Texas sheet cake is a beloved Southern classic: a rich, moist chocolate buttermilk cake baked in a large sheet pan and topped with a glossy, fudgy pecan frosting that soaks into the warm cake. This version is scaled for a standard 12×17-inch half-sheet pan, making it perfect for parties, potlucks, or any gathering that calls for a big, crowd-pleasing dessert. The buttermilk and hot coffee enhance the chocolate flavor, while the frosting sets to a shiny, crackly finish.
Ingredients
- For the cake:
- 2 cups (4 sticks / 454 g) unsalted butter, plus more for greasing the pan
- 1 cup (240 ml) water
- 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-process)
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) hot brewed coffee (or 1/2 cup boiling water)
- 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 your oven to 350°F (175°C). Grease a 12×17-inch (30×43 cm) rimmed baking sheet with butter or line it with parchment paper.
- In a medium saucepan over medium heat, melt 2 cups of butter with 1 cup of water. Once the butter is melted, whisk in 1/2 cup cocoa powder and bring the mixture to a simmer, stirring constantly. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, combine the granulated sugar, buttermilk, eggs, and vanilla. Pour the warm cocoa-butter mixture into the bowl and stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until no lumps remain. Stir in the hot coffee (or boiling water) until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just 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 1/2 cup butter over medium heat. Whisk in 1/4 cup cocoa powder and 1/4 cup buttermilk. Bring to a gentle boil, then remove from heat. Stir in the powdered sugar and vanilla until smooth. If using nuts, fold them in now.
- As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use an offset spatula to spread it evenly. The frosting will set as it cools, forming a shiny, crackly top.
- Let the cake cool completely in the pan on a wire rack before slicing and serving. This takes about 30–40 minutes.
Tips
- Don’t overbake: The cake should be moist and tender. Start checking at 20 minutes; the edges will pull away from the pan, and a toothpick inserted in the center should come out with a few moist crumbs, not clean.
- Use room-temperature ingredients: Cold buttermilk and eggs can cause the batter to curdle. Let them sit on the counter for 30 minutes before starting.
- Frost while hot: Pour the frosting over the cake as soon as it comes out of the oven. This allows the frosting to seep slightly into the cake, creating a fudgy layer. If the frosting cools too much, it becomes thick and hard to spread.
- Substitutions: No buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. For a nut-free version, simply omit the pecans or use toasted coconut.
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 true Southern touch, serve it with a glass of cold milk or sweet tea. This cake is ideal for birthdays, potlucks, or any large gathering.
Variations
- Mocha twist: Replace the hot coffee with espresso for a deeper coffee flavor. You can also add 1 teaspoon of instant espresso powder to the dry ingredients.
- Chocolate-peanut butter: Swirl 1/2 cup of creamy peanut butter into the batter before baking, or drizzle melted peanut butter over the finished cake.
- Mexican chocolate: Add 1 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a subtle heat.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender but still delicious.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake (with or without frosting) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat individual slices, microwave for 10–15 seconds to soften the frosting and cake.
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 require a longer baking time (about 35–40 minutes). Adjust the frosting amount if needed—you may have extra.
Why is my cake dry? Overbaking is the most common cause. Check the cake early and remove it from the oven when a toothpick comes out with moist crumbs. Also, be sure to measure the flour correctly by spooning it into the cup and leveling it off, not scooping directly.
Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and store it unfrosted in an airtight container. Frost it just before serving, or pour the warm frosting over the cooled cake and let it set at room temperature.
Can I use Dutch-process cocoa instead of natural? Yes, but the cake will have a slightly different flavor and may be a bit less fluffy. If using Dutch-process cocoa, you can omit the baking soda and use 2 teaspoons of baking powder instead.
How do I know when the cake is done? The edges will pull away from the pan, and a toothpick inserted in the center will come out with a few moist crumbs. The cake should not jiggle when gently shaken.
Can I skip the coffee? Yes, you can use boiling water instead. The coffee enhances the chocolate flavor without making the cake taste like coffee, but water works fine.
Related
- Maple Syrup Labels: How to Read Them
- Maple Syrup Mafia Cocktail Recipe
- Maple Syrup Mead Recipe: A Simple First Batch
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).