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–+ servings

Texas Sheet Cake

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A luscious chocolate cake topped with rich chocolate frosting and crunchy pecans, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

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.
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