The BEST Texas Sheet Cake you will ever have! Fudgy chocolate cake meets a rich chocolate glaze and crunchy pecans in this Southern classic!
I grew up in a Southern household, so I’m no stranger to heavy meals and large portions, but Dallas has changed the game since everything is bigger in Texas. There ain’t nothing like a hearty bowl of Texas chili , a chicken fried steak or a rack of home-smoked ribs smothered in BBQ sauce! Hold up, my mouth is watering.
One of my latest Texas-sized obsessions has been this recipe right here: Texas Sheet Cake! Served in impossibly large squares, this cake is an absolute God-send. We’re talking succulent chocolate cake and a thick, pecan-studded chocolate glaze on top here!
That’s enough talk, I think it’s time you try some for yourself folks.
Written by Courtney Whitmore, the founder and editor of Pizzazzerie (a go-to guide for entertaining in-style), Southern Entertainers Cookbook: Heirloom Recipes for Modern Gatherings is a must-have for any home cook! Courtney’s latest project is a compilation of over 75 recipes perfectly suited for year-round entertaining with Southern charm.
This awe-inspiring book is full of entertaining tips and tablescape inspiration. Discover modern twists to heirloom recipes or keep it classic with recipes like the one featured here today!
Perks and Highlights for the Best Texas Sheet Cake
Cuisine Inspiration: Southern Comfort Get ready to indulge in a piece of Southern heaven that feels like a warm hug from grandma! This Texas Sheet Cake is all about homey vibes and comfort, y’all!
Primary Cooking Method: Baking This isn’t just any ol’ baking, sweethearts – we’re talking about a low-and-slow journey in the oven that makes your whole house smell like happiness and nostalgia.
Dietary Info: Decadently Indulgent Listen up, this cake isn’t for the faint of heart (or diet). It’s a full-on, indulgent experience that’s worth every darn calorie!
Key Flavor: Chocolatey Bliss Imagine the richest, most decadent chocolate flavors dancing a two-step on your tongue – that’s the kind of deliciousness we’re servin’ up!
Skill Level: Easy Peasy Don’t worry, darlings, you don’t need to be a pastry chef to whip up this showstopper. If you can mix, pour, and spread, you’re in for a sweet ride!
Special Perks:
- Crowd-Pleaser: Guaranteed to have folks swoonin’ at first bite, this cake is your go-to for picnics, potlucks, and any ol’ time you need a heap of happy smiles.
- Feeds a Hoedown: Got a big gathering? No problemo! This dessert is called a sheet cake for a reason – it’s grand enough to serve a crowd and then some.
- Speedy Sweet: In a rush? This cake comes together quicker than a jackrabbit on a hot griddle, making it perfect for last-minute shindigs or sudden sweet-tooth attacks.
- Simple Ingredients: No fancy-pants ingredients here! Everything you need is likely sittin’ in your pantry already, just waitin’ for its time to shine.
- Irresistibly Moist: Say goodbye to dry, crumbly disappointments. This cake is stayin’ moist and luscious, y’all, thanks to the oh-so-secret poke technique that lets the frosting seep into the cake, ensuring flavor in every bite.
Ingredients
When I have a sweet tooth, but I’m wanting something that’s also quick and easy, there are a few recipes that come to mind. Texas Sheet Cake is one! Courtney’s chocolate-rich, buttery cake is not only delectable, but it’s flavor reminds me of home.
If you’ve never had a heavenly square of Texas’ finest chocolate cake, you’re in for a treat!
Here’s what we’re working with today:
- Butter is melted along with the cocoa powder and water to create an indulgent base for this recipe. Melted butter makes for that perfect fudgy, stick-to-the-roof-of-your-mouth texture.
- Water thins out the batter a bit, which makes the difference between a fudge brownie and a chocolate cake.
- Unsweetened Cocoa Powder is a key ingredient here! Be sure to use high-quality, dark cocoa powder. Ghiridelli, Guittard, and just about any Dutch-processed cocoa are great options.
- Light Brown Sugar introduces that slight molasses flavor, while also adding in sweetness.
- Vanilla Extract is an aromatic flavor-enhancer. If you’ve run out,I find that maple syrup is a good replacement.
- All-Purpose Flour creates structure! Be sure to properly measure your flour, too much and the cake will be dry.
- Granulated Sugar contains less moisture than light brown sugar; it adds sweetness without the worry of any extra moisture seeping out.
- Salt balances out sweetness. Kosher salt is best but sea salt will also work.
- Baking Soda is a leavener. Use fresh, active baking soda, otherwise the cake won’t rise properly.
- Sour Cream adds extra fat to the cake, which will make it moister. The tangy flavor also makes for a fun bite!
- Large Eggs add structure, leavening, and flavor to any baked good. Bring your eggs to room temperature before baking.
- Homemade Chocolate Glaze is made with butter, unsweetened cocoa powder, milk, vanilla extract, and powdered sugar. The combination of these ingredients creates a smooth, luscious topping for the cake.
- Chopped Pecans layer in a fun crunch, and an irresistibly nutty flavor. Go the extra mile and toast the pecans for an extravagant touch!
How to Make Texas Sheet Cake
Step 1: Cake it till you make it! First off, preheat your oven to 350 F, and get your jelly roll or half-sheet pan (13×18 inch) ready with some non-stick cooking spray or lined with parchment paper. Now, in a large saucepan, mix up your butter, water, and cocoa powder over medium-high heat. Wait for the magic boil, then take it off the heat and stir in that sweet, sweet brown sugar and a splash of vanilla. In a separate bowl, rally up your flour, sugar, salt, and baking soda. Time to mix the dry posse with the chocolatey goodness in the saucepan. But we ain’t done yet! Add in the sour cream and eggs, and stir until it’s smoother than a country serenade. Pour that luxurious batter into your pan, making sure it’s spread out like a warm Southern welcome. Pop it in the oven and let it bake for 15-20 minutes. Then let it cool, y’all, patience is a virtue!
Step 2: Glaze of Glory. While your cake is cooling and making your kitchen smell like heaven, let’s get glazin’. In another saucepan, bring your butter, cocoa powder, and milk to a boil. Then, kill the heat and stir in the vanilla. Get your arm workout for the day by whisking in the powdered sugar until it’s as smooth as silk. Work fast now, spread that glossy dream over your cake, making sure it’s all covered in glory.
Step 3: Pecan Perfection. To finish, sprinkle those crunchy, nutty pecans on top. Let it set, then cut it into squares – or rectangles, we don’t judge shapes here.
Recipe Variations
Texas Sheet Cake goes by many names: Buttermilk Brownies, Mexican Chocolate Cake, Chocolate Sheet Brownies, Texas Cake, etc. Each variation still resembles the original with a couple changes throughout the recipe.
Feel free to personalize this recipe by making a few of your own adjustments! Use the batter to make cupcakes, replace the pecans with walnuts, or use a different frosting! Want more chocolate? Sprinkle chocolate chips throughout the batter! The possibilities are truly endless.
How to Store Leftovers
If stored properly, this sheet cake will last 4 to 5 days at room temperature (or refrigerated). Use a cake keeper or a plate and an overturned bowl to cover the cake.
If you prefer to refrigerate, place the cake in the fridge for 15 minutes to allow the frosting to harden a bit. Then, wrap it tightly in plastic wrap and place back in the fridge.
TIP: Looking to make it last a little while longer? Wrap the cake in aluminum foil, place in a (labeled) freezer-safe bag and keep it in the freezer. Once frozen, the cake will keep for 2-3 months.
Best Southern Cake Recipes
The South is known for its illustrious, decadent dessert recipes. Some Southerners might even say that cake is a food group all of its own!
If you’re as enthusiastic about sweet, tender cakes as I am, give a few more of my classic cakes a try:
- Real Deal Southern Caramel Cake
- Hummingbird Cake
- Old-Fashioned Butter Pound Cake
- Sweet Potato Sour Cream Coffee Cake
- Coca Cola Cake
- Flourless Chocolate Cake
- Chocolate Birthday Cake
- Hot Milk Cake
Texas Sheet Cake
Ingredients
For the Cake
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 cup all purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 large eggs beaten
For the Chocolate Glaze
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 tsp vanilla extract
- 3 1/2 cup powdered sugar
- 1 cup pecans coarsely chopped
Instructions
For the Cake
- Preheat oven to 350 F. Spray a jelly roll or half-sheet (13×18 inch) pan with nonstick cooking spray or line with parchment paper.
- In a large saucepan, combine butter, water, and cocoa powder over medium high heat. Bring to a boil and remove from heat. Stir in brown sugar and vanilla. In a separate mixing bowl, combine flour, sugar, salt and baking soda. Add flour mixture to saucepan and stir to combine.
- Add in sour cream and eggs, stirring until well combined and no lumps remain.
- Pour batter into the prepared pan, spreading evenly to sides and corners. Bake 15-20 minutes or until set. Allow to cool.
For the Chocolate Glaze
- Add butter, cocoa powder, and milk to a saucepan. Bring mixture to a boil.
- Remove from heat and stir in vanilla.
- Next whisk in powdered sugar until smooth. Working quickly, spread glaze over cake using a rubber spatula.
- Top with pecans. Allow to set and cut into squares.
Yeshi says
I made this today for the first time. I halved the recipe and used a 9×13 inch sheet pan. It was perfect. Halving the frosting was tricky though. The milk, butter and sugar quantities were so small that it got burnt. So I only brough butter and milk to a boil and sifted the cocoa with the sugar. It was yummm.
Yeshi says
Sorry I meant boiling milk, butter and cocoa. Not sugar.