This famous Texas Sheet Cake is known for its ultra-moist chocolate crumb, bold cocoa flavor, and warm fudge-style frosting poured on while the cake is still hot. Baked in a large pan and finished with crunchy pecans, it’s a timeless dessert that feeds a crowd and delivers bakery-quality results with simple pantry staples.
Original Texas Sheet Cake
Ingredients
Dry Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 2 cups |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
Wet Ingredients
| Ingredient | Quantity |
|---|---|
| Buttermilk | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
Cocoa Batter Mixture
| Ingredient | Quantity |
|---|---|
| Water | 1 cup |
| Butter | 1 cup |
| Unsweetened dark cocoa powder | 1/2 cup |
Frosting
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Unsweetened dark cocoa powder | 1/4 cup |
| Buttermilk | 1/3 cup |
| Powdered sugar | 2 1/2 cups |
| Vanilla extract | 1 tsp |
| Salt | Pinch |
| Chopped pecans | 1 cup |
Instructions
Step 1: Preheat & Prepare Pan
Preheat your oven to 350°F (175°C). Line a 13×18-inch sheet pan with parchment paper or lightly grease it.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, eggs, and vanilla. Whisk until smooth.
Step 4: Make Cocoa Batter Mixture
In a small saucepan, melt 1 cup butter with 1 cup water over medium heat. Stir in 1/2 cup cocoa powder and bring just to a boil. Remove from heat.
Step 5: Combine Batter
Pour the hot cocoa mixture into the dry ingredients. Stir until fully combined. Add the buttermilk mixture and mix until smooth and uniform.
Step 6: Bake the Cake
Pour batter into the prepared sheet pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Prepare Frosting
In a saucepan, melt 1/2 cup butter with 1/4 cup cocoa powder and 1/3 cup buttermilk over medium heat. Bring to a gentle boil, then remove from heat. Stir in powdered sugar, vanilla, and a pinch of salt until smooth.
Step 8: Frost & Top
While the cake is still warm, pour the frosting evenly over the top. Sprinkle 1 cup chopped pecans on top. Let the frosting set before slicing.
Step 9: Serve
Cut into squares and enjoy warm or at room temperature. This cake keeps well for several days if stored in an airtight container.