Texas sheet cake is a beloved Southern classic—a large, thin chocolate cake baked in a jelly-roll pan and topped with a warm, pourable chocolate fudge frosting that soaks into the cake as it sets. This version uses buttermilk in both the cake and the frosting, which adds a subtle tang and extra tenderness, balancing the deep cocoa flavor. It’s a no-fuss dessert that feeds a crowd and stays moist for days.
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
- 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-process)
- 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 (20 g) unsweetened cocoa powder
- 1/4 cup (60 ml) buttermilk
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15x10x1-inch jelly-roll pan (or a half-sheet pan) with butter or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan, combine the 1 cup butter, 1 cup water, and 1/2 cup cocoa powder. Bring to a boil over medium heat, stirring occasionally. Once it boils, remove from heat and pour over the dry ingredients. Stir until well combined.
- Add the buttermilk, eggs, and vanilla to the batter. Mix until smooth—be careful not to overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. The cake will be thin and may not pull away from the edges—that’s normal.
- While the cake bakes, make the frosting. In a saucepan, combine the 1/2 cup butter, 1/4 cup cocoa powder, and 1/4 cup buttermilk. Bring to a boil over medium heat, stirring constantly. Remove from heat.
- Whisk in the powdered sugar and vanilla until smooth. If you’re adding nuts, stir them in now.
- Pour the warm frosting over the cake as soon as it comes out of the oven. Spread it evenly with a spatula. The frosting will set as it cools.
- Let the cake cool completely on a wire rack before cutting and serving.
Tips
- Use room-temperature buttermilk and eggs. Cold ingredients can cause the batter to seize, making the cake dense. Set them out 30 minutes before starting.
- Don’t skip the boiling step. Boiling the butter and cocoa helps bloom the cocoa, deepening the chocolate flavor. It also melts the butter so it incorporates evenly.
- Pour the frosting over a warm cake, not a hot one. If the cake is too hot, the frosting will soak in too much and become thin; if it’s too cool, the frosting will set before you can spread it. Aim for 5–10 minutes out of the oven.
- Substitute buttermilk: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup, then let it sit for 5 minutes. This works for both the cake and frosting.
Serving Suggestions
Serve the cake at room temperature, cut into squares. It pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a classic Texas touch, top each slice with a few extra chopped pecans. It’s also wonderful with a cup of strong coffee or cold milk.
Variations
- Chocolate-Peppermint: Add 1/2 teaspoon peppermint extract to the frosting and sprinkle crushed candy canes on top before it sets.
- Mocha: Replace the water in the cake with strong brewed coffee for a deeper, coffee-tinged chocolate flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but it will still be delicious.
- Extra Chocolatey: Fold 1 cup (170 g) of semisweet chocolate chips into the batter before baking.
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. You can also freeze the unfrosted cake for up to 3 months; wrap it tightly in plastic wrap and foil. To reheat, place a slice on a microwave-safe plate and heat for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–10 minutes until just heated through.
Frequently Asked Questions
Can I use a different pan size? Yes, you can use a 9×13-inch pan, but the cake will be thicker and need about 5–10 minutes more baking time. You may also have extra frosting—use it generously.
Why is my frosting grainy? Grainy frosting usually happens when the powdered sugar isn’t sifted or when the frosting is over-stirred. Sift the sugar before adding, and stir just until smooth.
Can I make this cake ahead of time? Absolutely. The cake actually tastes even better the next day as the flavors meld. Keep it covered at room temperature for up to 2 days, or refrigerate for longer.
Do I have to use buttermilk? Buttermilk gives the cake its signature tang and tenderness. If you must substitute, use the lemon juice method mentioned above, or plain yogurt thinned with a little milk.
Can I use Dutch-process cocoa instead of natural? Yes, but note that Dutch-process cocoa is less acidic, so the cake may rise slightly less. The flavor will be milder and less bitter. You can use either, but natural cocoa is more traditional.
Why did my cake stick to the pan? Make sure you grease the pan thoroughly, including the corners. You can also line the bottom with parchment paper for extra insurance.
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