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A full sheet pan of classic Texas Sheet Cake, rich chocolate with creamy icing.

Classic Texas Sheet Cake

This classic Texas Sheet Cake is a rich and decadent chocolate cake topped with a warm pecan or walnut frosting. Perfect for feeding a crowd, this cake is easy to make and guaranteed to be a hit.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 slices
Calories 350 kcal

Equipment

  • large saucepan
  • large mixing bowl
  • whisk
  • small bowl
  • 13x18-inch rimmed baking sheet (half-sheet pan)
  • wooden skewer
  • medium saucepan
  • offset spatula (optional)
  • wire rack

Ingredients
  

For the Cake

  • 1 cup unsalted butter
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk or 1/2 tbsp white vinegar/lemon juice + milk to fill to 1/2 cup
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Frosting

  • 1/2 cup unsalted butter
  • 1/4 cup buttermilk
  • 1/4 cup unsweetened cocoa powder
  • 3 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts optional

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C); then, grease and flour a 13x18-inch rimmed baking sheet.

Making the Cake

  • In a large saucepan, combine butter, water, and cocoa powder over medium heat.
  • Bring the mixture to a boil, stirring constantly until smooth, then remove it from the heat.
  • In a separate bowl, whisk together flour, granulated sugar, baking soda, and salt.
  • Pour the hot chocolate mixture into the dry ingredients and mix well until combined.
  • In a small bowl, whisk buttermilk, eggs, and vanilla extract.
  • Add this to the chocolate mixture and mix until just combined, being careful not to overmix.
  • Pour the batter evenly into the prepared baking sheet and bake for 20-25 minutes, or until a wooden skewer comes out clean.

Making the Frosting

  • About five minutes before the cake is done, melt butter in a medium saucepan over medium heat.
  • Stir in buttermilk and cocoa powder, bringing the mixture to a boil, then remove from heat.
  • Gradually whisk in powdered sugar until smooth, then stir in vanilla extract and the optional nuts.

Finishing and Serving

  • Immediately pour the warm frosting evenly over the hot cake as soon as it comes out of the oven, spreading quickly if necessary.
  • Allow the cake to cool completely on a wire rack before cutting and serving, as the frosting will set as it cools.

Notes

For best results, make sure your buttermilk and eggs are at room temperature. Use good quality cocoa powder for a richer chocolate flavor. The frosting sets quickly, so be prepared to pour and spread it as soon as the cake is out of the oven.