Salted Pistachio Texas Sheet Cake

Salted Pistachio Texas Sheet Cake

It’s been a hot minute since I shared a rich, ultra chocolatey recipe with you guys, so… here you go!

Texas sheet cake sounded like a bright idea, especially since my layer cake decorating skills leave a little (okay, a lot) to be desired. It’s like a batch of brownies, but fluffier, spongier, and (obviously) more cake-like. And that thick, ganache-y layer of icing on top? Well, it makes other, lesser chocolate frosting varieties look like straight-up weak-sauce.

Toss some roasted, salted pistachios on top and you’ll strike that sweet/savory balance I’m always trying to find new and different ways to achieve. Why? Because there’s some sort of inherent addictive property in sweet/savory things. And like the folks in the cigarette industry, I’m shamelessly trying to get you hooked on whatever it is I’m selling (or, in this case, baking).

Salted Pistachio Texas Sheet Cake

 Salted Pistachio Texas Sheet Cake | Kailley's Kitchen

Salted Pistachio Texas Sheet Cake

Salted Pistachio Texas Sheet Cake

Salted Pistachio Texas Sheet Cake

Ingredients

    For the cake:
  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more to grease baking dish
  • 2 cups all-purpose flour, plus more to flour baking dish
  • 1/4 cup unsweetened cocoa powder (I used Hershey's)
  • 1 cup water
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla bean paste (I used Nielsen-Massey)
  • For the frosting:
  • 1/4 cup (1/2 stick) unsalted butter
  • 4 Tablespoons whole milk
  • 2 Tablespoons unsweetened cocoa powder (I used Hershey's)
  • 1 2/3 cups powdered sugar
  • 1 teaspoon vanilla extract (I used Nielsen-Massey)
  • 1/2 cup chopped salted, roasted pistachios

Instructions

  1. Preheat oven to 350° F and thoroughly grease and flour a 13" x 9" baking dish
  2. Add cocoa powder, butter, and water to a boil in a small saucepan; once boiling, remove from heat and allow to cool slightly
  3. While butter mixture is cooling, whisk together sugar, baking soda, salt, and flour in a medium mixing bowl
  4. Make a well at the center of the dry mixture and add eggs, buttermilk, and vanilla to well
  5. Blend wet ingredients with a fork, then gradually incorporate dry ingredients
  6. Pour butter mixture into batter and whisk until smooth, scraping down the sides of the bowl as needed
  7. Pour batter into prepared baking dish and smooth until evenly distributed
  8. Bake for 32-37 minutes, until a toothpick inserted into the center comes out clean
  9. Transfer pan to a wire rack to cool for about 10 minutes
  10. While cake is cooling, prepare frosting
  11. Heat butter, milk, and cocoa powder in a medium saucepan over low heat, stirring occasionally, until butter is melted and mixture is smooth
  12. Remove from heat and whisk in powdered sugar and vanilla
  13. Pour warm frosting over warm cake and smooth until evenly distributed with an offset spatula
  14. Top with chopped pistachios
  15. Serve warm or at room temperature
  16. If not serving within 1-2 days, slice cake into 2" squares, place in an airtight container, and freeze for up to 1 month
http://www.kailleyskitchen.com/2014/12/04/salted-pistachio-texas-sheet-cake/

*Recipe adapted from Bon Appetit

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