This Easy Texas Sheet Cake Recipe makes a thin, tender chocolate cake topped with a warm cocoa frosting and chopped pecans. The cake has a soft, moist crumb, while the pourable frosting settles into a smooth, fudgy layer that lightly soaks into the warm surface.
A 13 x 18-inch rimmed sheet pan gives the cake its classic shallow shape and quick baking time. The frosting is prepared while the cake bakes and poured on while both are still warm, then the finished cake needs about 1 hour to cool and set before slicing.
Why This Recipe Works
- A shallow 13 x 18-inch pan allows the chocolate batter to bake quickly and evenly without developing a dry edge before the center is done.
- Buttermilk and baking soda work together to create a tender crumb with enough acidity to balance the cocoa.
- Heating the cocoa with butter and water blooms the cocoa powder, giving the cake a fuller chocolate flavor.
- Pouring warm frosting over the still-warm cake helps it spread easily and creates the characteristic smooth, fudgy topping.
- Chopped pecans add texture and keep the rich chocolate frosting from feeling one-dimensional.
Equipment Needed
- 13 x 18-inch (33 x 46 cm) rimmed half-sheet pan
- Nonstick cooking spray or softened butter, for the pan
- Large mixing bowl
- Medium saucepan
- Small saucepan
- Whisk
- Flexible spatula
- Fine-mesh sieve, optional, for the powdered sugar
- Wire cooling rack
Ingredients List
For the Chocolate Sheet Cake
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter
- 1 cup (240 ml) water
- 1/4 cup (25 g) unsweetened natural cocoa powder
- 1/2 cup (120 ml) buttermilk
- 2 large eggs, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon (5 ml) vanilla extract
For the Chocolate Pecan Frosting
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (60 ml) whole milk
- 1/4 cup (25 g) unsweetened natural cocoa powder
- 4 cups (480 g) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) vanilla extract
- Pinch of fine salt
- 1 cup (110 g) chopped pecans
Ingredient Notes and Substitutions
- Natural cocoa powder: Natural unsweetened cocoa provides the chocolate flavor in both the cake and frosting. Dutch-process cocoa is not the most reliable substitute in the cake because this batter relies on the acidity of natural cocoa and buttermilk with baking soda. Dutch-process cocoa can be used in the frosting, where leavening is not a factor.
- Buttermilk: Buttermilk adds acidity and moisture, helping the cake stay tender. If needed, combine 1/2 cup (120 ml) whole milk with 1 1/2 teaspoons (7.5 ml) lemon juice or white vinegar and let it stand for 5 minutes before using. The flavor will be slightly less cultured but the acidity will still support the batter.
- Butter: Butter gives the cake and frosting a rich flavor and smooth texture. Salted butter can be substituted, but omit or reduce the added salt in both components.
- Powdered sugar: Powdered sugar dissolves quickly into the warm frosting and helps it set into a soft, fudgy layer. Granulated sugar is not a suitable substitute because it will not dissolve or set the same way.
- Pecans: Pecans add crunch and a buttery, nutty flavor that pairs naturally with the chocolate frosting. Walnuts can be substituted in the same quantity. For a nut-free cake, omit them without changing the frosting.
Step-by-Step Instructions
Step 1: Prepare the oven and pan
Preheat the oven to 350°F (175°C). Lightly grease a 13 x 18-inch (33 x 46 cm) rimmed half-sheet pan, making sure to coat the corners.
Step 2: Combine the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined.
Step 3: Heat the cocoa mixture
In a medium saucepan, combine the 1 cup (226 g) butter, water, and 1/4 cup (25 g) cocoa powder. Heat over medium heat, whisking occasionally, until the butter melts and the mixture comes just to a boil.
Step 4: Add the hot mixture to the flour
Remove the saucepan from the heat and immediately pour the hot cocoa mixture over the flour mixture. Whisk until mostly smooth. The batter will be thick at first and then loosen as it is mixed.
Step 5: Add the remaining wet ingredients
Whisk in the buttermilk, eggs, baking soda, and vanilla. Continue just until the batter is smooth and evenly chocolate-colored, with no dry flour pockets.
Step 6: Fill the sheet pan
Pour the batter into the prepared pan and spread it evenly into the corners with a flexible spatula. The batter layer will be relatively shallow.
Step 7: Bake the cake
Bake on the center rack for 17 to 20 minutes. The surface should spring back lightly when touched, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
Step 8: Begin the frosting while the cake bakes
During the final 5 to 7 minutes of baking, place the 1/2 cup (113 g) butter, milk, and 1/4 cup (25 g) cocoa powder in a small saucepan over medium-low heat.
