Texas sheet cake is a classic American dessert known for its ultra-moist, fudgy chocolate crumb and glossy cooked frosting that soaks into the warm cake. This version, inspired by the Stay at Home Chef, delivers a perfectly balanced sweetness with a deep cocoa flavor, all baked in a single pan. It’s a crowd-pleaser that’s simple enough for weeknights and impressive enough for potlucks.
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
- 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 cup (120 ml) buttermilk, at room temperature
- 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 (any kind)
- 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 and flour a 18×13-inch (46×33 cm) rimmed baking sheet (half-sheet pan) or a 9×13-inch (23×33 cm) pan. For a thinner, more traditional sheet cake, use the larger pan; for a thicker cake, use the 9×13.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan over medium heat, melt 1 cup (2 sticks) of butter. Add the water and 1/4 cup cocoa powder, and whisk until smooth and just bubbling. Remove from heat.
- Pour the hot chocolate mixture over the dry ingredients and stir until well combined. The batter will be thin.
- In a small bowl, beat the buttermilk, eggs, and 1 teaspoon vanilla together. Add to the batter and mix until fully incorporated.
- Pour the batter into the prepared pan. Bake for 20–25 minutes (for the larger pan) or 25–30 minutes (for the 9×13), or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
- While the cake bakes, make the frosting. In a saucepan, melt the remaining 1/2 cup butter over medium heat. Stir in 1/4 cup cocoa and the milk. Bring to a gentle boil, then remove from heat.
- Whisk in the powdered sugar and 1 teaspoon 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 (the cake should still be warm). Spread evenly with a spatula. Let cool completely before slicing—the frosting will set as it cools.
Tips
- Buttermilk substitute: If you don’t have buttermilk, mix 1/2 cup (120 ml) milk with 1/2 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.
- Don’t overmix: Once you add the wet ingredients, stir just until combined. Overmixing can make the cake tough.
- Frost while warm: The frosting must be poured over the warm cake so it can soak in and create that signature fudgy top. If the cake cools completely, the frosting won’t spread as well.
- Pan size matters: Use a rimmed half-sheet pan (18×13) for a classic thin cake that bakes quickly. A 9×13 will yield a thicker cake that needs a few extra minutes.
Serving Suggestions
Serve Texas sheet cake at room temperature, cut into squares. It’s delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream balances the richness. For a festive touch, sprinkle with extra chopped pecans or a dusting of powdered sugar just before serving.
Variations
- Mexican chocolate: Add 1 teaspoon of ground cinnamon to the dry ingredients and a pinch of cayenne to the frosting for a spicy kick.
- Peanut butter: Swirl 1/2 cup (130 g) creamy peanut butter into the batter before baking, and top with chopped peanuts.
- Mint chocolate: Add 1/2 teaspoon peppermint extract to the frosting and sprinkle crushed candy canes on top for a holiday version.
- 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 Texas sheet cake in an airtight container at room temperature for up to 3 days. The frosting will stay soft and fudgy. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving. You can also freeze the unfrosted cake (wrap tightly) for up to 3 months; thaw overnight in the fridge, then frost and serve. To reheat individual slices, microwave for 10–15 seconds until just warm.
Frequently Asked Questions
Can I use a different pan? Yes, you can use a 9×13-inch pan, a 12×18-inch jelly roll pan, or even two 8-inch round pans. Adjust the baking time accordingly: 9×13 will take about 25–30 minutes, rounds about 20–25 minutes.
Why is my frosting grainy? Grainy frosting usually happens when the powdered sugar isn’t sifted or the frosting cools before spreading. Make sure to sift the powdered sugar and pour the frosting over the warm cake immediately.
Can I make this ahead of time? Absolutely! Texas sheet cake actually tastes better the next day as the flavors meld. Bake and frost it, then cover and store at room temperature for up to 24 hours before serving.
Can I use oil instead of butter? You can substitute melted coconut oil or vegetable oil for the butter in the cake (use the same amount), but the flavor will be less rich. The frosting needs butter for the right texture.
Is this cake very sweet? It’s moderately sweet, but the buttermilk and cocoa balance the sugar. If you prefer less sweet, reduce the powdered sugar in the frosting to 2 1/2 cups (300 g).
Can I skip the nuts? Yes, the nuts are optional. If you omit them, the frosting will be perfectly smooth.
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