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Homemade Texas sheet cake slice with chocolate frosting and chopped pecans on plate.

Texas Sheet Cake

Rich, moist southern-style chocolate cake topped with fudgy pecan frosting, perfect for feeding a crowd.
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Course: Dessert
Cuisine: American, Southern
Prep Time: 15 minutes
Cook Time: 22 minutes
Frosting Time: 5 minutes
Total Time: 42 minutes
Servings: 24 servings
Calories: 320kcal
Cost: $12

Equipment

  • 1 Large 18x13 inch sheet pan
  • 2 Large mixing bowls
  • 1 Medium saucepan
  • 1 Wire whisk
  • 1 set Measuring cups and spoons
  • 1 Electric mixer

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • ½ cup unsweetened cocoa powder
  • 1 cup water
  • ¼ cup buttermilk
  • 2 large eggs
  • ½ cup chopped pecans
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 cups powdered sugar
  • ¼ cup unsweetened cocoa powder (for frosting)
  • 6 tablespoon unsalted butter (for frosting)
  • 1 cup milk

Instructions

  • Preheat oven to 350°F and grease a large 18x13 inch sheet pan.
  • In large bowl, combine flour, sugar, and salt.
  • In saucepan, boil butter, oil, water, and cocoa powder; pour over dry ingredients.
  • Whisk in eggs, buttermilk, vanilla, and baking soda until smooth.
  • Spread batter evenly in pan and bake 18–22 minutes.
  • In last 5 mins, boil butter, milk, and cocoa; remove from heat and mix in powdered sugar, vanilla, and pecans.
  • Immediately pour hot frosting over hot cake and spread evenly.

Notes

This cake tastes even better the next day once the frosting has soaked in. Serve warm or at room temperature.

Nutrition

Serving: 80g | Calories: 320kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 120mg | Fiber: 2g | Sugar: 36g | Vitamin A: 250IU | Calcium: 30mg | Iron: 1.5mg