Texas Sheet Cake Recipe

4 Min Read

Prepare to indulge in a slice of southern comfort with our irresistible Texas Sheet Cake recipe! This classic dessert is a beloved favorite across Texas and beyond, known for its rich chocolate flavor and moist, tender crumb.

Whether you’re hosting a backyard barbecue or craving a sweet treat for your next gathering, this Texas Sheet Cake is sure to satisfy even the most discerning sweet tooth.

Let’s dive into how to whip up this delectable dessert and treat your taste buds to a taste of Texas.


For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup chopped pecans (optional)


Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 18×13-inch baking sheet or jelly roll pan.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt.

In a saucepan, melt the butter with the water and cocoa powder over medium heat, stirring constantly.

Bring the mixture to a boil, then remove from heat.

Pour the hot cocoa mixture over the dry ingredients and stir until well combined.

In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract.

Add the egg mixture to the batter and stir until smooth.

Pour the batter into the prepared baking sheet and spread it evenly.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cake to cool slightly.

Prepare the Frosting:

In a saucepan, melt the butter with the cocoa powder and milk over medium heat, stirring constantly.

Remove the saucepan from heat and stir in the vanilla extract and powdered sugar until smooth.

Spread the frosting evenly over the warm cake. Sprinkle chopped pecans over the top, if desired.

Allow the cake to cool completely before slicing and serving.

Nutritional Facts

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 420
  • Total Fat: 20g
    • Saturated Fat: 12g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 180mg
  • Total Carbohydrates: 60g
    • Dietary Fiber: 2g
    • Sugars: 45g
  • Protein: 4g

FAQs: Your Texas Sheet Cake Questions Answered

1. Can I use Dutch-processed cocoa powder for the cake?

Yes, you can use Dutch-processed cocoa powder in place of regular cocoa powder for a slightly different flavor profile.

2. Can I substitute sour cream for buttermilk in the cake batter?

Yes, you can substitute sour cream for buttermilk in equal amounts for a slightly tangier flavor.

3. How should I store leftovers?

Store leftover Texas Sheet Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

4. Can I freeze Texas Sheet Cake?

Yes, you can freeze Texas Sheet Cake either whole or in individual slices. Wrap tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator before serving.

5. Can I omit the nuts from the frosting?

Yes, you can omit the chopped pecans from the frosting if you prefer a nut-free option. Simply leave them out or substitute with sprinkles or chocolate chips for added texture.

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