This is the Texas Sheet Cake that finally converted me after years of insisting I didn't like it. Let's be honest: most Texas Sheet Cakes are sickeningly sweet. This one, though? WOW. It is the softest, moistest chocolate cake with an almost cotton-candy-like texture, topped with a rich, nutty and nostalgic chocolate frosting loaded with pecans. By using less sugar than most recipes and a generous pinch of salt, this recipes creates a perfectly balanced, grown-up, deeply decadent cake that keeps you coming back for more. And the best part? It's incredibly easy to make, ready in under an hour, and requires zero layering or decorating. In other words, it might just be the easiest crowd pleaser you'll ever bake!
I developed this recipe as part of a chocolate cake series, and I was highly skeptical of it. I'm so glad I kept testing and refining it, though, because it actually rose to spot number 2 in the line up! I couldn't stop munching on it any time I passed by my kitchen, and am so excited to finally share this recipe with you guys.
Video tutorial
First up, here's a quick video tutorial to see this recipe in action:
2 old-school components that make this cake special
This cake is nostalgic in every way, and made with 2 simple components:
- The chocolate cake: Aside from being baked in a sheet pan, this chocolate cake is actually quite unique! To make the cake, you actually cook butter, oil, cocoa powder and water until they form a bubbling sauce, that then gets mixed into the batter. This steps intensely blooms the cocoa powder, and gives the cake its uniquely soft and moist texture.
- The frosting. This simple, no fuss frosting is made by cooking together butter, cocoa powder, milk and sugar, then folding in toasted pecans. It's spread onto the cake, and once it sets, it develops a nostalgic thin, shiny, flakey crust we all loved growing up
Toasted pecans are key!
I know many people skip the nuts in the frosting altogether, but I INSIST you add them, and I INSIST you toast them first. The pecans should be toasted until golden and fragrant. This way, they retain their nutty, crunchy texture in the frosting and take this cake from average to mindblowing. No, really, I'm serious.
Step by step photos
Let's quickly go over the steps with photos to help you visualize this recipe:
For the cake, mix together the dry ingredients except the cocoa powder.
Separately, add the butter, oil, cocoa powder and water to a saucepan. Cook and stir until the butter has melted, and simmer for 1-2 minutes once the mixture comes to a boil.
Pour the hot cocoa mixture onto the dry ingredients.
Use a whisk to gently combine the ingredients into a thick chocolate batter.
Add the eggs, buttermilk and vanilla.
Gently whisk until a smooth chocolate cake batter forms - do not overmix!
Pour the batter into a light-colored 13x18" half sheet pan. Bake for just ~12 minutes until done.
For the frosting, add all ingredients except the pecans to a saucepan. Cook and stir until a smooth chocolate sauce forms.
Stir in the toasted pecans.
Pour the frosting on top of the cake and spread it out.
Let the cake set at room temperature for 1-2 hours until the frosting develops a thin crust on it. Then slice, serve, and keep coming back for more!
A few last tips before you make it
I want you to be as obsessed with this Texas Sheet Cake as I am - so please keep these things in mind:
- PLEASE weigh your ingredients with a weighing scale. Especially the flour! It's so easy to add too much when using a measuring cup, which will result in a drier cake. My favorite kitchen scale is only $12.99!
- Don't overmix the cake batter. Mix only until the ingredients are combined. Overmixing creates too much gluten, which can make the cake rubbery
- Use a light colored sheet pan. Dark sheet pans may cause the cake to brown too much on the bottom. I have recently been loving this one from Green Pan
- Don't overbake! This cake will bake very quickly. You can poke it with a toothpick - it should come out with light, moist crumbs (no wet batter)
- Toast the pecans. I've said it before and I'll say it again - this is make or break
The Texas Sheet Cake Recipe That Converted Me
- Total Time: 40 min + rest
- Yield: 1 13x18" sheet cak
Description
A crowd-pleaser Texas Sheet Cake: ultra soft and moist, not too sweet, covered in a delicious nutty frosting, and made in under an hour!
