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.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Additional Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 1 sheet cake, 24 pieces
- Servings: 24
- Difficulty: Easy
Why You'll Love This Recipe
- 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 You'll Need
- ⭐ 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
- ⭐ 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
How to Make Texas Sheet Cake Recipe with Chocolate Pecan Frosting
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. This ensures that the cake will release easily after baking, preventing any sticking that could ruin the presentation.
Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined. This step is crucial for ensuring that the dry ingredients are well mixed, which helps achieve a uniform texture in the cake.
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. This process helps to bloom the cocoa, enhancing its flavor in the cake.
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, which is normal for this recipe.
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. This ensures that all ingredients are fully incorporated, leading to a tender cake.
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, which is key to achieving the cake’s characteristic texture.
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. This indicates that the cake is done without being overbaked.
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. Preparing the frosting while the cake bakes saves time and ensures that both components are ready to go.
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. This step is important for achieving a smooth frosting that will pour easily over the cake.
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, which is ideal for spreading over the cake.
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. This allows the frosting to melt slightly into the cake, creating a fudgy topping.
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. This ensures an even layer of frosting across the cake.
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. Cooling in the pan helps the cake maintain its shape.
Slice and Serve
Cut the cooled cake into 24 rectangles or squares. Wipe the knife between cuts if needed for cleaner edges. This makes for neat, appealing portions that are easy to serve.
Tips for Success
- Have the frosting ingredients measured before the cake goes into the oven so the topping can be made quickly.
- If the frosting becomes too thick before pouring, whisk in 1 tablespoon (15 ml) warm milk.
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
Method
- 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.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice and serve: Cut the cooled cake into 24 rectangles or squares. Wipe the knife between cuts if needed for cleaner edges.
