Name: Texas Sheet Cake Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Southern American
Ingredients: 2 cups all purpose flour; 1 cup butter (2 sticks); 1 cup water; 1/3 cup cocoa powder; 2 cups granulated sugar; 2 eggs; 3/4 cup buttermilk; 2 teaspoons baking soda; 1 teaspoon salt; 1/2 cup butter (1 stick) or margarine; 1/4 cup cocoa powder; 6 tablespoons milk; 16 ounces (3 1/2 cups) powdered sugar; 1 tablespoon vanilla extract; 1 cup chopped pecans

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Introduction

Texas Sheet Cake is a rich, moist chocolate cake that’s perfect for feeding a crowd. Baked in a large sheet pan and topped with a fudgy, nutty frosting, it’s a classic Southern favorite that’s both simple and delicious.

A square piece of chocolate cake with a thick dark brown chocolate frosting layer on top, studded with chunks of nuts spread evenly. The cake layer beneath is dense and moist, showing a rich brown color with a slightly crumbly texture. A gold fork is lifting a small bite from the cake’s bottom left corner. The cake sits on a white plate with subtle ridges on the edge, all placed on a white marbled surface. In the background, part of another white plate with a similar cake piece and gold fork is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup butter (2 sticks)
1 cup water
1/3 cup cocoa powder
2 cups granulated sugar
2 eggs
3/4 cup buttermilk
2 teaspoons baking soda
1 teaspoon salt
Frosting:
1/2 cup butter (1 stick) or margarine
1/4 cup cocoa powder
6 tablespoons milk
16 ounces (3 1/2 cups) powdered sugar
1 tablespoon vanilla extract
1 cup chopped pecans

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray a 13×18 inch baking sheet with nonstick cooking spray.
Step 2: In a small saucepan, combine the butter, water, and cocoa powder. Bring to a boil, then remove from heat.
Step 3: In a large mixing bowl, sift together the sugar, flour, salt, and baking soda.
Step 4: Pour the hot cocoa mixture over the dry ingredients and stir to combine.
Step 5: Add the eggs, buttermilk, and vanilla extract, then gently mix until just combined.
Step 6: Pour the batter into the prepared pan and bake in the center of the oven for 15-18 minutes, until the cake springs back when lightly touched.
Step 7: While the cake bakes, prepare the frosting. Melt the butter in a saucepan or microwave, then stir in cocoa powder and remove from heat.
Step 8: Sift the powdered sugar into the cocoa mixture. Stir in the milk, vanilla extract, and chopped pecans until smooth.
Step 9: Pour the frosting evenly over the hot cake immediately after removing it from the oven.
Step 10: Allow the cake to cool completely before slicing and serving. Enjoy!

Tips & Variations

Use freshly sifted cocoa powder for a richer chocolate flavor.
Swap pecans with walnuts or omit nuts for a nut-free version.
For a thicker frosting, reduce the milk slightly or add more powdered sugar.
Make sure not to overbake; the cake should remain moist and springy.

Storage

Store Texas Sheet Cake covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week. Before serving, bring to room temperature or warm slightly to soften the frosting.

How to Serve

A rectangular pan holds a three-layer chocolate dessert with a bite missing from one corner. The bottom layer is dark, moist chocolate cake visible where the bite was taken. The middle layer is a thick, glossy milk chocolate frosting with small, crunchy nut pieces mixed in, spread evenly over the cake. The dessert is on a white marbled surface with a striped cloth beneath the pan. Nearby is a white plate with a small piece of the dessert, showing the same chocolate and nut topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice per 3/4 cup to mimic buttermilk’s acidity, which helps the cake rise and stay tender.

Can this cake be made in smaller pans?

Yes, but baking times will vary. Use an 8×8 inch or 9×13 inch pan and adjust the baking time accordingly, checking for doneness by a springy center or a toothpick inserted coming out clean.