Original Texas sheet cake is a thin, tender chocolate cake baked in a large pan and topped with warm cocoa frosting poured over the cake while it is still hot. This 1940s-style version uses cocoa, buttermilk, and a boiled butter frosting; the quick bake and generous frosting make it a practical cake for sharing.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the cup and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter, cut into pieces
- 1 cup (240 ml) water
- 1/4 cup (21 g) unsweetened natural 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
- For the frosting: 1/2 cup (113 g) unsalted butter
- 1/4 cup (21 g) unsweetened natural cocoa powder
- 6 tablespoons (90 ml) milk
- 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 cup (110 g) chopped pecans, optional
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch rimmed half-sheet pan, then line the bottom with parchment if you want easier release. The batter is shallow, so use a rimmed pan rather than a flat cookie sheet. Measure the flour by spooning it into the cup and leveling it; packing flour in can make the cake dry.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium saucepan, combine the 1 cup butter, water, and 1/4 cup cocoa. Warm over medium heat, stirring, until the butter melts and the mixture just reaches a simmer. Remove it from the heat and pour it over the dry ingredients. Whisk until no dry streaks remain; a few small lumps are fine.
- In a small bowl, whisk the eggs, buttermilk, and 1 teaspoon vanilla. Let the chocolate mixture cool for about 2 minutes, then whisk in the egg mixture until smooth. Adding it after the brief cool-down helps keep the eggs from scrambling. Pour the batter into the prepared pan and spread it evenly into the corners.
- Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly. The center should spring back lightly when touched, and a toothpick inserted in the middle should come out with a few moist crumbs rather than wet batter. Avoid baking until the toothpick is completely dry; the thin cake can overbake quickly.
- During the final few minutes of baking, make the frosting. In a saucepan, melt the remaining 1/2 cup butter with the remaining 1/4 cup cocoa and the milk, stirring until smooth and just simmering. Take the pan off the heat. Gradually whisk in the powdered sugar, then stir in the remaining teaspoon vanilla and pecans, if using. The frosting should be pourable; whisk in milk 1 teaspoon at a time if it thickens before you can spread it.
- As soon as the cake comes out of the oven, pour the warm frosting over it. Tilt the pan gently or use an offset spatula to cover the surface without pressing into the cake. Let it stand in the pan for at least 20 minutes so the frosting can settle before slicing. For the neatest pieces, allow it to cool completely, about 1 hour.
Tips
- Use natural, unsweetened cocoa powder for the familiar old-fashioned flavor. Dutch-process cocoa is less acidic and can change the cake’s flavor and how it reacts with the baking soda, so it is not the best direct swap here.
- No buttermilk? Stir 1 1/2 teaspoons lemon juice or white vinegar into 1/2 cup (120 ml) milk and leave it for 5 minutes. It works in the batter, though the result may be a little less tangy than with cultured buttermilk.
- Have the frosting ready as the cake finishes baking. It spreads most easily when both are warm; if it begins to set in the saucepan, warm it gently and stir rather than pouring it in thick clumps.
- Pecans are optional. Toast them in a dry skillet over medium-low heat for 3–5 minutes, stirring often, then cool before adding for a deeper, nuttier flavor.
Serving Suggestions
Serve small squares at room temperature, when the cake is soft and the frosting has set. It is rich enough to stand on its own, but pairs well with unsweetened coffee, cold milk, or a scoop of vanilla ice cream. For a gathering, leave the cake in its pan and cut it into 20 modest portions; the broad, thin shape makes it easy to carry and serve.
Variations
For a traditional pecan-topped finish, scatter the pecans across the frosting while it is still warm rather than stirring them into the frosting. To make the cake without nuts, simply omit them. You can also add 1/2 teaspoon ground cinnamon to the dry ingredients for a gentle warm note, though that is a variation rather than a requirement for a 1940s-style cake. A 10-by-15-inch jelly-roll pan can be used, but the cake will be thicker and may need a few extra minutes; check the center rather than relying on the clock.
Storage and Reheating
Keep the cake covered at cool room temperature for up to 2 days, or refrigerate it within 2 hours of baking if your kitchen is warm or you need to keep it longer. Refrigerated, it keeps for 3–4 days. Bring slices back to room temperature for about 20–30 minutes before serving, or microwave an individual slice for 8–12 seconds to soften it slightly; avoid overheating, which can make the cake tough and the frosting runny. Freeze individually wrapped slices in an airtight container for up to 2 months, then thaw overnight in the refrigerator or at room temperature for about an hour.
Frequently Asked Questions
Is this an authentic 1940s Texas sheet cake recipe?
This is a practical 1940s-style version built around the characteristic method of mixing hot cocoa liquid into a thin cake batter and pouring warm frosting over the baked cake. Recipes vary by household and publication, so there is no single definitive formula that every version follows.
Why pour frosting over the cake while it is hot?
The warm cake helps the frosting spread into an even layer, while the frosting sets as it cools. This gives the cake its familiar smooth, fudgy top without a separate frosting-and-layering step.
Can I bake it in a 9-by-13-inch pan?
Yes, but the cake will be deeper and may take longer than the 18–22 minutes listed here. Start checking at 22 minutes and continue in short intervals until the center springs back and a toothpick has a few moist crumbs. The frosting quantity is generous, so spread it carefully over the smaller surface.
Why did my cake turn out dry?
Common causes are too much flour from packing the measuring cup, an oven running hot, or baking beyond the point when the center is set. Weighing the flour and checking early help protect the cake’s tender texture.
Can I make it ahead?
Yes. Bake and frost the cake a day ahead, cool it completely, and cover the pan. Keep it in a cool room for up to 2 days total, or refrigerate it and bring it toward room temperature before serving.
Do I need to refrigerate the cake?
It is not necessary for a short period in a cool room, but refrigerate it within 2 hours if the room is warm or if you are storing it beyond 2 days. Refrigeration keeps it for 3–4 days; covered storage helps prevent it from drying out.
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