Texas Sheet Cake – Moist and Richly Chocolatey
This Texas Sheet Cake is a moist, tender chocolate cake topped with rich, fudgy chocolate frosting and optional pecans. It’s an easy crowd-pleasing dessert perfect for potlucks, holidays, family gatherings, and chocolate lovers.
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate Frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
- 3 ½ cups confectioners' sugar
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350°F. Grease a large rimmed sheet pan and line it with parchment paper if desired.
- In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring until the butter melts and the mixture becomes smooth. Remove from the heat.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- Pour the warm chocolate mixture into the dry ingredients. Stir gently until combined.
- Add the buttermilk, eggs, and vanilla extract. Mix just until the batter is smooth and evenly combined. Avoid overmixing.
- Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
- Bake for about 18–22 minutes, or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs.
- While the cake is baking, prepare the frosting. Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and milk, stirring until smooth.
- Remove the frosting mixture from the heat. Gradually whisk in the confectioners' sugar and vanilla until smooth and glossy.
- Pour the warm chocolate frosting over the freshly baked cake. Spread it evenly across the surface.
- Sprinkle chopped pecans over the frosting if desired.
- Allow the cake and frosting to cool and set before slicing into squares. Serve at room temperature.
Notes
- Don’t Overbake: Remove the cake when the center is set and a toothpick comes out with a few moist crumbs for the best texture.
- Frost While Warm: Pour the chocolate frosting over the cake while it’s still warm so it spreads easily and creates a smooth, fudgy topping.
- Pecans Are Optional: Add chopped pecans for a classic nutty crunch, or leave them out for a smooth chocolate finish.
- For the Best Flavor: Let the frosting set before slicing, then serve the cake at room temperature for the softest, richest texture.
Nutrition Facts
- Calories: 350 kcal
- Total Fat: 17 g
- Saturated Fat: 10 g
- Cholesterol: 65 mg
- Sodium: 210 mg
- Total Carbohydrates: 49 g
- Dietary Fiber: 2 g
- Total Sugars: 36 g
- Protein: 4 g