If you’re looking for an easy, chocolatey dessert that feeds a crowd and feels just as comforting as a warm hug, Texas Sheet Cake is the way to go! This rich, fudgy cake is a staple at potlucks, family get-togethers, and celebrations across the South—and for good reason. It’s simple to make, incredibly delicious, and perfect for sharing. Plus, with its signature glossy chocolate-pecan frosting poured right onto the warm cake, every bite is pure magic.
As a busy mom, I love recipes that come together quickly without sacrificing flavor, and Texas Sheet Cake checks all the boxes. Whether you’re hosting friends, celebrating a birthday, or just craving something sweet on a weeknight, this cake is an effortless way to bring people together. So, grab your apron (or let the kids help stir!), and let’s make this iconic dessert.
What Makes Texas Sheet Cake Special?
- Feeds a Crowd – Perfect for potlucks, school events, or big family dinners.
- One Bowl Wonder – Fewer dishes to wash? Yes, please!
- Rich & Moist – Thanks to buttermilk and a decadent chocolate frosting.
- Quick & Easy – No fancy layers or complicated steps—just mix, bake, and pour!
Texas Sheet Cake Recipe
For the Cake:
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter
- 1/3 cup water
- 1/3 cup cocoa powder
- 1 1/4 cups granulated sugar
- 2 eggs
- 3/4 cup buttermilk (or milk + 1 tbsp vinegar as a substitute)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 shot of espresso (optional, but enhances the chocolate flavor!)
For the Frosting:
- 1/2 cup (1 stick) butter
- 1/4 cup cocoa powder
- 6 tablespoons milk
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 cups chopped pecans (or walnuts if preferred)
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease a 13×18-inch sheet pan with nonstick spray or line with parchment paper.
- In a small saucepan, melt butter with water, cocoa powder, and espresso shot (if using). Bring to a gentle boil, then remove from heat.
- In a large mixing bowl, whisk together sugar, flour, salt, and baking soda.
- Pour the warm cocoa mixture over the dry ingredients and mix until just combined.
- Add eggs, buttermilk, and vanilla extract, stirring until smooth.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 15-18 minutes or until the cake is set and springs back lightly when touched.
For the Frosting:
- While the cake is baking, melt butter in a saucepan over medium heat. Stir in cocoa powder until smooth.
- Remove from heat and whisk in powdered sugar, milk, and vanilla until silky and smooth.
- Stir in chopped pecans (or leave them out for a nut-free version).
- As soon as the cake comes out of the oven, pour the warm frosting over the hot cake and spread evenly.
- Let the cake cool completely before slicing (if you can wait that long!).
Make It Your Own!
- No nuts? No problem! Leave them out or swap for shredded coconut.
- Add a sprinkle of sea salt for an extra layer of flavor.
- Love spice? A pinch of cinnamon adds warmth and depth.
- Make it festive! Add sprinkles or drizzle with white chocolate for a fun twist.
Why Moms Love This Cake
This cake is a lifesaver for busy moms like us. It’s quick to whip up, requires no fancy decorating skills, and is always a hit with kids and adults alike. Plus, it’s a great way to get little hands involved in the kitchen—let them mix the batter or sprinkle on toppings for a fun family baking moment.
So, the next time you need a dessert that’s easy, delicious, and guaranteed to disappear fast, Texas Sheet Cake is the answer. Enjoy, and happy baking!
