Rich, ultra-moist chocolate cake with a warm fudgy frosting—this Texas sheet cake is the ultimate crowd-pleaser! Simple ingredients, easy prep, and a melt-in-your-mouth texture make it a must-bake favorite.
Texas sheet cake is a beloved Southern staple, known for its deep chocolate flavor, incredibly moist crumb, and signature pour-over frosting. This cake is baked in a large sheet pan, making it perfect for potlucks, celebrations, or just satisfying a serious chocolate craving. The best part? It’s surprisingly easy to make, requiring just a few simple steps and pantry-friendly ingredients.
Why You’ll Love This Texas Sheet Cake Recipe
- Easy & quick. No fancy equipment needed; the batter comes together in just minutes.
- Super moist. The combination of butter, oil, and buttermilk ensures a tender, flavorful cake.
- Fudgy frosting. A pourable, warm chocolate frosting seeps into the cake for extra indulgence.
- Feeds a crowd. Perfect for sharing at gatherings or special occasions.
Key Ingredients
This Texas sheet cake comes together with simple pantry staples, but a few key ingredients make all the difference:
- Cocoa powder – The foundation of the cake’s rich, deep chocolate flavor.
- Butter & oil – A mix of fats for the best balance of moisture and texture.
- Buttermilk – Adds tang and tenderness to the crumb.
- Confectioners’ sugar – Creates the signature pourable frosting.
- Chopped pecans – A classic Texas sheet cake topping for added crunch and nuttiness.
How to Make Texas Sheet Cake
Make the cake:
- Prepare for baking. Heat your oven to 350°F and grease a 10×15-inch baking sheet.
- Mix the dry ingredients. Whisk together the flour, sugar, salt, and baking soda.
- Make the chocolate mixture. Combine the butter, oil, water, and cocoa powder in a saucepan over medium heat. Stir until smooth, then bring to a gentle simmer. Remove from the heat and pour the hot cocoa mixture into the dry ingredients, stirring until just combined.
- Add the wet ingredients. In a small bowl, whisk together the eggs, buttermilk, and vanilla, then add to the batter and mix until smooth.
- Bake. Pour the batter into the prepared pan and spread it evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Make the frosting:
- Heat the first ingredients. Melt the butter in a saucepan over medium heat, then stir in the cocoa powder and milk. Whisk until smooth.
- Incorporate the remaining ingredients. Remove from the heat and mix in the vanilla and confectioners’ sugar until smooth. Gently fold in the pecans to distribute them evenly without over-mixing.
- Frost the cake. Pour the warm frosting over the hot cake and spread it evenly. Let the cake cool completely before slicing and serving.
Tips for Success
- Use a light-colored metal pan. It will help the cake bake evenly and prevents over-browning.
- Let the chocolate mixture cool slightly (about 1-2 minutes). While the hot cocoa mixture is poured directly into the dry ingredients, letting it sit for a minute before adding the eggs helps prevent any risk of scrambling. Whisking the eggs with buttermilk also helps regulate the temperature.
- Don’t over-mix. Stir the batter just until combined for a tender cake.
- Frost while warm. Pouring the warm frosting over the hot cake helps it absorb into the surface, creating an irresistible texture that’s a signature part of a Texas sheet cake.
Serving Suggestions
Texas sheet cake is perfect on its own, but you can serve it with:
- A scoop of vanilla ice cream
- A drizzle of caramel sauce
- A dollop of whipped cream
Variations
- Nut-free version – Skip the pecans or swap them for shredded coconut.
- Extra chocolatey – Add a handful of mini chocolate chips to the batter.
- Spiced twist – A pinch of cinnamon adds a warm, subtle depth to the cake.
Storage
- Room temperature: Cover your Texas sheet cake tightly and store at room temperature for up to 3 days.
- Refrigerator: If you prefer a firmer texture or need to store it longer, keep it in an airtight container in the refrigerator for up to a week.
- Freezer: Wrap individual slices or the whole cake in plastic wrap. Wrap again in foil or place in a freezer bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator or for an hour or so at room temperature before serving.
More Texas Sheet Cake Recipes
Get the Recipe:
Texas Sheet Cake
This Texas sheet cake is the ultimate crowd-pleaser, with its rich chocolate flavor and velvety frosting. Whether you’re making it for a special occasion or just because, it’s sure to be a hit!
Ingredients
For the cake:
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 ml) water
- 1/4 cup (21 g) unsweetened natural cocoa powder
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (21 g) unsweetened natural cocoa powder
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 3 1/2 cups (385 g) confectioners’ sugar, sifted
- 1 cup (120 g) chopped pecans
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch baking sheet.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
- In a medium saucepan over medium heat, combine the butter, oil, water, and cocoa powder. Stir until the butter melts and the mixture is smooth. Bring to a gentle simmer, then remove from the heat.
- Pour the hot cocoa mixture into the dry ingredients and stir until just combined. Let the mixture cool 1-2 minutes while you combine the wet ingredients in the next step.
- In a separate small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this to the batter and mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
To make the frosting:
- While the cake is baking, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and milk, whisking continuously until smooth.
- Remove from the heat and stir in the vanilla extract and confectioners’ sugar, mixing until smooth. Fold in the chopped pecans.
- Pour the warm frosting over the hot cake, spreading evenly.
- Let the cake cool completely before serving
Notes
- Store tightly covered at room temperature up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
