Texas Sheet Cake

Texas Sheet Cake

The reigning king of all sheet cakes, this easy Texas Sheet Cake is a chocoholic’s dream. A rich, fudgy cake cloaked in warm chocolate frosting with a sprinkling of pecans for added crunch? Yes, please!

Texas Sheet Cake
Makes 1 (15x10-inch) cake
  • 2 cups (400 grams) granulated sugar
  • 1 cup (240 grams) water
  • ½ cup (112 grams) canola oil
  • ½ cup (120 grams) whole buttermilk
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams), lightly beaten
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • ⅓ cup (25 grams) unsweetened cocoa powder
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (5 grams) baking soda
  • ¼ teaspoon kosher salt
  • Warm Chocolate Frosting (recipe follows)
  • 1 cup (113 grams) chopped toasted pecans
  1. Preheat oven to 400°F (200°C). Spray a 15x10-inch jelly-roll pan with baking spray with flour.
  2. In a large bowl, whisk together sugar, 1 cup (240 grams) water, oil, buttermilk, melted butter, eggs, and vanilla until smooth.
  3. In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda, and salt. Gradually add flour mixture to sugar mixture, whisking until smooth. Pour batter into prepared pan.
  4. Bake until cake springs back when lightly touched in center, about 20 minutes. Let cool in pan for 5 minutes. Pour Warm Chocolate Frosting over cake, spreading with an offset spatula. Sprinkle with pecans. Let cool completely before serving.

Warm Chocolate Frosting
Makes about 2 cups
  • ½ cup (113 grams) unsalted butter
  • ⅓ cup (80 grams) whole milk
  • 1 pound (455 grams) confectioners’ sugar
  • ⅓ cup (25 grams) unsweetened cocoa powder
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  1. In a medium saucepan, combine butter and milk. Cook over medium-low heat, stirring occasionally, until butter is melted. Whisk in confectioners’ sugar, cocoa, vanilla, salt, and cinnamon until smooth. Use immediately.



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