Bake perfect sheet cakes, brownies, and casseroles with this premium USA Pan 9x13 Rectangular Cake Pan. Crafted with pride in the USA, this versatile baking pan features heavy-gauge aluminized steel construction and a proprietary nonstick coating that delivers professional results for everything from birthday cakes to family dinners. Why You'll Love This Pan: Professional Results: Heavy-gauge construction ensures even heat distribution for perfectly baked goods every time Premium USA Construction: Made in America with superior materials and craftsmanship Proprietary Nonstick Coating: AMERICOAT® nonstick surface ensures easy release and effortless cleanup Built to Last: Commercial-grade quality that resists warping and delivers consistent results for years Ultimate Versatility: Perfect for sheet cakes, brownies, bars, casseroles, roasted vegetables, and more Premium Features: 9x13-inch classic rectangular size Heavy-gauge aluminized steel construction Corrugated surface facilitates air circulation for even baking AMERICOAT® silicone nonstick coating (PTFE, PFOA, and BPA free) Made in the USA Classic Texas Sheet Cake Recipe Perfect for your 9x13 pan For the Cake: 2 cups (250g) all-purpose flour 2 cups (400g) granulated sugar 1 teaspoon baking soda ½ teaspoon salt 1 cup (2 sticks/226g) unsalted butter 1 cup (240ml) water ¼ cup (25g) unsweetened cocoa powder 2 large eggs ½ cup (120ml) buttermilk 1 teaspoon vanilla extract For the Frosting: ½ cup (1 stick/113g) unsalted butter ¼ cup (25g) unsweetened cocoa powder 6 tablespoons milk 1 pound (450g) powdered sugar 1 teaspoon vanilla extract 1 cup (120g) chopped pecans (optional) Instructions: Preheat oven to 350°F. Lightly grease your USA Pan 9x13 rectangular pan. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a saucepan, combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Pour hot chocolate mixture over flour mixture and stir until combined. Add eggs, buttermilk, and vanilla. Mix until smooth. Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick comes out clean. While cake bakes, make frosting: In a saucepan, combine butter, cocoa, and milk. Bring to a boil. Remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in pecans if using. Pour warm frosting over hot cake as soon as it comes out of the oven. Spread evenly. Let cool completely before cutting into squares. Serves 12-15. Baker's Tips: The secret to Texas Sheet Cake is frosting it while both the cake and frosting are still warm—this creates that signature fudgy texture! This pan is also perfect for brownies, lemon bars, cinnamon rolls, lasagna, and roasted vegetables. Experience the difference that professional-grade American-made bakeware makes. Whether you're baking for a crowd, meal prepping for the week, or creating family favorites, this USA Pan 9x13 rectangular cake pan is the workhorse your kitchen needs. The precision engineering and premium materials ensure even browning, easy release, and beautiful results every time.
