Texas Sheet Cake is a classic, old-fashioned chocolate cake that bakes up thin, ultra-moist, and rich, then gets drenched in warm fudgy icing that soaks right into the surface.
It’s made in a large sheet pan so it easily feeds a crowd, making it a go-to for potlucks, church suppers, birthdays, and any gathering where you want maximum payoff from minimal effort. With its buttery cocoa batter, hint of tangy buttermilk, and pour-on chocolate-pecan frosting, this cake delivers deep flavor in every forkful.
Equipment You Will Need
- 13×18-inch half-sheet or 10×15-inch jelly roll pan
- Medium and large mixing bowls
- Medium saucepan
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
- Toothpick or cake tester
Ingredients List
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the warm chocolate frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk or buttermilk
- 3½–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½–1 cup chopped pecans (optional but traditional)
Step-by-Step Instructions
Begin by preparing your pan and dry ingredients. Preheat your oven to 350°F (175°C). Grease a half-sheet pan or jelly roll pan with butter or nonstick spray; you can also line it with parchment for extra insurance.
In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined. Set this bowl aside near the stove; the hot cocoa mixture will be poured directly into it.
In a medium saucepan, combine the butter, cocoa powder, and water. Place the pan over medium heat and cook, stirring often, until the butter melts and the mixture comes just to a boil. Once it starts bubbling, let it simmer for a brief moment while stirring, then remove it from the heat.
Immediately pour this hot chocolate mixture over the flour-sugar mixture in the large bowl. Stir with a spatula or wooden spoon until everything is smooth and no dry pockets of flour remain. The batter will be fairly thin at this stage.
In a separate small bowl or measuring cup, whisk together the buttermilk, eggs, baking soda, and vanilla until the eggs are fully broken up and the soda is dissolved. Pour this buttermilk mixture into the chocolate batter and stir until just combined. You should see the batter become glossy and slightly foamy as the baking soda reacts with the buttermilk, which helps give the cake a tender, light crumb even though it bakes quite thin.
Pour the batter into the prepared sheet pan, spreading it evenly into the corners with a spatula. The layer will be shallow, which is exactly what you want for a traditional Texas sheet cake. Tap the pan lightly on the counter to pop any large air bubbles that might create uneven spots.
Slide the pan into the preheated oven and bake for about 18–22 minutes, depending on your pan size and oven. The cake is done when it looks set, springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
While the cake bakes, prepare the warm chocolate frosting so it’s ready to pour as soon as the cake comes out. In a medium saucepan, melt the butter over medium heat. Whisk in the cocoa powder and milk or buttermilk until the mixture is smooth and just beginning to simmer. Remove the pan from the heat and immediately whisk in the vanilla.
Gradually add the sifted powdered sugar, whisking until the frosting is smooth, glossy, and pourable. If it seems too thick to pour, add a splash more milk; if very thin, whisk in a bit more powdered sugar. Stir in the chopped pecans last, if using.
As soon as the hot cake comes out of the oven, place it on a wire rack and give it a quick visual check for doneness. Without waiting for it to cool completely, pour the warm frosting evenly over the surface of the warm cake.
Start in the center and work outward, using a spatula to gently nudge the icing into the corners and spread it in an even layer. The warmth of the cake will help the frosting seep slightly into the top, creating that signature fudgy layer that clings to the crumb.
Let the cake cool at room temperature until the frosting sets and develops a soft, fudgy crust. This can take about 30–60 minutes, depending on your kitchen temperature.
Once cool and set, slice the Texas Sheet Cake directly in the pan into small squares for parties, or larger rectangles for generous dessert portions. A thin metal spatula works best for lifting the pieces cleanly from the pan.
Expert Tips for Success
For a tender, moist cake, don’t skip the buttermilk and baking soda combination. The acidity of the buttermilk reacts with the soda to create lift and a fine, soft crumb, even though the cake is baked in a very thin layer.
If you don’t have buttermilk, make a quick substitute by stirring a tablespoon of lemon juice or vinegar into regular milk and letting it sit for a few minutes before using.
Timing the frosting is key to the classic texture. Pouring warm frosting over a hot cake allows some of the icing to soak slightly into the top layer, so you end up with a seamless blend of cake and fudge rather than a stiff frosting that sits on top. If the frosting starts to thicken in the pan before the cake is done, you can gently rewarm it over low heat with a splash of milk, stirring until it loosens up again.
Avoid overbaking the cake, since a dry sheet cake can taste flat and crumbly. Start checking a few minutes early; remember that the cake is thin and will bake quickly.
Pull it as soon as the center is set and a toothpick comes out with just a few moist crumbs. Even if the edges look quite firm, the frosting will soften the top and keep everything moist once it’s poured on.
Variations and Substitutions
Texas Sheet Cake is very flexible and easy to adapt to your taste. To lean into the nutty tradition, increase the pecans in the frosting or scatter extra chopped toasted pecans over the top right after pouring the icing. For those who prefer no nuts, simply leave them out; the frosting will still set into a perfectly fudgy layer.
You can deepen the chocolate flavor by adding a teaspoon of instant espresso powder to the cocoa mixture for both the cake and the frosting.
This won’t make the cake taste like coffee but will enhance the cocoa. For a slightly different twist, use half brown sugar and half granulated sugar in the cake batter to add a subtle caramel note and extra moisture.
If you’d like a smaller batch, bake the cake in a 9×13-inch pan instead of a larger sheet; it will be a bit thicker and may need a few extra minutes in the oven.
You can also swap buttermilk for sour cream in the batter, thinning it with a splash of milk if needed; this gives a slightly richer, tangier cake. For a lighter frosting, reduce the powdered sugar and spread a thinner layer over the cake, or drizzle a simple cocoa glaze instead.
Serving Suggestions
Texas Sheet Cake shines at casual gatherings and big events because it slices cleanly and serves a crowd. Cut the cake into small squares for potlucks and school events, where people might want to sample multiple desserts.
For family dinners or holidays, slice larger rectangles and serve them on dessert plates with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
The cake is rich and chocolate-forward, so pairing it with something cool and creamy balances each bite. Vanilla, coffee, or even butter pecan ice cream all complement the fudgy frosting and pecans beautifully.
A light sprinkle of flaky salt over the frosting before it sets can also accentuate the chocolate and create a more grown-up flavor profile for adult gatherings.
Storage, Freezing, and Make-Ahead Tips
Texas Sheet Cake keeps very well, making it ideal for baking ahead. Once completely cool, cover the pan tightly with plastic wrap or foil and store it at room temperature for up to 2–3 days. The frosting helps seal in moisture, so the cake often tastes just as good on the second day, if not better, as the flavors meld.
For longer storage, you can refrigerate the covered cake for up to about 5 days. Let slices come to room temperature before serving for the softest texture and best flavor. Texas Sheet Cake also freezes nicely: cut cooled cake into squares, place them on a tray to freeze until firm, then transfer to an airtight freezer container or bag with parchment between layers.
Thaw at room temperature or in the fridge, then enjoy as-is or slightly warmed with ice cream. This make-ahead flexibility is one more reason this humble, crowd-sized chocolate cake has become such a beloved classic.
