Texas Brag Cake
Get ready to impress with the Texas Brag Cake, a bold and indulgent dessert that lives up to its name! This classic Southern sheet cake features a rich, chocolatey base made with a combination of cocoa powder, buttermilk, and melted butter for a perfectly moist texture. Topped with a glossy, pecan-studded chocolate icing that’s poured over the cake while it’s still warm, every bite is a heavenly blend of gooey sweetness and nutty crunch. Ready in just 45 minutes, this easy-to-make treat is perfect for potlucks, parties, or anytime you’re craving authentic Texas-style decadence. Serve it straight from the pan and watch it disappear!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 0.25 cup unsweetened cocoa powder
- 1 cup water
- 0.5 cup buttermilk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 cups powdered sugar
- 0.33 cup whole milk
- 1 cup chopped pecans
- 0.5 cup unsalted butter (for icing)
- 2 tablespoons unsweetened cocoa powder (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Set aside.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 1/4 cup cocoa powder and 1 cup of water. Bring the mixture to a boil, then remove it from heat.
Pour the hot cocoa mixture into the dry ingredients and stir until combined.
In a small bowl, whisk together the buttermilk, eggs, and 1 teaspoon of vanilla extract. Add this mixture to the batter and stir until smooth and evenly incorporated.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the icing. In a medium saucepan, melt 0.5 cup of unsalted butter over medium heat. Stir in 2 tablespoons of cocoa powder and 0.33 cup of milk. Heat until just simmering, then remove from heat.
Gradually whisk in the powdered sugar until the icing is smooth and thick. Stir in 1 teaspoon of vanilla extract and the chopped pecans.
Once the cake is out of the oven, immediately pour the warm icing over the hot cake. Use a spatula to spread the icing evenly.
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Calories |
7180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 1136.4 g | 413% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 886.7 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 566 mg | 44% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
