Texas Sheet Cake offers a taste of warm Southern hospitality with its tender chocolate crumb and fudge frosting. Baked in a single pan, it comes together without layering—making it ideal for gatherings where you need a crowd-pleasing dessert. Studded with chopped pecans and drizzled while warm, this classic treat is as effortless as it is unforgettable. Perfect for potlucks, birthdays, and any occasion worth celebrating.
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A Cake That Feels Like Home
- Effortless Baking – One pan means less fuss and more time with your loved ones.
- Rich Chocolate Flavor – Deep cocoa notes make each bite truly comforting.
- Feeds a Crowd – Perfect for parties, potlucks, or big family gatherings.
- Nostalgic Touch – Reminds me of slow Sunday afternoons and handwritten recipe cards.
What You’ll Need for Texas Sheet Cake
For the cake
- All-purpose flour – This is the base of the cake, so stick with it.
- Granulated sugar – Sweetens things up perfectly.
- Water – Helps bring everything together smoothly.
- Unsalted butter – Adds richness and moisture.
- Vegetable oil – Keeps the cake tender and moist.
- Unsweetened cocoa powder – The star of the cake, giving it that deep chocolate flavor.
- Buttermilk – Room temperature is best for even mixing.
- Eggs – Also at room temperature for the smoothest batter.
- Baking soda – Helps the cake rise beautifully.
- Vanilla extract – A splash of warmth and depth.
- Salt – Balances the sweetness just right.
For the frosting
- Unsalted butter – Melted for that silky smooth texture.
- Unsweetened cocoa powder – More chocolatey goodness for the frosting.
- Buttermilk – Adds a tangy richness to the frosting.
- Powdered sugar – Gives the frosting its sweetness and thickness.
- Vanilla extract – A hint of flavor that ties it all together.
- Chopped pecans – Adds a delightful crunch and nutty flavor.
Let’s Make This Texas Sheet Cake Together
I love how this recipe fits into even the busiest days. You’ll spend about 20 minutes getting everything ready, then it bakes for another 20. In under 40 minutes, you’ll have a warm, fragrant cake ready to share.
It’s perfect for those times when you need something special without the stress. Whether it’s a last-minute potluck or a cozy family dessert, this Texas Sheet Cake always feels just right. For more easy baking ideas, check out my emergency chocolate cake—it’s another lifesaver!
Texas Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup buttermilk
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
Equipment
- electric mixer
- saucepan
- oven
- jelly roll pan
Method
- Preheat your oven to 350°F. Grease a 10×15-inch jelly roll pan with butter or cooking spray and set it aside.
- Whisk together the 2 cups of flour, 2 cups of sugar, and 1/2 teaspoon of salt in a large mixing bowl until they are fully combined and free of lumps.
- Combine 1 cup of water, 1/2 cup of butter, 1/2 cup of oil, and 1/4 cup of cocoa powder in a medium saucepan. Bring the mixture to a boil over medium heat, stirring frequently, then immediately remove it from the heat.
- Pour the hot cocoa mixture over the dry flour and sugar mixture. Use an electric mixer on medium speed to beat the ingredients together until they are just combined, which should take about 1 minute.
- Add the 1/2 cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract to the batter. Beat on medium speed for 1 more minute until the batter is smooth and uniform.
- Pour the finished batter into your prepared pan, spreading it into an even layer. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Begin making the frosting 5 minutes before the cake is done baking. Melt 1/2 cup of butter with 1/4 cup of cocoa powder and 1/3 cup of buttermilk in a saucepan over medium heat, stirring until smooth, then bring it just to a boil. Immediately remove from heat.
- Gradually whisk the 4 cups of powdered sugar and 1 teaspoon of vanilla extract into the hot frosting until it is completely smooth and free of lumps. Stir in the 1 cup of chopped pecans. Pour the warm frosting over the hot cake as soon as it comes out of the oven, spreading it evenly to the edges.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Adapting This Recipe Gently
If you’re sugar-conscious or exploring alternatives, I understand wanting to enjoy treats mindfully. For a lower glycemic version, try swapping granulated sugar with a natural sweetener like stevia—just adjust amounts since it’s sweeter. You can also reduce the powdered sugar in the frosting or use a sugar-free alternative.
Another idea: serve smaller portions topped with fresh berries to balance sweetness. Remember, it’s all about making small tweaks that let you savor every bite without worry.
My Favorite Texas Sheet Cake Tricks
Over the years, I’ve picked up a few tricks that make this cake even more special. Here’s what I’ve learned:
- Toast Those Pecans – Lightly toasting the pecans before adding them to the frosting brings out their nutty flavor and adds a wonderful crunch.
- Room Temperature Matters – Let your buttermilk and eggs come to room temperature—it helps the batter blend smoothly and bake evenly.
- Frost While Warm – Pour the frosting over the warm cake so it soaks in just a little, creating a fudgy layer that’s simply irresistible.
- Storage Smarts – Keep any leftovers covered at room temperature for up to 3 days. It stays moist and delicious!
