Description

A rich, moist Texas Sheet Cake with deep cocoa flavor and warm chocolate icing finished with crunchy pecans. Perfect for potlucks, birthdays, and anytime you need an easy crowd-pleasing chocolate dessert.

Ingredients

Scale

FOR THE CAKE

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter

1 cup water

1 cup buttermilk

2 large eggs

2 tsp vanilla extract

FOR THE CHOCOLATE ICING

1/2 cup unsalted butter

1/2 cup milk

3/4 cup unsweetened cocoa powder

3 1/2 cups powdered sugar

1 tsp vanilla extract

1 cup chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 13×18-inch rimmed sheet pan (jelly roll pan) and set aside.

2. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt.

3. In a saucepan over medium heat, melt 1 cup butter with the water and cocoa powder, stirring until smooth and just starting to steam.

4. Pour the hot cocoa mixture into the dry ingredients and stir until combined.

5. Add buttermilk, eggs, and vanilla. Mix until the batter is smooth and glossy.

6. Pour batter into the prepared pan and spread evenly.

7. Bake 18–22 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.

8. While the cake bakes, make the icing: in a saucepan, melt 1/2 cup butter with milk and cocoa powder until smooth.

9. Remove from heat. Whisk in powdered sugar and vanilla until silky, then stir in chopped pecans.

10. Pour the warm icing over the warm cake and spread gently to the edges.

11. Let the frosting set 20–30 minutes before slicing into squares and serving.

Notes

PAN SIZE: A 13×18-inch sheet pan gives the classic thin Texas sheet cake. A smaller pan will make it thicker and may need extra bake time.

BUTTERMILK SUBSTITUTE: Use 1 cup milk + 1 Tbsp lemon juice or vinegar; rest 5 minutes.

NUT-FREE OPTION: Omit pecans or replace with allergy-safe crunchy topping (or leave frosting smooth).

STORAGE: Cover and store at room temperature up to 2 days, or refrigerate up to 5 days.

MAKE-AHEAD: This cake tastes even better the next day as the frosting settles into the cake.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 430
Sugar: 41g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg