by Diana Rattray

A Texas sheet cake, named for the state of Texas, is a type of chocolate cake that is typically baked in a large sheet pan. A Texas sheet cake is quite rich in flavor and has a dense, moist texture. A briefly boiled chocolate frosting is spread over the top of the hot baked cake. It’s a sweet southern treat that often shows up at barbecues, potlucks, and other informal get-togethers. The Texas sheet cakes is a fantastic choice for any occasion!

Preparation Notes

  • The frosting, which may include pecans, walnuts, or coconut, is prepared as the cake bakes, so have both the cake and frosting ingredients gathered and measured.
  • Spray a baking sheet with baking spray or line it with parchment paper. I used this sheet cake pan (Amazon link), which is 15.5″ x 10.5,” slightly larger and a bit deeper than a typical jelly roll pan. You can use a half-sheet pan or 9-by-13-inch pan, but you may need to adjust the time accordingly.
  • To make the cake, you’ll combine the water, butter, and cocoa in a saucepan. Place the pan over medium heat and bring it to a boil, stirring occasionally.
batter for texas sheet cake
  • Meanwhile, combine the dry ingredients in a large bowl and whisk the buttermilk with the eggs and vanilla. Add the wet mixture to the dry mixture and stir to blend. The batter will be thick.
  • Once the first mixture is boiling, carefully add it to the cake batter. Slowly whisk until you have a smooth, well blended batter.
  • Spread the batter in the pan and bake as directed.
  • While the cake is baking, bring milk, butter, and cocoa together in a saucepan. About 6 to 8 minutes before the cake is done, bring that mixture to a boil, stirring frequently. Remove the mixture from the heat and add the confectioners’ sugar; whisk until smooth, then blend in the chopped nuts.
  • Remove the hot baked cake to a rack and pour the hot topping over it, spreading quickly to cover the entire cake.
  • Let the cake cool for at least 1 hour before slicing.

Variations

  • If you aren’t a fan of nuts or have an allergy, you can omit them or replace them with flaked coconut, crumbled pretzels, or seeds, such as pepitas or sunflower seeds.
  • Replace the buttermilk with the same amount of sour cream or soured milk.
  • To make sour milk, add 1 1/2 teaspoons of vinegar to a measuring cup and add milk to the 1/2 cup mark. You should have 4 ounces of liquid. Let the mixture stand for 10 minutes before using.

How to Store a Texas Sheet Cake

  • Texas sheet cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • For longer storage, arrange pieces on a baking sheet and freeze. When the slices are frozen solid, wrap them in plastic wrap and place them in an airtight container or freezer bag. Label the container with the name and date and freeze for up to 3 months. Defrost individual slices at room temperature.
  • To keep the cake from drying out, make sure it is completely cooled and the icing is dry before storing it, and either keep it in an airtight container or wrap it in plastic wrap or foil.
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Texas Sheet Cake

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If you’re looking for a moist chocolate cake, you can’t beat a Texas sheet cake! Treat your family to this wonderful buttermilk cake!

  • Author: Diana
  • Prep Time: 12 minutes
  • Cook Time: 24 minutes
  • Total Time: 36 minutes
  • Yield: 24 servings 1x
  • Category: Cakes
  • Cuisine: Southern

Ingredients

Scale

For the Chocolate Sheet Cake

  • 1 cup water
  • 1 cup (227 grams) unsalted butter
  • 1/4 cup (22 grams) cocoa powder, natural unsweetened
  • 2 cups (255 grams) all-purpose flour
  • 2 cups (398 grams) granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 cup (112 grams) buttermilk
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract

For the Chocolate Icing

  • 6 tablespoons (85 grams) milk
  • 1/4 cup (22 grams) cocoa powder, natural unsweetened
  • 1/2 cup (113 grams) unsalted butter
  • Dash fine sea salt
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups (440 grams) powdered sugar
  • 1 cup chopped walnuts or pecans

Instructions

  1. Postion the oven rack in the center of the oven. Heat the oven to 350 F and spray a sheet pan with baking spray.
  2. In a saucepan, combine the water, 1 cup of butter, 3 tablespoons of cocoa powder; stir to blend. Place the pan over medium heat and bring the mixture to a boil.
  3. While the cocoa mixture is heating, combine the flour, granulated sugar, baking soda, and 3/4 teaspoon of fine sea salt in a large bowl.
  4. In a medium bowl, whisk the buttermilk with the eggs and 1 1/2 teaspoon of vanilla.
  5. Add the buttermilk mixture to the dry mixture and stir until blended.
  6. Carefully add the boiling cocoa mixture and whisk until smooth and well blended.
  7. Spread the batter in the prepared sheet pan and bake for 16 to 20 minutes, until the cake bounces back when lightly touched with a finger.
  8. Meanwhile, prepare the icing. Combine the milk in a saucepan with 1/4 cup of cocoa, 1/2 cup of butter, and a dash of salt; stir to blend. A few minutes before the cake is finished baking, bring the icing mixture to a boil. Whisk in the vanilla and powdered sugar, then fold in the walnuts or pecans.
  9. Pour the hot icing over the hot cake and quickly spread it to cover the entire cake.
  10. Let the cake cool for at least 1 hour before slicing.

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