INTRODUCTION
Texas Sheet Cake is a beloved dessert known for its ultra-moist chocolate cake and warm, glossy frosting poured on while the cake is still hot. It is simple, indulgent, and perfect for feeding a crowd. This classic recipe delivers deep chocolate flavor with minimal effort, making it ideal for gatherings, potlucks, or anytime you need a reliable dessert that everyone loves.
TEXAS SHEET CAKE – THE ULTIMATE RICH, MOIST CHOCOLATE CLASSIC
- Total Time: 37 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
Texas Sheet Cake is a classic Southern dessert featuring a thin, ultra-moist chocolate cake baked in a large sheet pan and topped with a warm, fudgy chocolate-pecan frosting. It’s rich, crowd-pleasing, and perfect for gatherings.
Ingredients
- 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
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for frosting)
- 1/4 cup unsweetened cocoa powder (for frosting)
- 6 tablespoons milk (for frosting)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch sheet pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, melt butter with water and cocoa powder. Bring to a boil, then remove from heat.
- Pour hot cocoa mixture over dry ingredients and mix well.
- Stir in buttermilk, eggs, and vanilla until smooth.
- Pour batter into prepared pan and bake for 18–22 minutes, until a toothpick comes out clean.
- While cake bakes, prepare frosting: melt butter with cocoa and milk in a saucepan.
- Remove from heat and whisk in powdered sugar, vanilla, and pecans.
- Pour warm frosting over hot cake and spread evenly.
- Allow to cool before slicing and serving.
Notes
- Pour frosting while the cake is still hot for best absorption.
- Pecans are traditional but can be omitted.
- Store covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
WHY YOU’LL LOVE THIS RECIPE
This cake is incredibly easy to make, bakes in one pan, and requires no layers or complicated decorating. The frosting melts into the cake, creating a tender, fudgy texture that stays moist for days. It is rich without being overly sweet and slices beautifully for serving.
INGREDIENTS
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour provides structure and stability, allowing the cake to remain soft while holding the rich chocolate base.
Granulated sugar
Sugar sweetens the cake and helps create a tender crumb by retaining moisture.
Unsalted butter
Butter adds richness and contributes to the moist, dense texture that defines Texas Sheet Cake.
Cocoa powder
Cocoa powder delivers deep chocolate flavor without making the cake heavy.
Water
Hot water helps bloom the cocoa powder, intensifying the chocolate taste.
Buttermilk
Buttermilk adds tang and tenderness while balancing the sweetness of the cake.
Eggs
Eggs bind the ingredients together and give the cake structure and richness.
Baking soda
Baking soda provides lift and ensures the cake bakes evenly.
Vanilla extract
Vanilla enhances the chocolate flavor and rounds out the sweetness.
Salt
Salt balances sweetness and sharpens the chocolate notes.
Powdered sugar
Powdered sugar is used in the frosting to create a smooth, pourable glaze.
Milk
Milk thins the frosting to the perfect consistency for spreading.
DIRECTIONS
Combine flour and sugar in a large bowl. In a saucepan, melt butter with cocoa powder and water, bringing it just to a boil. Pour the hot mixture over the dry ingredients and stir until smooth. Add buttermilk, eggs, baking soda, vanilla, and salt, mixing until fully combined. Pour the batter into a prepared sheet pan and bake until set. While the cake is still hot, prepare the frosting by heating butter, cocoa powder, and milk, then stirring in powdered sugar and vanilla. Pour the frosting over the warm cake and spread evenly.
EQUIPMENT NEEDED
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
SERVINGS AND TIMING
This recipe serves 20 people. Preparation takes about 15 minutes, with a baking time of 20 to 22 minutes.
STORAGE/REHEATING
Store the cake covered at room temperature for up to three days or refrigerate for up to five days. Serve at room temperature for best texture and flavor.
VARIATIONS AND CUSTOMIZATIONS
Texas Sheet Cake is easy to adapt while keeping its classic appeal. Chopped pecans or walnuts can be added to the frosting for traditional texture and crunch. For a deeper chocolate flavor, espresso powder can be added to the cocoa mixture. If you prefer a slightly less sweet dessert, reduce the powdered sugar in the frosting slightly. A cinnamon pinch adds subtle warmth without overpowering the chocolate. For a festive twist, sprinkle the warm frosting with flaky salt or chocolate shavings. This cake can also be made gluten-free by using a 1:1 gluten-free flour substitute, producing excellent results without sacrificing texture.
NUTRITION AND DIETARY INFO
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Carbohydrates | 58 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Fiber | 2 g |
| Sugar | 42 g |
| Sodium | 240 mg |
EXPERT TIPS & CUSTOMIZATIONS
Pour the frosting over the cake while it is still warm so it absorbs slightly into the surface. Use natural cocoa powder rather than Dutch-processed for proper leavening. Avoid overbaking, as the cake should remain soft and moist.
FAQS
Why is it called Texas Sheet Cake?
The name reflects its large size and bold flavor, often associated with Texas-style generosity.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the frosting settles into the cake.
Should the frosting be poured hot?
Yes, warm frosting spreads easily and creates the signature texture.
Can I freeze Texas Sheet Cake?
Yes, unfrosted cake freezes well for up to two months.
What pan size works best?
A standard rimmed sheet pan or jelly roll pan is ideal.
Can I make this without buttermilk?
Yes, milk with a small amount of vinegar can be substituted.
CONCLUSION
Texas Sheet Cake is a timeless dessert that delivers rich chocolate flavor with effortless preparation. Its moist crumb, smooth frosting, and crowd-friendly size make it a go-to recipe for any occasion. Once you try it, it is easy to see why this cake has remained a classic for generations.
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