Can I make this cake in a different sized pan?

Yes, but you'll need to adjust the baking time. A 9x13-inch pan will require about 25-30 minutes of baking time. The cake will be thicker, so make sure it's baked through by testing with a toothpick in the center.

Why is it called Texas Sheet Cake?

This cake gets its name because it's baked in a large sheet pan and, like everything in Texas, it's meant to be big! The thin cake with poured frosting has been a staple at Texas gatherings for generations.

Can I leave out the nuts due to allergies?

Absolutely! The frosting is delicious with or without nuts. You can also substitute with toasted coconut for a different but equally delicious texture.

My frosting seems too thick to pour smoothly. What should I do?

If your frosting is too thick, add a tablespoon of warm milk at a time until it reaches a pourable consistency. Be careful not to make it too thin – it should coat the back of a spoon nicely.

Chocolate Texas Sheet Cake Recipe

Name: Chocolate Texas Sheet Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter; 1/4 cup unsweetened cocoa powder; 1 cup boiling water; 1/2 cup buttermilk; 2 large eggs, beaten; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 3/4 cup (1 1/2 sticks) unsalted butter; 1/4 cup unsweetened cocoa powder; 1/2 cup milk; 1 teaspoon vanilla extract; 3 cups powdered sugar; 1 cup chopped pecans

Description

This Chocolate Texas Sheet Cake is a rich, tender, and ultra-chocolatey dessert that’s perfect for any occasion. With a moist base and a luscious chocolate-pecan frosting, it’s a crowd-pleaser that’s delightfully easy to prepare. It’s a classic that combines simple ingredients for a truly indulgent treat.

Ingredients

Units Scale

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1/4 cup unsweetened cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda

For the Frosting:

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar
1 cup chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven
Preheat your oven to 350°F and prepare a half-sheet pan (13×18 inches) by greasing it with nonstick spray. This ensures that your cake doesn’t stick when it’s baked and removed.
Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, and salt. Set this mixture aside in preparation for the wet ingredients.
Prepare Cocoa Mixture
In a saucepan over medium heat, melt the butter. Once melted, whisk in the cocoa powder until evenly combined. Stir in the boiling water and increase the heat slightly to bring it to a soft boil. Let it boil for 30 seconds before removing it immediately from heat.
Combine Wet and Dry
Pour the hot cocoa mixture over the dry ingredients and stir well to ensure the mixture is fully incorporated. Scrape the bottom and sides of the bowl as you mix.
Add Remaining Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, eggs, vanilla extract, and baking soda. Gradually mix this buttermilk mixture into the chocolate and flour mixture. Stir until fully combined.
Bake the Cake
Pour the batter into the prepared baking sheet and spread it out evenly. Bake in the preheated oven for 15-20 minutes, or until the top springs back lightly and the edges begin pulling away from the sides of the pan.
Prepare the Frosting
While the cake bakes, melt the butter in a saucepan over low heat. Stir in the cocoa powder, milk, vanilla extract, and powdered sugar. Whisk until the frosting is smooth and fully combined. Remove the saucepan from heat and stir in the chopped pecans.
Frost the Cake
Once the cake is removed from the oven, immediately pour the frosting over the warm cake. Use an offset spatula to spread the frosting evenly to the edges of the cake.
Cool and Serve
Allow the cake to cool completely so the frosting can set. Slice into squares and serve. Enjoy the rich chocolate flavor with every bite!

Notes

Allow the frosting to soak slightly into the warm cake for ultimate flavor and texture.
Toast the pecans lightly before adding them to the frosting for a deeper nutty flavor.
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar (1 tablespoon lemon juice/vinegar for every 1 cup milk) if you’re out of buttermilk.
This cake freezes well! Slice into squares and freeze in an airtight container for up to 3 months.

Nutrition

Serving Size: slice
Calories: 380
Sugar: 40g
Sodium: 160mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg