Why You’ll Love This Recipe
This Texas Sheet Cake is incredibly simple to make, yet it delivers a taste that’s out of this world. The cake itself is moist and rich, while the warm, fudgy frosting seals the deal with a burst of chocolate flavor. Optional chopped pecans on top give it a delightful crunch, but the cake is just as delicious without them. Whether you’re hosting a party or treating your family to something special, this cake is perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Directions
- Prepare the Pan and Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a rimmed sheet pan with high edges to prevent overflow.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until evenly combined.
- Heat the Wet Ingredients: In a medium saucepan over medium heat, melt the butter with the cocoa powder and water. Stir continuously until the mixture is smooth and begins to boil. Remove from heat immediately once it starts to bubble.
- Combine the Batter: Pour the hot cocoa mixture into the dry ingredients and stir until mostly blended. Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully incorporated. The batter will be thin.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Start the Frosting: While the cake is baking, begin the frosting. In a clean saucepan over medium heat, melt the butter with the cocoa powder and milk. Stir until the mixture is smooth and begins to steam.
- Finish the Frosting: Remove the saucepan from the heat and immediately whisk in the powdered sugar and vanilla extract. Mix until the frosting is smooth and pourable.
- Frost the Cake: As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake. Use a spatula to spread it to the edges.
- Add Pecans and Cool: Sprinkle chopped pecans over the frosting while it is still warm, if using. Allow the cake to cool in the pan before slicing and serving.
Servings and Timing
- Servings: 16
- Prep time: 15 minutes
- Cook time: 25 minutes
- Additional time: 15 minutes (cooling)
- Total time: 55 minutes
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you prefer to make the cake in advance, you can prepare it a day ahead and store it at room temperature. No need to refrigerate unless you are trying to extend the storage time beyond a few days. To reheat individual slices, warm them in the microwave for about 15-20 seconds.
FAQs
Can I make this cake without buttermilk?
Yes, you can substitute the buttermilk with regular milk and a tablespoon of vinegar or lemon juice to mimic the acidity.
Can I use a different type of frosting?
You can experiment with different frostings, but a warm, fudgy chocolate frosting is traditional for Texas Sheet Cake. You could try cream cheese frosting for a tangy twist.
Can I make this cake without pecans?
Absolutely! If you don’t like nuts or have allergies, simply omit the pecans. The cake will still be delicious and decadent.
Can I freeze Texas Sheet Cake?
Yes, you can freeze the cake. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. When you’re ready to serve, thaw it at room temperature, then frost if needed.
Can I use a different type of flour?
If you prefer, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just be sure to check if it requires any other adjustments to the recipe.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the toothpick comes out wet, bake for a few more minutes.
Can I add other toppings besides pecans?
Yes, feel free to top the cake with other ingredients like chocolate chips, sprinkles, or even a drizzle of caramel sauce for a fun twist.
Is this cake suitable for a crowd?
Absolutely! Texas Sheet Cake is great for large gatherings and can be easily sliced into squares to serve many people.
How do I make this cake richer?
To make the cake even richer, you can add a bit of melted chocolate to the batter or frosting for extra depth of flavor.
Can I use a different pan size?
If you want to use a different pan size, you may need to adjust the baking time. A larger pan will bake faster, while a smaller pan may take longer. Keep an eye on the cake as it bakes and test with a toothpick.
Conclusion
Texas Sheet Cake is the ultimate crowd-pleaser, offering a rich chocolate flavor and fudgy frosting that everyone will love. With minimal prep and cook time, it’s a perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply satisfying your chocolate cravings, this cake is sure to become a favorite in your dessert repertoire. Enjoy!
Texas Sheet Cake Recipe
Texas Sheet Cake is a beloved Southern dessert featuring a rich, fudgy chocolate cake topped with a warm, gooey frosting. It’s perfect for large gatherings and is simple to make.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter (2 sticks)
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar)
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter (1 stick)
1/4 cup unsweetened cocoa powder
6 tablespoons milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a rimmed sheet pan with high edges.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
- In a medium saucepan over medium heat, melt the butter with cocoa powder and water. Stir until smooth and begins to boil. Remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and stir. Add the buttermilk, eggs, and vanilla. Mix until smooth.
- Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the frosting by melting the butter, cocoa powder, and milk in a saucepan over medium heat. Stir until smooth and steaming.
- Remove from heat and whisk in powdered sugar and vanilla. Stir until smooth and pourable.
- As soon as the cake is done, pour the warm frosting over the cake. Spread with a spatula.
- Sprinkle with chopped pecans, if using. Let cool before slicing and serving.
Notes
Buttermilk can be substituted with regular milk and a tablespoon of vinegar or lemon juice.
If you don’t like nuts, you can omit the pecans without compromising the flavor.
This cake can be frozen before frosting. Just wrap tightly in plastic and foil, and thaw at room temperature before serving.
For a richer flavor, add melted chocolate to the batter or frosting.
Feel free to experiment with different frosting types, though the traditional chocolate frosting is best.
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 40g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
