Texas Sheet Cake – marvelous buttery, chocolatey rich Texas Sheet Cake coated with a butter-cocoa frosting and topped with pecans. SUPER easy, decadent and irresistible. You won’t want to miss it!
Seriously, where have this Texas Sheet Cake been my entire life?! Just our little secret..sssshhhh… but I had to make a second batch of this cake since my family and I ate the whole pan before I could even take some pictures of it. Yes, it is that GOOD! And you won’t believe how EASY it is to make!
What is Texas sheet cake?
Texas Sheet Cake is one of those cakes that causes moans and groans from anyone who decides to sink their teeth on a slab of this. It’s some sort of a mellow chocolate cake (compared to a devil’s food cake) doused in a butter-cocoa frosting, then topped off with chopped pecans for some crunch. Instead of cake pans, this cake is rather baked on a regular sheet pan, thus the name “sheet cake”.
I tell you guys, this one here is super easy to make and perfect to whip up anytime of the year.
How long do you bake a Texas Sheet Cake?
For a 13 x 18 inch sheet pan or a 11 x 16 x 1.5-inch jelly roll pan, bake it in a preheated oven for about 18-20 minutes or until a toothpick inserted in the center comes out clean. The same baking time also applies if you use a 10 x 14 inch. Make sure to adjust baking time if you opt for a thinner kind of Texas Sheet Cake. I prefer mine exactly how it looks above with just the right ratio of frosting to cake. The baking time though will still vary because everyone’s oven is different.
Does Texas Sheet Cake need to be refrigerated?
Yes, you need to. After you’ve applied the frosting on top, store it in the fridge at least an hour prior to serving to let the glaze settle in. But as experts say, cakes glazed with powdered sugar and a milk mixture can endure room temperature for 3- 4 days. Or you can also store them in the fridge covered for up to 2-3 days.
Can you freeze them? Yes, you can. Just make sure you have it covered and wrapped before you store it in the freezer which could last up to 2 weeks. When ready to serve, simply thaw the cake about an hour prior to serving with the lid removed to prevent condensation which will make the frosting soggy.
Don’t feel guilty while eating this Texas sheet cake here so you can fully enjoy it. Mind you, if eating this is as healthy as eating a green salad, I’d gladly eat this every. single. day. Oh how I wish!
You can serve this cake with or without the pecans OR use a peanut butter frosting instead by combining 1 cup peanut butter and 1 tablespoon of vegetable oil to smooth it out. Spread the frosting while the cake is warm and let the frosting settle in before slicing. Okay, just have a slice before you put it in the fridge. That’s still acceptable. 😉
Tips and Notes:
- If you don’t have any buttermilk or sour cream in your fridge, you can replace it by pouring under 1/2 cup of regular milk in a measuring cup, then adding enough regular vinegar to bring the milk up to 1/2 cup.
- Allergic to nuts? Don’t worry, you can simply leave out the pecans.
- Or if you want another layer of flavor in this cake, you can sub the butter-cocoa frosting with 1 cup of peanut butter and a tablespoon of vegetable oil.
- For those who love a hint of coffee in their cakes, you can replace the 1 cup of water with black coffee to the batter to add another layer of flavor in this cake.
Texas Sheet Cake - marvelous buttery, chocolatey rich Texas Sheet Cake coated with a butter-cocoa frosting and topped with pecans. SUPER easy, decadent and irresistible. You wouldn't want to miss it!
- 8 ounce unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- ½ cup brown sugar
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup sour cream or buttermilk
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 4 ounce salted butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup buttermilk or milk
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- 1 cup chopped pecans (optional)
Preheat your oven to 350 degrees F.
Spray a half-sheet pan (13×18 inches) or (11 x 16 x 1.5-inch jelly roll) and line the bottom with parchment paper. Set aside.
Add butter, water and cocoa in a large saucepan place on medium high heat and bring to a boil.
Remove pan from stove and add the brown and granulated sugar followed by flour, baking soda, and salt. Mix until blended.
Next add eggs, vanilla extract and sour cream. Mix with hand-held mixer until thoroughly mixed.
Pour cake batter into prepared pan. Bake in preheated oven for about 18- 20 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool for about 20-30 minutes.
Add milk, cocoa and butter in a medium saucepan. Bring to a boil, then remove from heat.
Stir in the confectioners' sugar and vanilla, mixing until blended. Spread frosting over warm cake.
Sprinkle with roasted chopped pecans, or sprinkles, if desired
How to Make Texas Sheet Cake
Preheat your oven to 350 degrees F. Spray a half-sheet pan (13×18 inches) or (11 x 16 x 1.5-inch jelly roll) and line the bottom with parchment paper. Set aside. Add butter, water and cocoa in a large saucepan place on medium high heat and bring to a boil.
Add milk, cocoa and butter in a medium saucepan. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, mixing until blended. Spread frosting over warm cake. Sprinkle with chopped pecans , or sprinkles, if desired.