There’s something magical about winter baking. The chilly air outside makes the warmth of the oven feel like a hug, and nothing says comfort quite like a classic Texas Sheet Cake. This rich, fudgy dessert is a staple in Southern kitchens, and it brings back sweet memories of potlucks, church gatherings, and cozy family nights.
I first learned how to make Texas Sheet Cake from my grandmother, who swore by a simple combination of cocoa powder and buttermilk for that signature flavor. She’d always say, “Darlin’, it’s not a real Texas Sheet Cake if you don’t use buttermilk and pour the icing on while the cake’s still warm!” And she was absolutely right.
Today, I’m sharing her beloved recipe—with a few little tweaks I’ve picked up along the way—to help you create the most indulgent, melt-in-your-mouth Texas Sheet Cake ever.
Table of Contents
Why You’ll Love This Texas Sheet Cake
This isn’t just a chocolate cake—it’s a Southern masterpiece. The batter is simple but packs a deep, rich cocoa flavor, thanks to the combination of unsweetened cocoa powder and tangy buttermilk. Baked in a sheet pan for maximum surface area (and more frosting per bite!), this cake stays ultra-moist and soft.
Best of all, the warm chocolate icing is poured over the cake while it’s still hot, creating a crackly, fudgy top layer that hardens just enough to contrast with the tender cake underneath. Add a sprinkle of toasted pecans, and you’ve got pure dessert bliss.
Ingredients for Texas Sheet Cake
For the Cake:
- All-purpose flour
- Granulated sugar
- Salt
- Baking soda
- Unsalted butter
- Unsweetened cocoa powder
- Water
- Buttermilk
- Eggs
- Pure vanilla extract
For the Frosting:
- Unsalted butter
- Unsweetened cocoa powder
- Whole milk
- Powdered sugar, sifted
- Vanilla extract
- Chopped pecans (optional, but traditional!)
Step-by-Step Instructions
1. Prepare Your Sheet Pan
Preheat your oven to 350°F (175°C). Grease a 13×18-inch rimmed baking sheet (also called a jelly roll pan) with butter or nonstick spray, and line it with parchment paper if desired for easy removal.
2. Make the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. In a saucepan, melt the butter, then add the cocoa powder and water. Bring to a light boil, stirring until smooth. Pour this hot mixture over the dry ingredients and stir just until combined.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla. Add this to the batter and mix until smooth—don’t overbeat.
3. Bake the Cake
Pour the batter into your prepared sheet pan and spread evenly. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
4. Make the Fudge Frosting
In a saucepan, melt the butter and whisk in the cocoa powder and milk. Bring to a gentle boil, then remove from heat and stir in the powdered sugar and vanilla until smooth. If using, stir in the chopped pecans.
5. Frost While Warm
This is the magic moment: as soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread it evenly. The heat helps the frosting sink slightly into the cake, creating that iconic fudgy layer.
Tips for the Perfect Texas Sheet Cake
- Use full-fat buttermilk: It makes a difference in richness and tang. No buttermilk? Add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk to make 1/2 cup. Let sit 5 minutes.
- Don’t skip the warm frosting: Pouring the icing while the cake is hot is key to the texture and flavor.
- Add flavor twists: For a mocha version, add a teaspoon of espresso powder to the cake and frosting. Want a nut-free option? Skip the pecans—this cake still shines.
Why This Texas Sheet Cake Is Perfect for Cold Days
This dessert is everything a winter cake should be—rich, warm, and satisfying. Whether you’re serving it at a holiday gathering or indulging on a cold night by the fire, it’s a dessert that brings everyone together.
The use of cocoa powder gives it a deep, almost brownie-like flavor, and the buttermilk ensures it stays moist even days after baking (if it lasts that long!).
Storage & Serving Suggestions
- Serve warm or at room temperature.
- Store covered at room temperature for up to 3 days.
- For longer freshness, refrigerate for up to 5 days. Bring to room temp before serving, or zap a slice in the microwave for 10 seconds for that just-baked warmth.
FAQs
Why is my Texas Sheet Cake dry?
Overbaking or using too little liquid can cause dryness. Ensure accurate measurements and test the cake for doneness a few minutes before the recommended baking time.
Can I make Texas Sheet Cake ahead of time?
Absolutely! The cake can be baked and frosted a day in advance. Store it at room temperature, covered, for best results.
Can I omit the nuts in the frosting?
Yes, the nuts are optional. If you prefer a smooth frosting, simply skip the chopped pecans or replace them with sprinkles.
Is Texas Sheet Cake only made in Texas?
While it originated in Texas, this dessert is now enjoyed across the United States and beyond!
Final Thoughts
If you’ve never tried making Texas Sheet Cake, winter is the perfect time to start. This Southern classic remains a quintessential dessert that captures the essence of simplicity and indulgence. Whether you stick to the classic recipe or explore creative variations, this cake is sure to impress with its moist layers, rich chocolate flavor, and irresistible frosting. Its adaptability and ease of preparation make it a favorite for home bakers and dessert lovers alike. So, gather your ingredients, follow these tips, and enjoy this timeless treat with family and friends.
Print
Texas Sheet Cake
- Total Time: 40 minutes
- Yield: 12 1x
Description
This classic Texas sheet cake is ultra-moist, chocolatey, and topped with a luscious fudgy glaze. Perfect for sharing and satisfying any sweet tooth!
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/3 cup whole milk
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup chopped pecans (optional, but traditional!)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13×18-inch rimmed baking sheet (also called a jelly roll pan) with butter or nonstick spray, and line it with parchment paper if desired for easy removal.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. In a saucepan, melt the butter, then add the cocoa powder and water. Bring to a light boil, stirring until smooth. Pour this hot mixture over the dry ingredients and stir just until combined.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla. Add this to the batter and mix until smooth—don’t overbeat.
- Pour the batter into your prepared sheet pan and spread evenly. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
- In a saucepan, melt the butter and whisk in the cocoa powder and milk. Bring to a gentle boil, then remove from heat and stir in the powdered sugar and vanilla until smooth. If using, stir in the chopped pecans.
- Pour the warm frosting over the hot cake. Use a spatula to spread it evenly. The heat helps the frosting sink slightly into the cake, creating that iconic fudgy layer.
- Prep Time: 15 min
- Cook Time: 25 min
Share Your Experience
Did you make this Texas Sheet Cake? I’d love to hear how it turned out! Did you add a twist, like a dash of cinnamon or swap in walnuts? Drop a comment below and let’s swap baking stories!