Texas Sheet Cake

1. In a medium mixing bowl, combine the flour, sugar, and salt.
2. In a saucepan, melt the butter and add in the cocoa powder.
3. Stir in the boiling water, allowing mixture to boil for about 30 seconds before removing from heat.
4. Pour over flour mixture and stir lightly.
5. In a small bowl, add the buttermilk, eggs, baking soda, and vanilla. Stir until combined.
6. Pour into chocolate/flour mixture and stir until combined.
7. Pour batter into cookie sheet (use an 18 x 13 to avoid spillage).
8. Bake cake in preheated oven, 350, for about 19-21 minutes. While cake is baking, make frosting by melting butter in a saucepan.
9. Add cocoa powder and stir until combined.
10. Remove from heat and add in the milk, vanilla, and powdered sugar.
11. Add in the pecans.
12. Pour frosting over the warm cake once cake is removed from oven. Allow to sit for about 30 minutes prior to cutting into squares!

Buttermilk Substitution

The simplest way to substitute buttermilk is to pour 1 Tbsp. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk. Allow the mixture to sit for about 5 minutes and continue with recipe. In this cake, if using the buttermilk substitution, you will use ½ cup of the 1 cup made.

What pan to use for Texas Sheet Cake

Typically, this cake is made using a 10×15 jelly roll pan, however, there are several options you can use depending on desired thickness of the cake.

10×15 Jelly Roll Pan- this is the classic way to make the cake

13×18 Half Baking Sheet- this results in the thinnest cake, so reduce bake time a bit

9×13 baking pan- this is the thickest cake option, so you will want to increase bake time to about 35-40 minutes.

Frequently Asked Questions

What are the other names for sheet cake? Texas Sheet Cake is known by several names. These may also be called buttermilk brownies, brownie sheet cake, chocolate brownie cake, chocolate sheet brownies, Mexican chocolate cake, and more! Same great cake, just the name changes.

Do I need to refrigerate Texas Sheet Cake? Although you do not need to, this cake DOES last longer if covered and stored in the refrigerator. If you live in a warm, humid climate, it is best to store in the fridge to prevent condensation on top.

Can I make this cake in advance? Absolutely! You can bake, cool, and store this sheet cake a day in advance if tightly wrapped in plastic wrap.

Do I have to include the nuts on top? Chopped Pecans or Walnuts are often using in the frosting of this cake, however, if you do not like nuts or have a nut allergy, feel free to omit and the cake will still be just as delicious!

Serving and Storing Texas Sheet Cake

This classic cake can be served at room temperature, warm from the oven, or chilled. It all depends on desired preference. I tend to enjoy this most when its at room temperature as it gives the frosting time to fully set up and be the perfect consistency.

Slice the cake using a sharp knife, and then use a flat spatula to remove the piece. A scoop of ice-cream is the best topping, although it is not NEEDED for this cake.

Cover leftovers and store in refrigerator for up to 5 days. You can also freeze this if stored in a freezer safe container, up to 3 months.

Best Tips for the Original Texas Sheet Cake Recipe

• Make sure to fully grease your pan as you don’t want this cake to stick.
• A higher sided pan is best for this recipe to prevent the fudge frosting from spilling over. I use a 18×13, but if you notice the frosting spilling over, simply push it back into place and it will set up quickly enough.
• Pour the frosting on the cake while still warm. Most cake recipes require a fully cooled cake, however, this one is best when still warm and frosting gets poured on. Lots of ooey gooey flavor!
• Margarine may be used in place of butter, all up to preference.

More Cake Recipes to try

Death by Chocolate Dump Cake 

Hot Fudge Pudding Cake 

Chocolate Peanut Butter Earthquake Cake 

Mississippi Mud Cake 

Lazy Day Cake 

Oreo Dirt Cake