If you love chocolate desserts, you might also enjoy my ultimate chocolate fudge cake or this midnight chocolate cake for another rich treat.
A Little Note on Nourishment
While this Texas Sheet Cake is certainly a indulgence, it’s made with real ingredients that bring joy to the table. The cocoa powder provides antioxidants, and pecans add healthy fats and a bit of protein.
Enjoying a slice as part of a balanced meal reminds us that food is about connection as much as nourishment. For more on mindful eating, Serious Eats Baking Science offers great insights into balancing flavors and textures. You might also like my vanilla cake for a simpler option, or explore angel food cake for a lighter dessert.
Making a Lighter Texas Sheet Cake
If you’re looking to lighten things up, try using applesauce in place of half the oil for moisture with fewer calories. You can also reduce the sugar slightly—I’ve found it still tastes wonderfully sweet.
For a nut-free version, skip the pecans or swap with sunflower seeds for crunch. And if you’re avoiding dairy, almond milk with a touch of lemon juice works well instead of buttermilk. For more inspiration, see my ricotta cake or this strawberry cake—both are lovely alternatives.
Serving This Texas Sheet Cake with Joy
I remember my grandmother serving this cake at family reunions, always with a glass of cold milk nearby. It’s perfect alongside coffee or topped with a scoop of vanilla ice cream for an extra treat.
For a festive touch, add a drizzle of caramel or sprinkle with sea salt. It’s also wonderful with fresh berries on the side. If you’re hosting, pair it with my pineapple upside-down cake or hummingbird cake for a delightful dessert spread.
Common Mistakes (So You Don’t Make Them)
Even the simplest recipes can have pitfalls. Here’s how to avoid them:
- Overmixing the Batter – Mix just until combined to keep the cake tender. Overmixing can make it dense.
- Not Greasing the Pan Well – Make sure to grease every corner of your jelly roll pan so the cake releases easily.
- Boiling the Frosting Too Long – Bring the frosting ingredients just to a boil, then remove immediately. Overheating can make it grainy.
- Adding Frosting to a Cool Cake – Spread the frosting while both the cake and frosting are warm for that signature fudgy texture.
For more baking guidance, Texas Monthly’s Authentic Recipe shares great traditional tips. I also love my chocolate cake and red velvet cake for other classic options.
Storing Your Texas Sheet Cake with Care
I always think this cake tastes best the day it’s made, but it keeps well covered at room temperature for 2-3 days. If you need to store it longer, you can freeze individual squares wrapped tightly in plastic wrap and foil.
Thaw at room temperature when you’re ready to enjoy. I sometimes warm a slice slightly before serving—it brings back that fresh-from-the-oven feeling. For more storage tips, check out my caramel butterscotch cake or cookie brownie Oreo stack cake guides.
Why This Texas Sheet Cake Belongs in Your Kitchen
This cake has been a part of so many of my family’s celebrations—from birthdays to quiet Sunday suppers. It’s the recipe I turn to when I want something reliably delicious and full of heart.
I hope it becomes a favorite in your home too. For more baking inspiration, explore my German chocolate cake, vanilla cake, strawberry cake, angel food cake, and ricotta cake. Each one holds a special place in my recipe box.
More Cozy Baking Ideas You’ll Adore
If you loved this Texas Sheet Cake, here are a few other recipes that bring warmth and sweetness to any occasion:
- Classic Chocolate Cake – Rich, moist, and perfect with a glass of milk.
- Red Velvet Cake – A Southern favorite with creamy frosting and a hint of cocoa.
- Pineapple Upside-Down Cake – Sweet, caramelized fruit atop a tender cake.
- Hummingbird Cake – Tropical flavors with pineapple, banana, and pecans.
Answers to Your Texas Sheet Cake Questions
What is the difference between sheet cake and Texas sheet cake?
While both are baked in sheet pans, Texas Sheet Cake is distinct for its thin, moist chocolate cake and warm fudge frosting poured right over the top. Traditional sheet cakes might use buttercream or other frostings and come in various flavors. The Texas version always includes cocoa and often pecans, giving it that signature richness.
What is the Texas sheet cake?
It’s a classic Texas Sheet Cake recipe featuring a simple baked chocolate sheet cake with pecans, topped with a warm cocoa frosting. It’s known for being easy to make, feeding a crowd, and having a wonderfully fudgy texture. Perfect for potlucks and family gatherings!
Why is Texas sheet cake called Texas?
The name likely comes from its large size—everything’s bigger in Texas, right? It’s baked in a jelly roll pan, which means it serves plenty of people. Some also say it originated there, becoming a beloved regional dessert. Whatever the reason, it’s a name that sticks because it perfectly captures its generous spirit.
Is Texas sheet cake the same as Coca-Cola cake?
No, they’re different. While both are chocolate sheet cakes, Coca-Cola cake uses cola in the batter and frosting for sweetness and flavor. Texas Sheet Cake relies on buttermilk and cocoa for its tangy, rich taste. If you’re curious about other variations, my German chocolate cake offers another delicious twist.
