Texas Sheet Cake

July 22, 2013 — 3 Comments


This rich chocolate cake is the perfect cake to bring to a summer barbecue. It will feed a crowd but don’t expect any leftovers. The preparation is quick and easy because both the cake and the frosting are made on the stove top. Your mixer will get a little break. I use an 11″ by 15″ metal pan but any size jelly roll pan will work, you just might need to adjust the baking time.

photo (75)

Texas Sheet Cake

Adapted from Pioneer Woman

Cake Ingredients

  • 2 cups flour
  • 2 cups sugar
  • 1/4 tsp salt
  • 2 sticks butter
  • 4 tbsp cocoa powder
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1/2 tsp baking soda
  • 1 tsp vanilla


  1. Preheat your oven to 350 degrees Fahrenheit. You do not need to grease your pan.
  2. Combine the flour, sugar and salt in a mixing bowl.
  3. Melt the butter in a saucepan. Add the cocoa powder and stir to combine. Add the boiling water and allow the mixture to bubble for 30 seconds.
  4. Remove from the heat and pour over the flour mixture. Stir to combine.
  5. Pour the buttermilk into a small bowl. Add the beaten eggs, baking soda and vanilla. Stir into the chocolate mixture until well incorporated.
  6. Pour the batter into the pan and bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean.
  7. While the cake is baking, prepare the frosting. Remove the cake from the oven and let it cool slightly before frosting.

Frosting Ingredients

  • 14 tbsp butter (1 and 3/4 sticks)
  • 4 tbsp cocoa powder
  • 6 tbsp milk
  • 1 tsp vanilla
  • 1 lb powdered sugar
  • 1/2 cup chopped pecans


  1. Melt the butter in a saucepan. Add the cocoa powder and mix well.
  2. Remove the saucepan from the heat and stir in the milk, vanilla and powdered sugar.
  3. Add the pecans and stir until there are no lumps in the icing. Pour the icing over the warm cake and make sure it is spread evenly.
  4. Wait for the cake to finish cooling before cutting.



3 responses to Texas Sheet Cake


    Thank you for this. We live in Colorado Springs but are from Dallas. I make Texas Sheet Cake for many gatherings ever year, but have just been letting it limp along in its dealtitudized state. Still tastes great but looks dumpy. You’ve given it a makeover for my gathering today. Bless you!


      so KP, how did it turn out? We are in Grand Lake, so guess I may need even more adjustments. Any hints???

Trackbacks and Pingbacks:

  1. Chocolate Devils | Lela's Kitchen - November 9, 2013

    […] friendly.  At higher altitudes, there may be some minor adjustments to the baking soda. See Baking with Altitude for a recipe at 7,000 feet above sea […]

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