Name: Salted Texas Chocolate Sheet Cake with Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup unsalted butter ((plus more for the baking dish, 2 sticks)); 2 cups all-purpose flour ((plus more for the baking dish)); ¾ cup unsweetened cocoa powder ((I used Hershey's)); 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; ½ cup unsalted butter ((1/2 stick)); 3 tablespoons milk ((I used 2%)); 2 tablespoons unsweetened cocoa powder ((I used Hershey's)); 1 cup powdered sugar; 1 teaspoon vanilla extract; ½ to 1 cup unsalted roasted pistachios ((roughly chopped)); 1 teaspoon sea salt ((sprinkled on top))

When it comes to desserts that wow a crowd, nothing quite beats a classic Texas chocolate sheet cake. This Salted Texas Chocolate Sheet Cake with Pistachios is a delightful twist on the traditional recipe, combining rich chocolate flavors with the crunch of pistachios and a touch of sea salt. It’s the perfect dessert for potlucks, family gatherings, or just a cozy night in. With a moist, tender crumb and a decadent frosting, this cake will have everyone asking for seconds!

Why This Recipe Works

This Salted Texas Chocolate Sheet Cake with Pistachios is a winner for several reasons. Firstly, the use of unsweetened cocoa powder creates a deep, rich chocolate flavor that perfectly balances the sweetness of the cake. The buttermilk adds moisture and tang, ensuring a tender crumb that won’t dry out. The addition of pistachios not only contributes a delightful crunch but also complements the chocolate beautifully. Finally, the sprinkle of sea salt elevates the flavor, making each bite irresistibly tasty.

What You’ll Gather

1 cup unsalted butter (plus more for the baking dish, 2 sticks) – Adds richness and moisture.
2 cups all-purpose flour (plus more for the baking dish) – The base of our cake, providing structure.
¾ cup unsweetened cocoa powder (I used Hershey’s) – Gives the cake its chocolatey flavor.
2 cups sugar – Sweetens the cake and balances the cocoa’s bitterness.
1 teaspoon baking soda – Helps the cake rise.
1 teaspoon kosher salt – Enhances the flavors.
2 large eggs – Binds the ingredients together.
1 cup buttermilk – Adds moisture and a slight tang.
1 teaspoon vanilla extract – Adds depth of flavor.
½ cup unsalted butter (1/2 stick) – For the frosting, creating a creamy texture.
3 tablespoons milk (I used 2%) – Helps achieve the perfect frosting consistency.
2 tablespoons unsweetened cocoa powder (I used Hershey’s) – For the frosting, enriching the chocolate flavor.
1 cup powdered sugar – Sweetens the frosting.
1 teaspoon vanilla extract – For flavor in the frosting.
½ to 1 cup unsalted roasted pistachios (roughly chopped) – Adds a delightful crunch and flavor.
1 teaspoon sea salt – Sprinkled on top for that sweet-salty balance.

Recommended Tools

9×13 inch baking dish – Perfect for baking the sheet cake.
Mixing bowls – For combining the dry and wet ingredients.
Whisk – Essential for mixing the batter smoothly.
Rubber spatula – Ideal for folding in ingredients and scraping the bowl.
Cooling rack – Allows the cake to cool evenly.

Mastering Salted Texas Chocolate Sheet Cake with Pistachios: How-To

1. Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). Grease your 9×13 inch baking dish with a little unsalted butter and dust it with flour to ensure the cake doesn’t stick.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until well combined. Set this bowl aside.

3. Cream Butter and Sugar

In another bowl, cream together the unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes with a hand mixer or stand mixer.

4. Add Eggs and Buttermilk

Add the eggs one at a time, mixing well after each addition. Then, pour in the buttermilk and vanilla extract, mixing until everything is well incorporated.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix just until combined – be careful not to overmix!

6. Bake the Cake

Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.

7. Prepare the Frosting

While the cake is cooling, prepare the frosting. In a medium bowl, beat together the unsalted butter, cocoa powder, milk, powdered sugar, and vanilla extract until smooth and creamy.

8. Frost the Cake

Once the cake has cooled completely, spread the frosting evenly over the top. It’s okay if it’s a little rustic; that’s part of the charm!

9. Add the Finishing Touches

Sprinkle the chopped pistachios and sea salt over the frosted cake. This step adds not only flavor but also a beautiful presentation.

10. Slice and Serve

Cut the cake into squares and serve. Enjoy the combination of rich chocolate, crunchy pistachios, and that perfect hint of salt!

Swap Guide

Butter: You can use vegan butter for a dairy-free version.
Buttermilk: Substitute with a mixture of regular milk and vinegar (1 cup milk with 1 tablespoon vinegar) for a similar tang.
Sugar: Coconut sugar or a sugar substitute can be used for a lower glycemic index.
Pistachios: Walnuts or pecans can be used instead for a different nutty flavor.

Errors to Dodge

Overmixing the batter can lead to a dense cake. Mix just until combined.
Not allowing the cake to cool completely before frosting can cause the frosting to melt and slide off.
Using a baking dish that’s too small may cause the cake to overflow.
Forgetting to flour the baking dish can result in sticking, making it difficult to serve.

Keep-It-Fresh Plan

To keep your Salted Texas Chocolate Sheet Cake with Pistachios fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it even longer, freeze individual pieces wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Just let them thaw at room temperature before enjoying!

Troubleshooting Q&A

What should I do if my cake is too dry?

If your cake turns out dry, it might be due to overbaking or measuring the flour incorrectly. Ensure you’re using the correct measurements and check the cake a few minutes before the baking time is up.

Why did my frosting turn out runny?

A runny frosting could be a result of too much milk or not enough powdered sugar. Gradually add more powdered sugar until you reach your desired consistency.

Can I use different nuts instead of pistachios?

Absolutely! Feel free to substitute with your favorite nuts like walnuts or almonds for a different flavor profile.

How do I know when my cake is done baking?

The best way to check if your cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If it has wet batter on it, give it a few more minutes.

Ready to Cook?

Now that you have all the details, it’s time to roll up your sleeves and get baking! This Salted Texas Chocolate Sheet Cake with Pistachios is not only delicious but also a fun project that you can share with friends and family. Get ready to impress everyone with this indulgent dessert that combines chocolate, nuts, and a hint of salt into a heavenly treat. Happy baking!