Texas Sheet Cake is a very rich & moist sheet cake, it’s oozing with chocolatey goodness. This is perfect for serving to a crowd & is quick to put together. A true Classic!

You’ve heard about sheet cakes, but have you ever made one? This Texas Sheet Cake is an excellent choice for your first sheet cake. 

Tips:
You can bake this in a smaller pan for a thicker cake, but it will take more time to bake.
A cookie sheet that has sides will work for this cake.
You can omit the pecans if you prefer.

Are you ready to make a dessert that will WOW any guest? A Texas Sheet Cake is always quick and easy to make. However, the outcome is this chocolate cake covered in warm chocolate frosting. DELICIOUS!

Any celebration is worthy of a sheet cake. It just so happens that many people love making Texas Sheet Cakes because they are simple, yet so very yummy. This recipe for sheet cake will quickly become a favorite in your household. There will be no holding this recipe hostage because everyone will want it. 

What is Texas Sheet Cake?

You’ve probably heard of this amazing dessert, but you may not know what it is exactly. This sheet cake is inspired by the German Sweet Chocolate Cake. A traditional Texas sheet cake calls for buttermilk and pecans. You can find the full recipe in the recipe card and it’s going to knock your socks off! 

Ingredients for Making Texas Sheet Cake

What goes in this amazing cake? The main ingredients are listed below, but if you keep scrolling you will run into the full recipe for Texas Sheet Cake. Here are the main ingredients to gather for making this cake oozing of chocolate flavor. 

• All purpose flour – make sure you have flour on hand!.

• Butter – you can also use margarine.
• Water – a simple yet important ingredient.
• Cocoa – for more of a chocolate flavor, you can use dark chocolate.
• Eggs – you can’t bake this cake without eggs. 
• Buttermilk – see buttermilk section below for making your own buttermilk. 
• Baking soda – this helps the cake rise. 
• Vanilla – this ingredient is going to help add flavor!
• Salt – you can’t forget the salt. 
• Granulated sugar – you’ll need sugar to help make this cake nice and sweet. 
• Confectioners sugar – another ingredient to make the cake sweet! 
• Chopped pecans – this is optional, but makes it so much better! 

• 13×18 inch pan – you can bake this in a smaller pan for a thicker cake, but it will take more time to bake.

How to Make the Frosting

In my opinion, the frosting is always the best part of any cake. You’ll want to know HOW to make the frosting 

• Melt the butter in a saucepan over the stove, or in a large bowl in the microwave.  

• Stir in the cocoa and remove from the heat.
• Sift the powdered sugar into the cocoa, and mix in the milk, vanilla and pecans.

• Pour over the cake as soon as you remove it from the oven.  Let cool completely before serving.

How can I make my own buttermilk?

If you don’t have buttermilk, you can make a substitute – 1 cup milk, mix in 1 Tablespoon vinegar.  Let stand for 2 minutes, then stir and use the amount needed in the recipe.

What kind of pan can I use for making Texas Sheet Cake?

The recipe calls for a 13×18 inch pan, but you do have a few other options. 

You can bake this in a smaller pan for a thicker cake, just remember it will take extra time to bake.

You can also use a cookie sheet that has sides! This type of pan will help you get the consistency of a sheet cake that you desire. 

Do I need to put the Texas Sheet Cake in the fridge?

Most cakes are okay sitting on the counter. HOWEVER, if you want this recipe for Texas Sheet Cake to last longer, then you should store it in the fridge. 

Extra Tips for Making Texas Sheet Cake 

• You can store the leftover cake in an airtight container on the counter for up to 5 days.

• You can store this cake in the refrigerator for 7 days.
• This cake can be frozen for up to 3 months. 
• You can leave the pecans out if you’d like! 

If you’ve been craving Texas Sheet Cake and don’t know where to start, give this recipe a try. You’ll love the simplicity of the recipe and how delicious everything tastes! 

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Texas Sheet Cake

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Ingredients

  

Pan: 1/2 sheet pan - 13x18 inch

Serves: 18-40

• ▢ 2 cups all purpose flour
• ▢ 1 cup butter 2 sticks
• ▢ 1 cup water
• ▢ 1/3 cup cocoa powder
• ▢ 2 cups granulated sugar
• ▢ 2 eggs
• ▢ 3/4 cup buttermilk
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon salt

Frosting:

• ▢ 1/2 cups butter 1 stick or margarine
• ▢ 1/4 cup cocoa powder
• ▢ 6 Tablespoons milk
• ▢ 16 ounces 3 1/2 cups powdered sugar
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 cup chopped pecans

Instructions

Cake:

• Preheat the oven to 350F
• Spray a 13x18 inch baking sheet with nonstick cooking spray.
• In a small saucepan, combine the butter, water and cocoa together.
• Bring to a boil and remove from heat.
• Sift the sugar, flour, salt and baking soda together in a large mixing bowl.
• Pour the cocoa mixture over the flour and stir in.
• Add the eggs, buttermilk, and vanilla and gently combine.
• Pour into the greased pan and place in the middle of the oven. Bake for 15-18 minutes. The cake should “bounce” back when touched in the middle.

Frosting:

• Melt the butter in a saucepan over the stove, or in a large bowl in the microwave. Stir in the cocoa and remove from the heat.
• Sift the powdered sugar into the cocoa, and mix in the milk, vanilla and pecans.
• Pour over the cake as soon as you remove it from the oven.
• Let cool completely before serving.
• ENJOY!

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