Texas Sheet Cake Recipe

A true classic, this Texas Sheet Cake Recipe is certain to delight the chocolate cake fans at your table. Topped with a delectable homemade fudge frosting loaded with toasted pecans, it’s bound to become a favorite all-occasion dessert.

 

Texas Sheet Cake Recipe

Texas sheet cake is a potluck gold mine. People love it when you pull one out for dessert plus, it’s simple to make which furthers it’s appeal. It’s a made from scratch chocolate sheet cake that’s topped with a homemade fudge-like frosting while the cake is still warm. I’m sure the original would be filled with big beautiful Texas pecans but, any pecan will do. It’s a hit very single time I serve it. A fun bite-size version you may like to try are these Texas sheet cake bites from Princess Pinky Girl.

Tips for Making Texas Sheet Cake

• Recipes for Texas sheet cake have varying amounts of cocoa in the batter. I’ve seen as little as two tablespoons used, which to me, is hardly an addition at all. My recipe uses 1/2 cup which I feel yields a nice balance of chocolate in the batter that complements the flavor of the fudge frosting. That being said, Texas sheet cake is not a deep dark chocolate cake yet, it’s still so delicious.
• When mixing together the boiling water with the cocoa powder for the cake batter, I’ve found it’s best to do it the way I recommend in the recipe and not on the stovetop. Doing so, ensures that the cocoa will dissolve. Add the butter last and it will come together silky smooth.
• It’s well worth the small amount of effort to toast the pecans for the frosting. You can use more or less pecans, or sprinkle them on top of the frosting, if you prefer.
• I enjoy most cakes cold. That said, this is one rare exception. When this cake is served warm or at room temperature, the frosting melts in your mouth. It’s perfectly fine to serve it either way.
• It’s important to frost this cake while the cake is hot. It melts a bit into the cake which makes it even more irresistible.
• When making the frosting, you may add small amounts of additional cream, if needed to thin. The frosting does melt ever so slightly when you put it on the cake making it easy to spread so, go easy with any additional cream.

Pick the Right Pan for the Best Result

Texas sheet cake is a thin cake by it’s very nature. It’s almost equal parts cake and frosting. No complaints here, that’s why we love it. It’s best made in a jelly roll pan but, it can be made in a 13 x 9 inch pan, too. In that case, it will take longer to bake, of course, and the frosting will be thicker. Either way, it’s a keeper.

 

 

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Helpful Kitchen Items:

• 15 x 10 x 1 inch Jelly Roll Pan
• Electric Hand Mixer
• 2 Quart Saucepan
• Offset Icing Spatulas

Texas Sheet Cake Recipe

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter (melted)
• 1 cup boiling water
• 1/2 cup cocoa powder
• 1/2 cup buttermilk
• 1 tsp pure vanilla extract
• 2 large eggs (lightly beaten)
• Fudge Frosting:
• 1 cup butter
• 1/2 cup cocoa powder
• 1/2 cup cream or half and half (plus additional if needed to thin)
• 1 tsp pure vanilla extract
• 4 cups powdered sugar
• 1 cup chopped pecans (toasted)

1. Preheat the oven to 325°F. Spray a 15 x 10 x 1 inch jelly roll pan with baking spray. Set aside. Spread pecans on another baking sheet in a single layer. Toast for 6-8 minutes or until fragrant. Set aside.

2. In a medium-size mixing bowl, use a whisk to sift together flour, granulated sugar, brown sugar, baking soda and salt.

3. In a separate bowl, stir together, boiling water and cocoa until dissolved. Add melted butter, mix well. Pour over dry ingredients. Add buttermilk, vanilla and eggs. Mix with a whisk until fully combined

4. Pour batter evenly into pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

5. 5 minutes before the end of baking, begin preparing the frosting.

6. In a medium-size saucepan over medium-high heat melt together butter, cocoa powder and cream. Bring to a simmer, whisking until smooth. Do not boil. Remove from the heat. Add vanilla.

7. Use an electric mixer to beat in the powdered sugar one cup at a time. Beat until smooth. Mix in toasted pecans. Spread evenly on hot cake. May add additional cream 1 Tbsp at a time, if needed to thin. Don't thin too much, it will melt on the hot cake making it easy to spread.

8. Place on a cooling rack to cool before cutting. Leftovers may be stored at room temperature or chilled.

Please note: A jellyroll pan is typically what is used for making this cake. It can be made in a 13 x 9 inch pan. In that case, bake for 5-10 minutes longer. Always assess the cakes doneness with a toothpick or cake tester inserted into the center.  

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