Classic Texas Sheet Cake – Rich, Fudgy & Irresistible

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Moist, rich, and loaded with deep chocolate flavor, the Classic Texas Sheet Cake is a beloved dessert that’s stood the test of time. Whether you’re feeding a crowd, bringing something special to a potluck, or simply craving a decadent homemade treat, this fudgy sheet cake hits the sweet spot every time. Topped with a glossy chocolate frosting and sprinkled with chopped pecans, every bite is pure comfort.

What makes this cake even more iconic is how simple it is to make. It comes together quickly, bakes fast, and is nearly foolproof—no fancy tools or ingredients required. It’s the perfect dessert for beginner bakers and seasoned pros alike, and the result is always a hit.

Why You’ll Love This Classic Texas Sheet Cake

This cake delivers maximum chocolate payoff with minimal effort. You don’t need a mixer or cake pans, and there’s no layering or decorating. The texture is moist and tender thanks to buttermilk, while the rich cocoa flavor and warm, buttery icing give it that homemade-from-scratch goodness. Plus, it feeds a crowd and keeps beautifully for days.

What Kind of Cocoa Powder Should I Use?

This recipe works best with unsweetened natural cocoa powder, which provides a bold, chocolatey flavor that pairs beautifully with the sweet frosting. Dutch-processed cocoa can be used if that’s all you have, but it may slightly alter the flavor and texture. Avoid cocoa mixes or sweetened cocoa powders, as they won’t deliver the same depth.

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Ingredients for the Classic Texas Sheet Cake

Each ingredient in this recipe plays an important role in creating the moist texture and rich flavor of this iconic dessert:

• All-Purpose Flour – Provides the structure and helps create a tender crumb.
• Granulated Sugar – Sweetens the cake and balances the bitterness of cocoa.
• Unsweetened Cocoa Powder – Gives the cake its deep chocolate taste.
• Baking Soda – Acts as a leavening agent to help the cake rise.
• Salt – Enhances the chocolate flavor and balances sweetness.
• Buttermilk – Adds tanginess and keeps the cake extra moist.
• Unsalted Butter – Used in both the batter and the frosting for richness.
• Water – Helps melt the butter and cocoa for the base of the batter.
• Eggs – Bind the ingredients together and add structure.
• Vanilla Extract – Rounds out the chocolate flavor.
• Powdered Sugar – Sweetens and thickens the frosting.
• Chopped Pecans – Optional but traditional for topping, adding crunch and nutty contrast.

How To Make the Classic Texas Sheet Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F. Grease a 9×13-inch baking pan (or use a 10×15-inch jelly roll pan for thinner slices). Set aside.

Step 2: Make the Chocolate Batter

In a saucepan over medium heat, melt butter, cocoa powder, and water until smooth. Remove from heat. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Pour in the chocolate mixture and stir until just combined.

Step 3: Add the Wet Ingredients

Whisk in the buttermilk, eggs, and vanilla extract until the batter is smooth and well combined.

Step 4: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Make the Warm Frosting

While the cake bakes, prepare the frosting. In a saucepan, melt butter, then stir in cocoa powder and milk. Bring just to a boil, then remove from heat. Whisk in powdered sugar and vanilla until smooth.

Step 6: Frost and Garnish

Pour the warm frosting over the warm cake. Spread it evenly and top with chopped pecans. Let cool slightly before slicing.

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Serving and Storing This Sheet Cake

This Classic Texas Sheet Cake is perfect for feeding a crowd—the recipe yields 12 to 16 generous slices. Serve it warm for an ultra-fudgy experience, or at room temperature for easy slicing and sharing.

Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness. To freeze, wrap slices individually and store in an airtight container for up to 2 months.

What to Serve With Classic Texas Sheet Cake

A Scoop of Vanilla Ice Cream

The warm chocolate cake with cold, creamy ice cream is a match made in dessert heaven.

Fresh Berries

Strawberries, raspberries, or blueberries add a bright and juicy contrast to the richness of the cake.

Whipped Cream

A dollop of whipped cream brings a light, airy complement to the dense cake texture.

Hot Coffee or Espresso

The bold bitterness of coffee pairs beautifully with sweet chocolate and enhances the flavor.

Cold Glass of Milk

For a nostalgic and satisfying combo, nothing beats classic cake and milk.

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Frequently Asked Questions

Can I make this cake in advance?
Absolutely! It actually tastes even better the next day. Just keep it covered at room temperature or refrigerate if your kitchen is warm.

Can I leave out the pecans?
Yes! The pecans are traditional but totally optional. You can skip them or swap them for walnuts or even shredded coconut.

Is it okay to use a different pan size?
Yes, but the baking time will change. A 9×13 pan gives thicker pieces, while a larger sheet pan yields thinner slices. Just adjust the baking time accordingly.

Can I make it gluten-free?
You can try using a 1:1 gluten-free flour blend, but the texture may be slightly different. Be sure to test for doneness carefully.

What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes, and you’re good to go!

For more sweet dessert ideas, check out our Fudgy Brownie Bites or Chocolate Chip Banana Muffins.

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