Step 9: Heat the frosting base
Whisk until the butter melts and the mixture becomes smooth and steaming. Bring it just to a gentle simmer, then remove it from the heat.
Step 10: Finish the frosting
Whisk in the powdered sugar, vanilla, and salt until smooth. Fold in the chopped pecans. The frosting should be glossy and pourable but thick enough to coat the back of a spoon.
Step 11: Frost the warm cake
Remove the cake from the oven and place the pan on a wire rack. While the cake is still hot, immediately pour the warm frosting over the surface.
Step 12: Spread quickly
Use a flexible spatula to guide the frosting into the corners. Work gently and quickly because the frosting begins setting as it cools.
Step 13: Cool completely
Let the cake cool in the pan for at least 1 hour. The frosting should lose its wet sheen and feel set enough to slice without running.
Step 14: Slice and serve
Cut the cooled cake into 24 rectangles or squares. Wipe the knife between cuts if needed for cleaner edges.
Storage, Freezing, and Make-Ahead Instructions
- Store cooled Texas Sheet Cake tightly covered at room temperature for up to 3 days. Keep it in the original pan covered with foil or transfer pieces to an airtight container.
- For longer storage, refrigerate the cake for up to 5 days. Let refrigerated pieces stand at room temperature for about 20 minutes before serving for a softer texture.
- To freeze, cool the frosted cake completely and cut it into portions. Wrap individual pieces tightly and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or for several hours at room temperature while still wrapped.
- The cake can be baked and frosted 1 day ahead. Keep it covered once the frosting has fully set.
FAQ
Can I make this Easy Texas Sheet Cake Recipe ahead of time?
Yes. Bake and frost the cake 1 day before serving, let it cool completely, and keep it tightly covered at room temperature.
Can I use a 9 x 13-inch pan?
Not without changing the baking time and texture. This recipe is designed for a 13 x 18-inch rimmed half-sheet pan. A 9 x 13-inch pan would produce a much thicker cake that requires longer baking.
Can I leave out the pecans?
Yes. Simply omit the pecans from the frosting. No other ingredient changes are needed.
Why is my frosting grainy?
The powdered sugar may have been lumpy or the cocoa mixture may not have been hot enough to dissolve it smoothly. Sift the sugar if necessary and whisk it into the warm butter mixture gradually.
Why is my Texas sheet cake dry?
The cake was likely overbaked or too much flour was added. Measure the flour carefully and begin checking for doneness at 17 minutes because a thin sheet cake can go from moist to dry quickly.
Texas Sheet Cake Recipe with Chocolate Pecan Frosting
Ingredients
For the Chocolate Sheet Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon fine salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened natural cocoa powder
- 1/2 cup buttermilk
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Chocolate Pecan Frosting
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1/4 cup unsweetened natural cocoa powder
- 4 cups powdered sugar sifted if lumpy
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1 cup chopped pecans
Instructions
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 13 x 18-inch (33 x 46 cm) rimmed half-sheet pan, making sure to coat the corners.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined.
- In a medium saucepan, combine the 1 cup (226 g) butter, water, and 1/4 cup (25 g) cocoa powder. Heat over medium heat, whisking occasionally, until the butter melts and the mixture comes just to a boil.
- Remove the saucepan from the heat and immediately pour the hot cocoa mixture over the flour mixture. Whisk until mostly smooth. The batter will be thick at first and then loosen as it is mixed.
- Whisk in the buttermilk, eggs, baking soda, and vanilla. Continue just until the batter is smooth and evenly chocolate-colored, with no dry flour pockets.
- Pour the batter into the prepared pan and spread it evenly into the corners with a flexible spatula. The batter layer will be relatively shallow.
- Bake on the center rack for 17 to 20 minutes. The surface should spring back lightly when touched, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- During the final 5 to 7 minutes of baking, place the 1/2 cup (113 g) butter, milk, and 1/4 cup (25 g) cocoa powder in a small saucepan over medium-low heat.
- Whisk until the butter melts and the mixture becomes smooth and steaming. Bring it just to a gentle simmer, then remove it from the heat.
- Whisk in the powdered sugar, vanilla, and salt until smooth. Fold in the chopped pecans. The frosting should be glossy and pourable but thick enough to coat the back of a spoon.
- Remove the cake from the oven and place the pan on a wire rack. While the cake is still hot, immediately pour the warm frosting over the surface.
- Use a flexible spatula to guide the frosting into the corners. Work gently and quickly because the frosting begins setting as it cools.
- Let the cake cool in the pan for at least 1 hour. The frosting should lose its wet sheen and feel set enough to slice without running.
- Cut the cooled cake into 24 rectangles or squares. Wipe the knife between cuts if needed for cleaner edges.
