Why You’ll Love This Recipe
Texas Sheet Cake is the ultimate chocolate dessert for any gathering. It’s made with pantry staples, comes together quickly, and delivers intense flavor in every bite. The warm frosting poured directly over the cake creates a luscious, melt-in-your-mouth texture. Whether you’re baking for a potluck, family dinner, or just want a chocolate fix, this cake has you covered.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour an 18×13 inch sheet pan.
- In a large bowl, sift together the flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter over medium heat. Add the water and cocoa powder, whisking until smooth and heated through. Remove from heat.
- Pour the chocolate mixture into the flour mixture and stir until just combined.
- Add the buttermilk, eggs, and vanilla extract, mixing until smooth.
- Pour the batter into the prepared sheet pan, spreading it evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for about 30 minutes before frosting.
- While the cake cools, prepare the frosting: melt butter in a saucepan, stir in cocoa and buttermilk, then remove from heat.
- Whisk in powdered sugar and vanilla until smooth. Fold in chopped pecans if using.
- Pour the warm frosting over the slightly cooled cake and spread evenly with a spatula.
- Let frosting set, then slice and serve.
Servings and timing
- Servings: 12
- Prep time: 14 minutes
- Cook time: 25 minutes
- Cool and frost: 20 minutes
- Total time: 59 minutes
Variations
- Nutty Finish: Stir chopped pecans or walnuts into the frosting for added crunch.
- Spiced Chocolate: Add a pinch of cinnamon or chili powder to the batter for a spicy twist.
- Mocha Version: Replace part of the water with strong brewed coffee to enhance the chocolate flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make it gluten-free.
- Mini Sheet Cakes: Bake in cupcake pans for individual servings—adjust baking time accordingly.
Storage/reheating
- Storage: Store at room temperature covered for up to 3 days, or in the fridge for up to 5 days.
- Freezing: Freeze in airtight containers or wrap tightly in plastic wrap and foil for up to 2 months. Thaw before serving.
- Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.
FAQs
Can I make this cake in a smaller pan?
Yes, but the baking time will increase. Use a 9×13 pan for a thicker cake and check doneness with a toothpick.
What’s the best cocoa powder to use?
Unsweetened natural cocoa powder works well, but Dutch-processed cocoa can add a deeper flavor.
Can I make this without buttermilk?
Yes, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.
Do I have to use a sheet pan?
A sheet pan gives the signature texture, but you can bake it in other pans—just adjust the time accordingly.
How long does the frosting take to set?
The warm frosting sets within 10–15 minutes as it cools.
Can I skip the nuts in the frosting?
Absolutely, the nuts are optional and the frosting is delicious on its own.
What’s the difference between sheet cake and regular cake?
Sheet cake is typically thinner, bakes in a larger pan, and is easier to serve in squares.
Is this cake suitable for freezing?
Yes, it freezes well. Just be sure to wrap it tightly to preserve moisture and flavor.
Why is my frosting lumpy?
Be sure to whisk the powdered sugar in gradually and fully to avoid lumps.
Can I frost the cake while it’s hot?
Let the cake cool slightly (about 30 minutes) so the frosting doesn’t soak in too much or melt completely.
Conclusion
Texas Sheet Cake is a chocolate lover’s dream—rich, moist, and topped with a smooth, glossy frosting that sets into a crackly top layer. This easy, crowd-pleasing recipe is perfect for any event or celebration. With its deep chocolate flavor and soft crumb, it’s bound to become your go-to dessert for both casual and festive occasions.
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Texas Sheet Cake: An Incredible Ultimate Recipe for 12
- Total Time: 59 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Texas Sheet Cake is a rich, chocolaty dessert topped with a warm fudgy frosting that melts into the cake for a truly decadent experience. Baked in a sheet pan and perfect for feeding a crowd, it’s a beloved Southern classic.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 18×13 inch sheet pan.
- In a large bowl, sift together the flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter over medium heat. Add the water and cocoa powder, whisking until smooth and heated through. Remove from heat.
- Pour the chocolate mixture into the flour mixture and stir until just combined.
- Add the buttermilk, eggs, and vanilla extract, mixing until smooth.
- Pour the batter into the prepared sheet pan, spreading it evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for about 30 minutes before frosting.
- To prepare frosting, melt butter in a saucepan, stir in cocoa and buttermilk, then remove from heat.
- Whisk in powdered sugar and vanilla until smooth. Fold in chopped pecans if using.
- Pour the warm frosting over the slightly cooled cake and spread evenly.
- Let frosting set, then slice and serve.
Notes
Replace part of the water with coffee for a mocha flavor.
Let cake cool slightly before frosting to maintain texture.
Frosting sets in about 15 minutes as it cools.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Wrap tightly before freezing to preserve moisture.
- Prep Time: 14 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
