Texas Sheet Cake
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I grew up with this Texas sheet cake on holidays and potlucks — it’s the kind of chocolate cake that disappears before you can grab a second piece. Thin, fudgy, and topped with a glossy, nut-studded frosting, this one-pan wonder is fast to make, easy to scale, and comfort-food perfect when you want a crowd-pleasing dessert without a lot of fuss. If you like big chocolate flavor and a soft, moist crumb, this is the cake to keep in your repertoire. For a playful twist, try mini versions inspired by these Texas Sheet Cake bites.
Why you’ll love this dish
This cake is the best kind of simple: pantry-friendly ingredients, one sheet pan, and a frosting that sets glossy and slightly crackly. It’s an ideal choice for birthdays, school potlucks, bake sales, or any time you want a nostalgic homemade chocolate fix without fuss.
“Rich, chocolatey, and ridiculously easy — everyone asked for the recipe.” — A quick review from a busy weeknight baker
Beyond nostalgia, it’s budget-friendly, feeds a crowd, and keeps well for several days — making it a practical go-to when entertaining or meal-planning.
How this recipe comes together
- Heat butter, water, and cocoa together until boiling to bloom the cocoa and dissolve sugar more evenly.
- Mix dry ingredients in a bowl, then pour the hot chocolate mixture over them to start building the batter.
- Add eggs and buttermilk; stir until smooth and pour into a greased sheet pan.
- Bake briefly until set but still moist.
- Make a stovetop frosting with butter, cocoa, milk, and powdered sugar. Stir in pecans and spread over the warm cake so it sets glossy.
This quick roadmap helps you move through the recipe without surprises.
Gather these items
- 2 cups all-purpose flour
- 1 cup butter (2 sticks) — unsalted is fine; if using salted, reduce added salt slightly.
- 1 cup water
- 1/3 cup cocoa powder — natural or Dutch-processed both work; Dutch will be slightly milder.
- 2 cups granulated sugar
- 2 large eggs
- 3/4 cup buttermilk (or regular milk) — buttermilk adds tenderness; make a substitute by mixing 3/4 cup milk with 3/4 tablespoon lemon juice or vinegar and letting it sit 5 minutes.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup butter (1 stick or margarine) for the frosting
- 1/4 cup cocoa powder for the frosting
- 6 tablespoons milk for the frosting — adjust for consistency.
- 16 ounces powdered sugar (about 3 1/2 cups)
- 1 tablespoon vanilla extract
- 1 cup chopped pecans — swap walnuts or omit for a nut-free version.
If you prefer a thicker, more brownie-like cake, reduce the water by 2 tablespoons. For a skillet-style, gooier take, see this skillet version.
Step-by-step instructions
- Preheat and prep. Preheat oven to 350°F (175°C). Grease a large sheet pan (13×18-inch or similar).
- Make the hot chocolate base. In a saucepan over medium heat, combine 1 cup butter, 1 cup water, and 1/3 cup cocoa powder. Bring to a full boil, stirring so the cocoa dissolves. Remove from heat immediately.
- Mix dry ingredients. In a large bowl, whisk together 2 cups flour, 2 cups sugar, 2 teaspoons baking soda, and 1 teaspoon salt.
- Combine. Pour the hot chocolate mixture over the dry ingredients. Stir until moistened and slightly cooled.
- Add wet ingredients. Stir in 2 large eggs and 3/4 cup buttermilk (or milk) until the batter is smooth and evenly mixed. Don’t overmix.
- Bake. Pour batter into the prepared sheet pan and smooth the top. Bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). For extra moistness, err on the shorter end.
- Make the frosting. While cake bakes, melt 1/2 cup butter in a saucepan over medium heat. Whisk in 1/4 cup cocoa powder and 6 tablespoons milk. Heat until very hot but not boiling, then remove from heat.
- Finish the frosting. Whisk in 16 ounces powdered sugar and 1 tablespoon vanilla until glossy and spreadable. Fold in 1 cup chopped pecans. If frosting is too thick, add 1 teaspoon milk at a time.
- Frost the cake. When the cake is warm (not piping hot), spread the frosting evenly. Let cool until the frosting sets. Slice and serve.
Pro tip: If you want an ultra-moist crumb, take the cake out a couple of minutes earlier than the full bake time; it will finish setting while you make the frosting.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cut into bars for school lunches or cookie trays.
- Dress it up for parties by piping whipped cream rosettes at the corners and extra chopped pecans down the middle.
