Texas Sheet Cake

Texas Sheet Cake is a classic Southern dessert that's big on flavor and made to feed a crowd. The ultra moist chocolate cake is baked in a sheet pan, then topped with a warm, pecan fudgy chocolate frosting that sinks slightly into the cake. It creates the perfect melt-in-your-mouth bite.

Course Cake, Dessert

Cuisine American

Keyword recipe for texas sheet cake, texas sheet cake

Prep Time 25

Cook Time 25

Cooling Time 1

Total Time 1 50

Servings

Calories 419kcal

Author Jessica - Together as Family

Equipment

Rimmed Half-Sheet Pan

Ingredients

Chocolate Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt (I use fine sea salt)
1 cup (2 sticks) salted butter
1 cup water
1/4 cup cocoa powder
2 large eggs beaten
1/2 cup buttermilk
2 teaspoons vanilla extract

Warm Chocolate Pecan Frosting

1/2 cup (1 stick) salted butter
1/2 cup milk (I use whole milk or half and half)
1/4 cup cocoa powder
3 cups powdered sugar (sifted is preferred)
1 cup chopped pecans
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325℉. Grease a 13" x 18" rimmed half sheet pan (also called a 'cookie sheet') with softened butter or shortening. Set aside.
In a large bowl (a heat-proof glass bowl), whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set aside for now.
2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt
In a saucepan, over medium-high heat, combine the butter, water, and cocoa powder. Bring the mixture to a boil, once boiling, remove from the heat and immediately pour it into the bowl of dry ingredients and mix together, with a wooden spoon or rubber spatula, until combined.
1 cup (2 sticks) salted butter, 1 cup water, 1/4 cup cocoa powder
Stir in the eggs, buttermilk, and vanilla extract until combined.
2 large eggs, 1/2 cup buttermilk, 2 teaspoons vanilla extract
Pour the chocolate cake batter into the prepared sheet pan. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
***While the cake is baking prepare the chocolate frosting - please note that you pour the chocolate frosting over the hot cake, so have it ready to go once the cake is done baking.
In a saucepan, over medium-high heat, add the butter, milk, and cocoa powder. Bring the mixture to a boil. Once boiling, remove the pan from the heat and immediately whisk in the powdered sugar (sifted is preferred) until smooth and well combined.
1/2 cup (1 stick) salted butter, 1/2 cup milk, 1/4 cup cocoa powder, 3 cups powdered sugar
Stir in the chopped pecans and vanilla extract.
1 cup chopped pecans, 1 teaspoon vanilla extract
Immediately pour the warm chocolate frosting evenly over top of the hot cake, and spread it out with a spatula as necessary. Let the cake sit at room temperature until it has cooled (about 30 minutes to 1 hour). Serve slightly warmed or at room temperature.

Notes

All-Purpose Flour : For a gluten-free Texas Sheet Cake you can use 1:1 GF flour (Bob's Red Mills makes a really good one). If using, make sure to add an extra egg to the batter.
Salted Butter : If using unsalted butter, add 1/2 teaspoon salt to the cake batter and 1/4 teaspoon salt to the icing. I like using sea salt when I bake cakes, cookies, or muffins.
Cocoa Powder : This comes in regular unsweetened cocoa powder and unsweetened dark cocoa powder. Choose whichever one you prefer; the most common is regular cocoa powder which is what I use.
Chopped Pecans : Walnuts make a good alternative, however, if you have a nut allergy, you can omit them altogether and it will still be good. You can also use toasted pecans for a different flavor.
Milk : The higher fat milk is best to use like whole milk or half and half. But you could use whatever milk you have on hand such as 1%, lactose-free, even heavy cream would work. Almond milk and coconut milk can be used, however, please note that it could slightly effect the taste of the cake
Eat Texas Sheet Cake as is or serve each slice with a scoop of ice cream for the perfect dessert; chocolate ice cream, chocolate chip ice cream, vanilla ice cream are all great choices.
Make sure to have the warm chocolate icing ready to go at the end of the baking time. The warm frosting gets poured over the warm cake immediately after coming out of the oven. I don't recommend making the icing too far in advance as it will cool and thicken quickly.
This cake is so yummy eaten slightly warm with a gooey, soft frosting. Or you can let it cool to room temperature, which will set and slightly harden the frosting, before serving. Either way is delicious.

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