Texas sheet cake is a classic American dessert known for its rich, fudgy chocolate flavor and signature poured-on frosting that soaks into the warm cake. This version adds a warm cinnamon twist, which complements the chocolate beautifully and gives the cake a subtle spice that makes it even more irresistible. It’s a simple, one-bowl cake that bakes in a jelly-roll pan, making it perfect for feeding a crowd at potlucks, parties, or family gatherings.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (2 sticks / 226 g) unsalted butter
- 1 cup (240 ml) water
- 1/4 cup (25 g) unsweetened cocoa powder
- 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 (1 stick / 113 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (60 ml) milk
- 3 1/2 cups (440 g) powdered sugar, sifted
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup (60 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 pan for a thicker cake) with butter or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
- In a medium saucepan over medium heat, melt the butter. Add the water and cocoa powder, and whisk until smooth and bubbling. Remove from heat.
- Pour the hot chocolate mixture into the dry ingredients and stir until just combined. The batter will be thin.
- In a small bowl, beat the buttermilk, eggs, and vanilla together. Add to the batter and mix until fully incorporated, scraping down the sides as needed.
- 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 should be springy to the touch.
- While the cake bakes, make the frosting. In a saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, and bring to a gentle simmer. Remove from heat.
- Whisk in the powdered sugar, cinnamon, and vanilla until smooth. The frosting should be pourable but not too thin. If it’s too thick, add a splash of milk; if too thin, add a little more powdered sugar.
- As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread it evenly with a spatula. If using nuts, sprinkle them over the top.
- Let the cake cool completely on a wire rack before cutting into squares. The frosting will set as it cools.
Tips
- Don’t skip the buttermilk: It adds tenderness and a slight tang that balances the sweetness. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- Pour frosting on a hot cake: This is key—the warm frosting soaks into the top layer, creating that classic fudgy crust. Don’t wait for the cake to cool.
- Room-temperature ingredients: For the best texture, bring the eggs and buttermilk to room temperature before mixing. This helps the batter emulsify properly.
- Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months (without frosting, if possible).
Serving Suggestions
Serve this cake as-is, or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It’s also wonderful with a cup of coffee or cold milk. For a festive touch, top with a sprinkle of cinnamon or extra chopped nuts.
Variations
- Add a pinch of cayenne or chili powder to the batter for a subtle heat that pairs well with the chocolate and cinnamon.
- Swap the cinnamon for espresso powder (1 teaspoon) to deepen the chocolate flavor.
- Use a cream cheese frosting instead of the chocolate one for a tangy contrast.
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Try a different nut: Use chopped almonds or omit the nuts entirely for a nut-free version.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—bring to room temperature before serving. The cake can also be frozen for up to 3 months; wrap tightly in plastic wrap and foil. To reheat, warm individual slices in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Can I use a 9×13-inch pan instead of a jelly-roll pan? Yes, but the cake will be thicker, so increase the baking time to 30-35 minutes. Check for doneness with a toothpick.
Why is my frosting grainy? This usually happens if the powdered sugar isn’t sifted or if it’s added too quickly. Sift the sugar and whisk thoroughly to ensure a smooth texture.
Can I make this cake ahead of time? Absolutely. The cake actually tastes even better the next day as the flavors meld. Store it covered at room temperature.
Can I use Dutch-processed cocoa? Yes, but note that Dutch-processed cocoa is less acidic, so the cake may be slightly less tender. You can substitute it 1:1, but add 1/4 teaspoon of baking powder to help with leavening.
My cake is dry. What went wrong? Overbaking is the most common culprit. Start checking at 20 minutes, and remove the cake as soon as a toothpick comes out clean. Also, ensure you measure the flour correctly—spoon it into the cup and level it off.
Can I reduce the sugar? You can reduce the sugar by up to 1/2 cup without major changes, but the cake will be less tender and the frosting will be less glossy. For best results, stick to the recipe.
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