Texas Sheet Cake Recipe
Rich, chocolatey, and topped with a fudgy pecan glaze, this Texas Sheet Cake is a classic dessert for any occasion.
Imagine cutting into a soft, dark chocolate cake that's topped with a warm, glossy icing studded with toasted pecans. It's a slice of comfort you won't soon forget. Texas Sheet Cake is one of those beloved Southern desserts that brings back memories of family gatherings and potlucks. Its charm lies in its simplicity and the ease with which it feeds a crowd.
This traditional dessert is thought to have originated in Texas, probably due to the large size of the sheet cake, which mirrors the state’s larger-than-life persona. It's a staple in many households, loved for its rich flavor and the way it wonderfully pairs with a scoop of vanilla ice cream. There's a nostalgia in every bite.
What makes this particular recipe a keeper is the little trick of pouring the warm icing over a warm cake. This allows the icing to seep into the cake just a bit, creating a moist and decadent texture throughout. It's this technique that ensures each slice is as rich and flavorful as you would hope.
This cake is perfect for any event — birthdays, holidays, or just a weekend treat. Serve it slightly warm or at room temperature, and watch it disappear quickly!
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 350°F (175°C).
Grease a 13x18-inch baking sheet and set it aside.
- 02Step 2 / 7
In a medium saucepan, combine 1 cup of butter, water, and 1/4 cup cocoa powder.
Bring to a boil, stirring constantly, then remove from heat.
- 03Step 3 / 7
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Pour the hot cocoa mixture over the dry ingredients and stir until smooth.
- 04Step 4 / 7
Add sour cream, eggs, and vanilla extract to the batter.
Mix until well combined and pour into the prepared baking sheet.
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- 05Step 5 / 7
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Start making the icing as soon as the cake goes into the oven.
- 06Step 6 / 7
For the icing, combine 1/2 cup butter, 1/4 cup cocoa powder, and milk in a saucepan.
Bring to a boil while stirring.
Remove from heat and whisk in powdered sugar and vanilla until smooth.
- 07Step 7 / 7
Stir in the chopped pecans and immediately pour the icing over the warm cake, spreading it evenly with a spatula.
Let the cake cool slightly before serving.
Chef Tips
- •For a deeper flavor, use Dutch-process cocoa powder.
- •Ensure your pecans are toasted for extra crunch and flavor.
- •You can substitute buttermilk for sour cream if needed.
- •Let the cake cool only slightly before cutting, as this helps the icing set nicely.
- •Store leftovers in an airtight container to keep the cake moist.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, the cake can be made a day in advance and kept in an airtight container.
What can I substitute?+
You can use Greek yogurt instead of sour cream and walnuts instead of pecans.
How do I store leftovers?+
Store leftovers in an airtight container at room temperature for up to 3 days.