Ingredients
Chocolate cake:
- 2 cups all-purpose flour (260g)
- ¾ cup granulated sugar (150g)
- ¾ cup light brown sugar, packed (150g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, cubed (170g)
- 3 tbsp vegetable oil (40g)
- ⅓ cup Dutch processed cocoa powder (35g)
- 1 cup water (240g)
- 2 large eggs
- ½ cup buttermilk (120g)
- 1 teaspoon vanilla extract
Chocolate frosting:
- 10 tablespoons unsalted butter (140g)
- 4 tablespoons cocoa powder (25g)
- ⅓ cup milk (80g)
- ½ teaspoon salt
- 2 ⅔ cups powdered sugar (about 260g)
- 1 cup chopped, toasted pecans (120g)
- Optional: flakey sea salt to garnish
Instructions
Chocolate cake:
- Pre-heat your oven to 350F and line a 13x18" half sheet pan with parchment paper on the bottom
- Add the flour, granulated sugar, brown sugar, baking soda and salt to a large bowl. Whisk to combine and remove any lumps
- Separately, add the butter, oil, cocoa powder and water to a saucepan. Place it on the stove on medium low heat. Cook and stir until the butter melts and a smooth sauce forms. Bring it to a simmer, and cook for another 1 minute. Then remove from the heat
- Pour the hot cocoa mixture on top of the dry ingredients. Use a hand whisk to mix until combined. This will be a thick, slightly grainy batter - don't overmix
- Add the eggs, buttermilk and vanilla. Whisk slowly and gently until a smooth chocolate cake batter forms. Do not overmix
- Pour the batter into the prepared sheet pan. Bake for just 10-12 minutes or until a toothpick inserted in the middle of the cake comes out with light, moist crumbs (no wet batter). Avoid overbaking
- Remove the cake from the oven and let it cool down
Chocolate frosting:
- Toast the pecans in the pre-heated 350F oven for ~8 minutes or until crunchy and fragrant
- Add the butter, cocoa powder, milk, salt and powdered sugar to a saucepan. Whisk and cook on medium low heat until the butter melts and a smooth sauce forms. Remove from heat, and stir in the pecans
- Pour the frosting on top of the cake in the sheet pan and spread it out
- Let the cake rest for 1-2 hours at room temperature until it forms a shiny film on top. Optionally, sprinkle over flakey sea salt. Slice, serve and enjoy!
Notes
Make ahead and storage: This cake is great to make ahead! You can keep it covered at room temperature for 2-3 days, or refrigerate for up to 5 days. Just make sure to cover the pan with cling wrap so the cake doesn't dry out. I like it best at room temperature
- Prep Time: 25 min
- Cook Time: 12 min
- Category: Dessert
- Cuisine: American
Farah says
Very much looking forward to making this cake after seeing your Instagram video about it.
Just wondering, could this be made in a 9x13, what would be the temp and time for that approximately?
I really love that you provide weight of each ingredient, including water.
🙂
Zoha says
Hi Farah! I am excited for you to try it out. Divide all quantities by half to make a 9x13 cake 🙂
Fatima says
Wow this is one of the best chocolate cakes I've eaten. Thanks for the recipe
Zoha says
made my day, thank you!
Mahelaqa says
I tried this cake turned out so yummy just the frosting is more sweet then my likong next time i reduce powder sugar to 2 cups instead of using more
Other then that it was perfect
Thank you Zoha for sharing the recipe and i used walnuts
Sahra says
Do you think replacing the one cup water with one cup hot coffee to bloom the cocoa would yield a deeper flavor?
Zoha says
That should be totally ok, and yes!
Ketaki says
Zoha this was outstanding! I made this on one of the snow locked days and the kids and their friends LOVED it!! You recipes are awesome! More sheet cakes please!! So easy and yummy to put together and kiddo friendly!
Zoha says
AWW thank you!! I totally agree, need to do more sheet cakes!
Patricia says
recipe looks delicious cannot wait to.make it greetings from dublin ireland Patricia 🇮🇪💖💐
Zoha says
I hope you love it, Patricia 🙂
Batool says
Love your recipe 🫶
Tahiyah Ismail says
I baked it and everyone loved it
Mahnoor Basit says
The moment I saw its reel on your insta profile I wanted to try it.. but did not have sheet pan so I made choclate cake from your recipes and did frosting from this recipe . The taste of roasted pecans in this frosting turns out like melted ferrero rocher choclate.. I am going to use this frosting in everything choclate now...