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Brown Butter Texas Sheet Cake
Faiza Shabir

Brown Butter Texas Sheet Cake

This Brown Butter Texas Sheet Cake is a rich, tender chocolate cake with deep nutty flavor from browned butter. The thin, moist cake is topped with a smooth chocolate frosting and crunchy pecans for the ultimate crowd-pleasing dessert. It's easy to make in a sheet pan and perfect for potlucks, birthdays, holidays, and family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 People
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • Brown Butter Chocolate Cake
  • 1 cup unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • Chocolate Frosting
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan.
  2. Melt the butter in a saucepan over medium heat and continue cooking until golden brown with a nutty aroma.
  3. Remove from heat and whisk in the cocoa powder and water.
  4. Bring the mixture to a gentle boil, then remove from heat.
  5. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  6. Pour the warm brown butter mixture over the dry ingredients and stir until combined.
  7. Add the eggs, sour cream, and vanilla and mix until smooth.
  8. Pour the batter evenly into the prepared pan.
  9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  10. While the cake bakes, melt the butter for the frosting in a saucepan.
  11. Whisk in cocoa powder and milk and bring the mixture to a gentle simmer.
  12. Remove from heat and stir in vanilla and powdered sugar until smooth.
  13. Fold in the chopped pecans.
  14. Spread the warm frosting over the cake as soon as it comes out of the oven.
  15. Let the cake cool before slicing into squares and serving.

Notes

  • Watch the butter carefully while browning because it can quickly go from golden to burnt.
  • Use a light-colored saucepan to make it easier to see the butter changing color.
  • Spread the frosting over the cake while both are warm for the smoothest finish.
  • Toast the pecans beforehand for extra flavor and crunch.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Bring refrigerated slices to room temperature before serving for the best texture.

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