Texas Sheet Cake

235

18

1.30k

Texas sheet cake has a special place in my heart, conjuring up memories of family gatherings and potluck lunches. This luscious chocolate cake, generously topped with a rich chocolate frosting and sprinkled with crunchy pecans, is a true crowd-pleaser. It’s simple to whip up and perfect for any occasion, from weeknight dinners to festive celebrations. Once you try it, you’ll understand why this dessert is a Texas treasure!

Reasons to try it

This Texas sheet cake is not just delicious; it’s an effortless way to impress your guests or treat your family on a typical Tuesday. The unique combination of easy preparation, affordability, and classic flavors makes it stand out. Whether you’re hosting a birthday party or just want a sweet indulgence after dinner, this cake fits the bill perfectly.

“I made this cake for my son’s birthday, and it was a hit! Everyone went for seconds, and it looked gorgeous on the table. I will definitely make it again!” — A happy home baker

Step-by-step overview

Making Texas sheet cake is a straightforward process that brings together rich chocolate flavor and easy assembly. Here’s what to expect: you’ll whip up a simple batter, bake it until fluffy, and top it off with a decadent frosting. In just a few steps, you’ll have a beautiful cake ready to impress!

What you’ll need

Gather the following ingredients to get started:

• For the Cake:

  • 2 cups all-purpose flour
  • 1 cup butter (2 sticks)
  • 1 cup water
  • 1/3 cup cocoa powder
  • 2 cups granulated sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 2 teaspoons baking soda
  • 1 teaspoon salt

• For the Frosting:

  • 1/2 cup butter (1 stick or margarine)
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 16 ounces powdered sugar (about 3 1/2 cups)
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans

Feel free to experiment with substitutes if needed; for instance, you can swap regular milk for buttermilk or use dairy-free butter for a lactose-free version.

Directions

For the Cake:

1. Preheat your oven to 350°F (175°C) and grease a large baking sheet.
2. In a saucepan, combine butter, water, and cocoa powder. Bring to a boil and then remove from heat.
3. In a large bowl, combine flour, sugar, baking soda, and salt. Mix well.
4. Pour the hot butter mixture into the dry ingredients, mixing until combined.
5. Add eggs and buttermilk, stirring until smooth.
6. Pour the batter into the prepared baking sheet and bake for 20–25 minutes or until a toothpick comes out clean.

For the Frosting:

1. In a saucepan, melt butter over medium heat, then add cocoa powder and milk, stirring until combined.
2. Remove from heat and add powdered sugar and vanilla extract. Mix until smooth and creamy.
3. Once the cake has cooled slightly, pour the frosting over the top and sprinkle with chopped pecans.

Best ways to enjoy it

Pin It!

Serving Texas sheet cake is as easy as it is rewarding. While it’s delicious on its own, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat. If you’re feeling festive, top each slice with additional pecans or chocolate shavings.

Keeping leftovers fresh

To store your Texas sheet cake, make sure it’s completely cooled, then cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for 2–3 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual slices wrapped in plastic and then aluminum foil. This way, you can enjoy a piece any time the craving hits! Always remember to store leftovers separately from any toppings for the best quality.

Pro chef tips

Here are some tried-and-true tips to elevate your Texas sheet cake:

• Don’t overmix: Mix until just combined to keep the cake tender.
• Test for doneness: A toothpick inserted into the center should come out clean. Avoid opening the oven door too early.
• Cooling is key: Allow the cake to cool slightly before frosting to prevent the frosting from melting.

Creative twists

Feeling adventurous? Here are some variations to try:

• Spice it up: Add a teaspoon of cinnamon to the batter for a warm, spiced flavor.
• Nutty alternatives: Swap pecans with walnuts or almonds for different textures and tastes.
• Chocolate overload: Use chocolate chips in the batter for extra gooeyness and chocolate delight.

Common questions

How long does it take to make Texas sheet cake?

Preparation and baking can be done in about 45 minutes total. It’s a quick recipe that doesn’t require extensive prep work.

Can I substitute ingredients?

Absolutely! If you want a dairy-free option, substitute regular butter with plant-based margarine, and use a nut milk in place of buttermilk.

Is it safe to freeze this cake?

Yes, Texas sheet cake freezes well. Wrap slices tightly and consume within 2-3 months for the best taste.

Creating this Texas sheet cake is more than just baking—it’s about sharing a piece of comfort food that brings loved ones together. Enjoy every slice and let it become a staple in your dessert repertoire!

Texas Sheet Cake

Please rate us

A luscious chocolate cake topped with rich chocolate frosting and crunchy pecans, perfect for any occasion.

Print it Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake

• 2 cups all-purpose flour
• 1 cup butter (2 sticks)
• 1 cup water
• 1/3 cup cocoa powder
• 2 cups granulated sugar
• 2 large eggs
• 3/4 cup buttermilk can substitute with regular milk
• 2 teaspoons baking soda
• 1 teaspoon salt

For the Frosting

• 1/2 cup butter (1 stick or margarine)
• 1/4 cup cocoa powder
• 6 tablespoons milk
• 16 ounces powdered sugar (about 3 1/2 cups)
• 1 tablespoon vanilla extract
• 1 cup chopped pecans

Method

 

For the Cake

1. Preheat your oven to 350°F (175°C) and grease a large baking sheet.
2. In a saucepan, combine butter, water, and cocoa powder. Bring to a boil and then remove from heat.
3. In a large bowl, combine flour, sugar, baking soda, and salt. Mix well.
4. Pour the hot butter mixture into the dry ingredients, mixing until combined.
5. Add eggs and buttermilk, stirring until smooth.
6. Pour the batter into the prepared baking sheet and bake for 20–25 minutes or until a toothpick comes out clean.

For the Frosting

1. In a saucepan, melt butter over medium heat, then add cocoa powder and milk, stirring until combined.
2. Remove from heat and add powdered sugar and vanilla extract. Mix until smooth and creamy.
3. Once the cake has cooled slightly, pour the frosting over the top and sprinkle with chopped pecans.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 30g

Notes

Store leftovers covered tightly. Can keep at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, freeze individual slices.

Tried this recipe?Let us know how it was!