Classic Texas Sheet Cake Recipe

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.

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Course: Dessert

Cuisine: American

Keyword: Texas Sheet Cake Recipe

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: pieces

Calories: 323kcal

Cost: $13

Equipment

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

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

Instructions

Prep:

Preheat oven to 350°F. Grease 18x13" sheet pan and line with parchment.

Make Cake:

Whisk flour and sugar in large bowl
Boil butter, water, and cocoa in saucepan
Pour hot mixture over flour mixture; stir well
Whisk eggs, buttermilk, baking soda, vanilla, salt
Combine with chocolate mixture until smooth

Bake:

Pour into prepared pan
Bake 20-22 minutes until toothpick comes out clean

Make Frosting:

Boil butter, cocoa, milk in saucepan
Remove from heat
Stir in powdered sugar and vanilla until smooth
Add pecans

Finish:

Pour warm frosting over hot cake
Let cool completely before serving

Notes

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

Nutrition