The Ultimate Texas Sheet Cake is a rich, indulgent dessert that delivers decadent chocolate flavor in every bite. Its moist, tender crumb is perfectly balanced by a silky, fudgy frosting that melts in your mouth. With just 25 minutes of prep and 25 minutes of baking, this cake is surprisingly simple to make yet feels like a showstopper. The combination of warm spices and deep cocoa creates a comforting aroma that fills your kitchen, promising a treat worth savoring.
This cake’s generous size makes it ideal for sharing at gatherings or enjoying throughout the week. The contrast between the soft cake and the slightly crisp frosting adds a delightful texture that keeps you coming back for more. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and guaranteed to impress. It’s the kind of dessert that feels like a warm hug—perfect for any occasion or just because.
Ingredients for The Ultimate Texas Sheet Cake
- Cake Batter:
- 2 cups (10oz/284g) all-purpose flour
- 2 cups (16oz/450g) granulated sugar
- ¾ cup (3oz/85g) unsweetened cocoa powder (black or regular)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 cup (8floz/240ml) water
- 1 cup (8floz/240ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- ⅓ cup (2 ½floz/71ml) vegetable oil (or substitute with melted coconut oil)
- 5 Minute Chocolate Frosting:
- 1 cup (8oz/225g) granulated sugar
- 1 can (14 ½oz/414ml) evaporated milk
- 1 ⅓ cups (8oz/225g) bittersweet chocolate, melted and cooled (or substitute with semi-sweet chocolate)
- Garnish:
- 1 ⅓ cups (6½oz/185g) pecans, toasted and chopped (optional, or substitute with walnuts)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Butter a 12×17-inch (30x43cm) sheet pan and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate measuring cup, combine the eggs, water, buttermilk, and vegetable oil. Stir until fully mixed.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and free of lumps.
- Bake the cake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
- Prepare the frosting: While the cake cools slightly, make the frosting. In a blender, combine the sugar, evaporated milk, and melted chocolate. Blend for about 30 seconds until the mixture is smooth and thickened.
- Frost the cake: Pour the frosting evenly over the cake. Sprinkle the toasted and chopped pecans on top.
- Cool and serve: Let the cake and frosting cool for a few hours before slicing. Store at room temperature for up to 3 days.
Perfect Serving Suggestions for Your Texas Sheet Cake
Serve your Texas Sheet Cake as a decadent dessert at gatherings or family dinners. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For a touch of elegance, drizzle with caramel sauce or sprinkle with sea salt before serving. Perfect for potlucks, this cake is always a crowd-pleaser!
How to Store and Keep Your Cake Fresh
Store your Texas Sheet Cake at room temperature in an airtight container for up to 3 days. If you prefer, you can refrigerate it for up to a week, but allow it to come to room temperature before serving for the best texture. Avoid freezing the cake, as the frosting may not retain its smooth consistency.
Quick Recipe Variations to Try
Experiment with different flavors by swapping the bittersweet chocolate in the frosting for milk chocolate or adding a teaspoon of espresso powder to the cake batter for a mocha twist. You can also substitute walnuts or almonds for the pecans if desired. For a fun twist, add a handful of mini chocolate chips to the batter before baking.
Time-Saving Tips for Busy Bakers
To save time, use pre-chopped pecans and pre-melted chocolate for the frosting. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. Pre-measure your dry ingredients the night before to streamline the baking process.
Essential Equipment You’ll Need
A sturdy 12×17-inch (30x43cm) sheet pan is key for this recipe. A quality blender or hand mixer will help achieve a smooth and creamy frosting. Don’t forget a whisk for combining dry ingredients and a rubber spatula for scraping the batter into the pan. A toothpick or cake tester is essential for checking doneness.
The Ultimate Texas Sheet Cake
Ingredients
Cake Batter
- 2 cups all-purpose flour 10oz/284g
- 2 cups granulated sugar 16oz/450g
- 3/4 cup unsweetened cocoa powder 3oz/85g
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup water 8floz/240ml
- 1 cup buttermilk 8floz/240ml
- 1/3 cup vegetable oil 2 ½floz/71ml
5 Minute Chocolate Frosting
- 1 cup granulated sugar 8oz/225g
- 1 can evaporated milk 14 ½oz/414ml
- 1 1/3 cups bittersweet chocolate 8oz/225g, melted and cooled
Garnish
- 1 1/3 cups pecans 6½oz/185g, toasted and chopped
Instructions
- Preheat the oven to 350°F (180°C) and butter a 12×17-inch (30x43cm) sheet pan. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate measuring cup, combine the eggs, water, buttermilk and vegetable oil.
- Stir the wet ingredients into the dry until the batter is smooth and pour the batter into the prepared sheet pan.
- Bake for 20-25 minutes, until a toothpick inserted into the center, comes out clean. Let cool for 10 minutes.
- After the cake has cooled slightly, make the frosting: combine the sugar, evaporated milk, and melted chocolate in a blender and blend until combined and thickened, about 30 seconds.
- Pour the frosting over the cake, sprinkle all over with the pecans and let the cake and frosting cool for a few hours before slicing.
- Store the cake at room temperature for up to 3 days.
