Classic Texas Sheet Cake
This Classic Texas Sheet Cake recipe delivers a moist, chocolatey cake topped with a pourable fudge frosting. Perfect for feeding a crowd, this easy-to-make dessert is rich and satisfying.
Equipment
- oven
- 13x18-inch rimmed baking sheet
- large mixing bowl
- medium saucepan
- electric mixer
- small bowl
- wooden skewer
- offset spatula
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder natural or Dutch-processed works here
- ½ cup buttermilk or use milk with a splash of lemon juice/vinegar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup (1 stick) unsalted butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup milk
- 1 pound (about 3 ¾ - 4 cups) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Chopped pecans or walnuts Optional: for topping
Instructions
The Cake Batter
- Preheat your oven to 350°F (175°C) and lightly grease and flour a 13x18-inch rimmed baking sheet.
- Whisk together flour, granulated sugar, baking soda, and salt in a large bowl; set aside.
- Combine butter, water, and cocoa powder in a medium saucepan, bring to a boil, then remove from heat.
- Pour the hot cocoa mixture over the dry ingredients and beat with an electric mixer until just combined.
- Whisk buttermilk, eggs, and vanilla in a separate bowl, then add to the cake batter and beat until smooth.
- Pour the thin batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer comes out clean.
The Frosting
- Melt butter in a medium saucepan while the cake bakes.
- Stir in cocoa powder, then add milk and bring to a gentle boil; remove from heat.
- Gradually whisk in sifted powdered sugar and vanilla extract until smooth and pourable, adjusting consistency with more milk or sugar if needed.
Assemble & Serve
- Immediately pour the warm frosting evenly over the hot cake.
- Optionally, sprinkle chopped pecans or walnuts over the warm frosting.
- Allow the cake to cool completely at room temperature before slicing and serving.
Notes
For best results, make sure the frosting is still warm when you pour it over the hot cake; this helps it set into a glossy, fudgy layer. If you don't have buttermilk, you can easily make a substitute by adding a splash of lemon juice or vinegar to regular milk and letting it sit for a few minutes before using.