Jeni’s Texas sheet cake is a thin, tender chocolate cake topped with a glossy cocoa frosting poured over the cake while it is still warm. This version uses pantry staples, a simple stovetop batter, and a half-sheet pan for the classic soft crumb and generous frosting in every slice.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon fine salt (3 g)
- 1 cup (240 ml) water
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (120 ml) neutral vegetable oil
- 1/4 cup (21 g) unsweetened cocoa powder
- 2 large eggs, about 100 g without shells, at room temperature
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract (5 ml)
For the frosting:
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (60 ml) milk
- 1/4 cup (21 g) unsweetened cocoa powder
- 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract (5 ml)
- 1/2 cup (60 g) chopped pecans, optional
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 13-by-18-inch (33-by-46-cm) rimmed half-sheet pan, then line the bottom with parchment if you want easier serving. Measure the ingredients before starting; the frosting is easiest to spread as soon as the cake comes out.
- Mix the dry ingredients. Whisk the flour, sugar, baking soda, and salt together in a large heatproof bowl. Break up any lumps so the dry mixture is even.
- Heat the cocoa mixture. In a medium saucepan, combine the water, 1/2 cup butter, oil, and 1/4 cup cocoa. Bring just to a gentle boil over medium heat, stirring until the butter melts and the cocoa is smooth. Remove it from the heat and pour it over the dry ingredients. Stir until no dry flour remains.
- Add the eggs and buttermilk. Whisk the eggs, buttermilk, and vanilla in a small bowl. Let the chocolate mixture cool for about 2 minutes, then gradually stir in the egg mixture until the batter is smooth. Avoid prolonged beating, which can make the cake less tender.
- Bake the cake. Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 18 to 22 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs rather than wet batter. The cake is thin, so begin checking at 18 minutes; overbaking can dry it out.
- Make the frosting while the cake bakes. In a saucepan, combine the remaining 1/2 cup butter, milk, and 1/4 cup cocoa. Warm over medium-low heat, stirring until the butter has melted and the mixture is smooth; do not let it boil hard. Take the pan off the heat and whisk in the powdered sugar a cup at a time, then stir in the vanilla and pecans, if using. The frosting should be pourable but thick enough to cling to the cake.
- Frost and cool. Pour the frosting over the cake as soon as it comes out of the oven. Spread it gently to the edges with an offset spatula. Leave the cake in the pan until the frosting is set and the cake is cool, about 45 minutes, then cut into squares. For the best texture, serve at room temperature.
Tips
- Measure flour carefully. Spoon it into the measuring cup and level it, or weigh 250 g. Scooping directly from the bag can pack in too much flour and make the cake dense.
- Use room-temperature eggs and buttermilk. They blend more smoothly into the warm batter. If needed, set the eggs in warm (not hot) water for 5 minutes; warm the buttermilk briefly until it is no longer refrigerator-cold.
- No buttermilk? Stir 1 tablespoon (15 ml) lemon juice or white vinegar into a measuring cup, add milk to reach 1/2 cup (120 ml), and let it stand for 5 minutes. This works in the batter, though the cake may be a little less rich than with buttermilk.
- Pour frosting while the cake is hot. That timing helps it spread evenly and settle into a thin, smooth layer. If it thickens before you use it, warm it gently over low heat and stir; do not add extra liquid unless absolutely needed.
Serving Suggestions
Serve the cake in small squares, since the cocoa frosting makes each piece rich. It is good on its own with coffee or a glass of milk, or alongside vanilla ice cream and fresh strawberries. For a neat dessert table, let the frosting set fully before cutting with a sharp knife; wipe the blade between cuts to keep the edges clean.
Variations
For a classic nut-free version, simply leave out the pecans. Chopped walnuts are a straightforward substitute, while toasted coconut adds a different texture and mild sweetness. You can also add 1/2 teaspoon (2 g) ground cinnamon to the cake batter for a gentle warm note, or use a combination of semisweet chocolate chips and pecans on top of the frosting. The chips will soften from the warm icing; they are an optional topping, not a replacement for the cocoa in the frosting.
Storage and Reheating
Keep the cake covered in its pan or in an airtight container. Because the frosting contains milk, refrigerate leftovers within 2 hours of serving. They keep for 3 to 4 days in the refrigerator. Let individual portions sit at room temperature for 20 to 30 minutes before serving for a softer texture, or warm a piece for about 8 to 10 seconds in the microwave; use short bursts so the frosting does not melt completely.
To freeze, wrap cooled, unfrosted cake portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature. Frosted portions can also be frozen, though the frosting may lose some of its glossy finish after thawing.
Frequently Asked Questions
What pan should I use for Texas sheet cake?
A rimmed 13-by-18-inch half-sheet pan gives the cake its characteristic thin profile. A 10-by-15-inch jelly-roll pan can work, but the cake will be thicker and may need a few extra minutes to bake; check the center rather than relying only on the clock.
Can I make this cake without a stand mixer?
Yes. This batter and frosting are mixed by hand with a whisk or sturdy spoon. The butter and cocoa are melted on the stove, so a mixer is unnecessary.
Why is the frosting poured over the cake while it is hot?
The warm cake lets the frosting spread easily into a thin, even layer. Waiting until the cake is cool can make the icing harder to move and may tear the surface as you spread it.
How do I tell when the cake is done?
Start checking at 18 minutes. The middle should spring back lightly, and a toothpick should come out with a few moist crumbs but no liquid batter. A dry toothpick can mean the thin cake has gone too far.
Can I make it ahead?
Yes. Bake and frost it a day ahead, let the icing set, then cover and refrigerate. Bring it toward room temperature before serving. You can also bake the cake a day ahead and frost it after warming the frosting gently.
Can I bake it in a smaller pan?
You can use a 9-by-13-inch (23-by-33-cm) pan, but the cake will be noticeably thicker and the original baking time will not apply. Begin checking around 25 minutes and continue until the center passes the doneness cues above; the frosting will cover a smaller surface more thickly.
Related
- Bun Bo Hue Origin and a Fragrant Beef Noodle Soup
- Shrimp Esquites Bowl with Chili-Lime Corn
- Sweet Corn Esquites: A Creamy Mexican Street Corn Salad
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).