Classic Texas Sheet Cake: Rich, Fudgy & Irresistible

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Few desserts strike the perfect balance between rich indulgence and simple homestyle comfort like a Classic Texas Sheet Cake. This iconic Southern treat is known for its thin, moist chocolate cake base, warm fudgy icing poured over while still hot, and a crunchy sprinkle of toasted pecans. It’s perfect for feeding a crowd, yet so easy to make that you might find yourself whipping one up for no special occasion at all.

What makes this cake truly stand out is its unique texture—somewhere between a brownie and a sponge cake—and the way it soaks up the glossy icing to create an irresistible bite every time. Serve it at potlucks, celebrations, or quiet weekends with coffee, and you’ll understand why it’s a long-standing favorite in many kitchens.

Why You’ll Love This Classic Texas Sheet Cake

This cake is everything chocolate lovers dream of—deeply chocolaty, supremely moist, and finished with a luscious, pourable icing that sets into a perfect glaze. It’s a one-bowl wonder with minimal prep and maximum payoff. Whether you’re baking for a big gathering or just a few friends, the sheet cake format means easy slicing, serving, and sharing. And if you’re nostalgic for old-fashioned desserts that never go out of style, this recipe will absolutely hit the spot.

Preparation Phase & Tools to Use

To make a flawless Texas Sheet Cake, a few essential tools will come in handy:

• Sheet Pan (jelly roll pan, 10×15 or 12×18 inches): This is non-negotiable for achieving the cake’s thin profile and signature texture.
• Medium Saucepan: Used for both the cake batter and the icing. Heating butter, cocoa, and liquids here intensifies flavor and ensures smooth mixing.
• Mixing Bowls: You’ll need one for the dry ingredients and one for the eggs and buttermilk mixture.
• Whisk and Spatula: Ideal for combining everything gently yet thoroughly.
• Offset Spatula (optional): Helps spread the warm icing evenly across the hot cake.

Having the right tools ensures your cake bakes evenly, mixes smoothly, and the icing flows like silk across the surface.

Preparation Tips

Before starting, make sure all your ingredients—especially butter, eggs, and buttermilk—are at room temperature. This helps them combine more easily, giving your cake a smoother batter and better rise. Toast your pecans ahead of time for added flavor and crunch. When making the icing, pour it over the cake while both are still warm so it melds into the surface. And don’t overbake—this cake is best when moist and tender, not dry. A toothpick inserted should come out with a few moist crumbs, not clean.

Ingredients for This Classic Texas Sheet Cake

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup vegetable oil
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 2 large eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract

For the Fudgy Icing:

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 3 to 4 cups powdered sugar (sifted for smoothness)
• 1/2 cup chopped pecans (optional but traditional)

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Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or a 12×18-inch sheet pan with butter or nonstick spray. Lightly flour the pan or line with parchment paper if you prefer an easier release.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, and salt. Set aside—this base will help absorb the hot mixture added later without clumping.

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Step 3: Cook the Chocolate Mixture

In a medium saucepan over medium heat, combine the butter, oil, water, and cocoa powder. Bring to a gentle boil, stirring frequently. Once the mixture begins to bubble, remove from heat and pour it directly into the bowl with the dry ingredients. Stir until smooth and well combined.

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Step 4: Add the Egg Mixture

In a separate bowl, whisk the eggs, buttermilk, baking soda, and vanilla until combined. Pour into the chocolate-flour mixture and stir until fully incorporated. The batter will be pourable and smooth.

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Step 5: Bake the Cake

Pour the batter into your prepared sheet pan and spread it evenly. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain that moist, tender texture.

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Step 6: Make the Fudgy Icing

While the cake is baking (or as soon as it’s out of the oven), make the icing. In a saucepan over medium heat, melt the butter, then stir in cocoa powder and milk. Bring to a gentle simmer, then remove from heat. Stir in the vanilla extract and gradually whisk in powdered sugar until the icing is thick but pourable.

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Step 7: Ice the Cake While Warm

Pour the warm icing over the warm cake, spreading it gently with an offset spatula. The heat from the cake will help the icing spread evenly and sink slightly into the surface, creating that signature glossy top layer.

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Step 8: Top with Pecans (Optional)

While the icing is still warm and soft, sprinkle chopped toasted pecans across the top. Gently press them in to set if needed. Let the cake cool completely before slicing into squares and serving.

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Notes

Texas Sheet Cake is best served the same day it’s made, as the icing melds into the cake, creating a moist, fudgy texture that’s hard to beat. If you want to enhance the flavor further, use Dutch-processed cocoa for a deeper chocolate taste, or add a pinch of espresso powder to the batter to intensify the chocolate richness. The pecans are traditional, but feel free to omit or substitute with walnuts, almonds, or even shredded coconut for a twist.

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Watch Out for These Mistakes While Cooking

1. Overbaking: This is the quickest way to dry out your cake. Stick to the 18–22 minute window and start checking at the 18-minute mark.
2. Adding icing to a cold cake: The fudgy icing needs to be poured over the cake while it’s still hot for the right texture and adherence.
3. Using cold ingredients: Cold buttermilk or eggs can make your batter curdle or bake unevenly. Room temperature is best.
4. Skipping the sifting step for powdered sugar: Lumpy icing can ruin the smooth glossy finish. Always sift your powdered sugar.

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Storage Instructions

Texas Sheet Cake can be stored covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but note that the texture may firm up slightly. To serve, let it come to room temperature. You can also freeze the cake (unfrosted or frosted) for up to 2 months; wrap it tightly in plastic wrap and foil, and thaw overnight in the fridge before serving.

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Estimated Nutrition

• Serving Size: 1 square (1/20 of cake)
• Calories: ~320 kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 180mg
• Fiber: 2g
• Sugar: 33g

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Frequently Asked Questions

What makes Texas Sheet Cake different from regular chocolate cake?

It’s thinner, bakes in a sheet pan, and is topped with a warm pour-over icing that sets into a fudgy glaze.

Can I make it without nuts?

Absolutely. Nuts are optional and can be omitted or replaced with your favorite topping.

Can I use a 9×13-inch pan instead?

You can, but the cake will be thicker and may need a longer bake time. Adjust accordingly.

Is buttermilk necessary?

Yes, it reacts with baking soda to create the cake’s tender texture. You can substitute with milk plus vinegar or lemon juice.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly, but it still works.

Should I refrigerate Texas Sheet Cake?

Not necessary if eating within 2–3 days. For longer storage, refrigerate and bring to room temp before serving.

How do I toast the pecans?

Place them on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring once halfway.

Can I halve the recipe?

Yes, just use a smaller pan like a 9×9-inch square and adjust the baking time.

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Conclusion

Classic Texas Sheet Cake is a celebration of rich chocolate, Southern tradition, and effortless baking. With its tender crumb, glossy icing, and crowd-pleasing flavor, it’s the kind of dessert that wins over everyone. Whether it’s your first time baking it or your fiftieth, this fudgy favorite never goes out of style—and never lasts long on the table!

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