Texas Sheet Cake
Classic Texas sheet cake: a thin, moist chocolate buttermilk cake with warm fudgy pecan frosting poured on top. One pan, feeds a crowd in under an hour.
21% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 25 min
- Resting
- 30 min
- Serves
- 24
- Calories
- 320
- Protein
- 3 g
- Per serving
- $0.49
Why this recipe works
Texas sheet cake is a big, thin chocolate cake baked in a sheet pan and covered in a pourable chocolate pecan frosting. It's the go-to cake for potlucks, birthdays and bake sales because it's easy, travels well and cuts into lots of squares.
- Melting the butter, cocoa and water together blooms the cocoa, which brings out a deeper chocolate flavor than mixing it in dry.
- Buttermilk and baking soda make the cake tender and slightly tangy, and the thin layer bakes in about 20 minutes.
- Pouring the warm frosting over the warm cake lets it soak in a little at the top and set as a glossy, fudge-like layer.
Ingredients
For the cake
For the frosting
You will need
- 18x13-inch rimmed half-sheet pan
- Medium saucepan (two, or wash between)
- Large mixing bowl
Method
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Get ready
Heat the oven to 350°F and grease the sheet pan. In a large bowl, whisk the flour, sugar, baking soda and salt.
AI-generated illustration of this step. Melt the chocolate base
In a saucepan, bring the butter, water and cocoa to a boil, whisking until smooth. Pour it over the flour mixture and whisk until combined.
AI-generated illustration of this step. Finish the batter
Whisk in the buttermilk, eggs and vanilla until smooth. The batter will be thin. Pour it into the pan and tilt the pan to spread it evenly.
AI-generated illustration of this step. Bake
Bake until the top springs back when touched and a toothpick in the center comes out with a few moist crumbs, 18 to 22 minutes.
AI-generated illustration of this step. Make the frosting
While the cake bakes, melt the butter with the cocoa and milk in a saucepan over medium heat, stirring, until it just begins to bubble. Off the heat, whisk in the powdered sugar and vanilla until smooth, then stir in the pecans.
AI-generated illustration of this step. Frost warm and cool
Pour the warm frosting over the warm cake straight from the oven and spread it quickly to the edges. Let it cool for at least 30 minutes, until the frosting sets, before cutting into squares.
AI-generated illustration of this step.
Techniques in this recipe
Wet batter: bake a few minutes more A few moist crumbs: done Is it baked yet?
A toothpick in the center should come out with a few moist crumbs, not wet batter. Check early: ovens vary, and overbaking dries things out fast.
Read the full guide
Cook's notes
- Time the frosting to be ready when the cake comes out. Both should be warm so the frosting spreads easily and sets glossy.
- Toast the pecans in a dry skillet for 4 to 5 minutes first; it makes a big difference to the flavor.
- Use a half-sheet pan for the classic thin cake. In a 9x13 pan it's thicker and needs 30 to 35 minutes.
Nutrition per serving
320 calories
$0.49 estimated cost per serving
Where the calories come from
| Protein | 4% of calories | 3 g |
|---|---|---|
| Carbs | 53% of calories | 44 g |
| Fat | 43% of calories | 16 g |
| Fiber | 1 g | |
| Sodium | 180 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is it called Texas sheet cake?
It's big, like Texas, and baked in a sheet pan. Recipes for it spread across the state and the South in the mid-1900s, and the name stuck.
Can I make Texas sheet cake in a 9x13 pan?
Yes, but the cake will be about twice as thick. Bake it for 30 to 35 minutes, until a toothpick comes out with moist crumbs, and frost it the same way.
How do you store Texas sheet cake?
Covered at room temperature for up to 3 days. It also freezes well in squares for up to 3 months.
