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4.95 from 20 votes
A texas sheet cake next to two servings.
The Ultimate Texas Sheet Cake Recipe
Prep Time
25 mins
Cook Time
25 mins

My Ultimate Texas Sheet Cake recipe is everything a good chocolate cake should be: soft cake, a fudgy frosting, & the crunch of pecans.

Course: Dessert
Cuisine: American
Servings: 15 people
Author: Gemma Stafford
Cake Batter
  • 2 cups (10oz/284g) all-purpose flour
  • 2 cups (16oz/450g) granulated sugar
  • ¾ cup (3oz/85g) unsweetened cocoa powder (black or regular)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs (at room temperature)
  • 1 cup (8floz/240ml) water
  • 1 cup (8floz/240ml) buttermilk
  • cup (2 ½floz/71ml) vegetable oil
5 Minute Chocolate Frosting
  • 1 cup (8oz/225g) granulated sugar
  • 1 can (14 ½oz/414ml) evaporated milk
  • 1 ⅓ cups (8oz/225g) bittersweet chocolate (melted and cooled)
  • 1 ⅓ cups (6½oz/185g) pecans, toasted and chopped
To Make the Chocolate Cake:
  1. Preheat the oven to 350°F (180°C) and butter a 12x17-inch (30x43cm) sheet pan. Set aside.

  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

  3. In a separate measuring cup, combine the eggs, water, buttermilk and vegetable oil.

  4. Stir the wet ingredients into the dry until the batter is smooth and pour the batter into the prepared sheet pan.

  5. Bake for 20-25 minutes, until a toothpick inserted into the center, comes out clean. Let cool for 10 minutes.

To Make the 5 Minute Frosting:
  1. After the cake has cooled slightly, make the frosting: combine the sugar, evaporated milk, and melted chocolate in a blender and blend until combined and thickened, about 30 seconds.

  2. Pour the frosting over the cake, sprinkle all over with the pecans and let the cake and frosting cool for a few hours before slicing. Store the cake at room temperature for up to 3 days.

Watch the Recipe Video!