Texas Sheet Cake is the kind of dessert that wins hearts fast. It’s rich, ultra-chocolatey, and unapologetically indulgent like a giant brownie and a fudge cake had the most delicious baby ever. This Southern classic is made in a sheet pan, slathered with warm chocolate icing right after baking, and sprinkled with pecans for that perfect crunch. It feeds a crowd, satisfies every chocolate craving, and comes together surprisingly easily. Basically, it’s your go-to chocolate cake when you need big flavor in big portions!

Why You’ll Love Texas Sheet Cake

If you’ve never made a Texas Sheet Cake before, get ready to fall in love. It’s not just a cake it’s a whole vibe. Here’s why this recipe is a total winner:

Big Flavor, Big Crowd: This sheet cake is ideal for parties, potlucks, or anytime you want to wow a group without a ton of work.

Moist & Fudgy: The hot water-based batter and pour-on icing give the cake a soft, rich texture that practically melts in your mouth.

One-Bowl Wonder: The batter comes together quickly with minimal mess and the icing is made in a saucepan while the cake bakes.

No Fancy Ingredients: You probably have everything you need in your pantry right now.

Pecans on Top: Optional, but highly recommended. They give a wonderful crunch to contrast all that gooey chocolate.

Ingredients in Texas Sheet Cake

Every ingredient in this recipe has a delicious purpose here’s what you’ll need:

For the Cake
– All-Purpose Flour: Forms the base of the cake.
– Granulated Sugar: Sweetens the batter and balances the cocoa.
– Unsweetened Cocoa Powder: The heart of that deep chocolate flavor.
– Baking Soda: Helps the cake rise just enough while keeping it fudgy.
– Salt: A small amount brings out the chocolate flavor.
– Unsalted Butter: Adds richness and moisture.
– Water: Used to bloom the cocoa and create a light, smooth batter.
– Buttermilk: Adds tang and ensures the cake stays tender.
– Eggs: Binds the ingredients and helps with structure.
– Vanilla Extract: Boosts the flavor.

For the Frosting
– Unsalted Butter: Forms the base of the silky chocolate glaze.
– Unsweetened Cocoa Powder: Doubles down on that chocolatey goodness.
– Milk: Thins the icing just enough for the perfect pour.
– Powdered Sugar: Sweetens and smooths out the frosting.
– Vanilla Extract: Rounds out the flavors.
– Chopped Pecans: Optional but highly traditional and oh-so-delicious.

Instructions

Let’s walk through how to make this irresistible cake step-by-step.

Preheat Your Equipment

Preheat your oven to 350°F (175°C). Grease and flour a large rimmed baking sheet or jelly roll pan (about 10×15 inches or 11×17 inches).

Combine Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

In a saucepan, melt the butter over medium heat. Stir in cocoa powder and water and bring just to a boil, stirring constantly. Remove from heat and pour over the dry ingredients. Mix until combined.

In a small bowl, whisk together the buttermilk, eggs, and vanilla. Stir into the batter until smooth.

Prepare Your Cooking Vessel

Pour the batter into the prepared pan and smooth it out evenly.

Cook to Perfection

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Make the Frosting

While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk. Bring to a gentle boil, then remove from heat. Stir in powdered sugar and vanilla until smooth. Fold in chopped pecans (if using).

Finishing Touches

As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake. Let it sit to cool and set slightly before cutting into squares.

Serve and Enjoy

Slice into generous squares and serve warm or at room temperature. This cake pairs beautifully with a scoop of vanilla ice cream or a cold glass of milk.

Nutrition Facts: Servings: 20 Calories per serving: ~350

Preparation Time Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

How to Serve Texas Sheet Cake

Here’s how to turn a slice of this cake into a full-on dessert moment:
– With ice cream: Vanilla, coffee, or chocolate chip work great.
– Topped with whipped cream: For an extra creamy finish.
– Sprinkled with extra pecans or chocolate chips
– Chilled or room temp: It’s just as good cold as it is warm!

Additional Tips

Want to make your Texas Sheet Cake even better? Here’s what to keep in mind:
– Use fresh cocoa powder for the richest chocolate flavor.
– Don’t overbake! The cake should be moist start checking around 20 minutes.
– Add espresso powder to the batter or frosting for a deeper chocolate profile.
– No buttermilk? Mix 1 tablespoon lemon juice or vinegar with 1 cup of milk and let sit 5 minutes.
– Gluten-free? Use a 1:1 GF flour substitute for great results.

FAQ’s

1. Can I make this cake ahead of time?
Yes! It stores beautifully. Cover and keep at room temperature for 2–3 days.

2. Can I freeze Texas Sheet Cake?
Definitely. Freeze in an airtight container (or wrapped well) for up to 3 months.

3. Do I have to use pecans?
Nope! You can leave them out, or sub with walnuts or coconut flakes.

4. What size pan should I use?
A 10×15-inch or 11×17-inch sheet pan is ideal. A smaller pan may make the cake too thick and mess up bake time.

5. Can I make this without buttermilk?
Yes—see tip above for a DIY buttermilk option using milk and lemon juice or vinegar.

6. Why pour the frosting while the cake is hot?
So it soaks into the cake a little and sets like a soft glaze. It’s part of what makes Texas Sheet Cake so special!

7. Can I halve the recipe?
Yes, just cut everything in half and use a 9×9-inch pan.

8. Can I make this as cupcakes?
Not ideal this cake is very soft and thin. Stick with the sheet pan!

9. Can I make this dairy-free?
Use plant-based butter and non-dairy milk (like almond or oat). Skip the buttermilk or use non-dairy yogurt thinned with water.

10. Can I add cinnamon or chili powder for a Tex-Mex twist?
Absolutely! Add ½ tsp cinnamon or a pinch of cayenne to the batter for extra depth.

Conclusion

Texas Sheet Cake is the kind of dessert that brings everyone to the table. It’s deeply chocolatey, comfortingly nostalgic, and incredibly easy to make. Whether you’re baking it for a birthday, BBQ, church potluck, or just because it’s Tuesday and you need chocolate, this cake always delivers. Grab your sheet pan and your sweet tooth this cake’s ready to steal the show.

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