Original Texas sheet cake is a thin, tender chocolate cake baked in a large pan and covered with warm cocoa frosting while it is still hot. Buttermilk adds a gentle tang and helps keep the crumb soft, while the poured frosting sets into a smooth, fudgy layer; versions vary, but this one follows the familiar one-pan method.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (227 g) unsalted butter, cut into pieces
- 1 cup (240 ml) water
- 1/3 cup (28 g) unsweetened natural cocoa powder
- 2 large eggs, 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, cut into pieces
- 1/4 cup (60 ml) milk
- 1/4 cup (21 g) unsweetened natural cocoa powder
- 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 cup (115 g) chopped pecans, optional
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch rimmed baking sheet, sometimes called a half-sheet pan, and line the bottom with parchment if you want easier lifting. Measure the flour by spooning it into the measuring cup and leveling it, or weigh it; packing flour can make the cake dry.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium saucepan, combine the cake butter, water, and cocoa. Heat over medium, stirring, until the butter melts and the mixture just reaches a simmer. Take it off the heat; it should be hot and smooth, not boiled down.
- Pour the cocoa mixture over the dry ingredients and stir until no dry pockets remain. Let it stand for about 3 minutes so it is not piping hot, then whisk in the eggs, buttermilk, and vanilla until the batter is smooth. Avoid beating longer than needed, which can make the cake tougher.
- Spread the batter evenly in the prepared pan. Bake for 18 to 22 minutes, rotating the pan once if your oven heats unevenly. The cake is ready when the center springs back lightly and a toothpick inserted near the middle comes out with a few moist crumbs but no wet batter. Do not wait for the edges to become very dark.
- During the last few minutes of baking, make the frosting. Combine the frosting butter, milk, and cocoa in a saucepan. Heat gently, stirring, until the butter melts and the mixture is smooth; remove it from the heat before it boils. Whisk in the powdered sugar a cup at a time, followed by the vanilla. Stir in the pecans if using. If the frosting thickens before the cake is ready, warm it over low heat and stir; add milk a teaspoon at a time only if needed.
- Set the pan on a heatproof surface as soon as the cake comes out of the oven. Pour the warm frosting over the hot cake and gently spread it to the edges with an offset spatula. Let the cake cool in the pan until the frosting is set, about 45 minutes, before slicing. For clean squares, wipe the knife between cuts.
Tips
- Use the right pan. A 13-by-18-inch rimmed pan gives the cake its characteristic thin layers. A smaller pan makes a thicker cake and may need extra baking time; check the center rather than relying only on the clock.
- Make a buttermilk substitute if necessary. 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 this batter, though it is a little less rich and tangy than cultured buttermilk.
- Frost while hot. The warm frosting spreads easily and adheres to the cake. If it sets in the saucepan, gently rewarm it; do not add a large amount of milk, which can leave the topping runny.
- Keep the crumb tender. Measure flour accurately, mix only until smooth, and take the cake out as soon as it passes the doneness check. A toothpick with a few moist crumbs is preferable to one that comes out completely dry.
Serving Suggestions
Serve the cake at room temperature, cut into small squares; its rich cocoa frosting makes modest portions satisfying. It pairs well with plain coffee, black tea, or cold milk. For a plated dessert, add a spoonful of lightly sweetened whipped cream or a few fresh berries just before serving. If the cake has been chilled, let a portion sit out briefly so the frosting softens.
Variations
For a more traditional nut-topped finish, use pecans in the frosting; leave them out for a smooth, easy-to-cut surface or substitute walnuts. A small pinch of cinnamon in the batter adds warmth without making the cake taste strongly spiced. You can also add 1/2 teaspoon instant espresso powder to the cocoa mixture to deepen the chocolate flavor. These are optional changes; keep the core flour, liquid, and leavening proportions the same for a reliable sheet cake.
Storage and Reheating
Because the cake contains eggs and dairy, refrigerate it within 2 hours of baking or serving. Cover the cooled pan or transfer pieces to an airtight container; keep refrigerated for 3 to 4 days. The frosting firms in the refrigerator, so bring pieces to room temperature for about 20 to 30 minutes before serving. To warm an individual piece, microwave it for 8 to 12 seconds, then check and add a few seconds only if needed. For longer storage, freeze portions tightly wrapped for up to 2 months; thaw overnight in the refrigerator, then allow them to soften at room temperature.
Frequently Asked Questions
Can I bake this in a 9-by-13-inch pan?
Yes, but the cake will be thicker and will not have the same thin sheet-cake profile. Begin checking around 25 minutes and continue until the center springs back and a toothpick shows moist crumbs. Keep the frosting quantity the same for a generously covered cake.
Why is Texas sheet cake frosted while it is hot?
The warm cake helps the pourable frosting spread right to the edges and settle into a cohesive layer. It is part of the classic method, so have the frosting ready before the cake comes out of the oven.
Can I make it without pecans?
Yes. Pecans are optional, and the frosting works well without nuts. If you want crunch, chopped walnuts are a straightforward substitute; add them to the frosting or scatter them over the top before it sets.
Can I make the cake ahead?
Yes. Bake and frost it a day ahead, let it cool completely, then cover and refrigerate. Allow it to come closer to room temperature before serving. For the freshest texture, avoid leaving it uncovered in the refrigerator, where it can dry out.
Can I use Dutch-process cocoa?
Natural cocoa is the most dependable choice here because it is typical of this style of cake and works predictably with the baking soda. Dutch-process cocoa is less acidic and may change the cake’s rise and flavor, so use natural cocoa when possible.
How can I tell when the cake is done?
Check the center near the end of the baking range: it should spring back lightly, and a toothpick should come out with a few moist crumbs rather than wet batter. The cake is thin, so check early to avoid overbaking.
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