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A sheet pan with a Texas sheet cake with multiple pieces cut into squares.
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Texas Sheet Cake Recipe

My easy Texas Sheet Cake recipe is about to become your go-to dessert for potlucks and casual gatherings. It comes together in a flash, and the combination of moist cake with fudgy chocolate frosting and crunchy pecans is always a hit.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Calories 671kcal
Author John Kanell

Equipment

  • 18x13-inch rimmed baking sheet
  • Mixing Bowls
  • Electric mixer (optional)
  • Saucepan

Ingredients

For the Cake:

  • 1 cup water (240mL)
  • 1 cup unsalted butter (226g)
  • ¼ cup unsweetened cocoa powder (25g)
  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream (120g)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Frosting:

  • ½ cup plus 2 tablespoons unsalted butter (141g)
  • ½ cup whole milk (120mL)
  • ¼ cup unsweetened cocoa powder (25g)
  • 4 cups powdered sugar (480g)
  • 1 cup finely chopped pecans optional (113g)

Instructions

For the Cake:

  • Preheat the oven to 350°F. Spray an 18x13-inch rimmed sheet pan with baking spray.
  • In a medium saucepan, combine the water, butter, and cocoa powder. Bring to a boil over medium heat, stirring until smooth. Remove from the heat.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a small bowl, whisk together the sour cream and eggs. Add the sour cream mixture to the flour mixture and beat with an electric mixer on medium speed until combined. (You can use a wooden spoon too, but the mixture will be stiff so I like to use a hand mixer.)
  • Add the warm butter mixture to the batter and carefully beat together on the lowest speed until well blended and smooth.
  • Pour the batter into the prepared sheet pan and smooth into an even layer.
  • Bake for 15 to 18 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs.
  • While the cake is baking, make the frosting.

For the Frosting:

  • In a medium saucepan, combine the butter, milk, and cocoa.
  • Bring to a boil over medium-high, stirring until smooth. Remove from the heat. (If your cake is still baking, keep this mixture warm and proceed immediately after removing the cake from the oven.)
  • Add the powdered sugar and whisk until smooth. Stir in the pecans, if using. Immediately pour over the hot cake, quickly spreading it in an even layer over the cake. Let cool completely before slicing. Store the cake covered at room temperature for up to 5 days.

Video

Notes

  • If the frosting sets up too quickly while mixing in the powdered sugar, place the saucepan over low heat and whisk vigorously. This will melt it again. You can also add another splash of milk if needed.
  • Instead of mixing the pecans into the frosting, you can sprinkle them on top of the cake after covering it with frosting if desired. This is a great way to make half of the cake without nuts if some people prefer that.

Nutrition

Calories: 671kcal | Carbohydrates: 93g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 212mg | Potassium: 160mg | Fiber: 3g | Sugar: 74g | Vitamin A: 830IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg