Texas Sheet Cake

Best Texas sheet cake recipe! This easy, one-bowl 30 minute recipe makes a rich chocolate sheet cake topped with fudgy chocolate icing.

I don’t know where the original recipe for this cake came from, but my grandma made this cake when I was growing up, and it’s a family favorite.

And, really, what’s not to love with this cake! It’s moist, chocolaty, and delicious.

It’s also quick and easy to make. The cake is ready – start to finish – in just 30 minutes. All of which makes it a pretty perfect dessert!

Ingredients and substitutions

• Butter: I use salted butter. If you’re using unsalted butter, increase the salt in the cake to 3/4 teaspoon and add a couple of pinches of salt to the icing.
• Unsweetened cocoa powder: I haven’t tried using Dutch-processed cocoa powder in this recipe.
• Water
• Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
• Greek yogurt: Full-fat plain Greek yogurt or sour cream will also work.
• Powdered sugar: To ensure the smoothest frosting, sift the powdered sugar to break up any lumps.
• Nuts: The nuts are optional. You can also use walnuts if you would prefer to use walnuts instead of pecans.

How to make Texas sheet cake

Step 1: Begin by melting the butter in a large saucepan.

Tip >> I use a large saucepan so that I can mix the cake right in that saucepan.

Step 2: Once the butter has melted, stir in the water and cocoa powder. Bring it to a boil, whisking regularly.

Step 3: Once it’s at a boil, stir in the buttermilk. Remove the pan from the heat.

Step 4: Stir in the yogurt, eggs, and vanilla until combined.

Step 5: Add the flour, sugar, baking soda, and salt. Whisk in the flour mixture just until combined. The batter will be thin.

Step 6: Pour the batter into the prepared pan. Bake.

Step 7: While the cake is baking, prepare the icing. Combine the butter, cocoa, and buttermilk in a large saucepan.

Step 8: Bring to a boil, whisking regularly. Remove from heat.

Step 9: Add the powdered sugar and vanilla. Whisk to combine.

Step 10: Pour the icing over the hot cake.

Step 11: Sprinkle with nuts, if using. Let the cake sit for at least 30 minutes to allow the frosting to set up.

Tips

• If you use a large saucepan, you can mix up the cake batter in that saucepan.
• You’ll need a jelly roll pan to bake the cake. A jelly roll pan is a rimmed baking sheet that’s about 11×15-inches.
• Parchment paper doesn’t work very well with this cake. The parchment paper can leave a greasy residue with the cake.
• If your icing isn’t as thick as you would like, add additional powdered sugar.
• If your icing is too thick, add an extra splash or two of buttermilk.

Recipe FAQs

Storage

The cake is best stored in the pan at room temperature. I don’t recommend storing the cake in an airtight container.

I only cover the cut portions of the cake with plastic wrap because the frosting can get gooey if covered.

More sheet cake recipes!

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