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Salted Texas Chocolate Sheet Cake with Pistachios

A rich, fudgy Texas-style chocolate sheet cake topped with a glossy chocolate frosting and crunchy salted pistachios.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter plus more for baking dish (2 sticks total)
  • 2 cups all-purpose flour plus more for baking dish
  • 1/4 cup unsweetened cocoa powder for the cake (I used Hershey’s)
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (1/2 stick) for the frosting
  • 3 tablespoons milk (I used 2%)
  • 2 tablespoons unsweetened cocoa powder for the frosting (I used Hershey’s)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract for the frosting
  • 1/2 to 1 cup unsalted roasted pistachios roughly chopped
  • 1 teaspoon sea salt for sprinkling

Instructions

  • Preheat the oven to 350°F (175°C). Butter and lightly flour a 9×13-inch baking pan; set aside.
  • In a small saucepan, combine 1 cup butter, 1/4 cup cocoa powder (for the cake) and 1 cup water. Bring to a boil, whisking, then remove from heat and set aside.
  • In a large bowl, whisk together 2 cups sugar, 2 cups flour, 1 teaspoon baking soda and 1 teaspoon kosher salt.
  • Make a well in the dry ingredients and add the 2 large eggs, 1/2 cup buttermilk and 1 teaspoon vanilla. Whisk or beat to combine, then gradually fold in the cocoa/butter mixture until the batter is smooth.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven.
  • While the cake is baking (a few minutes before it finishes), make the frosting: in a small saucepan over low heat, melt 1/4 cup butter with 3 tablespoons milk and 2 tablespoons cocoa powder, whisking until smooth; do not boil.
  • Remove the frosting mixture from heat and whisk in 1 1/2 cups powdered sugar and 1 teaspoon vanilla until glossy and smooth.
  • Pour the warm frosting evenly over the warm cake and smooth the surface. Immediately sprinkle with 1/2 to 1 cup roughly chopped pistachios and 1 teaspoon sea salt.
  • Let the cake cool to warm or room temperature before slicing and serving.

Equipment

  • 9x13 inch Baking Pan
  • Small Saucepan
  • large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Toothpick

Notes

  • Measure flour by spooning into the cup and leveling for best results.
  • Do not boil the frosting to keep it glossy.
  • Use room-temperature eggs for easier mixing.
  • Chop pistachios coarsely for texture contrast.