Texas Sheet Cake Recipe

Here’s the recipe for a classic Texas Sheet Cake—a rich, chocolatey, and ultra-moist cake topped with a fudgy chocolate pecan frosting. This crowd-pleasing dessert is perfect for potlucks, parties, or any time you’re craving something sweet and indulgent!

Texas Sheet Cake Recipe

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup vegetable oil
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk (or substitute with 1/2 cup milk + 1/2 tablespoon vinegar, let sit 5 minutes)
• 2 large eggs
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup milk
• 3 1/2 cups powdered sugar (sifted for smoothness)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)

Instructions

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 13×18-inch sheet pan (or jelly roll pan) with butter or non-stick spray. You can also line it with parchment paper for easy removal.

Step 2: Make the Cake Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
2. In a medium saucepan, combine the butter, vegetable oil, water, and cocoa powder. Heat over medium heat, stirring occasionally, until the butter melts and the mixture is smooth. Remove from heat.
3. Pour the chocolate mixture into the bowl with the dry ingredients and stir until combined.
4. Add the buttermilk, eggs, and vanilla extract. Mix until smooth and well incorporated (do not overmix).

Step 3: Bake the Cake

1. Pour the batter into the prepared sheet pan and spread evenly.
2. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven and let it cool slightly while you prepare the frosting.

Step 4: Make the Frosting

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the cocoa powder and milk, and cook until smooth and just starting to bubble.
3. Remove from heat and stir in the powdered sugar and vanilla extract. Mix until smooth. If adding pecans, fold them into the frosting.

Step 5: Frost the Cake

1. Pour the warm frosting over the slightly cooled cake, spreading it evenly with a spatula.
2. Allow the frosting to set for about 30 minutes before slicing.

Serving Suggestions

• Serve the Texas Sheet Cake warm or at room temperature.
• Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Tips for Success

1. Don’t Overbake: Texas Sheet Cake is meant to be moist, so check it a few minutes before the suggested bake time.
2. Sifting Powdered Sugar: Sift the powdered sugar for the frosting to prevent lumps and achieve a smooth texture.
3. Nut-Free Option: If you prefer, skip the pecans for a nut-free version. You can substitute with shredded coconut or leave the frosting plain.

FAQs

1. Can I make this cake ahead of time?
Yes! Texas Sheet Cake can be made a day in advance. Store it tightly covered at room temperature.

2. How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

3. Can I freeze Texas Sheet Cake?
Absolutely! Wrap individual slices or the entire cake in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature before serving.

4. Can I use a smaller pan?
If using a smaller pan, the cake will be thicker, and you’ll need to adjust the baking time accordingly.

This Texas Sheet Cake is the ultimate chocolate lover’s dream! Whether for celebrations or just because, it’s sure to impress your family and friends.