Texas Sheet Cake

A rich, fudgy chocolate sheet cake topped with warm cocoa icing and optionally sprinkled with pecans — a true Southern classic baked in a single pan.

 Preparation Details

• Prep Time: 15 minutes

• Cook Time: 20 minutes (cake) + 10 minutes (icing)

• Total Time: ~45 minutes

• Difficulty: Easy

• Servings: 20 (depending on slice size)

• Pan Size: 13×18-inch rimmed baking sheet (jelly roll pan)

 Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter (2 sticks)

• ¼ cup unsweetened cocoa powder

• 1 cup water

• ½ cup buttermilk (or ½ cup milk + 1 tsp vinegar)

• 2 large eggs

• 1 tsp vanilla extract

For the Chocolate Icing:

• ½ cup unsalted butter (1 stick)

• ¼ cup unsweetened cocoa powder

• 6 tbsp milk

• 3½ cups powdered sugar, sifted

• 1 tsp vanilla extract

• Optional: 1 cup chopped pecans or walnuts

 Instructions

Step 1: Prep and Mix Dry Ingredients

1. Preheat your oven to 350°F (175°C).

2. Grease and flour a 13×18-inch sheet pan or spray with baking spray.

3. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

Step 2: Make the Chocolate Mixture

4. In a medium saucepan over medium heat, combine butter, cocoa powder, and water.

5. Bring to a gentle boil, stirring until the butter is fully melted and the mixture is smooth.

6. Pour the hot cocoa mixture into the dry ingredients and stir until just combined.

Step 3: Add Remaining Ingredients

7. In a small bowl, whisk together buttermilk, eggs, and vanilla.

8. Add this to the batter and stir until fully incorporated. The batter will be thin — that’s normal!

Step 4: Bake the Cake

9. Pour the batter into the prepared pan and spread it evenly.

10. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

11. While the cake is baking, start making the icing (you’ll pour it on while the cake is warm!).

Step 5: Prepare the Warm Chocolate Icing

12. In a saucepan over medium heat, combine butter, cocoa powder, and milk.

13. Bring to a gentle simmer while stirring.

14. Remove from heat and whisk in powdered sugar and vanilla until smooth and glossy.

15. Stir in chopped pecans if using.

Step 6: Ice the Cake

16. As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake.

17. Use a spatula to quickly spread it, working fast before the icing begins to set.

18. Let the cake cool for at least 20–30 minutes before slicing. Serve warm or at room temperature.

 Serving Suggestions

• Serve on its own or with:

  • A scoop of vanilla ice cream

  • A dollop of whipped cream

  • A sprinkle of sea salt for a sweet-salty kick

• Excellent for potlucks, picnics, or holiday gatherings

• Can be made a day ahead — the flavors deepen overnight!

 Storage & Make-Ahead

• Room Temp: Store covered for up to 3 days.

• Refrigerator: Keeps well for up to 5 days (best brought to room temp before serving).

• Freezer: Freeze individual slices tightly wrapped for up to 2 months.

 Nutrition Info (Per Slice – Approximate for 1 of 20)

 Tips & Variations

• No buttermilk? Make your own: add 1 tsp vinegar or lemon juice to ½ cup milk and let sit 5 mins.

• Nut-Free Option: Skip the pecans for a smooth frosting top.

• Extra Moist? Add ¼ cup sour cream to the batter for added richness.

• Spice It Up: Add ½ tsp cinnamon or a pinch of cayenne for a Tex-Mex twist.

• Mini Sheet Cakes: Bake in 2 9×13 pans or muffin tins for individual servings.

 Final Thoughts

Texas Sheet Cake is a Southern tradition for good reason — it’s fast, feeds a crowd, and hits every chocolatey note you could want. The combination of warm frosting poured over hot cake creates a melt-in-your-mouth texture that’s unforgettable. Whether you’re serving it casual or dressing it up, this cake is always a hit.