocolate delight.