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Rich, moist, and nearly the size of the state it’s named for, Texas sheet cake is a classic recipe that will put a smile on any chocolate lover’s face.
One of the most amazing things about blogging is the incredible friendships you build along the way.
I’ve met a lot of people because of this site, and one of them is my friend Amber who I met way back in 2010 on Twitter. She helped me create custom table markers for an event I was assisting with and we became instant friends.
Amber is from Texas, so when she had her first baby and some of us bloggers threw her a virtual baby shower, I knew I had to bake up something to honor her home state. It was the first time I made Texas sheet cake, but it definitely was not the last!
I might be a Midwestern girl through and through, but I know how to spot good chocolate cake recipes and lemme tell ya – Texas sheet cake is one of the best! Serve it up with some Southern sweet tea for a taste of the South no matter where you live.
What is Texas sheet cake?
Texas sheet cake is a large, thin chocolate cake topped with a rich chocolate frosting and chopped pecans.
It’s not dense like fudgy salted caramel brownies or snickers brownies, but it is rich and moist, thanks to the cooked frosting that is poured over the cake while it is still warm.
Apparently this cake is also known as a “Texas funeral cake” and it’s one of those recipes that has been around for so long, no one can really remember where it came from.
Some sources attribute the recipe to former First Lady Lady Bird Johnson, but it seems more likely that some version of this cake was published in a Texas newspaper.
Some people think it’s called Texas sheet cake because of the pecans on top. Others think it’s because the cake is so big that it’s the size of Texas. All I know is that no matter where it came from or what you call it, it’s totally delicious.
If you’re a fan of rich chocolate cakes (such as the best chocolate cake), then you’ve got to try this one.
How to make Texas sheet cake
In addition to being absolutely delicious, Texas sheet cake is an easy recipe. It uses a different method than traditional cake recipes, but it is still totally doable for a beginner baker.
Ingredients you’ll need
For the cake itself, you will need:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Before you get started, make sure you know how to measure flour correctly. This will help your Texas sheet cake to turn out amazing every time!
If you are out of buttermilk, don’t panic. Use a simple buttermilk substitute instead and save yourself a trip to the grocery store.
For the fudgy frosting, you will need:
- 14 tablespoons unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon pure vanilla extract
- 14 ounces confectioners’ sugar
- 1 cup chopped pecans
If you run out of confectioners’ sugar (aka powdered sugar), you can make a powdered sugar substitute that you can use in this frosting instead.
If you don’t like pecans you can leave them out, but they are traditionally included in this recipe.
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A traditional Texas sheet cake is baked in a 18×13-inch pan, which is the size of a standard half sheet pan. Spray your pan with nonstick cooking spray and set it aside.
In one bowl, whisk together the flour, sugar, and salt. Set these dry ingredients aside.
Now place a medium saucepan over medium heat. Melt the butter, then whisk in the cocoa powder.
Once the cocoa powder is combined, add the boiling water and increase the heat to medium-high. Bring the mixture to a boil; let it boil for 30 seconds, then immediately remove it from the heat.
Pour the cocoa mixture over the dry ingredients. Stir to combine, making sure to scrape the sides and bottom of the bowl really well.
In a bowl or large measuring cup, whisk together the buttermilk, eggs, baking soda, and vanilla. Add this to the chocolate mixture and pour the batter into your prepared pan.
Bake the cake at 350°F for 15-20 minutes; since it’s so thin, it bakes pretty quickly. It’s done when the top springs back when lightly touched and the edges are just coming away from the sides of the pan.
While the cake is in the oven, start on the frosting. You want to do this while the cake is baking so that you can pour it over the baked cake while it is warm.
In a medium saucepan over low heat, melt the butter. Once melted, whisk in the cocoa powder until well combined.
Add the milk, vanilla and powdered sugar. Whisk until the frosting is well combined and smooth, then remove from the heat and fold in the chopped pecans.
Pour the frosting over the warm cake, using an offset spatula to spread it all the way to the edges of the cake.
Let the cake cool until the frosting is set before serving. You can also let the cake cool to room temperature before serving.
Cake storage
Store Texas sheet cake covered at room temperature for 1-2 days. If you want to keep it for longer, store it in the refrigerator for up to 4 days.
