Texas sheet cake is a classic American dessert—a large, thin chocolate cake baked in a sheet pan and topped with a warm, pourable chocolate fudge frosting that soaks into the cake as it sets. It’s known for its rich, moist crumb and the signature pecan-studded icing. This recipe gives you the authentic taste and texture, with a clear breakdown of calories per serving, so you can enjoy a slice with full awareness.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks / 226 g) unsalted butter
- 1 cup (240 ml) water
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (120 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the frosting:
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 6 tablespoons (90 ml) milk
- 3 1/2 cups (440 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch (38×25 cm) jelly-roll pan or a 9×13-inch (23×33 cm) baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan, combine the 1 cup butter, water, and 1/4 cup cocoa powder. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a gentle boil. Remove from heat.
- Pour the hot chocolate mixture over the dry ingredients. Stir until well combined. The batter will be thin.
- Add the buttermilk, eggs, and vanilla. Stir until smooth and fully incorporated.
- Pour the batter into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back when lightly touched.
- While the cake bakes, make the frosting. In a saucepan, combine the 1/2 cup butter, 1/4 cup cocoa powder, and milk. Heat over medium heat, stirring constantly, until the butter melts and the mixture is smooth. Bring to a simmer, then remove from heat.
- Stir in the powdered sugar and vanilla. Whisk until smooth. If the frosting is too thick, add a little more milk (a teaspoon at a time). If it’s too thin, add a bit more powdered sugar.
- Stir in the chopped pecans, if using.
- Pour the warm frosting over the cake as soon as it comes out of the oven. Spread evenly with a spatula. The frosting will set as it cools.
- Let the cake cool completely on a wire rack before slicing. This takes about 1 hour.
Tips
- Use room-temperature ingredients: Cold eggs and buttermilk can make the batter curdle. Let them sit out for 30 minutes before starting.
- Don’t overbake: The cake is done when a toothpick comes out with a few moist crumbs, not completely clean. Overbaking makes it dry.
- Pour frosting while the cake is hot: This is essential—the warm frosting seeps into the cake, creating that fudgy top layer. If the cake cools first, the frosting won’t soak in.
- Substitutions: No buttermilk? Add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk, let sit 5 minutes. For a nut-free version, simply omit the pecans—the cake is still delicious.
Serving Suggestions
Serve Texas sheet cake at room temperature, cut into squares. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a classic Southern touch, serve with a glass of cold milk or hot coffee. The cake is rich, so small slices are satisfying.
Variations
- Chocolate Buttermilk Sheet Cake: Add 1/2 cup of chocolate chips to the batter for extra chocolate intensity.
- Mocha Sheet Cake: Replace the water in the cake with strong brewed coffee for a subtle coffee flavor.
- Peanut Butter Frosting: Swap the butter in the frosting for 1/2 cup creamy peanut butter for a different twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will be slightly more crumbly but still tasty.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving. To freeze, wrap the unfrosted cake tightly in plastic wrap and foil for up to 3 months. Frost the cake after thawing. Reheat individual slices in the microwave for 15–20 seconds to soften the frosting.
Frequently Asked Questions
How many calories are in a slice of Texas sheet cake?
A typical slice (1/24 of the recipe) made with the frosting and pecans contains about 320–350 calories. Without pecans, it’s about 300 calories per slice. The exact number depends on the size of your slice and specific brands.
Can I use a 9×13-inch pan instead of a jelly-roll pan?
Yes. The cake will be thicker and may need a few extra minutes of baking (25–30 minutes). Check for doneness with a toothpick.
Why is my frosting grainy?
Grainy frosting usually happens when the powdered sugar isn’t sifted or the frosting is over-stirred. Sift the powdered sugar before adding, and stir just until smooth.
Can I make this cake ahead of time?
Absolutely. Bake and frost the cake a day in advance. Keep it covered at room temperature. The flavors meld even better overnight.
Can I use Dutch-processed cocoa?
Yes, but the cake may rise slightly less. Use the same amount. The flavor will be milder and less acidic.
Is it okay to skip the pecans?
Yes, the cake is equally delicious without them. If you have a nut allergy, simply omit them.
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