Texas Sheet Cake
This fudgy Texas Sheet Cake is a rich, moist chocolate cake topped with warm pourable cocoa frosting and optional toasted pecans. It's easy to make, serves a crowd, and is perfect for holidays or casual gatherings.
Equipment
- Sheet Pan (10x15 inches)
- Saucepan
- Mixing bowls
Ingredients
Cake Base
- 1 cup unsalted butter melted with water and cocoa
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 2 cups all-purpose flour sifted
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs large, room temperature
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- 1 cup chopped pecans toasted, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10x15-inch sheet pan.
- In a saucepan, melt 1 cup butter with 1 cup water and 1/3 cup cocoa powder. Stir until smooth and bring to a boil, then remove from heat.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, beat eggs, buttermilk, and vanilla. Add to the dry mixture along with the chocolate mixture and stir until smooth.
- Pour batter into the pan and bake for 20–22 minutes or until a toothpick comes out clean.
- For the frosting: In a saucepan, melt 1/2 cup butter with 1/4 cup cocoa and 1/3 cup milk until just boiling. Remove from heat, stir in vanilla and powdered sugar until smooth. Add pecans if using.
- Pour the warm frosting over the warm cake and spread quickly. Let set for 20–30 minutes before slicing.
Notes
To make your own buttermilk, mix 1/2 cup milk with 1 tsp lemon juice or vinegar. Let sit 5 minutes. For variations, add cinnamon to the batter, or substitute coffee for water to enhance chocolate flavor.