You can also freeze the whole cake or slices for up to 1 month.
If you want to freeze the entire cake, I would recommend baking it in a disposable pan. Make sure the cake has cooled completely before wrapping it in plastic wrap followed by foil.
To freeze slices of the cake, place them on a lined sheet tray and freeze until solid before wrapping and storing, just as I describe in my post on how to freeze cake.
Recipe FAQs
Yes. Baking this Texas sheet cake as directed in a half sheet pan makes for a very thin cake, which is pretty traditional. If you prefer a thicker cake, feel free to use a 9×13-inch pan.
If baked in a 9×13-inch cake pan, you will need to increase the baking time to 30 minutes.
Usually when you measure an ingredient with a measuring cup or spoon, you level off the ingredient after scooping it into the cup or spoon.
When a recipe calls for a “heaping” tablespoon/cup of something, that means you don’t need to level it before adding it to the recipe.
Texas sheet cake traditionally has pecans in the frosting. If you don’t like pecans you can leave them out, or feel free to sprinkle them on top of the frosting before it sets.
Texas Sheet Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ teaspoon salt
- 1 cup unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 1 cup boiling water
- ½ cup buttermilk
- 2 large eggs beaten
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
For the Frosting
- 14 tablespoons unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon pure vanilla extract
- 14 ounces confectioners’ sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Coat an 18×13-inch rimmed sheet pan (half sheet pan) with nonstick spray.
- In a large mixing bowl, combine flour, sugar, and salt. Set aside.
- In a medium saucepan over medium heat, melt butter. Once the butter is melted, whisk in cocoa powder until thoroughly combined. Add boiling water and turn up the heat to medium-high. Bring to a boil and let boil for 30 seconds, then immediately turn off the heat. Pour the cocoa/butter mixture over flour mixture, and stir to mix, making sure to scrape bottom and sides.
- In a medium bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Stir buttermilk mixture into chocolate mixture. Pour into prepared sheet cake pan. Bake for 15-20 minutes. Top should lightly spring back and edges will be just coming away from the sides.
- While cake is baking, make the frosting. In a medium saucepan over low heat, melt butter. Once the butter is melted, whisk in cocoa powder until thoroughly combined. Add milk, vanilla, and powdered sugar, whisking until all ingredients are fully incorporated and frosting is smooth. Remove from heat and fold in the chopped pecans. Pour over warm cake, using an offset spatula to spread frosting to the edges. Let cool until frosting is set, then serve, or let cool completely to room temperature.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many will this serve?
Hi Jill – This definitely serves a crowd! You could probably get up to 24 slices out of this, depending on how big you cut the pieces. Hope this helps.
-Jamie
Will this keep at room temp for a day before serving?
I think it should be just fine, Michelle. Let me know how you like it!
I made this cake for the first time and completely forgot to add the eggs and thank goodness it still turned out amazing. Next time i will try and not let the kids distract me. If you only want to have a small piece of cake then this isnt the cake for you..its totally addicting. Thank you for sharing.
You’re welcome, Donna! And cake makes a very good distraction as far as kids are concerned! ;)
What size of sheet cake pan do I need?
Vanessa-
I used an 18 X 13 sheet cake pan. I hope this helps.
-Jamie
close but without the cinnamon and pecans it just isn’t a Texas sheet cake….and if you really want to make it a cake you will never forget use Mexican Vanilla – it sets the chocolate off like you would never believe.
Jennifer-
Thanks for visiting.
-Jamie
Hi Jamie, I’m from Brazil, and we don’t have buttermilk to buy over here, can I replace it with just milk? Or something else??
Cris-
Check out this post: http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757 – I hope this helps!
-Jamie
It is important that it says to stir in the buttermilk. If you are real gung-ho and whisk it to death like a normal cake the reaction between the buttermilk and baking soda will be damaged and your cake will be too heavy. If you are lazy, and just stir in the buttermilk, it comes out great.
I also use the frosting by itself
to make quick fudge – wow! People love it all by itself.
Texas Sheet Cake is a staple dessert in my house for desserts. They are quick to make and are always a huge hit. The only down side though is they are big and addicting which means each time I make it I gain a few more pounds.