Texas Sheet Cake

The recipe features a plump, luscious chocolate cake finished off with toasted pecans and indulgently fudgy chocolate frosting. Find out how to make the Texas Sheet Cake below.  

 

What Is A Texas Sheet Cake?

A Texas Sheet Cake is a long-loved decadent cake that features thin chocolate on chocolate layers served in squares. Its name is said to originate from its large shape, as metaphorically expansive as the state of Texas. Traditionally, a Texas Sheet Cake is baked in a half-sheet pan, a 13x18-inch pan that will make roughly 36 servings. Just take care; the cake is so thin it can be easy to over-bake. Keep an eye on the baking time, and take the cake out of the oven as soon as an inserted toothpick comes out clean to prevent the cake from being overly dry.  

 

How To Make A Texas Sheet Cake

Our step-by-step instructions on how to make a Texas Sheet Cake are featured in the next section. The delicious recipe is simple to make at home and basically requires you to combine the ingredients, pour them into a baking pan, and bake in the oven. Here are a few essential tips to follow in order to create the best sheet cake every time you step into the kitchen. Be careful when mixing your ingredients. Don’t overmix your cake: if you overdo it, your cake can be tough, not fluffy. If there are no dry areas left in your batter, it’s well combined, and time to stop mixing.  

For intense flavor, toast your nuts before adding them to the cake batter. It’s a small extra step that will be worthwhile in the end. Decorate with frosting when both the cake and frosting are warm. Waiting too long will make it hard to spread the frosting as it starts to set. Use a spatula to achieve a velvety surface.  

 

Chocolate Sheet Cake Ingredients

Chocolate Sheet Cake:  

• 2 cups white flour  

• 1 ½ cup sugar  

• 1 teaspoon baking soda  

• 1 teaspoon salt  

• 1/3 cup vegetable oil  

• 4 oz. unsalted butter  

• 6 tablespoons Venchi cocoa powder  

• 1 cup water  

• 2 eggs  

• 1 cup buttermilk  

• 1 tablespoon vanilla extract  

 

Frosting:  

• 2 cups pecans  

• 4 oz. unsalted butter  

• 4 oz. cream cheese   

• 2 ½ cups powdered sugar  

• 4 tablespoons Venchi cocoa powder  

• 1 tablespoon vanilla extract  

 

Instructions

Chocolate Cake: 

1. Preheat the oven to 375 F. Then, grease your half-sheet pan.  

2. Grab a large bowl. Use a sieve and sift the flour. Add the sugar, baking soda, and salt.  

3. In a saucepan on medium heat, add water, oil, and butter. Stir until the butter is melted. Take off the heat. Then whisk in the cocoa powder.  

4. Pour the butter mixture into the flour bowl. Stir until all ingredients are combined.  

5. Use the now empty saucepan to combine the rest of the batter together off the heat. Whisk the eggs, buttermilk, and vanilla extract.  

6. Slowly add the egg mixture to the flour. Stir as you pour. Stop when all ingredients are fully incorporated.  

7. Pour the batter into the greased sheet pan. Spread evenly.  

8. Place in the oven. Bake for 20-25 minutes. Press down on the cake. If it springs back, then the cake is ready.  

 

Frosting:

1. While the cake is baking, start on the frosting.  

2. Melt two tablespoons of butter in a saucepan on medium heat. Chop up the pecans and add them to the butter. Toast them until golden. It will take about 5-10 minutes. Then put them aside and let them cool.  

3. Again, take the saucepan and turn it on low heat. Add butter, cream cheese, and powdered sugar. Whisk in the cocoa powder. Take off the heat once the butter is melted.  

4. Whisk in the vanilla extract.  

5. Pour the frosting over the warm, baked cake.  

6. Sprinkle the toasted pecans on top. Serve and enjoy!  

 

How To Store Texas Sheet Cake

You’ll be lucky if this scrumptious cake lasts long. But, if it does, you can easily store it. Cover with foil and keep it on the kitchen counter at room temperature for up to three days. Or store it in an airtight container, and it will keep in the refrigerator for up to one week.  

 

Can You Freeze A Texas Sheet Cake?

Yes, it’s no problem to freeze a Texas Sheet Cake. To make it simpler, choose to bake the cake in a temporary foil pan and skip the frosting. Once baked and cooled, wrap the cake in storage wrap. Then finish off with a layer of aluminum foil. It will last in the freezer for up to one month. Thaw at room temperature and then frost with icing.  

 

Gluten Free Texas Sheet Cake Variant

A Gluten Free Texas Sheet Cake is super achievable. All you need is to swap the white flour in the recipe with gluten free all-purpose flour. The good news is most top-quality chocolate is gluten free; read all the details in our blog.