Texas sheet cake is a beloved Southern dessert known for its rich, fudgy chocolate flavor and signature poured-on frosting that soaks into the warm cake. This version skips the traditional pecans, making it perfect for those with nut allergies or simply a preference for a smooth, nut-free crumb. The cake is incredibly moist thanks to buttermilk and a hot-water cocoa mixture, and the frosting sets into a glossy, crackly top that is impossible to resist.
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-process)
- 1/2 cup (120 ml) buttermilk, room temperature
- 2 large eggs, 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch (38×25 cm) jelly-roll pan or a 9×13-inch (23×33 cm) baking pan with butter or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan, melt 1 cup (2 sticks) butter over medium heat. Add the water and 1/4 cup cocoa powder, and whisk until smooth. Bring the mixture to a gentle boil, then remove from heat immediately.
- Pour the hot cocoa mixture over the dry ingredients and stir until just combined. The batter will be thin.
- In a small bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla. Add to the batter and stir until fully incorporated, scraping the bottom of the bowl.
- Pour the batter into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
- While the cake bakes, make the frosting: In a clean saucepan, melt the remaining 1/2 cup butter over medium heat. Whisk in the remaining 1/4 cup cocoa and the milk. Bring to a gentle simmer, stirring constantly, then remove from heat.
- Gradually whisk in the powdered sugar and 1 teaspoon vanilla until smooth. The frosting should be pourable but not too thin.
- As soon as the cake comes out of the oven, pour the warm frosting over it and spread evenly with a spatula. The frosting will set as it cools.
- Let the cake cool completely on a wire rack before slicing. Serve at room temperature.
Tips
- Don’t overmix: Once you add the wet ingredients, stir only until no streaks of flour remain. Overmixing can make the cake tough.
- Use room-temperature eggs and buttermilk: Cold ingredients can cause the batter to seize, leading to a denser crumb. Set them out 30 minutes before starting.
- Frost while warm: The frosting must be poured over the cake while both are warm. If the cake cools first, the frosting won’t spread evenly or soak in.
- No buttermilk? Make a quick substitute: add 1 tablespoon lemon juice or white vinegar to 1/2 cup milk, let sit for 5 minutes, then use.
Serving Suggestions
Serve this sheet cake as-is for a classic dessert, or dress it up with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for potlucks, birthday parties, or any gathering where you need to feed a crowd. Pair with a cold glass of milk or a hot cup of coffee.
Variations
- Add chocolate chips: Fold 1/2 cup (90 g) semisweet chocolate chips into the batter for extra chocolate pockets.
- Swap the frosting: For a lighter option, use a cream cheese frosting (8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla) instead of the cocoa frosting.
- Spice it up: Add 1 teaspoon of cinnamon or a pinch of cayenne to the dry ingredients for a subtle warmth.
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour. The texture will be slightly more tender.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving to restore the fudgy texture. You can also freeze the unfrosted cake (wrap tightly in plastic wrap and foil) for up to 3 months. Thaw overnight in the refrigerator, then frost and serve. To reheat individual slices, microwave for 15–20 seconds until just warm.
Frequently Asked Questions
Can I use a different pan size? Yes, a 9×13-inch pan works, but the cake will be thicker and may need 5–10 minutes more baking time. A larger pan (like a half-sheet) will produce a thinner cake that bakes faster.
Why is my frosting grainy? This usually happens if the powdered sugar isn’t sifted or if the frosting is over-stirred. Always sift the powdered sugar, and stir just until smooth.
Can I make this cake dairy-free? Yes, substitute the butter with a plant-based butter, the buttermilk with a dairy-free buttermilk (add lemon juice to non-dairy milk), and use any non-dairy milk in the frosting. The texture will be slightly different but still delicious.
Why does my cake sink in the middle? This can happen if the batter is overmixed or if the oven door is opened too early. Make sure your baking soda is fresh (test it by adding a bit to vinegar – it should fizz) and avoid opening the oven until the minimum baking time has passed.
Can I skip the buttermilk? Yes, use the quick substitute mentioned in Tips. The cake will be slightly less tender but still moist.
How do I know when the cake is done? Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The edges will also start to pull away from the pan.
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