Go Back
–+ servings
Texas Sheet Cake Recipe

Classic Texas Sheet Cake Recipe

5 from 1 vote
This classic Texas Sheet Cake is a rich, fudgy chocolate cake baked in a sheet pan and topped with a warm, pourable chocolate frosting and chopped pecans. Known for its signature thin profile and incredibly moist texture, this cake is perfect for feeding a crowd at potlucks, family gatherings, or any special occasion. The unique method of pouring hot frosting over the warm cake creates an irresistible, fudgy layer that sets this cake apart from ordinary chocolate cakes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 323
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 cup water
  • ¼ cup unsweetened cocoa powder
  • 2 large eggs room temperature
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Chocolate Pecan Frosting
  • ½ cup unsalted butter
  • ¼ cup unsweetened cocoa powder
  • ⅓ cup milk
  • 3½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Equipment

  • 18x13 inch sheet pan or jelly roll pan
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment paper

Method
 

Prep:
  1. Preheat oven to 350°F. Grease 18x13" sheet pan and line with parchment.
Make Cake:
  1. Whisk flour and sugar in large bowl
  2. Boil butter, water, and cocoa in saucepan
  3. Pour hot mixture over flour mixture; stir well
  4. Whisk eggs, buttermilk, baking soda, vanilla, salt
  5. Combine with chocolate mixture until smooth
Bake:
  1. Pour into prepared pan
  2. Bake 20-22 minutes until toothpick comes out clean
Make Frosting:
  1. Boil butter, cocoa, milk in saucepan
  2. Remove from heat
  3. Stir in powdered sugar and vanilla until smooth
  4. Add pecans
Finish:
  1. Pour warm frosting over hot cake
  2. Let cool completely before serving

Nutrition

Calories: 323kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 38mgSodium: 115mgPotassium: 95mgFiber: 1gSugar: 38gVitamin A: 350IUCalcium: 25mgIron: 1mg

Notes

  • Pour frosting while cake is hot
  • Use room temp eggs & buttermilk
  • Store covered up to 4 days
  • Freezes well up to 3 months

Tried this recipe?

Let us know how it was!