Texas Sheet Cake
The Texas Sheet Cake is a uniquely American dessert, adored for its rich, moist chocolate layers contrasted with a decadent frosting. This cake known for its minimal preparation fuss and deeply satisfying chocolate vibes, is a quintessential treat at gatherings throughout the southern United States.
Equipment
- 18x13 inch (46x33cm) rimmed sheet pan
- Medium saucepan
- Large mixing bowl
- Whisk
- Offset spatula
- Parchment paper
Ingredients
Cake
- 2 cups all-purpose flour sifted, 250g
- 2 cups granulated sugar 400g
- ½ cup unsalted butter cubed, 115g
- ½ cup water 120ml
- ¼ cup unsweetened cocoa powder 25g
- ½ cup buttermilk 120ml
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder optional, enhances chocolate flavour
Frosting
- ½ cup unsalted butter cubed, 115g
- ¼ cup unsweetened cocoa powder 25g
- 6 tablespoons milk 90ml
- 4 cups powdered sugar sifted, 480g
- 1 teaspoon vanilla extract
- ½ cup chopped pecans optional for garnish, 55g
Instructions
- Preheat your oven to 350°F / 175°C (160°C fan-forced). Grease a 13x18 inch (33x46cm) rimmed sheet pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the flour and granulated sugar. Set aside.2 cups all-purpose flour, 2 cups granulated sugar
- In a medium saucepan over medium heat, melt the butter. Whisk in the water and cocoa powder until smooth. Bring the mixture to a light boil, then pour it over the flour and sugar mixture, stirring to combine.1/2 cup unsalted butter, 1/2 cup water, 1/4 cup unsweetened cocoa powder
- In a separate bowl, mix the buttermilk, eggs, baking soda, vanilla extract, and espresso powder if using. Blend this into the chocolate batter until smooth and evenly mixed.1/2 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 1/2 teaspoon espresso powder
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the frosting. Using the same saucepan, melt the butter over medium heat. Stir in the cocoa powder, then the milk, and bring to a gentle boil, stirring constantly. Remove from heat and gradually whisk in the powdered sugar and vanilla extract until smooth.1/2 cup unsalted butter, 1/4 cup unsweetened cocoa powder, 6 tablespoons milk, 4 cups powdered sugar, 1 teaspoon vanilla extract
- Pour the warm frosting over the cake immediately — the cake must still be hot from the oven. Use an offset spatula to spread the frosting evenly across the entire surface. The heat allows the frosting to sink slightly into the crumb, creating the signature fudgy top layer. If desired, sprinkle with chopped pecans while the frosting is still wet so they adhere.1/2 cup chopped pecans
Notes
Storage: Cover tightly with foil or plastic wrap and store at room temperature for up to 3 days. Do not refrigerate — it dries out the crumb.
Freezer-friendly: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature for about 1 hour.
Make-ahead: This cake improves overnight as the frosting firms and the flavours deepen. Bake it the day before you need it.
Substitution: If you do not have buttermilk, mix 1/2 cup whole milk with 1 1/2 teaspoons white vinegar or lemon juice and let it sit for 5 minutes.
Pro tip: Add 1/2 teaspoon espresso powder to the batter along with the cocoa powder — it intensifies the chocolate flavour without making the cake taste like coffee.
Nutrition
Serving: 1servingCalories: 560kcalCarbohydrates: 93gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 121mgPotassium: 140mgFiber: 2gSugar: 74gVitamin A: 549IUVitamin C: 0.05mgCalcium: 42mgIron: 2mg
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