Classic Texas Sheet Cake
This beloved sheet cake starts with a rich, moist chocolate base baked in a large pan, then finished with a warm, fudgy icing and a sprinkle of pecans.
Original Texas Sheet Cake
Dry Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 2 cups |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
Wet Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Buttermilk (See Note 1) | 1/2 cup |
| Large eggs | 2 |
| Vanilla | 1 tsp |
Cocoa Batter Mixture
| INGREDIENT | AMOUNT |
|---|---|
| Water | 1 cup |
| Butter | 1 cup |
| Unsweetened dark cocoa powder (See Note 2) | 1/2 cup |
Frosting
| INGREDIENT | AMOUNT |
|---|---|
| Butter | 1/2 cup |
| Unsweetened dark cocoa powder (See Note 2) | 1/4 cup |
| Buttermilk (See Note 1) | 1/3 cup |
| Powdered sugar | 2 1/2 cups |
| Vanilla | 1 tsp |
| Salt | Pinch |
| Chopped pecans | 1 cup |
How to Make the Original Texas Sheet Cake
Batter
Step 1 — Mix Dry and Wet Ingredients:
In one bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, combine buttermilk, eggs, and vanilla.
Step 2 — Make Cocoa Mixture:
In a saucepan, melt butter, add water, and whisk in cocoa powder. Bring just to a boil, then remove from heat.
Step 3 — Combine:
Pour the hot cocoa mixture into the dry ingredients and mix (by hand or with a mixer). Add the buttermilk mixture and blend until smooth.
Step 4 — Bake:
Pour into a parchment-lined 13×18 inch sheet pan and bake at 350°F (175°C) for 20 minutes.
Frosting
Step 5 — Prepare Frosting:
In a saucepan, heat butter, cocoa, and buttermilk until it reaches a boil. Remove from heat and stir in vanilla, salt, and powdered sugar until smooth.
Step 6 — Finish:
Spread the warm frosting over the cake while it’s still hot, then top with chopped pecans. Let sit until the frosting sets.
