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