Texas sheet cake is a thin, tender chocolate cake baked in a large pan and topped with warm cocoa frosting while it is still hot. The frosting spreads into a glossy layer, often finished with chopped pecans; the cake is easy to slice and share, with regional and family versions varying in sweetness and toppings.
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, divided
- 1 cup (240 ml) water
- 1/4 cup (21 g) unsweetened cocoa powder, plus 1/3 cup (28 g) for the frosting
- 2 large eggs (about 100 g without shells), at room temperature
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract, divided
- 3 cups (360 g) powdered sugar, sifted
- 1/2 cup (60 g) chopped pecans (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch (33-by-46-cm) rimmed baking sheet, sometimes called a half-sheet pan. Measure all ingredients before beginning; the frosting is made on the stove and poured over the cake as soon as it comes out of the oven.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium saucepan, combine 1/2 cup (113 g) butter, the water, and 1/4 cup (21 g) cocoa. Bring to a gentle boil over medium heat, stirring until the butter melts and the cocoa mixture is smooth. Pour it over the flour mixture and stir just until combined.
- In a small bowl, whisk the eggs, buttermilk, and 1/2 teaspoon vanilla. Add this to the batter and stir until smooth, scraping the bowl as needed. Avoid prolonged mixing once the flour is incorporated, which can make the cake tough. The batter will be fairly thin.
- Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 18–22 minutes, until the center springs back lightly when touched and a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter. Begin checking at 18 minutes; a shallow cake can overbake quickly.
- Near the end of baking, make the frosting. In a saucepan over medium heat, melt the remaining 1/2 cup (113 g) butter with 1/3 cup (28 g) cocoa and 6 tablespoons (90 ml) water, stirring until smooth and hot. Remove from the heat. Whisk in the powdered sugar a cup at a time and the remaining 1/2 teaspoon vanilla until smooth. If it is too thick to pour, mix in hot water 1 teaspoon at a time. Stir in pecans, if using.
- Pour the warm frosting over the cake as soon as it leaves the oven, spreading it gently to the edges. Let the cake cool in the pan until the frosting sets, about 20–30 minutes, before cutting into squares. The cake is ready to serve once the topping is no longer runny.
Tips
- Use a rimmed pan of the stated size so the thin batter bakes evenly and the frosting stays contained. A smaller pan makes a thicker cake that needs more baking time; check the center rather than relying only on the clock.
- Room-temperature eggs and buttermilk blend more easily into the warm cocoa mixture. If you do not have buttermilk, stir 1 1/2 teaspoons (7 ml) lemon juice or white vinegar into 1/2 cup (120 ml) milk and let it stand for 5 minutes. This substitute gives a similar tang and acidity.
- Do not let the frosting cool in the saucepan before spreading it. It thickens as it sits, so prepare it while the cake bakes and pour it over the hot cake promptly.
- Pecans are optional. Toasting them in a dry skillet for 3–5 minutes over medium-low heat, stirring often, deepens their flavor; cool them before adding. Keep a close eye on them, as nuts can burn quickly.
Serving Suggestions
Cut the cake into 24 modest squares for a potluck or larger pieces for dessert at home. Serve at room temperature, when the crumb is soft and the frosting has set. A scoop of vanilla ice cream, lightly sweetened whipped cream, or fresh berries works well alongside the rich chocolate. For a neat presentation, wipe the knife between cuts and allow the cake to cool fully before slicing.
Variations
For a classic pecan finish, sprinkle chopped pecans over the frosting after spreading rather than mixing them in. Leave them off for a nut-free version, or use toasted walnuts for a slightly earthier crunch. For a deeper chocolate flavor, use Dutch-process cocoa; because it is less acidic than natural cocoa, the cake may rise a little differently, so do not substitute it if precise results are important. A small pinch of cinnamon in the batter is another common variation, adding warmth without changing the method. If you prefer a less sweet finish, reduce the powdered sugar slightly, knowing the frosting will be thinner and less firm.
Storage and Reheating
Keep the cake covered at room temperature for up to 2 days if your kitchen is cool, or refrigerate it for 3–4 days. Refrigerate within 2 hours of baking, especially in a warm room, and use an airtight container or cover the pan well to prevent the cake from drying out. The frosting firms when chilled; let individual pieces stand at room temperature for about 20–30 minutes before serving. To warm a piece, microwave it for 8–12 seconds, then check and add a few seconds only if needed. Freeze slices, wrapped individually and placed in a freezer-safe container, for up to 2 months; thaw overnight in the refrigerator or at room temperature for about an hour.
Frequently Asked Questions
Why is it called Texas sheet cake?
The name refers to its large, thin sheet-pan format and its association with Texas-style gatherings. The precise origin of the name is not firmly established, and recipes have circulated in many family and regional forms.
Can I bake it in a 9-by-13-inch pan?
Yes, but the cake will be thicker, so it will take longer to bake and the frosting-to-cake ratio will change. Start checking around 25 minutes and continue until the center springs back and a toothpick shows no wet batter. The recipe is designed for a 13-by-18-inch rimmed pan.
Do I have to frost the cake while it is hot?
For the traditional finish, yes: pour the warm frosting over the hot cake so it spreads easily and settles over the surface. If the cake has cooled, gently warm the frosting until pourable, but expect a thicker layer that may not bond quite as closely.
Can I make Texas sheet cake ahead?
Yes. Bake it a day ahead, let the frosting set completely, then cover the pan and store it in a cool room or refrigerate it. For the freshest texture, bring refrigerated slices toward room temperature before serving.
How can I tell when the cake is done?
Check the center with a toothpick and look for a few moist crumbs rather than raw batter. The center should also spring back lightly when touched. Avoid baking until the toothpick is completely dry, which can leave this thin cake dry.
Can I omit the pecans?
Absolutely. Pecans are a popular topping, not a requirement. Leave them out or serve them on the side so guests can choose whether to add them.
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