Texas Sheet Cake
A thin, moist chocolate cake baked on a sheet pan and topped with warm fudgy chocolate-pecan icing while both are still hot.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 20
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Sheet pan (13x18 inch)
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 42
- protein
- 3
- calories
- 310
Instructions
- 1
Preheat your oven to 350°F. Grease a sheet pan.
- 2
Bring the butter, water, and cocoa powder to a boil in a saucepan. Remove it from the burner.
- 3
Whisk the hot cocoa mixture into the flour and sugar. Beat in the buttermilk, eggs, baking soda, and vanilla until smooth.
- 4
Pour the batter into the prepared pan. Bake for 20–22 minutes until a toothpick inserted in the center comes out clean.
- 5
A few minutes before the cake finishes, melt the butter with cocoa and milk in a saucepan. Whisk in the powdered sugar and pecans.
- 6
Pour the warm icing over the hot cake right away. Spread it evenly across the top.
- 7
Let the cake cool for at least 20 minutes. Slice into squares and serve.
Chef's tips
Pour the warm icing over the cake right away. If the cake cools first, you will lose the signature fudgy, crackled top.
Storage
Cover and store at room temperature up to 4 days, or refrigerate up to a week.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Baking the thin cake too long, which dries it out quickly.
- •Letting the cake cool before adding icing, which stops it from soaking in slightly.
- •Skipping toasting the pecans, which weakens their nutty flavor.
Serving suggestions
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