Texas sheet cake is a classic American sheet cake known for its rich chocolate flavor, tender crumb, and glossy fudge frosting poured over the warm cake. This version skips the sour cream, making it a great option when you don’t have it on hand, while still delivering a moist and delicious cake. Using buttermilk and a simple technique, you get a perfectly soft and chocolatey cake that’s perfect for parties, potlucks, or any day you need a chocolate fix.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113 g) unsalted butter
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-process)
- 1 cup (240 ml) water
- 1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs, at 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
- 1/4 cup (60 ml) milk
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly-roll pan or a 9×13-inch baking pan. For easiest removal, line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan, combine the butter, oil, cocoa powder, and water. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is smooth. Bring just to a boil, then remove from heat immediately.
- Pour the hot chocolate mixture over the dry ingredients. Stir with a wooden spoon or spatula until just combined. The batter will be thin.
- In a small bowl, whisk the buttermilk, eggs, and vanilla together. Add to the batter and stir until fully incorporated. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cake should start to pull away from the edges.
- While the cake bakes, make the frosting. In a saucepan, combine the butter, cocoa powder, and milk. Heat over medium heat, stirring, until the butter is melted and the mixture is smooth. Bring to a simmer, then remove from heat.
- Whisk in the powdered sugar and vanilla until smooth. If the frosting is too thick, add a tablespoon more milk. If too thin, add a little more powdered sugar. Stir in the nuts if using.
- Pour the warm frosting over the cake as soon as it comes out of the oven. Use a spatula to spread it evenly. The frosting will set as it cools.
- Let the cake cool completely in the pan on a wire rack before slicing and serving.
Tips
- Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. This adds the necessary acidity to react with the baking soda.
- 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 make the cake dry.
- Frosting consistency: Pour the frosting over the cake while it’s still warm. If the frosting hardens before you spread it, gently reheat it over low heat, adding a splash of milk to loosen it.
- Pan size: A 15×10-inch jelly-roll pan yields a thinner cake that’s classic for Texas sheet cake. A 9×13-inch pan will give a slightly thicker cake; adjust baking time by a few minutes if needed.
Serving Suggestions
Serve this cake at room temperature, cut into squares. It’s perfect for birthdays, potlucks, or as a weeknight dessert. Pair it with a glass of cold milk, a scoop of vanilla ice cream, or a dollop of whipped cream. The rich chocolate flavor also goes well with fresh berries like raspberries or strawberries.
Variations
- Add espresso powder: Stir 1 teaspoon of instant espresso powder into the hot water for a deeper, more intense chocolate flavor.
- Swap the frosting: Instead of the classic chocolate frosting, try a cream cheese frosting or a simple vanilla buttercream.
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
- Add a twist: Sprinkle the frosted cake with sea salt, crushed peppermint, or toasted coconut for extra flavor and texture.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. The frosting will keep the cake moist. You can also refrigerate it for up to 5 days, but let it come to room temperature before serving for the best texture. To freeze, wrap the unfrosted or frosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream? Yes, you can replace sour cream with an equal amount of plain Greek yogurt. Since this recipe doesn’t use sour cream, you can use Greek yogurt as a substitute for buttermilk if you wish, but it will change the texture slightly. For this recipe, buttermilk is key for tenderness.
Can I make this cake in a different pan? Absolutely. You can use a 9×13-inch pan, a 15×10-inch jelly-roll pan, or even two 8-inch round pans. Adjust the baking time accordingly: 9×13 may need 25-30 minutes, rounds about 20-25 minutes.
Why is my cake dry? Overbaking is the most common cause. Check the cake at the minimum baking time. Also, make sure you measure the flour correctly by spooning it into the cup and leveling it off, rather than scooping, which can pack in too much flour.
Can I use Dutch-process cocoa? Yes, you can use Dutch-process cocoa. It will give a slightly less acidic and more mellow chocolate flavor. Since this recipe uses baking soda, which needs acid to react, Dutch-process cocoa may result in a slightly less risen cake. You can add 1/4 teaspoon of cream of tartar to compensate if you like.
Can I make the frosting ahead of time? Yes, you can make the frosting up to 2 days ahead. Store it in the refrigerator in an airtight container. When ready to use, reheat gently in a saucepan over low heat, adding a splash of milk to bring it back to a pourable consistency.
Can I skip the nuts? Absolutely. The nuts are optional. If you have a nut allergy or just prefer without, simply omit them. You can also replace them with chocolate chips or leave the frosting plain.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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