Recipes » Texas Sheet Cake

Texas Sheet Cake

A fabulous chocolate sheet cake. Always a hit at parties and gatherings.
5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Texas Sheet Cake is a rich chocolate sheet cake spread with a delicious chocolate and pecan icing. https://www.lanascooking.com/texas-sheet-cake/

Texas Sheet Cake is a rich chocolate sheet cake spread with a delicious chocolate and pecan icing.

Texas, y’all! Cattle…Cowboys…Cheerleaders…Sheet cake! Sheet cake? Yep, sheet cake!

Texas Sheet Cake is a rich chocolate sheet cake spread with a delicious chocolate and pecan icing. https://www.lanascooking.com/texas-sheet-cake/

This is one of those oldie-but-goodie recipes. You know, the ones that everyone loves and no one knows the origin of? (And, yes, I do realize that I just ended that sentence in a preposition. Thank you.)

This Texas Sheet Cake was adapted from the recipe in Southern Living Magazine back in 2003, but it goes way farther back than that. I have nearly the same recipe in an old church cookbook from my hometown and I’ve even seen it made on the Food Network with no credit given to anyone for the recipe. Other than, of course, the person making it on that show.

Now I have no idea why it’s called a “Texas” sheet cake. I just know that it’s dadgum good wherever it came from. It’s also really easy.

The cake layer is rich and chocolatey and the buttermilk in the batter gives it a lovely little tang. If that’s not enough, the warm cake right out of the oven is spread with a rich chocolately icing full of wonderful southern pecans.

Golly, what more could you ask for? Maybe a glass of milk? Grab your can of cocoa and make yourself a little slice of heaven with this recipe!

How to Make Texas Sheet Cake

Preheat oven to 400 degrees.

Sheet pan prepared with butter and flour.

Grease and lightly flour a 15×10 inch jellyroll pan. Set aside.

Sifting dry ingredients together.

Sift together sugar and flour in a large bowl; set aside.

Combining butter and cocoa in a saucepan.

Combine butter, shortening, cocoa, and water in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt.

Pouring cocoa mixture into dry ingredients.

Remove from heat and pour over sugar mixture, stirring until dissolved. Cool slightly.

Combining wet ingredients in a mixing bowl.

Combine eggs, buttermilk, baking soda and vanilla.

Stirring wet ingredients into the chocolate mixture.

Stir into the sugar and chocolate mixture.

Pouring batter into the sheet pan.

Pour into prepared jellyroll pan. There’s BeeBop being my trusty pair of helping hands. It’s hard enough to cook with one hand and take photos with the other, but there’s just some things you can’t manage without an able assistant!

Bake at 400 for 20 minutes. Start making the icing when the cake has about 10 minutes left to cook.

Warm cake ready for icing.

Spread warm cake with Chocolate Icing. And don’t worry about those dips and cracks. They all even out with the icing and no one will ever know they were there!

Make the Icing

Collage of photos showing how to make the icing.

Combine butter, cocoa and milk in a medium saucepan. Cook over low heat 5 minutes or until margarine melts. Then turn the heat up to medium and bring to a boil.

Adding sugar and other ingredients to icing.

Remove from heat and stir in sugar and vanilla. Beat at medium speed with an electric mixer until smooth and the sugar dissolves. Stir in pecans. Mix well.

Pour and spread icing over the top of the sheet cake.

My sister, Miss P, makes this recipe and she cuts it into tiny little squares about 1 1/2 x 1/2 inches. Me, I make big old brownie size squares. About, oh, 4×4. Of course, I’ve never been known for restraint in the kitchen :-)

However, you slice it up, it serves a huge crowd of people. I made one for a neighborhood party last weekend and the large slices filled two plates with slices stacked three deep.

🧾 More Recipes You’ll Like

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Texas Sheet Cake is a rich chocolate sheet cake spread with a delicious chocolate and pecan icing. https://www.lanascooking.com/texas-sheet-cake/

Texas Sheet Cake

A fabulous chocolate sheet cake. Always a hit at parties and gatherings.
5 from 8 votes
Print It Rate It Save
Course: Desserts
Cuisine: Southern, Vintage
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20 servings
Calories: 394kcal
Author: Lana Stuart

Ingredients

  • 2 cups sugar
  • 2 cups all-purpose flour
  • ½ cup butter or margarine
  • ½ cup shortening
  • ¼ cup unsweetened cocoa
  • 1 cup water
  • ½ cup buttermilk
  • 2 large eggs lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Chocolate Icing

  • ½ cup butter or margarine
  • ¼ cup unsweetened cocoa
  • cup milk
  • 16 ounces powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Instructions

For the Cake:

  • Preheat oven to 400 degrees.
  • Grease and lightly flour a 15×10 inch jellyroll pan. Set aside.
  • Sift together sugar and flour in a large bowl; set aside.
  • Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt.
  • Remove from heat and pour over sugar mixture, stirring until dissolved. Cool slightly.
  • Stir in buttermilk and next 3 ingredients. Pour into prepared jellyroll pan.
  • Bake at 400 for 20 minutes. Spread warm cake with Chocolate Icing.

