Texas Sheet Cake

I'm a full-time homeschooling mom of two rambunctious boys. In my spare time (yea RIGHT), I enjoy traveling, photography, reading, cooking and baking.

subheading: For the Cake:

12 ounces light brown sugar (about 1 ½ cups, packed; 340 g)

10 ounces unsalted butter (about 20 tablespoons; 280g), soft but cool, about 65°F/18°C, plus more for greasing the pan

1 ¾ teaspoons baking soda

1 teaspoon ( 4 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ teaspoon ground cinnamon

½ ounce vanilla extract (about 1 tablespoon; 15g)

4 large eggs (about 7 ounces; 200g), brought to about 70°F/21°C

10 ounces all-purpose flour, such as Gold Medal (about 2 ¼ cups, spooned; 280g)

2 ounces natural cocoa powder, not low-fat (about ⅔ cup, spooned; 55g), plus more for dusting (see note)

1 ounce malted milk powder, such as Carnation (¼ cup; 30g); optional

12 ounces cultured low-fat buttermilk or kefir (about 1 ½ cups; 340g), brought to about 70°F/21°C , or a 50/50 blend of milk and plain yogurt

subheading: For the Chocolate Glaze:

8 ounces milk, any percentage will do (about 1 cup; 225g)

6 ounces unsalted butter (about 12 tablespoons; 170g)

7 ounces sugar (about 1 cup; 200 g)

1 ½ ounces natural cocoa powder, not low-fat (about ½ cup, spooned; 40g)

¼ teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

¼ teaspoon vanilla extract

8 ounces toasted pecan halves (about 1 ½ cups; 225g), or to taste, lightly crumbled or chopped

Directions at seriouseats.com

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