Texas Sheet Cake Recipe - melissassouthernstylekitchen.com (2024)

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.

Easy 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 its 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 every 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.

How to Make the Best Texas Sheet Cake Recipe

This cake is an absolute classic without a doubt. It’s imperative that all bakers learn to make it and once you do make this scratch made cake, you’ll be hooked!

• Ingredients you’ll need to make this recipe for Texas Sheet Cake: All purpose flour, cocoa powder, baking soda, salt, granulated sugar, light brown sugar, butter, vanilla extract, boiling water, buttermilk and large eggs.
• For the chocolate fudge frosting you’ll need: Butter, cocoa powder, heavy cream or half and half, vanilla extract, chopped toasted pecans and powdered sugar.
• Kitchen gadgets you’ll need: A rimmed jelly roll pan or similar size rimmed sheet pan, a mixer, mixing bowls, measuring cups and spoons and a saucepan to make the frosting, Of course, spoons and an offset spatula to spread the frosting evenly over the cake. You’ll also need a baking pan to toast the pecans for the frosting.
• 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 complement’s 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 can 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.
• 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.
• Store leftover Texas Sheet Cake covered at room temperature or chilled for up to one week.

Simple Texas Sheet Cake

Scroll down for full printable recipe.

• Toast Pecans – Spread pecans on a sheet pan and toast in a preheated oven per the recipe. Set aside.
• Dry Ingredients – Use a whisk to sift together flour, granulated sugar, brown sugar, baking soda and salt.
• Cocoa Mixture – In a separate bowl stir together boiling water and cocoa until dissolved then add the melted butter, mix well.
• Combine – Pour the cocoa mixture over dry ingredients. To the bowl add buttermilk, vanilla and eggs. Mix with a whisk until fully combined
• Pour into Pan – Pour batter evenly into pan. Bake in preheated 325°F oven per the recipe until a toothpick inserted into the center comes back clean.
• Frosting – 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.
• Add Powdered Sugar – Use an electric mixer to beat in the powdered sugar one cup at a time. Beat until smooth. Mix in toasted pecans. Spread frosting evenly on hot cake. May add additional cream one tablespoon at a time, if needed to thin. Don’t thin the icing too much, it will melt onto the hot cake making it easy to spread.
• Cool in the pan on a cooling rack to cool before cutting.

More Southern Style Cake Recipes to Make

If you’ve got an occasion to celebrate, we’ve got a cake to make it happen. More homemade cake recipes you may like to try:

• Banana Pudding Layer Cake combines two desserts into one.
• Homemade Buttered Rum Cake for Mardis Gras and the fall and winter holidays.
• Better than a bakery Italian Cream Cake recipe.
• Start your day with this Cinnamon Streusel Coffee Cake.
• This luscious Coconut Cream Cake is a keeper.
• Old fashioned Oatmeal Cake with Broiled Coconut Pecan Icing.
• Pineapple Upside Down Cake made with fresh pineapple.
• Easy Carrot Cake Recipe is another sheet cake that’s easy to transport to other locations.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission atno additional cost to you. Thank you!

Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• Jelly Roll Pan