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A close up of chocolate sheet cake recipe on white plate with moist texture of cake inside with some eaten with nearby fork
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5 from 8 votes

Texas Sheet Cake

The BEST Texas Sheet Cake you will ever have! Fudgy chocolate cake meets a rich chocolate glaze and crunchy pecans in this Southern classic!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American, south, Southern
Servings: 16 servings
Calories: 491kcal

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 (13x18 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.

Notes

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 month

Nutrition

Calories: 491kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 215mg | Potassium: 153mg | Fiber: 2g | Sugar: 52g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg