Texas Sheet Cake Recipe

I absolutely love sharing this Texas Sheet Cake Recipe because it brings back so many cozy memories with its rich, chocolaty flavor and moist, tender crumb. To me, this sheet cake is the ultimate crowd-pleaser—simple to make, yet packed with that deep, chocolatey goodness that comforts the soul. Every time I bake it, I’m reminded why it’s a Southern classic that everyone should experience at least once. The frosting, with those toasted pecans mixed in, adds the perfect nutty crunch that makes this cake stand out from your everyday chocolate dessert.

Why You’ll Love This Texas Sheet Cake Recipe

What always grabs me about this Texas Sheet Cake Recipe is the bold chocolate flavor combined with an incredibly moist texture that feels almost fudgy but still light enough to keep you coming back for more. The cocoa powder in both the cake and frosting creates a deep, intense chocolate taste that I find absolutely irresistible. And the crunchy pecans on top? They add this unexpected texture contrast that makes every bite exciting.

Besides the incredible taste, I adore how straightforward this recipe is. It doesn’t require fancy techniques or exotic ingredients—everything is pantry-friendly and comes together quickly in one bowl plus a saucepan. That ease makes it my go-to when I need a dessert that impresses but won’t keep me tied down in the kitchen. Plus, this cake is perfect for all kinds of get-togethers, whether it’s a busy weeknight dinner, a birthday party, or even a holiday spread, because it yields a large sheet that serves a crowd with minimal effort.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. There are eleven bowls and two sticks of unsalted butter wrapped in blue and yellow packaging. Starting from the top left, there is a bowl of flour with a light beige color and rough texture. Next to it on the right is a white bowl filled with fine white powdered sugar. Below the flour, a gray bowl holds a creamy, slightly lumpy white ingredient. In the middle, two white eggs sit side by side, with a small glass of milk and a white bowl of water nearby. Below the eggs, a small bowl contains rich brown cocoa powder, and a larger white bowl to the right has granulated white sugar. Two small bowls contain fine white salt and baking soda, and a small empty bowl is beside them. At the bottom left, a white bowl is filled with chopped pecans that are brown with rough textures. The entire setup is well lit, clear, and detailed, photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple staples, but each plays a crucial role in achieving the cake’s perfect texture and flavor. The combination of butter and water with cocoa powder creates a rich base, while buttermilk adds that tender, moist crumb. The powdered sugar in the frosting brings sweetness without overpowering the chocolate, and of course, the pecans make each bite a little celebration of crunch and flavor.

2 cups all purpose flour: Gives the cake its structure without weighing it down.
1 cup butter (2 sticks): Provides richness and helps create a tender crumb in the cake.
1 cup water: Combines with cocoa and butter to infuse deep chocolate flavor.
1/3 cup cocoa powder: Essential for that intense chocolate taste, used in both cake and frosting.
2 cups granulated sugar: Sweetens the cake perfectly without being too heavy.
2 eggs: Bind the ingredients and add moisture.
3/4 cup buttermilk: Makes the cake incredibly tender and adds a slight tanginess.
2 teaspoons baking soda: Helps the cake rise and become fluffy.
1 teaspoon salt: Balances the sweetness and enhances flavors.
For Frosting: 1/2 cup butter (1 stick) or margarine, 1/4 cup cocoa powder, 6 tablespoons milk, 16 ounces (3 1/2 cups) powdered sugar, 1 tablespoon vanilla extract, 1 cup chopped pecans for that perfect crunch.

Directions

Step 1: Preheat your oven to 350°F and generously spray a 13×18 inch baking sheet with nonstick cooking spray to make sure the cake releases easily after baking.

Step 2: In a small saucepan, combine the butter, water, and cocoa powder. Bring the mixture to a boil, then immediately remove it from heat. This step infuses the butter and water with chocolate flavor, creating the rich base of the cake.

Step 3: In a large mixing bowl, sift together the granulated sugar, all-purpose flour, baking soda, and salt. Sifting helps avoid lumps and ensures everything is evenly mixed.

Step 4: Pour the hot cocoa mixture over the dry ingredients and stir gently to combine. The heat from the butter and water mixture slightly cooks the sugar and flour, giving a smooth batter texture.

Step 5: Add the eggs, buttermilk, and vanilla extract to the batter, folding them in gently until just combined. Be careful not to overmix, or the cake might turn dense instead of tender.

Step 6: Pour the batter into your prepared baking sheet, smoothing the top with a spatula. Bake in the middle of the oven for 15 to 18 minutes, or until the center springs back when you lightly touch it. Avoid overbaking to keep it moist.

Step 7: While the cake bakes, prepare the frosting. Melt the butter in a saucepan or microwave-safe bowl. Stir in the cocoa powder until smooth, then sift in the powdered sugar and mix well.

Step 8: Add the milk and vanilla extract to the frosting, stirring until silky and spreadable. Fold in the chopped pecans for that signature crunch.

Step 9: When the cake is just out of the oven, spoon the frosting evenly over the top so it melts slightly into the warm cake, creating a luscious glaze.

Step 10: Allow the cake to cool completely before slicing to let the frosting set up and the flavors mingle beautifully. Then, serve and enjoy your irresistible Texas Sheet Cake!

Servings and Timing

This Texas Sheet Cake Recipe makes a generous 18 to 40 servings, depending on how large you cut your pieces. It’s a fantastic choice for feeding a crowd or having plenty of leftovers. Prep time is about 15 minutes, thanks to the no-fuss mixing, and the baking time is quick—only 15 to 18 minutes. Allow for at least 30 minutes of cooling before slicing, making the total time around one hour from start to finish.

How to Serve This Texas Sheet Cake Recipe

A large tray filled with a shiny, dark chocolate cake that has a thick layer of chocolate frosting with walnut pieces spread evenly on top. Next to the tray, there are three white plates each holding a square piece of the same chocolate cake with visible walnut bits in the frosting, one plate has two silver forks resting beside the cake. Around the plates, there are three tall glasses filled with milk. The setup is on a white marbled surface with a white cloth with black stripes partially under the tray. One piece of cake has a small bite taken out of it, showing a moist, dark brown inside. photo taken with an iphone --ar 4:5 --v 7

For me, this cake shines served with a glass of cold milk or a steaming cup of black coffee to balance that chocolate richness. If you want to elevate your presentation, I like to garnish slices with a sprinkle of extra chopped pecans or even a handful of fresh berries to add a pop of color and fresh contrast.

On special occasions, pairing this cake with a scoop of vanilla or butter pecan ice cream turns it into a decadent dessert experience. And I’ve found that serving the cake slightly warm really intensifies the chocolate aroma and makes the frosting extra gooey, which is irresistible for chocoholics.

This recipe is perfect for holiday parties, potlucks, or casual weeknight treats. Whether you plate it in squares on a rustic wooden board for a picnic or on a delicate dessert plate for a dinner party, I always recommend cutting the slices modestly sized so everyone can indulge without feeling overwhelmed.

Variations

I love experimenting with this Texas Sheet Cake Recipe to suit different tastes and dietary needs. For instance, swapping all-purpose flour with a gluten-free blend works beautifully and still keeps the cake tender. If you prefer a vegan option, you can replace the butter with a plant-based margarine and use a flaxseed egg instead of regular eggs, and almond or oat milk in place of buttermilk.

For a flavor twist, I sometimes add a teaspoon of instant espresso powder to the batter—it deepens the chocolate flavor without making it taste like coffee. Another favorite variation is using walnuts or almonds instead of pecans for the frosting, or mixing in a handful of chocolate chips for extra melty pockets of chocolate throughout the cake.

Occasionally, I bake this cake in smaller pans to create thicker layers, then sandwich the frosting between them for a classic layered cake feel. You can also try piping the frosting for a decorative finish if you want to dress it up for a special occasion.

Storage and Reheating

Storing Leftovers

I like to store leftover Texas Sheet Cake in an airtight container at room temperature if I plan to eat it within a day or two—this keeps the cake moist and the frosting luscious. For longer storage, placing it in the fridge wrapped well in plastic wrap or in a sealed container extends freshness up to about 5 days. Just remember to bring it back to room temperature before serving for the best texture.

Freezing

This cake freezes wonderfully! To freeze, I slice it into individual portions, wrap each piece tightly in plastic wrap and then aluminum foil to prevent freezer burn. Stored properly, it stays fresh in the freezer for up to 3 months. When I want a sweet treat, I take a piece out the night before and thaw it in the fridge.

Reheating

The best way to enjoy leftover Texas Sheet Cake is by warming it slightly. I use the microwave in short 10-second bursts so it warms evenly without drying out. You can also warm a slice in a preheated 300°F oven for 5 to 7 minutes wrapped in foil to keep the moisture locked in. Avoid overheating, as it can cause the frosting to separate or the cake to become dry.

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa powder?

Yes, you can substitute Dutch-processed cocoa for natural cocoa powder in this recipe, but keep in mind that Dutch-processed cocoa is less acidic and might affect the cake’s rise slightly since baking soda reacts to acidity. To counteract this, you might want to add a small amount of baking powder or an acidic ingredient like vinegar or lemon juice.

Is buttermilk necessary, or can I substitute it?

Buttermilk adds a subtle tang and tender crumb, but if you don’t have any on hand, you can make a quick substitute by mixing 3/4 cup milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. This will mimic the acidity and help the cake rise correctly.

Can I make this cake ahead of time?

Absolutely! You can bake the cake the day before, frost it just before serving, and store it covered at room temperature or in the fridge. It actually tastes even better the next day because the flavors have had time to meld. Just be sure to bring it to room temperature before serving.

What if I want a more chocolatey frosting?

To boost the chocolate intensity in the frosting, add an extra tablespoon of cocoa powder or a few tablespoons of melted semi-sweet chocolate. Just be sure to adjust the milk accordingly to maintain a spreadable consistency.

Can I make this Texas Sheet Cake Recipe in a smaller pan?

Yes! You can bake the batter in two 9×13 inch pans for thicker layers—just reduce the baking time slightly and keep an eye on the cake. You’ll end up with a delicious layered cake that’s easier to slice for smaller servings or a more elegant presentation.

Conclusion

If you’re looking for a chocolate cake that’s simple, quick, and utterly delicious, I encourage you to try this Texas Sheet Cake Recipe. It’s one of those desserts that brings joy to any table and satisfies that chocolate craving like no other. I promise once you bake it, it will become one of your favorite go-to recipes to share with friends and family—warm, comforting, and full of heart.