When time is tight and you need something to feed a crowd at a picnic, potluck, or bake sale, this Texas sheet cake recipe is the answer. The fudgy single-layer cake gets its lush crumb from melted butter and a tangy boost from buttermilk. The genius of the recipe is in its timing: Right after you remove the pan from the oven, you’ll pour the liquid chocolate frosting on top of the warm cake, then sprinkle toasted nuts all over (chopped pecans, walnuts, hazelnuts, or almonds are all delicious options). The frosting melts slightly into the cake as it sets, eventually cooling into a fudge-like topping.
The cake calls for two types of cocoa powder: natural and Dutch-process. While you could use natural cocoa for both cake and frosting, Dutch-process cocoa powder will give the frosting a richer color and deep chocolate flavor. Don’t swap the opposite way, though; the cake needs the acidity present in natural cocoa to rise properly.
While some say, “Don’t mess with Texas,” this chocolate sheet cake recipe can take a few licks: Substitute coffee for the hot water, or use ¼ cup each of sour cream and water instead of buttermilk. Swap in ½ cup of brown sugar for toasty notes or almond extract for one of the teaspoons of vanilla. If you don’t have a jelly roll pan, use two quarter-sheet pans or two 9" round cake pans (you could even turn them into a layer cake if you went this route). Dust your Texas sheet cake with powdered sugar or cocoa powder right before you serve, or go for broke and add a scoop of ice cream.
This recipe was adapted for style from ‘Vintage Cakes’ by Julie Richardson. Buy the full book on Amazon.
Recipe information
Total Time
50 minutes plus cooking
Yield
24–30 servings
Ingredients
Cake
Frosting and assembly
Preparation
Cake
Step 1
Place a rack in center of oven; preheat oven to 375°F. Grease 15x10x2" baking pan with unsalted butter.
Step 2
Melt 1 cup (2 sticks) unsalted butter in a large saucepan over medium heat. Whisk in ½ cup (1¾ oz.) cocoa powder. Add 3 Tbsp. canola oil and 1 cup water and bring to a boil; boil for 30 seconds. Let cool slightly.
Step 3
Meanwhile, sift together 2 cups (250 g) all-purpose flour, 2 cups (400 g) granulated sugar, 1 tsp. baking soda, and ½ tsp. fine sea salt into a large bowl, then whisk to combine. Pour warm cocoa mixture into flour mixture and whisk until just combined.
Step 4
In a small bowl, whisk together 2 large eggs, ½ cup buttermilk, and 2 tsp. vanilla extract. With a rubber spatula, stir egg mixture into batter. Pour cake batter into greased pan. Bake cake until top is firm and a toothpick or cake tester inserted in the center comes out with moist crumbs attached, 32–35 minutes.
Frosting and assembly
Step 5
Melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat. Whisk in ¼ cup (1 oz.) cocoa powder, preferably Dutch process, and bring to a boil; boil for 30 seconds. Remove from heat and whisk in ⅓ cup whole milk and 2 tsp. pure vanilla extract. Add 3 cups (339 g) sifted powdered sugar 1 cup at a time while whisking until combined.
Step 6
Immediately after cake comes out of oven, pour frosting over. Sprinkle with ½ cup toasted chopped nuts (such as walnuts, pecans, or hazelnuts). Try not to jiggle the cake before it sets or there will be waves in the frosting. Let cool before cutting into squares.
Do Ahead: Cake can be made 5 days ahead. Tightly wrap in plastic and store at room temperature.Editor’s note: This Texas sheet cake recipe first appeared on Epicurious in August 2012. Head this way for more of our best birthday cakes →
Leave a Review
Reviews (19)
Back to TopI was dying to make this cake, given its reputation and reviews. But I found it did not belong in the "special" category. It was very similar to wacky cake, which I like very much, and is much simpler and less ingredients than this cake. It was a pretty average tasting, very thin chocolate cake. I would prefer the wacky cake to this.Given all the butter in it, I omitted the oil, so maybe the cake would have been gooey chocolate instead of regular chocolate.
Anonymous
Boston, MA
5/31/2024
Been making this cake since 1977. Always a hit and so easy! On this very day of (re) publication, it's what I'm making for my grandkids' (twins) birthday!
Anonymous
Kingman, AZ
5/21/2024
This cake came out wonderfully well.
Anonymous
5/9/2024
Excellent, simple and highly satisfying! I made this for Book Club, substituting the hot water for coffee. However, I concur with previous reviewers, the cake was done just under 30 minutes, so start checking it at 23-25 minutes. Book Club members were far more interested in the cake than the book. I got many requests for the recipe.
cravin
Hampton, NH
4/30/2017
I too did not have a 10 x 15 pan so used a 12 x 12 for this cake (only 6 square inches smaller than the 10 x 15). Cooked perfectly. I also replaced the water with coffee and the flavour was certainly enhanced. I did find, even using the 12 x 12, that the cake cooked more quickly than the recipe (about 25 minutes) and I know my oven cooks about 25 degrees over so had turned it down. Very quick and easy to make - great reviews from the family - I think this one is a keeper.
lwormald
Mississauga ON
4/1/2017
I made this in a deeper but smaller circumference pan.The result was a wonderful moist chocolate cake,and the frosting was to die for.I DID use coffee instead of water.Ive been asked to make it again for a larger group as a birthday cake so I'm doubling the ingredients and making a 13" square.fingers crossed for this one .watch this space
normafrazer
Auckland ,New Zealand
9/7/2016
Absolutely fantastic cake recipe! It was devoured and appreciated by all who were lucky enough to get a piece.
mkumpe
Tulsa, OK
7/21/2016
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