Dessert: United States – Texas Cuisine – Texas Sheet Cake

Serving Size: 24

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) buttermilk
- 2 large eggs, approx. 100 g
- 2 tsp (10 ml) vanilla extract

Icing
- 1/2 cup (113 g) unsalted butter
- 1/3 cup (35 g) unsweetened cocoa powder
- 6 tbsp (90 ml) whole milk
- 3 1/2 cups (420 g) powdered sugar (confectioners' sugar)
- 1 tsp (5 ml) vanilla extract
- 1 cup (120 g) chopped pecans, toasted

Instructions

Short Description:
A thin, moist chocolate sheet cake baked in a large shallow pan and topped with a warm, fudgy chocolate icing studded with pecans — classic, easy, and designed to feed a crowd.

Regional Notes:
This Texas variation is defined by a large, shallow (sheet) pan, a very moist but thin cake crumb, and an immediately poured warm fudge-like icing that often includes chopped pecans. That warm, glossy icing and the shallow pan are what distinguish Texas Sheet Cake from other chocolate sheet cakes.

1. Preheat oven to 350°F (175°C). Lightly grease a 13 x 18-inch (33 x 46 cm) rimmed baking sheet and set aside.
2. In a medium saucepan over medium heat, melt 1/2 cup (113 g) butter with 1/2 cup (50 g) cocoa powder and 1 cup (240 ml) boiling water, whisking until smooth and combined; remove from heat and let cool 3–4 minutes.
3. In a large bowl whisk together 2 cups (400 g) granulated sugar, 2 cups (240 g) all-purpose flour, 1 tsp (5 g) baking soda, and 1/2 tsp (3 g) salt.
4. In a separate small bowl whisk together 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable oil, 2 large eggs (approx. 100 g), and 2 tsp (10 ml) vanilla extract.
5. Pour the slightly cooled chocolate-butter mixture into the wet ingredients and whisk to combine. Pour the wet mixture into the dry ingredients and stir until just smooth; batter will be fairly thin.
6. Pour the batter into the prepared 13 x 18-inch pan and spread evenly with a spatula. Bake for 18–20 minutes, until the cake is set and springs back lightly; do not overbake — the cake should remain moist.
7. While the cake bakes, make the icing: in a small saucepan melt 1/2 cup (113 g) butter over medium heat, whisk in 1/3 cup (35 g) cocoa powder until smooth, then whisk in 6 tbsp (90 ml) whole milk and bring just to a gentle simmer. Remove from heat.
8. Off heat, whisk in 3 1/2 cups (420 g) powdered sugar and 1 tsp (5 ml) vanilla until smooth and glossy. Stir in 1 cup (120 g) toasted chopped pecans.
9. When the cake comes out of the oven, let it rest 3–5 minutes so the surface is slightly set but still hot. Immediately pour the warm icing evenly over the hot cake and spread quickly with an offset spatula to coat.
10. Let the cake cool completely on a wire rack so the icing firms slightly, about 45–60 minutes. Cut into 24 squares and serve.