Jeni’s ice cream Texas sheet cake pairs a thin, tender chocolate cake with glossy cocoa frosting and a scoop of cold ice cream. This homemade version takes inspiration from the classic Texas-style sheet cake, using a warm chocolate batter and frosting poured over the cake while it is still hot.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (226 g) unsalted butter, cut into pieces
- ¼ cup (25 g) unsweetened cocoa powder
- 1 cup (240 ml) water
- ½ cup (120 ml) buttermilk, at room temperature
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon vanilla extract
- For the frosting: ½ cup (113 g) unsalted butter
- ¼ cup (25 g) unsweetened cocoa powder
- ⅓ cup (80 ml) milk
- 3½ cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- 1 cup (about 150 g) chopped pecans, optional
- To serve: 1 pint (473 ml) vanilla or chocolate ice cream, such as a Jeni’s flavor
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch (33-by-46-cm) rimmed sheet pan, then line the bottom with parchment if you want easier lifting. Measure the ingredients before starting; the frosting comes together quickly once the cake is baked.
- Whisk the flour, sugar, baking soda, and salt in a large mixing bowl. In a small saucepan, combine the butter, cocoa powder, and water. Heat over medium, stirring, until the butter has melted and the mixture just reaches a gentle simmer. Remove it from the heat and pour it into the dry ingredients. Stir until no dry patches remain.
- Whisk the buttermilk, eggs, and vanilla in a separate bowl. Make sure the chocolate mixture is warm rather than bubbling hot, then gradually stir in the egg mixture until the batter looks smooth. Avoid beating vigorously, which can make the cake tougher.
- Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. Let it stand while you make the frosting; do not cool it completely.
- For the frosting, combine the butter, cocoa powder, and milk in a saucepan. Warm over medium-low heat, stirring, until the butter melts and the mixture is smooth; do not let it boil hard. Take the pan off the heat. Whisk in the powdered sugar a cup at a time, then add the vanilla and salt. Stir in pecans if using.
- Pour the warm frosting over the hot cake and spread it gently with an offset spatula or the back of a spoon. It will begin to set as it cools. Leave the cake in the pan for about 60 minutes, until the frosting is firm enough to slice without running. Cut into 16 portions and serve with a scoop of ice cream. The cake is served warm or at room temperature, not straight from the oven.
Tips
- Measure flour carefully: Spoon it into the measuring cup and level it, or weigh it. Scooping directly from the bag can pack in extra flour and produce a dry cake.
- Use room-temperature eggs and buttermilk. They blend into the warm batter more evenly. If you do not have buttermilk, stir 1½ teaspoons (7 ml) lemon juice or white vinegar into ½ cup (120 ml) milk and let it stand for 5 minutes. The result is a little less tangy and thick.
- Frost while warm. The warm cake helps the frosting spread into an even layer. If the frosting thickens before you pour it, warm it briefly over low heat and stir; do not add lots of extra milk, which can keep it from setting.
- Keep the pan level. The batter is shallow and spreads quickly, so set the pan on a level oven rack. A rimmed pan is essential; a flat cookie sheet may overflow.
Serving Suggestions
Serve each square with a scoop of vanilla ice cream for a classic contrast of warm chocolate cake and cold, creamy ice cream. Chocolate, salted caramel, or coffee ice cream also works well. For a smaller dessert, cut the cake into 20 or 24 pieces and offer the ice cream on the side. Add a few toasted pecans or a light pinch of flaky salt if you like a sweet-salty finish.
Variations
For a nut-free cake, leave out the pecans; the frosting is smooth and rich without them. For extra crunch, sprinkle chopped pecans over the frosting rather than stirring them in. You can use Dutch-process cocoa for a darker, less sharp cocoa flavor, though the cake may bake slightly differently because cocoa types vary. A dairy-free version can be made with plant-based butter and unsweetened oat milk; use a dairy-free buttermilk substitute made with oat milk and lemon juice, and pair it with dairy-free ice cream. Check product labels, as results and frosting texture may vary.
Storage and Reheating
Because it is served with ice cream, add the ice cream only to portions you plan to eat right away. Refrigerate leftover cake in an airtight container within 2 hours of baking or serving. It keeps for 3–4 days; the frosting will become firmer when chilled. For longer storage, freeze individual pieces, tightly wrapped, for up to 2 months and thaw overnight in the refrigerator. Warm a portion without ice cream in the microwave for about 10–15 seconds, checking and adding short bursts as needed. Alternatively, warm it in a 300°F (150°C) oven for 8–10 minutes. Do not reheat the ice cream.
Frequently Asked Questions
Is this the original Jeni’s recipe?
This is a homemade Texas sheet cake recipe designed to serve with Jeni’s ice cream; it is not presented as an official brand recipe. Choose any ice cream flavor you enjoy.
Can I bake it in a smaller pan?
A 13-by-18-inch rimmed pan gives the cake its characteristically thin layers. A 10-by-15-inch pan may work, but the batter will be deeper and need more time. Begin checking around 22 minutes and bake until a toothpick shows moist crumbs, not raw batter.
Why is the frosting poured over the cake while it is hot?
The warm cake lets the frosting spread easily and form a smooth, cohesive top. Letting the cake cool first can make the frosting harder to distribute evenly.
Can I make the cake ahead?
Yes. Bake and frost it up to a day ahead, cool completely, cover, and refrigerate. Bring it closer to room temperature before serving, or warm individual pieces briefly. Keep ice cream frozen until serving.
How can I tell when the cake is done?
Check the center with a toothpick at 18 minutes. It should come out with a few moist crumbs and no streaks of liquid batter. Because the cake is thin, it can overbake quickly, so check every couple of minutes after that.
Can I leave out the pecans?
Yes. They are optional and do not affect the cake’s structure. The frosting will be smooth; if you still want a little crunch, add toasted nuts at the table or use a small sprinkle of chopped chocolate.
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