Texas sheet cake is a classic American sheet pan cake known for its fudgy, moist crumb and glossy cooked chocolate frosting. This version swaps some of the water for brewed coffee, which deepens the chocolate flavor without making the cake taste like coffee. The hot coffee also helps bloom the cocoa and keeps the cake exceptionally tender, making it a simple, crowd-pleasing dessert for any gathering.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, plus extra for greasing the pan
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1 cup (240 ml) hot brewed coffee (freshly made)
- 1/2 cup (120 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/4 cup (60 ml) brewed coffee (hot)
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15x10x1-inch (38x25x2.5 cm) jelly-roll pan or a 9×13-inch (23×33 cm) baking 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 1/2 cup butter, vegetable oil, and 1/2 cup cocoa powder. Heat over medium heat, stirring constantly, until the butter is melted and the mixture is smooth. Remove from heat.
- Pour the hot cocoa mixture into the dry ingredients. Add the hot coffee and stir until just combined. The batter will be thin.
- In a small bowl, whisk the buttermilk, eggs, and vanilla. Add to the batter and stir until smooth. Do not overmix.
- Pour the batter into the prepared pan. Bake for 20–25 minutes (for jelly-roll pan) or 25–30 minutes (for 9×13 pan), or until a toothpick inserted in the center comes out with a few moist crumbs. The cake should not be overbaked; it will continue to cook slightly as it cools.
- While the cake bakes, make the frosting. In a medium saucepan, melt the 1/2 cup butter over medium heat. Add the 1/4 cup cocoa and the hot coffee, stirring until smooth. Remove from heat.
- Gradually whisk in the powdered sugar and vanilla until the frosting is smooth and glossy. It should be pourable but not too thin. If it’s too thick, add a teaspoon of hot coffee or milk.
- As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread it evenly. If using nuts, sprinkle them over the top immediately.
- Let the cake cool completely on a wire rack for at least 1 hour before slicing. The frosting will set as it cools.
Tips
- Use hot coffee: The coffee must be hot when added to the batter to bloom the cocoa and create a richer flavor. If you don’t have brewed coffee, dissolve 1–2 teaspoons of instant coffee granules in 1 cup of hot water.
- Don’t overbake: The cake is done when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean. Overbaking will dry out the cake.
- Frost while hot: Pour the frosting over the cake while it’s still warm from the oven. This allows the frosting to seep slightly into the cake and form a shiny, crackly top.
- Substitutions: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and let sit for 5 minutes. You can also use plain yogurt thinned with a little milk.
Serving Suggestions
Serve Texas sheet cake at room temperature, cut into squares. It’s delicious on its own, or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce. For a Southern-style dessert, pair it with sweet tea or cold brew coffee.
Variations
- Mocha twist: Add 1 teaspoon of instant espresso powder to the dry ingredients for an extra coffee kick.
- Nut-free: Omit the pecans or walnuts, or substitute with toasted coconut flakes.
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender.
- Spiced: Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a warm, spicy note.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. The frosting will stay soft and glossy. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving. You can also freeze the unfrosted cake (wrap tightly in plastic wrap and foil) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and frost as desired.
Frequently Asked Questions
Can I use decaf coffee? Yes, decaf coffee works perfectly and will still add depth to the chocolate flavor.
What if I don’t have a jelly-roll pan? A 9×13-inch baking pan works well; just increase the baking time by 5–10 minutes. The cake will be thicker and may need a few extra minutes to bake through.
Why is my frosting grainy? Grainy frosting usually comes from undissolved powdered sugar. Make sure to sift the powdered sugar before whisking, and whisk thoroughly until completely smooth.
Can I make this cake ahead of time? Yes, you can bake the cake a day ahead and keep it unfrosted, covered, at room temperature. Frost it the day you plan to serve for the best texture.
Can I use water instead of coffee? Yes, you can substitute hot water, but the cake will have a less deep chocolate flavor. The coffee enhances the cocoa without making the cake taste like coffee.
Is this cake safe to leave out? Yes, because the frosting is cooked and contains no dairy that requires refrigeration (butter is shelf-stable for a few days). Store at room temperature for up to 3 days.
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