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–+ servings

Texas Sheet Cake

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A nostalgic chocolate sheet cake that is quick to make, budget-friendly, and perfect for feeding a crowd, topped with a glossy, nut-studded frosting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup unsalted butter If using salted, reduce added salt slightly.
  • 1 cup water
  • 1/3 cup cocoa powder Natural or Dutch-processed both work.
  • 2 cups granulated sugar
  • 2 large eggs Don't overmix.
  • 3/4 cup buttermilk Can substitute with regular milk or make quick buttermilk.
  • 2 teaspoons baking soda
  • 1 teaspoon salt
Frosting Ingredients
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk 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.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a large sheet pan (13x18-inch).
  2. 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.
  3. In a large bowl, whisk together 2 cups flour, 2 cups sugar, 2 teaspoons baking soda, and 1 teaspoon salt.
  4. Pour the hot chocolate mixture over the dry ingredients. Stir until moistened.
  5. Stir in 2 large eggs and 3/4 cup buttermilk until the batter is smooth. Avoid overmixing.
Baking
  1. 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.
Frosting
  1. 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.
  2. Remove from heat and whisk in 16 ounces powdered sugar and 1 tablespoon vanilla until glossy and spreadable. Fold in 1 cup chopped pecans.
  3. Spread the frosting evenly over the warm cake. Let cool until the frosting sets before slicing.

Nutrition

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

Notes

For a thicker, brownie-like cake, reduce water by 2 tablespoons. Serve warm with vanilla ice cream or whipped cream. Store covered at room temperature for up to 3 days.
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