Go Back
easy-texas-sheet-cake-recipe---mushroomsalus_feature

Easy Texas Sheet Cake Recipe - Classic Crowd-Pleasing Chocolate Dessert

This easy Texas sheet cake recipe creates a classic Southern-style dessert with rich cocoa flavor and fudgy icing that melts in your mouth. Perfect for potlucks and gatherings, it comes together quickly in one bowl and bakes in a sheet pan for minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan or standard sheet pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside.
  3. In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir constantly until the butter melts and the mixture comes to a gentle boil. Remove from heat immediately.
  4. Pour the hot chocolate mixture over the dry ingredients and mix until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this to the batter and mix until smooth.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake bakes, prepare the icing by combining butter, cocoa powder, and milk in a medium saucepan. Bring to a boil, then remove from heat. Whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
  7. Pour the warm icing over the hot cake immediately after removing it from the oven. Spread evenly with a spatula. Allow the cake to cool completely before cutting into squares.

Notes

Buttermilk substitute: mix 1/2 cup milk with 1 1/2 teaspoons white vinegar or lemon juice. Let sit 5 minutes. Rotate pan halfway through baking for even cooking. Cake tastes better the next day - store covered at room temperature up to 3 days. Do not overmix batter for tender crumb.