Texas Sheet Cake
This classic Texas sheet cake is thin, tender, and deeply chocolatey, with a warm cocoa frosting poured right over the hot cake. It feeds a crowd from one pan, which is why it has earned a place at potlucks, birthdays, r
Total
45 min
Servings
20 to 24 servings
Level
Easy
Texas sheet cake is a simple chocolate cake baked in a large rimmed sheet pan. The cake is thinner than a layer cake, so it bakes quickly and slices into plenty of small squares.
The signature move is the frosting. You make it on the stove and pour it over the cake while both are still warm. It settles into a glossy, fudgy layer that stays soft as it cools.
Pecans are traditional in many versions, but they are optional. Leave them out for a smooth frosting, or sprinkle them on top if you want crunch without mixing them into the icing.
01What you'll need
Ingredients
18 items · 20 to 24 servings
- For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, cut into pieces
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk, well shaken
- 2 large eggs
- 1 teaspoon vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar, sifted if lumpy
- 1 cup chopped pecans, optional
02How to make it
Step-by-step
1. Heat the oven and prepare the pan
Heat the oven to 350°F. Grease a 13-by-18-inch rimmed sheet pan, also called a half-sheet pan, or spray it with baking spray. Make sure the pan has a rim so the batter does not spill.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Whisking breaks up clumps and helps the baking soda spread evenly through the batter.
3. Boil the cocoa mixture
In a medium saucepan, combine the butter, water, and cocoa powder. Set over medium heat and stir until the butter melts. Bring the mixture just to a boil, then remove it from the heat.
4. Make the batter
Pour the hot cocoa mixture over the flour mixture and stir until mostly smooth. In a small bowl, whisk the buttermilk, eggs, and vanilla together. Add this to the batter and stir until combined. Do not beat it for a long time; stop when no dry streaks remain.
5. Bake the cake
Pour the batter into the prepared pan and spread it into an even layer. Bake for 18 to 22 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Start the frosting while the cake bakes
When the cake has about 5 minutes left, make the frosting. In a medium saucepan, combine the butter, cocoa powder, and milk. Cook over medium heat, stirring often, until the butter melts and the mixture just begins to bubble.
7. Finish the frosting
Remove the pan from the heat. Stir in the vanilla, then whisk in the powdered sugar a little at a time until smooth. Stir in the pecans, if using. The frosting should be pourable; if it is too thick, add 1 teaspoon of milk at a time.
8. Frost the warm cake
As soon as the cake comes out of the oven, pour the warm frosting over the warm cake. Use an offset spatula or the back of a spoon to gently spread it to the edges. Let the cake cool until the frosting is set before slicing.
03From our kitchen
Cook's tips
- Make-ahead: Texas sheet cake is a good make-ahead dessert. Bake and frost it up to 1 day before serving. The texture stays soft because the frosting seals the top.
- Storage: Cover the pan tightly and store the cake at room temperature for 2 to 3 days. If your kitchen is very warm, refrigerate it, but let slices sit at room temperature for 15 minutes before serving.
- Freezing: Freeze unfrosted cake squares or frosted squares in an airtight container for up to 2 months. Place parchment paper between layers. Thaw at room temperature.
- Pan size: A 13-by-18-inch rimmed sheet pan gives the classic thin cake. If using a 9-by-13-inch pan, the cake will be thicker and will need longer to bake, usually 28 to 35 minutes. Start checking early.
- Buttermilk swap: If you do not have buttermilk, stir 1 1/2 teaspoons lemon juice or white vinegar into 1/2 cup milk. Let it stand for 5 minutes before using.
- Nut options: Pecans are traditional, but walnuts also work. For a nut-free cake, skip them completely. You can sprinkle nuts over half the cake to please both groups.
Cook's note
For the smoothest frosting, add the powdered sugar off the heat and whisk well. If your powdered sugar is very lumpy, sift it first so the icing stays glossy instead of grainy.
04Frequently asked
Questions & answers
Can I make Texas sheet cake without pecans?
Yes. Pecans are common, but not required. Leave them out for a smooth chocolate frosting, or add them only to part of the cake.
Why is the frosting poured on while the cake is hot?
The warm cake helps the warm frosting spread easily and settle into the top. This creates the soft, fudgy layer Texas sheet cake is known for.
Can I use Dutch-process cocoa powder?
Regular unsweetened cocoa powder is the safest choice because this recipe uses baking soda and buttermilk. Dutch-process cocoa can work in some cakes, but it may change the rise and flavor here.
How do I know when a thin sheet cake is done?
Check near the center. The top should spring back lightly, and a toothpick should come out clean or with a few moist crumbs. Because the cake is thin, it can overbake quickly, so start checking at 18 minutes.
Can I halve the recipe?
Yes. Bake a half batch in a 9-by-13-inch pan for a thin cake, or use a quarter-sheet pan if you have one. Begin checking for doneness around 15 minutes.
05Keep cooking
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