Print

Texas Sheet Cake Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

Texas Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan, topped with a luscious chocolate frosting studded with crunchy pecans. This classic Southern dessert is quick to prepare, featuring a unique step where the cocoa and butter are boiled together to intensify the chocolate flavor, then combined with simple pantry ingredients to create an unbeatable crowd-pleaser.

Ingredients

Scale

Cake:

  • 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

  1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 13×18 inch sheet pan by spraying it with nonstick cooking spray to ensure the cake doesn’t stick.
  2. Make Cocoa Mixture: In a small saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup cocoa powder. Bring the mixture to a boil to meld the chocolate flavors, then remove from heat immediately.
  3. Combine Dry Ingredients: Sift together 2 cups flour, 2 cups granulated sugar, 1 teaspoon salt, and 2 teaspoons baking soda in a large mixing bowl. This helps prevent lumps and evenly distributes the leavening agents.
  4. Mix Batter: Pour the hot cocoa mixture over the sifted dry ingredients and stir to combine. Add 2 eggs, 3/4 cup buttermilk, and 1 tablespoon vanilla extract, then gently mix until just combined; avoid overmixing to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in the center of the oven for 15-18 minutes. The cake is done when it springs back to the touch.
  6. Prepare the Frosting: While the cake bakes, melt 1/2 cup butter in a saucepan over medium heat or microwave-safe bowl. Stir in 1/4 cup cocoa powder until smooth and remove from heat.
  7. Add Sugar and Dairy: Sift 16 ounces powdered sugar into the cocoa mixture and stir in 6 tablespoons milk, 1 tablespoon vanilla extract, and 1 cup chopped pecans until smooth and well combined.
  8. Frost the Cake: Immediately after removing the cake from the oven, pour the frosting evenly over the top so it seeps into the warm cake, creating a fudgy top layer.
  9. Cool and Serve: Allow the cake to cool completely to set the frosting before cutting into pieces and serving. Enjoy this classic Texan delight!

Notes

  • Make sure to frost the cake while it’s still warm to allow the frosting to soak in properly.
  • You can substitute margarine for butter in the frosting if preferred.
  • Chopped pecans add a lovely crunch but can be omitted for nut allergies.
  • This cake keeps well covered at room temperature for 2-3 days or refrigerated for up to a week.
  • To serve more people, slice into smaller squares; this recipe can yield 18-40 servings depending on size.

Keywords: Texas Sheet Cake, chocolate sheet cake, Southern chocolate cake, easy chocolate cake, sheet pan cake, chocolate frosting, pecan cake

Find it online: https://recipeswithmia.com/texas-sheet-cake-recipe/