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A rich and moist Texas Sheet Cake recipe, featuring a fudgy chocolate cake topped with velvety chocolate frosting and crunchy toasted pecans. A fork takes a bite, showcasing the soft texture and decadent layers of this classic Southern dessert.

Easy Texas Sheet Cake Recipe

5 from 1 vote
A Texas Sheet Cake Recipe is a generous chocolate dessert featuring a moist buttermilk cake topped with warm, fudgy frosting and pecans. This Southern classic feeds a crowd and comes together in under 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Breakfast
Cuisine: American
Calories: 367
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 2 large eggs room temperature
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
For the Frosting:
  • ½ cup unsalted butter
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans optional

Equipment

  • 18x13 inch sheet pan or jelly roll pan
  • Medium saucepan
  • Large mixing bowl
  • Whisk and spatula
  • Measuring cups and spoons

Method
 

For the Cake:
  1. Preheat oven to 350°F (175°C). Grease 18x13 inch sheet pan.
  2. Mix flour, sugar, and salt in large bowl.
  3. Boil butter, water, and cocoa in saucepan.
  4. Pour hot mixture over dry ingredients; mix well.
  5. Beat in eggs one at a time.
  6. Add buttermilk, baking soda, and vanilla.
  7. Pour into pan. Bake 20-25 minutes.
For the Frosting:
  1. Heat butter, cocoa, and milk until butter melts.
  2. Remove from heat; add sugar and vanilla.
  3. Pour over hot cake.
  4. Sprinkle with pecans if using.

Nutrition

Calories: 367kcalCarbohydrates: 52gProtein: 4gFat: 17gSaturated Fat: 8gCholesterol: 44mgSodium: 148mgPotassium: 95mgFiber: 1gSugar: 38gCalcium: 32mgIron: 1mg

Notes

  • Cake is done when toothpick comes out clean
  • Pour frosting while cake is still hot
  • Cool completely before cutting
  • Keeps 4 days at room temperature
  • Can freeze up to 3 months

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