If you love chocolate cake, get ready to meet your new obsession! This Classic Texas Sheet Cake is rich, ultra-moist, and smothered in a warm, fudgy glaze that seeps into every bite. It’s the ultimate crowd-pleaser—perfect for potlucks, birthdays, or whenever a chocolate craving strikes. Trust me, this one’s a game-changer!
Why You’ll Love Classic Texas Sheet Cake
Versatile Perfect for birthdays, parties, or just because you need chocolate in your life.
Budget-Friendly Uses pantry staples, so no fancy ingredients needed!
Quick and Easy No complicated steps—just mix, bake, and pour on that dreamy icing.
Customizable Add nuts, cinnamon, or a hint of espresso to level it up.
Crowd-Pleasing This cake is BIG, meaning there’s plenty to share (or keep all to yourself—no judgment!).
Ingredients
Ingredients in Classic Texas Sheet Cake
This cake is all about rich, chocolatey goodness with a melt-in-your-mouth texture. Here’s what makes it amazing:
All-Purpose Flour The base of this tender, soft cake.
Granulated Sugar Sweetens every bite without being overpowering.
Unsweetened Cocoa Powder Brings deep, rich chocolate flavor—don’t skimp on this!
Butter Makes the cake moist and flavorful.
Buttermilk The secret to a soft, tender crumb with a hint of tanginess.
Eggs Help the cake rise and keep it fluffy.
Baking Soda Works with the buttermilk to create that perfect texture.
Vanilla Extract Adds warmth and depth to the flavor.
Hot Water Helps bloom the cocoa powder, making the chocolate flavor even richer.
Ingredients in the Fudgy Icing
Butter Gives the icing that silky smooth texture.
Cocoa Powder Because there’s no such thing as too much chocolate!
Milk Thins out the icing to the perfect pourable consistency.
Powdered Sugar Creates a glossy, melt-in-your-mouth finish.
Vanilla Extract Rounds out the flavors beautifully.
Chopped Pecans (Optional) For a little crunch and nutty goodness.
Instructions
Let’s dive into the magic of making this classic dessert:
Preheat Your Oven Set your oven to 350°F (175°C) and grease a large sheet pan.
Prepare the Batter In a large saucepan, melt butter, cocoa powder, and water over medium heat. Stir until smooth, then remove from heat.
Mix Dry Ingredients In a separate bowl, whisk together flour, sugar, baking soda, and salt.
Combine Wet and Dry Pour the chocolate mixture into the dry ingredients and stir. Then, mix in buttermilk, eggs, and vanilla.
Bake Pour the batter into your prepared sheet pan and bake for 20-25 minutes, or until a toothpick comes out clean.
Make the Icing While the cake is baking, melt butter in a saucepan. Stir in cocoa powder, milk, vanilla, and powdered sugar until smooth.
Pour Over Warm Cake As soon as the cake comes out of the oven, pour the warm icing over it. It soaks in, creating a rich, fudgy layer!
Let It Set Allow the cake to cool slightly so the icing firms up before slicing.
Nutrition Facts
Servings: 12-16
Calories per serving: Approx. 350-400 (varies by ingredients)
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Classic Texas Sheet Cake
This cake is delicious as-is, but here are some fun serving ideas:
- Top with vanilla ice cream for the ultimate indulgence.
- Sprinkle with extra pecans or chocolate chips for added crunch.
- Drizzle with caramel sauce for a twist on traditional flavors.
- Serve chilled or warm—it tastes amazing either way!
Additional Tips
- Use a rimmed sheet pan to keep the icing from spilling over.
- For an extra fudgy cake, poke tiny holes in the cake before pouring on the icing!
- Want a cinnamon twist? Add ½ teaspoon of cinnamon to the batter.
- No buttermilk? Make a quick substitute by mixing 1 tablespoon vinegar or lemon juice with ½ cup milk.
- Make it nut-free by skipping the pecans—still just as delicious!
FAQ’s
1. Can I make this cake ahead of time?
Yes! It actually tastes even better the next day as the flavors meld.
2. Do I have to use buttermilk?
Buttermilk helps with the texture, but you can substitute regular milk + vinegar if needed.
3. Can I make this into cupcakes?
Absolutely! Just reduce the baking time to 15-18 minutes.
4. How should I store leftovers?
Keep it in an airtight container at room temperature for up to 3 days.
5. Can I freeze Texas Sheet Cake?
Yes! Wrap slices tightly and freeze for up to 3 months.
6. What size sheet pan should I use?
A 10×15-inch jelly roll pan works best, but a 9×13-inch pan will work for a thicker cake.
7. Can I use Dutch-processed cocoa powder?
Yes, but you may need to adjust the baking soda slightly since Dutch-processed cocoa is less acidic.
8. How do I make the icing extra glossy?
Make sure the powdered sugar is fully dissolved and add a little extra butter.
9. Can I add coffee to enhance the chocolate flavor?
Yes! Swap some of the hot water for strong brewed coffee—it deepens the chocolate taste without making the cake taste like coffee.
10. Can I make this cake without eggs?
Yes! Use ¼ cup unsweetened applesauce or mashed banana per egg for a great egg-free alternative.
Conclusion
This Classic Texas Sheet Cake is chocolate heaven in a pan! It’s rich, moist, and covered in a dreamy fudgy icing that soaks into every bite. Whether you’re making it for a party, a family dinner, or just to satisfy a sweet tooth, this cake is a guaranteed hit! Enjoy every chocolatey bite!
Print
Classic Texas Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: Approximately 45 minutes (plus cooling time)
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American (Texan)
Description
This Classic Texas Sheet Cake is a rich, moist chocolate cake layered with a luscious, pecan-infused chocolate icing. Its deep chocolate flavor and irresistible texture make it a beloved dessert for family gatherings, celebrations, or any time you crave a decadent treat. The recipe offers a delightful balance of sweetness and a hint of spice, making every bite a slice of Texas tradition.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup boiling water
For the Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup milk
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional, for garnish and extra crunch)
Instructions
-
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C).
- Grease a large, rimmed baking sheet (approximately 18×13 inches).
- In a medium saucepan, combine 1 cup water, 1/2 cup vegetable oil, 1/2 cup cocoa powder, and granulated sugar. Bring the mixture to a boil, stirring occasionally.
- Remove the saucepan from the heat and immediately stir in the baking soda. The mixture will foam up.
- In a large bowl, sift together the flour and salt. Add the milk and vanilla extract, then pour the foamy cocoa mixture into the flour. Stir until smooth and well combined.
- Stir in the boiling water gradually to achieve a smooth, thin batter.
-
Bake the Cake:
- Pour the batter evenly into the prepared baking sheet.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool slightly while you prepare the icing.
-
Make the Icing:
- In a medium saucepan over medium heat, melt the butter.
- Stir in 1/4 cup cocoa powder and 1/2 cup milk. Bring the mixture to a gentle boil, then remove from the heat.
- Gradually whisk in the powdered sugar until the icing is smooth and spreadable. Stir in the vanilla extract.
- If desired, fold in chopped pecans or sprinkle them on top after icing.
-
Assemble and Serve:
- Pour the warm icing over the warm cake, spreading it evenly with a spatula.
- Allow the cake to cool completely before cutting into squares. Enjoy!
Notes
- For an extra moist cake, cover with foil during the last few minutes of baking if you notice the top browning too quickly.
- You can customize the icing by adding a pinch of cinnamon or a splash of coffee for enhanced flavor.
- This cake is best stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg