Texas sheet cake is a thin, tender chocolate cake baked in a rimmed sheet pan and covered with warm cocoa frosting while it is still hot. This version uses cocoa, buttermilk, and a simple boiled frosting for a rich, fudgy finish that sets into easy-to-serve squares.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (227 g) unsalted butter, divided
- ⅓ cup (28 g) unsweetened natural cocoa powder, divided
- 1 cup (240 ml) water
- ½ cup (120 ml) buttermilk, at room temperature
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon vanilla extract, divided
- 6 tablespoons (90 ml) whole milk
- 3½ cups (420 g) powdered sugar, sifted if lumpy
- 1 cup (115 g) chopped pecans, optional
Instructions
- Set a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13-by-18-inch (33-by-46-cm) rimmed half-sheet pan; lightly flour it, or line the bottom with parchment. Use a pan with a rim, since the batter is thin and the frosting is poured over the cake.
- Whisk the flour, sugar, baking soda, and salt in a large bowl. In a saucepan over medium heat, combine ½ cup (113 g) butter, ¼ cup (21 g) cocoa, and the water. Stir until the butter melts and the mixture just reaches a simmer, then remove it from the heat. Pour it over the dry ingredients and whisk until smooth.
- In a small bowl, whisk the buttermilk, eggs, and ½ teaspoon vanilla. Gradually whisk this mixture into the chocolate batter until evenly combined. Scrape the bowl to incorporate any pockets of flour, but stop mixing once the batter is smooth.
- 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 cake is done when the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter. Avoid waiting for it to look completely dry, which can make a thin cake overbake.
- Near the end of baking, make the frosting. In a saucepan, combine the remaining ½ cup (114 g) butter, ¼ cup (7 g) cocoa, and the milk. Heat over medium, stirring, until the butter melts and the mixture just begins to simmer; do not boil it hard. Take it off the heat, then whisk in the remaining ½ teaspoon vanilla and the powdered sugar a cup at a time until glossy and pourable. Stir in pecans if using.
- As soon as the cake comes out of the oven, pour the warm frosting evenly over the surface. Tilt the pan gently to help it reach the edges, or spread it carefully with an offset spatula. Let the cake cool in the pan until the frosting is set, about 45–60 minutes, before cutting. The cake is soft while warm, so use a sharp knife and wipe it between cuts.
Tips
- Measure flour carefully: Fluff it, spoon it into the measuring cup, and level the top. Scooping directly from the bag can pack in extra flour and produce a dry cake. A kitchen scale gives the most consistent result.
- Buttermilk substitute: If needed, stir 1½ teaspoons (7 ml) lemon juice or white vinegar into ½ cup (120 ml) milk and let it stand for 5 minutes. It will be thinner than buttermilk, but the acidity helps react with the baking soda; expect a slightly less tangy flavor.
- Frost while hot: Pour the frosting over the cake immediately after baking. If the cake cools first, the frosting may not spread as easily or adhere as evenly. If the frosting thickens in the pan, warm it gently over low heat and stir in a teaspoon of milk at a time.
- Use the right pan: A 13-by-18-inch rimmed pan gives the classic thin cake. A smaller pan makes a thicker cake that needs longer to bake and may overflow; do not fill a pan past about two-thirds full. Check doneness in the center rather than relying only on the timer.
Serving Suggestions
Serve the cake in small squares at room temperature, when the frosting is firm but the crumb is still tender. It is rich enough to stand on its own, though a spoonful of lightly sweetened whipped cream, vanilla ice cream, or fresh berries makes a pleasing contrast. For a party, cut it into 24 portions; for a larger dessert table, smaller squares are easy to share.
Variations
- Walnut or no-nut: Replace the pecans with chopped walnuts, or leave them out for a smooth frosting. If serving guests, label the cake clearly when nuts are included.
- Extra coffee depth: Replace the 1 cup water in the batter with 1 cup (240 ml) hot brewed coffee. It strengthens the chocolate flavor without making the cake taste strongly of coffee.
- Cinnamon note: Whisk ½ teaspoon ground cinnamon into the dry ingredients for a gentle warmth. Keep the amount modest so it does not overwhelm the cocoa.
- Gluten-free option: Use a cup-for-cup gluten-free flour blend that includes xanthan gum, following the blend’s directions. Texture can vary by brand, so check the center carefully for doneness.
Storage and Reheating
Keep the cake in its pan, covered once completely cool, or transfer slices to an airtight container. For food safety, refrigerate it within 2 hours of baking. It keeps for 3–4 days in the refrigerator; let slices sit at room temperature for about 20 minutes before serving for a softer texture. The frosting may firm up when chilled.
For longer storage, freeze individual slices in a single layer until firm, then wrap and seal them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator or at room temperature for about an hour. This cake is usually served at room temperature, so reheating is optional; if you want a warm slice, microwave it briefly in 10-second bursts, just until gently warmed, and avoid overheating the frosting.
Frequently Asked Questions
Why is the frosting poured on while the cake is hot?
The warm cake helps the thin frosting spread to the edges and settle into a smooth layer. Pour it on as soon as the pan comes out of the oven, but let the finished cake cool before slicing so the topping can set.
Can I make Texas sheet cake without buttermilk?
Yes. Use the milk-and-lemon-juice or vinegar substitute in the Tips section. Plain yogurt thinned with a little milk can also work, though it may make the batter thicker; add just enough milk to reach a pourable consistency.
Can I bake it in a 9-by-13-inch pan?
A 9-by-13-inch pan is much smaller than a half-sheet pan, so do not pour all the batter into it. The cake would be too deep and could overflow before the center bakes. Use a larger rimmed pan for the full recipe, or divide the batter between smaller pans and check each one as it bakes.
How do I know when the cake is done?
Begin checking at 18 minutes. The center should spring back lightly, and a toothpick should show a few moist crumbs rather than liquid batter. A clean toothpick is fine, but waiting for a dry, firm surface can overbake this thin cake.
Can I make it ahead?
Yes. Bake and frost it the day before, let it cool completely, then cover and refrigerate. Bring it closer to room temperature before serving. You can also freeze cut slices and thaw them as needed.
Why did my frosting turn grainy or too thick?
Powdered sugar that is lumpy or added too quickly can leave a rough texture, while boiling the butter-and-milk mixture hard can affect the finish. Sift the sugar if needed, whisk it in gradually off the heat, and loosen thick frosting with milk a teaspoon at a time.
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