Texas sheet cake is a beloved American dessert known for its thin, fudgy chocolate cake and glossy cooked icing that soaks into the warm crumb. This version, named for its generous use of buttermilk and cocoa, delivers a perfectly moist, tender cake with a deep chocolate flavor that’s balanced by the sweet, slightly tangy frosting. It’s baked in a sheet pan, making it ideal for feeding a crowd, and it comes together quickly with simple pantry staples.
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, plus extra for greasing the pan
- 1 cup (240 ml) water
- 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 cup (120 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the icing: 1/2 cup (1 stick, 113 g) unsalted butter
- For the icing: 1/4 cup (25 g) unsweetened cocoa powder
- For the icing: 6 tablespoons (90 ml) buttermilk
- For the icing: 3 cups (360 g) powdered sugar, sifted
- For the icing: 1 teaspoon vanilla extract
- Optional: 1 cup (120 g) chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15x10x1-inch (38x25x2.5 cm) jelly-roll pan or half-sheet pan with butter or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan over medium heat, melt 1 cup (2 sticks) of butter. Add 1 cup water and 1/4 cup cocoa powder, and whisk until smooth and slightly bubbling. Remove from heat.
- Pour the hot chocolate mixture over the dry ingredients and stir until just combined. The batter will be thin.
- In a small bowl, lightly beat the eggs, then add the buttermilk and vanilla. Stir into the batter until fully incorporated. Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and place on a wire rack.
- While the cake bakes, make the icing. In a clean saucepan, melt the remaining 1/2 cup butter over medium heat. Whisk in 1/4 cup cocoa powder and 6 tablespoons buttermilk. Bring to a gentle boil, then remove from heat.
- Stir in the powdered sugar and vanilla until smooth. If the icing is too thick, add a tablespoon more buttermilk. If too thin, add a little more powdered sugar.
- Pour the warm icing over the warm cake (within a few minutes of removing it from the oven). Spread evenly. If using nuts, sprinkle them over the icing immediately.
- Let the cake cool completely before slicing. The icing will set as it cools.
Tips
- Use room-temperature buttermilk and eggs: Cold ingredients can make the batter curdle or bake unevenly. Take them out of the fridge 30 minutes before starting.
- Don’t overmix: Stir just until the dry ingredients are moistened. Overmixing develops gluten, which can make the cake tough.
- Pour the icing on a warm cake: This is key to the classic Texas sheet cake texture – the warm icing soaks into the cake slightly, creating a fudgy top layer. If the cake cools completely, the icing won’t spread as easily.
- Check the cake early: Ovens vary, so start checking at 20 minutes. Overbaking will dry out the cake.
Serving Suggestions
Serve the cake at room temperature, cut into squares. It’s delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully. For a richer treat, drizzle with chocolate sauce or serve with fresh berries. The cake is also great for potlucks, birthdays, or any gathering where you need to feed a crowd.
Variations
- Add espresso powder: Stir 1 teaspoon of instant espresso powder into the hot chocolate mixture for a deeper coffee-chocolate flavor.
- Use sour cream instead of buttermilk: Replace the buttermilk with an equal amount of full-fat sour cream thinned with a little milk (about 2 tablespoons milk per cup of sour cream) for a slightly tangier taste.
- Make it nut-free: Simply omit the pecans or walnuts, or substitute toasted coconut flakes.
- Gluten-free version: Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more tender but still delicious.
- Peppermint twist: Add 1/2 teaspoon peppermint extract to the icing and sprinkle crushed candy canes on top for a holiday version.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. The icing may soften slightly but will remain delicious. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. To freeze, wrap the unfrosted cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and add the icing fresh. To reheat individual slices, microwave for 10–15 seconds until just warm.
Frequently Asked Questions
Can I use Dutch-processed cocoa instead of natural? Yes, you can. Dutch-processed cocoa will give a slightly milder, less acidic flavor and a darker color. The cake may rise a bit less, but it will still be tender. If using Dutch-processed cocoa, you can reduce the baking soda to 3/4 teaspoon if you prefer.
Why is my icing grainy? Grainy icing usually happens when the powdered sugar isn’t sifted or when it’s added too quickly to the hot liquid. Always sift the powdered sugar and whisk constantly while adding it. Also, make sure the butter-cocoa mixture is not boiling when you add the sugar.
Can I make this cake ahead of time? Absolutely. Bake the cake and let it cool completely, then cover and store at room temperature for up to 24 hours. Prepare the icing when you’re ready to serve, and pour it over the cake. Or, make the entire cake and store it as directed above.
Do I have to use buttermilk? Buttermilk adds a subtle tang and helps activate the baking soda for a tender crumb. If you don’t have it, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5 minutes, then use 1/2 cup of that mixture. The flavor will be slightly different but still good.
What size pan do I need? A 15x10x1-inch jelly-roll pan is traditional. If you use a larger pan, the cake will be thinner and bake faster; if smaller, it will be thicker and need more time. You can also use a 9×13-inch pan, but the cake will be much thicker, so increase the baking time to 30–35 minutes.
Can I skip the nuts? Yes, the nuts are optional. If you’re serving someone with a nut allergy, simply leave them off. The cake is just as delicious without them.
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