- For portable portions, cut into squares and wrap individually.
Looking for serving-size swaps and plating ideas? Check another take on classic sheet cake variations here: sheet cake variations & tips.
Storage and reheating tips
- Room temp: Store covered at room temperature for up to 3 days. Keep airtight to prevent drying.
- Refrigerator: Keep up to 5 days in an airtight container; bring slices to room temp before serving for best texture.
- Freezing: Wrap slices tightly in plastic and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temp.
- Reheat: Warm slices 12–20 seconds in the microwave (depending on power) for that just-baked feel. Avoid overheating, which can dry the cake.
Food safety note: If you use a dairy-based frosting and leave the cake out in hot weather, refrigerate after 2 hours to keep it safe.
Pro chef tips
- Bloom the cocoa: Boiling the cocoa with butter and water extracts more chocolate flavor than just mixing dry cocoa into the batter.
- Don’t overbeat the eggs: Mix just until combined to keep the crumb tender.
- Use warm frosting: Spreading the frosting while the cake is still warm helps it set with a glossy finish.
- Chop pecans uniformly: Even pieces distribute more consistently across the cake.
- Sheet pan fit: If your pan is smaller, bake a few minutes longer and check doneness. If larger, batter will be thinner and bake faster.
Creative twists
- Nut-free: Omit pecans and sprinkle with toasted coconut or use mini chocolate chips.
- Espresso boost: Add 1 tablespoon instant espresso powder to the hot chocolate mixture for a deeper flavor.
- Salted caramel: Drizzle salted caramel over the frosting and finish with flaky sea salt.
- Gluten-free: Swap in a 1:1 gluten-free flour blend; expect slightly different texture.
- Vegan: Use vegan butter, a flax-egg (2 tbsp ground flax + 6 tbsp water), and a plant milk buttermilk substitute. Results will be fudgier.
Your questions answered
Q: How long does this take from start to finish?
A: Plan 10 minutes prep, 20–25 minutes baking, and 10–15 minutes for frosting and setting — about 45 minutes total.
Q: Can I use regular milk instead of buttermilk?
A: Yes. Regular milk works fine; for more tenderness, make a quick buttermilk substitute by adding 1/2 tablespoon lemon juice or vinegar to 3/4 cup milk and letting it sit 5 minutes.
Q: Why boil the chocolate mixture?
A: Boiling melts the butter and helps dissolve cocoa and sugar into the batter, producing a silkier texture and stronger chocolate flavor.
Q: Can I halve this recipe?
A: You can, but choose a smaller pan and reduce baking time. The one-pan convenience is part of the cake’s appeal, so scaling down changes the bake dynamics.
Q: How do I keep the frosting smooth?
A: If your frosting thickens too much, whisk in a tiny splash of milk until you reach spreadable consistency. Warm frosting slightly if it starts to harden before you finish spreading.
Conclusion
If you want to compare techniques or see other takes on the classic, Tastes Better From Scratch has a highly rated version you might enjoy: The Best Texas Sheet Cake – Tastes Better From Scratch. For a celebrity-chef spin and extra how-tos, check out The Pioneer Woman’s recipe: Best Texas Sheet Cake – Chocolate Sheet Cake Recipe. Allrecipes also offers a popular, crowd-sourced rendition that’s great for comparison: Texas Sheet Cake Recipe.
Enjoy the baking — this cake is all about big chocolate flavor with minimal effort.
Texas Sheet Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a large sheet pan (13x18-inch).
- In a saucepan over medium heat, combine 1 cup butter, 1 cup water, and 1/3 cup cocoa powder. Bring to a full boil, stirring until cocoa dissolves. Remove from heat.
- In a large bowl, whisk together 2 cups flour, 2 cups sugar, 2 teaspoons baking soda, and 1 teaspoon salt.
- Pour the hot chocolate mixture over the dry ingredients. Stir until moistened.
- Stir in 2 large eggs and 3/4 cup buttermilk until the batter is smooth. Avoid overmixing.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
- While the cake bakes, melt 1/2 cup butter in a saucepan over medium heat. Whisk in 1/4 cup cocoa powder and 6 tablespoons milk, heating until very hot but not boiling.
- Remove from heat and whisk in 16 ounces powdered sugar and 1 tablespoon vanilla until glossy and spreadable. Fold in 1 cup chopped pecans.
- Spread the frosting evenly over the warm cake. Let cool until the frosting sets before slicing.
