This Classic Texas Sheet Cake is one of those desserts that always brings people back for seconds. It’s rich, moist, and topped with a warm chocolate frosting that melts into the cake and creates its signature glossy finish. The recipe comes together quickly, which makes it perfect for parties, potlucks, or any time you need a crowd-pleasing treat. Even better, the simple ingredients blend beautifully, giving you deep chocolate flavor with very little effort. With every bite, you’ll taste why this cake has been a Southern favorite for generations.
Step-by-Step Instructions
1. Prepare the oven and pan
Start by preheating the oven to 400°F (200°C). Lightly butter and flour a 15×10-inch jelly roll pan, then tap out any excess flour. Set it aside while you mix the batter.
2. Mix the wet ingredients
In a large bowl, whisk together the granulated sugar, warm water, canola oil, buttermilk, melted butter, eggs, and vanilla extract. Whisk until smooth and well combined.
3. Combine the dry ingredients
In a separate bowl, whisk the flour, cocoa powder, cinnamon, baking soda, and salt. This ensures the dry ingredients are evenly distributed before adding them to the wet mixture.
4. Make the cake batter
Slowly add the dry ingredients to the wet mixture, whisking just until everything comes together. Avoid overmixing to keep the cake light and tender.
5. Bake the cake
Pour the batter into the prepared jelly roll pan. Spread it evenly and bake for 18–20 minutes, or until the center springs back when gently touched and the edges pull away from the pan.
6. Cool the cake slightly
Remove the cake from the oven and let it cool for 8–10 minutes. This short cooling time is important because the frosting needs a warm surface to achieve its smooth, glossy finish.
7. Prepare the frosting
While the cake cools, whisk together the melted butter and milk in a heatproof bowl. Then, gradually whisk in the powdered sugar, cocoa powder, vanilla extract, salt, and cinnamon until smooth.
8. Frost the cake
Immediately pour the warm frosting over the warm cake. Spread it evenly with an offset spatula. The frosting will naturally melt into the surface, creating that classic shiny finish.
9. Add toppings and cool
Sprinkle finely chopped toasted pecans on top. Allow the cake to cool completely in the pan before slicing and serving.
Tips for the Best Results
- Time the frosting correctly: Pour the frosting while both the cake and the frosting are still warm. This creates the signature glossy layer.
- Don’t overmix: Mixing the batter only until combined keeps the cake soft and tender.
- Toast the pecans: Toasting amplifies their flavor and adds a delicious crunch.
- Use a jelly roll pan: The cake is meant to be thin, so a proper pan helps achieve the right texture.
- Let it cool fully: Cooling the cake makes it easier to slice neatly and helps the frosting set beautifully.
FAQs
1. Why is my Texas Sheet Cake dry?
Overbaking is the most common issue. Since this cake is thin, it bakes quickly. Check it early and remove it as soon as the center springs back when lightly touched.
2. Can I make Texas Sheet Cake without buttermilk?
Yes. Mix ½ cup whole milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes, then use it as a substitute.
3. Can I make this cake ahead of time?
Absolutely. Texas Sheet Cake stays moist for several days. You can bake it a day ahead, keep it covered, and serve it the next day.
4. Can I freeze Texas Sheet Cake?
Yes, it freezes very well. Wrap slices tightly in plastic wrap and freeze for up to 2–3 months. Thaw at room temperature before serving.
5. How do I get the frosting smooth and glossy?
Pouring warm frosting over a slightly warm cake creates the classic finish. If the frosting thickens too quickly, gently warm it to loosen the texture.
