This original Texas sheet cake recipe is easy to make. A thin layer of luscious chocolate cake covered with delicate chocolate icing and topped with toasted pecans. It's a rich and moist cake and a real crowd-pleaser. This cake has been popular for many decades!
I show you how to make Texas sheet cake step-by-step with my guiding photo instructions and a video. It's an easy and straightforward process to make this cake, and perfectly suitable for less experienced home bakers as well.
If you love German chocolate cakes, you should try my Black Forest Cake as well! It's a readers' favorite.
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Background
What is Texas sheet cake? It's a thin layer of chocolate sheet cake originally made with cocoa and buttermilk and topped with a fudgy chocolate icing. It's usually sprinkled with pecans after the icing is applied. Its origin is not quite clear, but it is suggested that it has been developed in the early-mid 20th century.
Texan cooks created this popular sheet cake inspired by German chocolate cake. German chocolate cake is a labor-intense layer cake topped with a sweet coconut-pecan topping. Texas sheet cake is an easier version of German chocolate cake but topped with chocolate icing and toasted pecans instead of sugary coconut-pecan icing. It's a Texan favorite for many decades.
Ingredients and substitutions
To make this original Texas sheet cake recipe, you need the following ingredients: flour, sugar, cocoa, baking soda, salt, oil, buttermilk, eggs, vanilla, water, unsalted butter, milk, powdered sugar, and pecans.
- Plain all-purpose flour - you can use gluten-free flour (a blend with xanthan gum) instead. Substitute 1:1.
- Cocoa - I used unsweetened natural cocoa powder for this recipe. It's widely available in the US. On the other hand, in most parts of Europe, Dutch-processed cocoa powder is the common unsweetened cocoa powder widely available in stores. If you only get Dutch-processed cocoa powder, substitute the baking soda for 1 tablespoon (12g) baking powder. You can read more about the relationship between cocoa powder and leaving agents here. Please be aware that using Dutch-processed cocoa and baking powder will alter the taste and texture of the cake noticeably.
- Buttermilk - if you don't get buttermilk, you make your own. Therefore, pour 1 ½ teaspoon (7ml) of vinegar or lemon juice into a 1 cup (240ml) measurer and fill the cup with milk until full. Transfer to a jar, stir to combine and let sit for 5 minutes until the mixture starts to curdle a little. Then use in the recipe as directed.
- Milk - I prefer full-fat or at least 2%, but you can use whatever milk you prefer. Lactose-free works as well.
- Pecans - are optional but highly recommended. You can use toasted pecans from the store or toast them on your own. If you would like to toast them, preheat the oven to 300°F (150°C). Spread the pecans on a baking sheet and bake for 7-8 minutes. Then remove from the oven and set aside.
Pan size
This recipe calls for a 9x13-inch (23x33cm) pan. The cake will be about ¾-inch (1.9cm) high. Alternatively, you can use a jelly roll pan 10 ½ x 15 ½ inch (27x39cm) and bake the cake for 14-17 minutes or until a toothpick inserted into the center of the cake comes out clean.
If you want to bake a smaller cake, divide the recipe in half and bake in a 9x9-inch (23x23cm) baking pan. The baking time is the same.
Photo instructions
In a large mixing bowl, whisk flour, sugar, cocoa, baking powder, and salt to combine. Set aside.
In another large mixing bowl, whisk oil, buttermilk, eggs, and vanilla to combine, about 1 minute. Add hot water and whisk to combine, about 1 minute.
Add the dry ingredients and whisk just until combined, about 1 minute.
Then pour the batter into a parchment paper-lined baking pan. The picture below shows that the batter is thin.
Bake for 18-22 minutes or until a toothpick inserted into the center of the cake comes out clean with a few moist crumbs attached. Let cool for 10 minutes.
While the cake is cooling, start immediately with the frosting. Therefore, whisk the butter and cocoa until combined, and no lumps remain, about 1 minute. Gradually add the hot milk while whisking.
Then add the vanilla and powdered sugar and whisk until smooth and combined, about 1-2 minutes.
Spoon or pour the icing on top of the cake and spread evenly.
Top with pecans and set aside for 15-30 minutes to allow the frosting to set.
Expert tips
- The water should be hot but not boiling. The same is true for the milk.
- Don't overbake the cake, or it will be dry.
- Start immediately to prepare the icing as soon as you remove the cake from the oven. The cake should not cool any longer than 10 to 15 minutes max before you top it with the icing.
Peanut butter
Before you spoon the icing on top of the cake, you can apply a layer of peanut butter or peanut butter frosting on top of the cake and then spoon the chocolate icing on top. Either 1 cup (250g) peanut butter or half of my peanut butter frosting recipe is delicious.
Storage
This cake doesn't need to be refrigerated. You can store it in an airtight container at room temperature for up to 3 days. If you store it in the fridge, it will extend its shelf life a little, and you can store it up to 4 days.
You can also freeze the cake for up to 3 months. Therefore place single slices in the freezer for 1 hour that the icing hardens a little. Then wrap each slice in plastic wrap and place in freezer bags. To thaw, unwrap, and let sit on the counter for 2-3 hours.
Related recipes
If you love easy cake recipes, you'll love these recipes as well:
Recipe and Video
Texas Sheet Cake
Ingredients
Cake
- 2 cups all-purpose flour, spooned and leveled
- 1 ½ cups sugar
- ⅓ cup unsweetened natural cocoa powder, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Icing
- ½ cup unsalted butter, melted
- ⅓ cup unsweetened natural cocoa powder, spooned and leveled
- ⅓ cup hot milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 1 cup pecans, toasted*
Video
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13-inch (23x33cm) baking pan** with parchment paper. Spray a bit of baking spray or few oil drops underneath the paper that it sticks to the pan. Set aside.
- In a large mixing bowl, whisk flour, sugar, cocoa, baking powder, and salt to combine. Set aside.
- In another large mixing bowl, whisk oil, buttermilk, eggs, and vanilla to combine, about 1 minute. Add hot water and whisk to combine, about 1 minute. Add the dry ingredients and whisk just until combined, about 1 minute. The batter will be thin. Then transfer the batter to the prepared baking pan and bake for 18-22 minutes or until a toothpick inserted into the center of the cake comes out clean with a few moist crumbs attached. Let cool for 10 minutes.
- While the cake is cooling, start immediately with the frosting. Therefore, whisk the butter and cocoa until combined, and no lumps remain, about 1 minute. Gradually add the hot milk while whisking. Then add the vanilla and powdered sugar and whisk until smooth and combined, about 1-2 minutes.
- Spoon the icing on top of the cake and spread evenly. Top with pecans and set aside for 15-30 minutes to allow the frosting to set. Serve immediately or store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Notes
** Pan size This recipe calls for a 9x13-inch (23x33cm) pan. The cake will be about ¾-inch (1.9cm) high. Alternatively, you can use a jelly roll pan 10 ½ x 15 ½ inch (27x39cm) and bake the cake for 14-17 minutes or until a toothpick inserted into the center of the cake comes out clean. If you want to bake a smaller cake, divide the recipe in half and bake in a 9x9-inch (23x23cm) baking pan. The baking time is the same.
Substitutions
- Plain all-purpose flour - you can use gluten-free flour (a blend with xanthan gum) instead. Substitute 1:1.
- Cocoa - I used unsweetened natural cocoa powder for this recipe. It's widely available in the US. On the other hand, in most parts of Europe, Dutch-processed cocoa powder is the common unsweetened cocoa powder widely available in stores. If you only get Dutch-processed cocoa powder, substitute the baking soda for 1 tablespoon (12g) baking powder. Please be aware that using Dutch-processed cocoa and baking powder will alter the taste and texture of the cake noticeably.
- Buttermilk - if you don't get buttermilk, you make your own. Therefore, pour 1 ½ teaspoon (7ml) of vinegar or lemon juice into a 1 cup (240ml) measurer and fill the cup with milk until full. Transfer to a jar, stir to combine and let sit for 5 minutes until the mixture starts to curdle a little. Then use in the recipe as directed.
- Milk - I prefer full-fat or at least 2%, but you can use whatever milk you prefer. Lactose-free works as well.
- Pecans - are optional but highly recommended.
Expert tips
- The water should be hot but not boiling. The same is true for the milk.
- Don't overbake the cake, or it will be dry.
- Start immediately to prepare the icing as soon as you remove the cake from the oven. The cake should not cool any longer than 10 to 15 minutes max before you top it with the icing.
More questions? Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe.
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