Mile high Texas sheet cake is a rich cocoa cake baked in a rimmed sheet pan and topped with a generous layer of warm chocolate-pecan frosting. This version gets its name from the especially thick frosting, not from a taller cake; buttermilk and hot butter-cocoa mixture keep the crumb tender while the frosting sets on top.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter, divided
- 1/3 cup (28 g) unsweetened natural cocoa powder, divided
- 1 cup (240 ml) water
- 1/2 cup (120 ml) buttermilk, at room temperature
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon vanilla extract, divided
- 4 cups (480 g) powdered sugar, sifted if lumpy
- 1/4 cup (60 ml) whole milk, plus 1–2 tablespoons (15–30 ml) more if needed
- 1 cup (115 g) chopped pecans
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch (33-by-46-cm) rimmed half-sheet pan; line the bottom with parchment if you want easier release. Check that the pan is rimmed and in good condition, since the batter is thin and the frosting is poured while warm.
- Whisk the flour, sugar, baking soda, and salt together in a large bowl. In a medium saucepan, combine 1/2 cup (113 g) of the butter, 1/3 cup (28 g) cocoa, and the water. Heat over medium, stirring, just until the butter melts and the mixture is smooth; do not let it boil for long. Pour it over the dry ingredients and whisk until no dry pockets remain.
- Whisk the buttermilk, eggs, and 1/2 teaspoon vanilla together in a small bowl. Slowly whisk this into the chocolate batter until evenly combined. Scrape the bowl once, but stop mixing as soon as the batter is smooth to avoid a tougher cake.
- Pour the batter into the prepared pan and spread it into the corners. Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly. The cake is ready when the center springs back lightly and a toothpick comes out with a few moist crumbs, not wet batter. Avoid overbaking, which can dry the thin cake. Set the pan on a heatproof rack.
- While the cake bakes, make the frosting. In a saucepan, melt the remaining 1/2 cup (113 g) butter with the remaining 1/3 cup (28 g) cocoa and the 1/4 cup (60 ml) milk over medium-low heat, stirring until smooth. Remove from the heat. Whisk in the remaining 1/2 teaspoon vanilla and the powdered sugar, adding the sugar in batches to limit lumps. Stir in the pecans. If the frosting is too thick to pour, mix in extra milk 1 tablespoon (15 ml) at a time; it should flow slowly but still coat a spoon.
- Pour the frosting evenly over the cake as soon as it comes out of the oven, spreading it gently to the edges. Let the cake cool in the pan for at least 15 minutes, then allow about 20 more minutes for the frosting to settle before slicing. For the cleanest portions, use a sharp knife and wipe it between cuts. The cake can be served slightly warm or at room temperature.
Tips
- Measure flour by weight when possible. If using cups, fluff the flour, spoon it into the cup, and level the top rather than packing it down.
- Buttermilk gives the cake a mild tang and helps activate the baking soda. If you do not have it, stir 1 1/2 teaspoons lemon juice or white vinegar into 1/2 cup (120 ml) milk and let stand for 5 minutes. The substitute works well, though the flavor is a little less rich.
- Use natural unsweetened cocoa, not sweetened drinking chocolate. Dutch-process cocoa is less acidic and may change how the baking soda works, so the cake may not rise or brown quite the same way.
- Make frosting while the cake bakes and pour it on while both are hot. If it thickens before spreading, warm it gently over low heat and add milk by the tablespoon; do not add a large splash at once.
Serving Suggestions
Cut the cake into small squares because the frosting is rich. Serve it plain, or add a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. Coffee, cold milk, or unsweetened black tea balances the chocolate nicely. For a gathering, leave the cake in its pan and slice it just before serving; the frosting helps keep the top moist and makes transport straightforward.
Variations
For a nut-free cake, omit the pecans or replace them with an equal amount of toasted sunflower seeds; the topping will lose the classic pecan crunch. Walnuts also work, though their flavor is more pronounced. For a deeper chocolate taste, add 1/2 teaspoon instant espresso powder to the hot cocoa mixture; it enhances the cocoa flavor without making the cake taste strongly of coffee. A pinch of cinnamon in the batter is another common variation. Avoid adding much extra liquid or chunky mix-ins to the thin batter, since they can affect the cake’s texture and bake.
Storage and Reheating
Keep the cake covered and refrigerate it within 2 hours of baking, especially in a warm room. It keeps well for 3–4 days refrigerated. Let portions sit at room temperature for 20–30 minutes before serving, or microwave one piece for about 10–15 seconds to soften the frosting; use short bursts so the icing does not melt completely. For longer storage, freeze individually wrapped slices in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Do not leave the cake out for more than 2 hours total.
Frequently Asked Questions
What pan should I use?
A 13-by-18-inch rimmed half-sheet pan gives the cake its traditional thin, broad shape. A 10-by-15-inch jelly-roll pan is smaller and deeper, so the cake will be thicker and may need extra baking time; begin checking at 22 minutes. Do not use a flat, rimless baking sheet.
Why is the frosting poured over a hot cake?
The warm surface lets the frosting spread easily and settle into a smooth layer. Pour it on promptly after baking, but spread gently so you do not tear the tender top.
Can I make this cake ahead?
Yes. Bake and frost it a day ahead, cool it completely, cover the pan, and refrigerate. Let it stand at room temperature for about 30 minutes before serving for softer cake and frosting.
Can I leave out the pecans?
Yes. Simply omit them for a smooth chocolate frosting. If you want crunch without pecans, use chopped walnuts or sunflower seeds, or leave the topping plain.
How do I tell when the cake is done?
Check the center at 18 minutes. It should spring back lightly, and a toothpick should show a few moist crumbs rather than liquid batter. A toothpick that comes out completely dry may mean the cake has baked longer than necessary.
Can I bake it in a smaller pan?
A smaller pan makes a deeper cake and can overflow if filled too high. Use a pan with a similar surface area when possible; otherwise, fill the pan no more than two-thirds full and bake any extra batter separately. Check doneness often because a deeper cake takes longer.
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