For the Icing:

  • Combine butter, cocoa and milk in a medium saucepan.
  • Cook over low heat 5 minutes or until margarine melts.
  • Bring to a boil over medium heat. Remove from heat and stir in sugar and vanilla.
  • Beat at medium speed with an electric mixer until smooth and sugar dissolves.
  • Stir in pecans.
  • Spread over still warm cake.

Nutrition Information

Serving: 1 | Calories: 394kcal | Carbohydrates: 55g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 152mg | Potassium: 92mg | Fiber: 2g | Sugar: 43g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




33 Comments

  1. I’ve made this often. Everyone loves this. My recipe calls for buttermilk in the frosting too. My recipe is called Buttermilk Brownies. But no matter what you call it , it is delicious !!!!!

  2. Please someone tell me how to adjust this recipe for high altitude. Used to make this when I lived in Oklahoma. Love it, but it exploded in my oven when I made it here in Colorado (7600′).

  3. I lost my recipe for this cake so thanks for sharing. It brings back memories. Made this cake todayand it was delicious. I made it in a 9 x 13 glass cake pan, baked it at 350° for 20 minutes and it turned out just fine.

  4. Like so many others, my Mother made this for years and passed recipe on to me (I’m now 81 y/o) and her recipe called for the cinnamon also – made on 9×13 sheet pan….always was my birthday cake – recently, a lady in my Sunday School class had this recipe also and made it for my birthday…slurp – slurp – oh yes, born and raised in Texas….

  5. I too have made this cake forever. I use a straw, poke holes in the cake and pour the warm icing over the hot cake and let the icing ooze into the holes. YUMMMM!

    1. I have had it with cinnamon and it’s just the right touch to the delicious cake that I first had in the 70s

  6. When I make this cake I add 1/2 cup sour cream to both the cake and the frosting, makes it even tastier. Great cake!! Addictive too!

  7. When my Aunt Darlene first made this so long ago, the cake and the icing called for a little cinnamon to be added. It really gives depth of flavour to the recipe.

    1. Yes, I’ve had it with the cinnamon as well. You’re right it does add to the flavor, but I think it’s still delicious either way!

  8. I have an old Farm Journal’s Country Cookbook, copyright 1959, 1972 which has this recipe. It is called “Cinnamon/Chocolate Cake”. If anyone has this cookbook, it is on page 356.

    It has some slight differences–it calls for 1 tsp of cinnamon; more flour, but it’s for SIFTED flour so it would be about the same amount of the unsifted this calls for; and 3/4 cup of shortening and no butter. The baking directions are the same at 400 for 20 min and in a jelly roll pan.

    The icing is made the same way but the FJ recipe says to cool the cake before pouring on the icing.

      1. I’ve had this recipe for a very long time, too, Dorothy and have no idea what the original source of it was. It’s in almost every community and church cookbook I have. Thanks for pointing out the differences in my version and the Farm Journal one.

  9. I saw your sheet cake linked from somewhere else, so I just had to peek. Just a little trivia from someone that has been making this cake for 40+ years and having lived in Texas for 30 years. The original had 1 teaspoon cinnamon in the cake batter and made the cake IMO. The 9 X 13 baking pan was referred to as a sheet pan (back in the dark ages). The cake was made in it originally. Time changes a lot of things doesn’t it? LOL! I still make the cake from time to time in my 9 X 13 sheet pan!
    Dropping your oven temp to 350 deg. will help prevent the cracked finish. If you are using a dark pan, drop the temp to another 25 deg.

  10. after stumbling upon your site, i was hoping you would shed some light on the origins of the recipe. this recipe came down to me from my mother, grandmother and great-grandmother. i have no idea how old it really is but i know that my family has been making it for a LONG time. it’s our favorite…thanks for sharing!

  11. Definitely a classic. I could go for a piece right now! What is it about buttermilk–it’s really one of the best things to happen to a cake!

  12. OOh this looks good. Polly would love all of this chocolate and nuts. So would Bud without the nuts. However you serve it, it has to be wonderful.

  13. I haven’t made this in years but it’s time to try it again. Pecans sound like a good idea, my recipe never called for it.

  14. I’m so glad you shared this recipe! The cake was so moist! I can’t wait to make it for my chocolate loving Niece (and I) this Thanksgiving.

  15. Dadgum good. ha! Love the affirmation. Maybe it’s called TX sheet cake cause it’s a huge pan of tasty lovin’. Let’s go with that, shall we?