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texas sheet cake-1

Texas Sheet Cake

Texas Sheet Cake is a rich, moist chocolate cake topped with a fudgy chocolate icing and a sprinkle of pecans. This beloved Southern dessert is perfect for feeding a crowd at potlucks, parties, and family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1/3 cup milk
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup chopped pecans Optional; can be toasted for extra flavor.

Equipment

  • 1 large rimmed baking sheet about 18x13 inches
  • 1 large mixing bowl
  • 1 medium saucepan
  • 1 whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease the baking sheet or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Stir in water and cocoa powder. Bring just to a boil while stirring constantly, then remove from the heat.
  4. Pour the hot cocoa mixture into the dry ingredients and mix by hand until just combined.
  5. In a small bowl, whisk together the buttermilk, eggs, and vanilla extract. Stir this into the batter until smooth and well combined.
  6. Pour the batter into the prepared baking sheet, spreading it evenly.
  7. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in cocoa powder and milk, and bring to a gentle simmer.
  9. Remove from heat and immediately whisk in the powdered sugar and vanilla extract until smooth. Stir in the chopped pecans.
  10. As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake, spreading with a spatula.
  11. Let the cake cool in the pan on a wire rack for at least 30 minutes, or until set. Cut into 16 squares and serve.

Notes

Make sure to frost the cake while it’s hot; this helps the icing absorb into the cake for extra moistness.
You can toast the pecans for extra flavor or leave them out for a nut-free version.
This cake keeps well covered at room temperature for up to 3 days.