Easy Texas Sheet Cake Recipe
A Texas Sheet Cake Recipe is a generous chocolate dessert featuring a moist buttermilk cake topped with warm, fudgy frosting and pecans. This Southern classic feeds a crowd and comes together in under 45 minutes.
Cost: $16
🍳 Equipment
- 18x13 inch sheet pan or jelly roll pan
- Medium saucepan
- Large mixing bowl
- Whisk and spatula
- Measuring cups and spoons
🛒 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs room temperature
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Frosting:
- ½ cup unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
📋 Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease 18x13 inch sheet pan.
- Mix flour, sugar, and salt in large bowl.
- Boil butter, water, and cocoa in saucepan.
- Pour hot mixture over dry ingredients; mix well.
- Beat in eggs one at a time.
- Add buttermilk, baking soda, and vanilla.
- Pour into pan. Bake 20-25 minutes.
For the Frosting:
- Heat butter, cocoa, and milk until butter melts.
- Remove from heat; add sugar and vanilla.
- Pour over hot cake.
- Sprinkle with pecans if using.
📝 Notes
- Cake is done when toothpick comes out clean
- Pour frosting while cake is still hot
- Cool completely before cutting
- Keeps 4 days at room temperature
- Can freeze up to 3 months
🥗 Nutrition
Calories: 367kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 148mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Calcium: 32mg | Iron: 1mg