Texas Sheet Cake

This Texas Sheet Cake is the perfect chocolate dessert for a crowd. It’s easy to bake up in a baking sheet and comes together in about 45 minutes.

Living in Texas for many many years, Texas Sheet Cake was a staple for any potluck, tailgate, or gathering. It’s a thin and tender chocolate cake with the fudgiest chocolate icing on top – truly addicting with every bite!

The best part about this cake is it’s so easy for anyone to make. Just a handful of pantry ingredients and before you know it, you’ll have a treat that’s easy to transport to any occasion. For two other twists on this classic dessert, my Texas Sheet Cake Bites and White Texas Sheet Cake are two other desserts to try.

why you’ll love this recipe

• A classic Texas dessert. It’s a big sheet cake fit for any crowd and will disappear in seconds.
• Quick to make. This isn’t one of those fussy cakes, it’s easy to assemble in about 45 minutes.
• Perfect for beginner bakers. With just a handful of pantry staples, it’s easy for anyone to make.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake:

• Salted butter: The fat to make the cake base.
• Cocoa powder: Gives the chocolatey rich flavor to the cake.
• Boiling water: Key to a Texas Sheet Cake for it’s light and fluffy texture.
• Buttermilk: Adds a hint of tang and leavens the cake batter,  
• Large eggs: Binds the batter together.
• Vanilla extract: Gives a hint of both caramel and floral notes.
• All-purpose flour: Provides the structure to the cake batter.
• Sugar: Sweetens the cake perfectly.
• Baking soda: Leavener for the cake batter to make every bite tender.
• Salt: Seasons the cake perfectly.

Icing:

• Salted butter: Base to the frosting, if you have unsalted butter then just add an extra pinch of salt.
• Cocoa powder: Gives the rich chocolatey flavor.
• Whole milk or half and half: Helps make the crackly texture of the icing on top of the cake.
• Vanilla extract: Be sure to use pure vanilla extract rather than imitation.
• Powdered sugar: Dissolves into the frosting to make it the correct texture and flavor.
• Chopped toasted pecans: Rich and crunchy in flavor and texture.

Tools You’ll Love

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13″x18 Sheet Pan or 15×10 Sheet Pan (I use a 15×10!)

how to make texas sheet cake

Make the Cake:

1. Preheat oven to 350°F. Grease a 15x10x1-inch rimmed baking sheet or jelly roll pan with butter or nonstick spray and set aside. (*SEE TIP if using a 18x13x1-inch pan.)
2. In a microwave-safe bowl, melt the butter. Add the cocoa powder and stir until well combined. Carefully pour the boiling water into the butter and cocoa mixture and stir for 30 seconds until smooth.

3. In a small bowl, whisk together the buttermilk, eggs, and vanilla extract until combined.

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

5. Pour the warm cocoa mixture into the dry ingredients and stir until combined. Add the buttermilk mixture and stir until the batter is smooth and uniform.

6. Pour the batter into the prepared pan and spread into an even layer. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the edges are set.

For the Frosting:

1. While the cake is in its last few minutes of baking, make the icing. In a microwave-safe bowl, melt the butter until piping hot. Immediately stir in the cocoa powder until smooth.
2. Add the milk, vanilla, and powdered sugar and whisk until completely smooth and glossy. If using, stir in the toasted pecans.

3. Remove the cake from the oven and immediately pour the warm icing evenly over the hot cake, spreading quickly with a spatula to cover the entire surface. The icing will set as it cools into that iconic glossy, fudgy finish.
4. Allow the cake to cool completely before cutting into squares and serving.

expert tips

• Make in an 18x13x1-inch pan instead. If you prefer a thinner cake, I recommend changing the icing amounts. Look under “Notes” on the recipe for those amounts.
• Make in a 13×9-inch pan instead. Follow the same instructions as a 15x10x1-inch pan but increase the bake time to 24-30 minutes.
• Don’t skip the boiling water. It blooms the chocolate flavor to be more rich and also activates the baking soda so the cake is light and tender.
• Frost the cake while it’s still warm. This is different from most cakes. If you ice the cake while it’s still warm, then as it cools it will allow the icing to set to the correct consistency.
• Swap the nuts or omit them. Pecans are classic, but you don’t have to add them or you could use walnuts or almonds instead.
• If you only have Dutch-processed cocoa powder at home, just know that your cake will be milder in chocolate flavor.

storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze this cake, but we can’t guarantee it will be the same consistency once it thaws.

Frequently Asked Questions

more easy cake Recipes

• Hot Fudge Cake
• German Chocolate Sheet Cake
• Red Velvet Sheet Cake
• Lemonade Cake