ORIGINAL TEXAS SHEET CAKE

How to Make the Original Texas Sheet Cake

Step 1: Prep the Pan

Line a 13×18-inch sheet pan with parchment paper. Preheat oven to 350°F.

Step 2: Mix the Dry Ingredients

In one bowl, whisk together flour, sugar, baking soda, and salt.

Step 3: Mix the Wet Ingredients

In another bowl, whisk buttermilk, eggs, and vanilla.

Step 4: Make the Cocoa Mixture

In a saucepan, melt butter. Add water and whisk in cocoa powder. Bring to a boil, then remove from heat.

Step 5: Combine Everything

Pour the hot cocoa mixture into the dry ingredients and stir.
Add the wet ingredients and mix until smooth.

Step 6: Bake

Pour batter into the prepared pan and bake for 20 minutes.

Step 7: Make the Frosting

In a saucepan, combine butter, cocoa, and buttermilk. Bring to a boil.
Remove from heat and whisk in vanilla, salt, and powdered sugar until smooth.

Step 8: Pour Warm Frosting on Hot Cake

Do NOT cool the cake!
Pour the warm frosting directly over the hot cake for that signature gooey, silky layer.
Sprinkle pecans on top.

Step 9: Let It Set

Allow the cake to cool on a wire rack until the frosting firms slightly.

What to Serve With Texas Sheet Cake

• A scoop of vanilla ice cream

• Fresh berries

• Whipped cream

• Strong coffee or cold milk

• Salted caramel drizzle (if you’re feeling fancy!)

Tips for the Best Sheet Cake

• Don’t overbake—this cake dries quickly if cooked too long.

• Pour frosting immediately while both cake and frosting are hot.

• Use dark cocoa for the richest flavor.

• Add espresso powder for deeper chocolate notes.

• Line the pan for easy lifting and clean slicing.

Storage Instructions

Room Temperature:
Keep covered for up to 3 days.

Refrigerator:
Store for 5 days—great for make-ahead events.

Freezer:
Freeze slices with parchment between layers for up to 3 months.

To Serve Again:
Warm slightly in the microwave to revive the gooey center.

General Information

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Servings: 24

• Difficulty: Easy

• Occasions: Potlucks, parties, holidays, big gatherings

Frequently Asked Questions

Can I make this without nuts?

Absolutely—just leave out the pecans.

Can I use regular cocoa instead of dark?

Yes! The cake will still be delicious—just slightly less intense.

Can I make this in a 9×13 pan?

You can, but the cake will be thicker and may need extra baking time.

Why pour hot frosting on hot cake?

This is the magic step—it creates the gooey layer Texas Sheet Cake is famous for.

What’s the best way to cut it?

Let it set fully, then use a sharp knife warmed under hot water.

Conclusion

This Original Texas Sheet Cake is everything that makes homemade baking feel special—warm, nostalgic, rich, and unbelievably easy. It’s big enough to feed a crowd, bold enough to satisfy any chocolate craving, and simple enough for even the busiest bakers.

Thank you for baking with me today. Truly. I hope this becomes a staple in your home the way it has in so many kitchens across generations.

And if you’re craving more classic desserts, I’ve got plenty waiting for you!

Join the Fun!

⭐ Leave a review—I’d love to hear how it turned out!
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Nutritional Information (Approx. per serving)

• Calories: ~310

• Protein: 3g

• Carbs: 43g

• Fat: 15g

• Fiber: 1g

• Sugar: 33g

• Sodium: 160mg