Texas Sheet Cake

Texas Sheet Cake is a classic dessert that’s loved for its moist and decadent chocolate flavor.

This easy-to-make cake is perfect for feeding a crowd and is a popular choice for gatherings and potlucks.

Follow this recipe to create a delicious Texas Sheet Cake that will delight everyone who tries it!


For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs, beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the Frosting:

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


  • 18×13-inch rimmed baking sheet (half-sheet pan)
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Offset spatula or back of a spoon


Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 18×13-inch rimmed baking sheet (half-sheet pan) and set aside.

Make the Cake Batter:

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

Prepare the Chocolate Mixture:

In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly.

Once boiling, remove the chocolate mixture from heat and pour it over the dry ingredients. Stir until well combined.

Add Wet Ingredients:

In a separate bowl, whisk together the beaten eggs, buttermilk, and vanilla extract. Add this mixture to the chocolate batter and mix until smooth.

Bake the Cake:

Pour the batter into the prepared baking sheet and spread it evenly using an offset spatula or the back of a spoon.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Make the Frosting:

About 5 minutes before the cake is done, prepare the frosting. In a medium saucepan, combine the butter, cocoa powder, and buttermilk. Bring to a boil over medium heat, stirring constantly.

Remove from heat and gradually stir in the powdered sugar and vanilla extract until smooth.

Frost and Serve:

Immediately pour the warm frosting over the hot cake and spread it evenly.

If desired, sprinkle chopped pecans over the frosting.

Allow the cake to cool completely before slicing and serving.

Tips and Variations:

For a nut-free version, omit the chopped pecans from the frosting.

Make sure to frost the cake while both the cake and the frosting are still warm for the best results.

Store leftover Texas Sheet Cake covered at room temperature for up to 3 days.

Enjoy Your Texas Sheet Cake!

Indulge in this rich and delicious Texas Sheet Cake that’s perfect for any occasion.

The moist chocolate cake topped with a decadent chocolate frosting is sure to be a crowd-pleaser.

Serve this classic dessert with a cold glass of milk or a scoop of vanilla ice cream for a truly delightful treat!

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