Texas Sheet Cake Recipe
My super-easy Texas sheet cake is a wonderful buttery chocolate cake coated with cocoa frosting and topped with pecans. Irresistible and brownie-like, you won’t want to miss it!
Chocolate cake in any form is addiction-worthy. But if you’re looking for something sweet in about 30 minutes, not counting the cooling time, this is the recipe you’re looking for.
How Texans Elevated Sheet Cake
Pecans and buttermilk are classic Southern ingredients. Now take a traditional (or not so traditional) chocolate cake recipe and turn it into a simple one-pan-and-stir-everything-in, then bake it. With a sheet cake, you don’t have to worry about perfect layers, and you can make it ahead without worrying if the frosting is going to run. What could be a better dessert for those Texas-style cookouts?
How to Make Texas Sheet Cake
- Heat butter, water, and cocoa in a large saucepan on medium-high heat and bring it to a boil. (Photos 1-2)
- Remove the pan from the stove and add the brown sugar, followed by flour, baking soda, and salt. Mix well. (Photos 3-4)
- Beat in the eggs, vanilla extract, and sour cream with a hand-held mixer. (Photos 5-6)
- Bake in the sheet pan for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 20-30 minutes. (Photos 7-8)
- Heat the milk, cocoa, and butter for the frosting in a medium saucepan. Bring to a boil, then remove it from the heat. (Photo 9)
- Stir in the confectioners’ sugar and vanilla, mixing until smooth. (Photo 10)
- Spread the frosting over the warm cake. Sprinkle with chopped pecans or sprinkles if desired. (Photo 11-12)
Tips and Tricks
- If you don’t have buttermilk, replace it with a cup of whole milk and two teaspoons of vinegar.
- Baking time can vary depending on the oven and altitude. Start checking for doneness around 15 minutes if you’re unsure.
- Replace the cup of water with black coffee for more intensity.
A Great Make-Ahead Cake
This cake will last at room temperature for 2-3 days, in the fridge for a week, or 3-4 months in the freezer. You can freeze it in individual portions for a quick sweet tooth fix. Thaw it overnight in the fridge or zap it for a few seconds in the microwave to take off the chill.
More Simple Sheet Cake Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in December 2018 and has been updated with additional tips, new photos, and a video.
Texas Sheet Cake
Ingredients
The Cake
- 8 ounces (227g) unsalted butter
- 1 cup (236ml) water
- ⅓ cup (28-30g) unsweetened cocoa powder
- ½ cup (110g) brown sugar, firmly packed
- 1½ cups (300g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1 teaspoon (5g) baking soda
- ¾ teaspoon (4g) salt
- ½ cup (113g) sour cream (or buttermilk)
- 2 eggs
- 1½ teaspoon (7ml) vanilla extract
The Frosting
- 4 ounces (113g) salted butter
- ¼ cup (22g) unsweetened cocoa powder
- ⅓ cup (80ml) buttermilk (or whole milk)
- 1 teaspoon (5ml) vanilla extract
- 3½ cups (395g) powdered sugar
- 1 cup (120g) chopped pecans, toasted (optional, but highly recommended)
Instructions
The Cake
- Preheat the oven to 350℉ (180℃).
- Spray a 13×18-inch sheet pan or 11×16 jelly roll pan with cooking oil and line it with parchment paper. Set aside.
- Heat the butter, water, and cocoa in a large saucepan on medium-high heat and bring it to a boil.
- Remove the pan from the stove, stir in the brown and granulated sugar, then follow with the flour, baking soda, and salt. Mix until well blended.
- Next, add the eggs, vanilla extract, and sour cream. Mix with a hand-held mixer or whisk until thoroughly combined.
- Pour the cake batter into the prepared pan. Bake in a preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool for about 20 minutes.
Chocolate Frosting
- Heat milk, cocoa, and butter in a medium saucepan, bring it to barely a boil, then immediately remove it from the heat.
- Stir in the confectioners' sugar and vanilla, and mix until blended. Spread the frosting over the warm cake.
- Sprinkle with toasted pecans if desired. If it's for an easy birthday cake, sprinkles are festive.
Tips & Notes:
- Adjust bake time according to the sheet pan’s size. For a thicker cake, use a smaller pan, but if you want a larger, but thinner cake, the size in the recipe is perfect.
- Toasted walnuts work fine if you live somewhere pecans are harder to find. Spreading a cup of mini marshmallows on the top for the last 5 minutes of baking time is also great.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Where does the Glaze come in?
I have read the recipe several times.
Hi Sue! That was a great catch! I have updated the recipe 🙂 Thank you!
Unusual process that turns out a wonderful product!!!
Glad you liked it!
Hi Imma,
Can I substitute the cocoa with carob?
Hi Esther!
Yes. Use equal proportions as the amount of cocoa called for in the recipe.
I live in England and our normal measures are not cups, so a lot of guessing goes on. Would it be possible for the recipes to be printed in ounces and/or grams alongside the cup measurements? Everything else in the recipes are good to go.
Hi Lesley. Recipe is updated with metric units. Just click on the the word “metric” below the ingredient list. Enjoy!