THE MOST AMAZING TEXAS SHEET CAKE

The Most Amazing Texas Sheet Cake is light and fluffy with a deliciously decadent cooked frosting on top. Sprinkle on some chopped pecans or walnuts and you have a sheet cake that people will rave over!

After receiving an insane number of requests, we’ve taken our recipe for The Most Amazing Chocolate Cake and turned it into a Texas Sheet Cake that is absolute perfection. A simple cake batter is made using just one bowl which keeps things nice and easy on this cake. The real highlight of a Texas Sheet Cake is a cooked frosting that is poured over the cake while it is still warm. The cake is often finished off chopped nuts.

CAN I MAKE THIS IN A 9×13 PAN?

This recipe can be made in a 9×13 pan, however, it will require a longer baking time. A 9×13 cake generally takes 35-40 minutes to bake.

NUTS OR NO NUTS? DO I HAVE TO PUT NUTS ON A TEXAS SHEET CAKE?

Chopped pecans or walnuts are often spotted on a Texas Sheet Cake. They are completely optional, of course, especially if you are allergic. You can stir the nuts into the frosting itself before pouring it over the cake, or you can sprinkle them on top. It’s up to you!

Ingredients

CAKE

  • 2  cups  all-purpose flour
  • 2  cups  granulated sugar
  • 3/4 cup  unsweetened cocoa powder
  • 2 teaspoons  baking soda
  • 1 teaspoon  salt
  • 2  large eggs
  • 1 cup  buttermilk
  • 1  cup  warm water
  • 1/3  cup  vegetable oil
  • 1  teaspoon  vanilla extract

FROSTING

  • 1/2 cup salted butter
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup buttermilk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts

Instructions

FOR THE CAKE

  • Preheat oven to 350 degrees. Lightly grease a 13×18 inch baking sheet.
  • In a large mixing bowl stir together flour, sugar, cocoa, baking soda, and salt.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Whisk until combined and batter is smooth. This should take just a couple of minutes. Pour batter into prepared baking sheet.
  • Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes before frosting. 

FOR THE FROSTING

  • Melt butter in a medium-sized saucepan over low heat. Whisk in cocoa powder, then pour in buttermilk. Increase heat to medium high and bring to a simmer, whisking constantly. 
  • Once the mixture is simmering, remove from the heat and whisk in powdered sugar and vanilla until smooth. Pour over cake to cover. Use a rubber spatula to smooth out and spread if needed. Sprinkle on chopped pecans. Let the cake and frosting cool completely before cutting and serving.

Nutrition

Calories: 534kcal | Carbohydrates: 89g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 396mg | Potassium: 309mg | Fiber: 6g | Sugar: 56g | Vitamin A: 5.2% | Vitamin C: 0.1% | Calcium: 5.7% | Iron: 20.5%Course: DessertCuisine: American