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–+ servings
Square piece of chocolate cake with thin frosting, on a white plate.
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4.75 from 16 votes

Texas Sheet Cake

One of the easiest chocolate cakes to make, Texas sheet cake has a hint of cinnamon and is topped with chocolate frosting laced with toasted pecans.
Prep Time10 minutes
Cook Time17 minutes
Additional Time5 minutes
Total Time32 minutes
Course: Cakes & Cupcakes
Cuisine: American
Servings: 24
Author: Rachel Gurk

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, lightly beaten
  • ¾ cup water
  • ½ cup unsalted butter (1 stick)
  • ¼ cup unsweetened cocoa powder

Frosting

  • 6 tablespoons unsalted butter
  • ⅓ cup milk
  • ¼ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • ¼ cup chopped pecans, toasted (optional, or substitute walnuts)

Instructions

Cake:

  • Preheat oven to 375°F. Prepare a 15 x 10-inch jelly roll pan by spraying lightly with cooking spray; dust lightly with flour. Set aside.
  • In large bowl, whisk together flour, sugar, baking soda, ground cinnamon, and salt.
    2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
  • In large measuring cup, measure out buttermilk, and add vanilla and beaten eggs.
    ½ cup buttermilk, 1 teaspoon pure vanilla extract, 2 large eggs, lightly beaten
  • Combine water, butter, and cocoa powder in a small saucepan; bring to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk mixture; beat well.
    ¾ cup water, ½ cup unsalted butter, ¼ cup unsweetened cocoa powder
  • Pour batter into prepared pan. Bake for 17 to 18 minutes or until a wooden pick inserted in center comes out clean. Frost immediately.

Frosting:

  • While cake is baking, combine 6 tablespoons butter, milk, and ¼ cup cocoa in a saucepan. Bring to a boil, stirring constantly.
    6 tablespoons unsalted butter, ⅓ cup milk, ¼ cup unsweetened cocoa powder
  • Remove pan from heat. Gradually stir in powdered sugar; stir in vanilla and pecans.
    3 cups powdered sugar, 2 teaspoons pure vanilla extract, ¼ cup chopped pecans, toasted
  • Spread frosting over hot cake. Cool cake completely in pan on wire rack.

Video

Notes

  • Nuts: If desired, you can omit the pecans or substitute another nut of your choice.
  • Flavor variations: If you prefer a straight-up chocolate flavor, you can omit the cinnamon. You can make a chocolate mocha cake by substituting strong brewed coffee or espresso for the water. 
  • Storage: Leftover cake can be covered with plastic wrap and stored at room temperature for a day, or in the fridge for up to 4 days.

Nutrition

Serving: 1square | Calories: 243kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 85mg | Potassium: 65mg | Fiber: 1g | Sugar: 32g | Vitamin A: 244IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg

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