Texas Sheet Cake

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

5 from 13 votes

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

Cook Time20

Total Time50

Course: Dessert

Cuisine: American, south, Southern

Servings: servings

Calories: 491kcal

Author: Jocelyn Delk Adams

Equipment

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

US Customary - Metric

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 about 15 minutes while you make the glaze.

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 the slightly warm 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