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Home » Cakes

Texas Sheet Cake

Last updated on August 19, 2022 Author: Sabine / Also the Crumbs Please is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you

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Baked and frosted cake on a cooling rack

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 just like German Black Forest Cake!

Decorative picture of cut Texas sheet cake on a plate

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.

Jump to:
  • Ingredient notes and substitutions
  • Pan size
  • Step-by-step photo tutorial
  • Expert tips for success
  • Peanut butter variation
  • Storage
  • More easy cake recipes to try
  • Recipe

Ingredient notes and 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. 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.
  • 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.

Step-by-step photo tutorial

In a large mixing bowl, whisk flour, sugar, cocoa, baking powder, and salt to combine. Set aside.

Whisking flour, cocoa, sugar, baking soda, and salt in a mixing bowl

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.

Whisking oil, water, buttermilk, eggs, and vanilla in a second mixing bowl

Add the dry ingredients and whisk just until combined, about 1 minute.

Whisking all ingredients in a large mixing bowl

Then pour the batter into a parchment paper-lined baking pan. The picture below shows that the batter is thin.

Pouring the batter into a parchment layered baking sheet

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.

Note: Were you ever tempted to eat some of the raw chocolate batter (like me)? If yes, I'm sure you will love my edible brownie batter recipe!

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.

Pouring hot milk into the chocolate frosting

Then add the vanilla and powdered sugar and whisk until smooth and combined, about 1-2 minutes.

Showing the smooth consistency of the frosting

Spoon or pour the icing on top of the cake and spread evenly.

Spreading frosting all over the cake with the back of a spoon

Top with pecans and set aside for 15-30 minutes to allow the frosting to set.

Sprinkling pecans on top of the frosted cake

Expert tips for success

  • 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 variation

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.

Decorative picture of cut Texas sheet cake on bright background

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.

More easy cake recipes to try

If you love easy cake recipes, you'll love these recipes as well:

  • Bananas Foster Cake
  • Raspberry cake
  • Carrot cake
  • Apple Cake
  • Banoffee cake
  • Pistachio cake
  • Air Fryer Vanilla Cake

Recipe

Decorative picture of cut Texas sheet cake on a plate

Texas Sheet Cake

5 from 1 vote
Author Sabine
Calories: 425kcal
Servings: 15 servings
Prep 30 minutes minutes
Cook 20 minutes minutes
Total 50 minutes minutes
Print Pin Rate
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!

Ingredients
 
 

Cake

  • 2 cups all-purpose flour, spooned and leveled
  • 1 ½ cups sugar
  • â…“ 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
  • â…“ cup unsweetened natural cocoa powder, spooned and leveled
  • â…“ cup hot milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar, sifted
  • 1 cup pecans, toasted*

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

* Pecans
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.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 425kcalCarbohydrates: 61gProtein: 4gFat: 20gSaturated Fat: 6gCholesterol: 42mgSodium: 252mgPotassium: 130mgFiber: 2gSugar: 45gVitamin A: 251IUVitamin C: 1mgCalcium: 33mgIron: 2mg
Course Dessert
Cuisine American
Keyword Texas sheet cake, Texas sheet cake recipe, Texas sheet cake with buttermilk
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

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