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Texas sheet cake is a rich, crowd-pleasing Southern classic that’s easy to make and perfect for feeding a group. It’s a moist chocolate cake made with buttermilk and topped with a warm, pourable icing that sets up into a fudgy glaze—often with chopped walnuts or pecans added for extra flavor and crunch.
This cake is baked in a large sheet pan and ideal for potlucks, cookouts, or family gatherings. It slices beautifully, travels well, and tastes even better the next day. Whether you make it with or without nuts, it’s one of those nostalgic recipes that always hits the spot.
What You’ll Like About This Cake
Perfect for a crowd. This big cake yields 24 generous pieces—great for parties or potlucks.
Quick and easy. Simple boiled ingredients come together quickly in one bowl and pan.
Moist and fudgy. Buttermilk and cocoa create a tender cake with a rich chocolate flavor.
Ingredient Notes
- Water, butter, and cocoa powder: Heated together to create a smooth chocolate base.
- All-purpose flour and sugar: The foundation for the cake—standard pantry staples.
- Baking soda and salt: Help balance flavor and provide structure.
- Buttermilk: Adds moisture and a subtle tang. Substitute with sour milk or sour cream if needed.
- Eggs and vanilla: Bind the batter and add richness and flavor.
- Powdered sugar: For the smooth, pourable chocolate icing.
- Chopped nuts: Walnuts or pecans are traditional, but optional—leave them out or substitute.
Steps to Make Texas Sheet Cake
- Prepare a sheet pan with baking spray and preheat the oven.
- Combine water, butter, and cocoa in a saucepan and bring to a boil.
- Mix the dry ingredients in a large bowl.
- In a separate bowl, whisk the buttermilk, eggs, and vanilla.
- Add the buttermilk mixture to the dry ingredients and stir to combine.
- Carefully add the hot cocoa mixture and whisk until smooth.
- Pour the batter into the prepared pan and bake until the top springs back.
- Meanwhile, make the icing by boiling milk, butter, and cocoa.
- Remove from heat, add vanilla and powdered sugar, then stir in the nuts.
- Pour the hot icing over the hot cake and spread quickly.
- Let the cake cool for at least an hour before slicing.
Tips for Texas Sheet Cake
- Have both the cake and icing ingredients measured and ready before you start.
- Boil the icing mixture just a few minutes before the cake is finished baking for timing.
- If using a smaller 9×13-inch pan, the cake will be thicker and need a slightly longer bake time.
- Let the icing set fully before slicing to keep the pieces neat and clean.
Recipe Variations
- Leave out the nuts. Omit for allergies or preference, or substitute with flaked coconut or pepitas.
- Use sour cream. Replace the buttermilk with sour cream for an extra-rich cake.
- Make sour milk. Mix 1½ teaspoons vinegar with enough milk to make ½ cup and let stand for 10 minutes.
- Add spice. Stir a pinch of cinnamon or cayenne into the icing for a subtle twist.
- Swap the pan. Use a 9×13-inch pan for a thicker cake—just extend the bake time slightly.
Serving Suggestions
- Serve plain. It’s rich and moist enough to stand on its own.
- Top with whipped cream. A dollop of lightly sweetened whipped cream makes it extra special.
- Pair with ice cream. Vanilla or chocolate ice cream complements the fudgy cake perfectly.
- Add berries. Fresh raspberries or strawberries offer a nice contrast.
- Cut into squares. Serve as finger-friendly pieces for potlucks or dessert tables.
How to Store
Room temperature: Store the cooled cake in an airtight container for up to 3 days.
Refrigerate: Keep leftovers chilled in a covered container for up to 1 week.
Freeze: Cut cooled cake into squares, freeze on a tray, then wrap individually. Store in a freezer-safe container for up to 3 months.
To keep moist: Let the icing set before wrapping. Cover tightly with foil or plastic wrap to prevent drying.
Texas Sheet Cake
Ingredients
- Butter and flour or baking spray for the pan
For the Chocolate Sheet Cake
- 1 cup water
- 1 cup (227 grams) unsalted butter
- ¼ cup (22 grams) unsweetened cocoa powder, natural
- 2 cups (255 grams) all-purpose flour
- 2 cups (398 grams) granulated sugar
- 1 tsp baking soda
- ¾ tsp fine sea salt
- ½ cup (112 grams) buttermilk
- 2 large eggs
- 1 ½ tsp pure vanilla extract
For the Chocolate Icing
- 6 tbsp (85 grams) milk
- ¼ cup (22 grams) unsweetened cocoa powder, natural
- ½ cup (113 grams) unsalted butter
- Dash fine sea salt
- ½ tsp vanilla extract
- 3 ½ cups (440 grams ) powdered sugar
- 1 cup chopped walnuts or pecans
Recommended Equipment
Instructions
- Position the oven rack in the center of the oven. Heat the oven to 350°F. Grease an 18-by-13-inch sheet pan with butter and flour or spray it with baking spray.Butter and flour or baking spray for the pan
- In a saucepan, combine the water, 1 cup of butter, and 1/4 cup of cocoa powder; stir to blend. Place the pan over medium heat and bring the mixture to a boil.1 cup water | 1 cup (227 grams) unsalted butter | 1/4 cup (22 grams) unsweetened cocoa powder
- While the cocoa mixture is heating, combine the flour, granulated sugar, baking soda, and 3/4 teaspoon of fine sea salt in a large bowl.2 cups (255 grams) all-purpose flour | 2 cups (398 grams) granulated sugar | 1 tsp baking soda | 3/4 tsp fine sea salt
- In a medium bowl, whisk the buttermilk with the eggs and 1 1/2 teaspoon of vanilla.1/2 cup (112 grams) buttermilk | 2 large eggs | 1 1/2 tsp pure vanilla extract
- Add the buttermilk mixture to the dry ingredients and stir until blended.
- Carefully and gradually whisk the boiling cocoa mixture into the batter. Whisk until smooth and well blended.
- Spread the batter in the prepared sheet pan and bake for 15 to 20 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Meanwhile, prepare the icing. Combine the milk, 1/4 cup cocoa, 1/2 cup butter, and a dash of fine sea salt in a saucepan; stir to blend. A few minutes before the cake is finished baking, bring the icing mixture to a boil. Whisk in the vanilla and powdered sugar, then fold in the walnuts or pecans.6 tbsp (85 grams) milk | 1/4 cup (22 grams) unsweetened cocoa powder | 1/2 cup (113 grams) unsalted butter | Dash fine sea salt | 1/2 tsp vanilla extract | 3 1/2 cups (440 grams ) powdered sugar | 1 cup chopped walnuts or pecans
- Pour the hot icing over the hot cake and quickly spread it to cover the cake.
- Let the cake cool for at least 1 hour before slicing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
