Description
This Salted Texas Chocolate Sheet Cake with Pistachios is a rich, decadent dessert featuring a moist chocolate cake topped with a smooth cocoa frosting, crunchy roasted pistachios, and a hint of sea salt for the perfect balance of sweet and savory flavors.
Ingredients
Scale
For Cake:
- 1 cup unsalted butter (2 sticks), plus more for baking dish
- 2 cups all-purpose flour, plus more for baking dish
- ¼ cup unsweetened cocoa powder (Hershey’s recommended)
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For Frosting:
- ¼ cup unsalted butter (½ stick)
- 3 tablespoons milk (2% recommended)
- 2 tablespoons unsweetened cocoa powder (Hershey’s recommended)
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
Topping:
- ½ to 1 cup unsalted roasted pistachios, roughly chopped
- 1 teaspoon sea salt
Instructions
- Prepare the baking pan: Preheat your oven to 350℉ (175℃). Butter and flour a 9×13 inch baking dish to prevent sticking.
- Make the cocoa mixture for the cake: In a small saucepan, combine ¼ cup unsweetened cocoa powder, 1 cup of butter, and 1 cup of water. Bring this mixture to a boil while whisking continuously, then remove from heat and set aside.
- Mix the dry ingredients: In a large bowl, whisk together 2 cups of sugar, 1 teaspoon baking soda, 1 teaspoon kosher salt, and 2 cups of all-purpose flour. Make a well in the center.
- Add wet ingredients: Into the well, add 2 large eggs, ½ cup buttermilk, and 1 teaspoon vanilla extract. Whisk or mix with a fork, gradually incorporating the dry ingredients. Then add the warm cocoa/butter mixture and whisk until the batter is smooth and consistent.
- Bake the cake: Pour the batter into the prepared 9×13 baking dish and smooth the top evenly. Bake in the preheated oven for about 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Prepare the frosting: A few minutes before the cake is done, make the frosting by warming ¼ cup unsalted butter, 3 tablespoons milk, and 2 tablespoons cocoa powder in a small saucepan over low heat. Whisk occasionally until the butter melts and the mixture is smooth—do not let it boil. Remove from heat and whisk in 1½ cups powdered sugar and 1 teaspoon vanilla extract until smooth.
- Frost and top the cake: Once the cake is out of the oven and still warm, pour the warm frosting evenly over the top and smooth it out. Immediately sprinkle with roughly chopped unsalted roasted pistachios (½ to 1 cup) and 1 teaspoon sea salt.
- Serve: Serve warm or at room temperature and enjoy this rich, chocolaty treat with a delightful salty crunch.
Notes
- You can adjust the amount of pistachios and sea salt topping according to your preference for saltiness and crunch.
- Using buttermilk helps keep the cake moist and tender; if you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or vinegar to ½ cup milk and let it sit for 5 minutes.
- Be careful not to let the frosting boil to maintain its smooth texture.
- This cake is best enjoyed within 2 days but can be refrigerated for up to 4 days; bring to room temperature before serving.
- For a nut-free version, omit pistachios and sea salt or replace pistachios with an alternative crunchy topping of your choice.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
