Original Texas Sheet Cake

The Original Texas Sheet Cake is a legendary Southern dessert known for its rich chocolate flavor, ultra-moist texture, and that signature warm frosting poured directly over the hot cake. It feeds a crowd—perfect for holidays, parties, potlucks, and Sunday dinners.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup buttermilk (see notes)
• 2 large eggs
• 1 tsp vanilla extract

Cocoa Batter Mixture

• 1 cup water
• 1 cup butter
• 1/2 cup unsweetened dark cocoa powder (see notes)

Chocolate Frosting

• 1/2 cup butter
• 1/4 cup unsweetened dark cocoa powder
• 1/3 cup buttermilk
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup chopped pecans

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, eggs, and vanilla.
3. In a saucepan, melt the butter over medium heat. Add the water and cocoa powder, whisking until smooth. Bring to a gentle boil, then remove from heat.
4. Pour the hot cocoa mixture into the dry ingredients and mix until combined.
5. Add the wet ingredients and stir until the batter is smooth and glossy.

Step 2: Bake the Cake

1. Preheat your oven to 350°F (175°C).
2. Line a 13×18-inch sheet pan with parchment paper.
3. Pour the batter into the pan and spread evenly.
4. Bake for 20 minutes or until a toothpick comes out clean.

Make the Classic Warm Chocolate Frosting

1. In a saucepan, melt the butter.
2. Add the cocoa powder and buttermilk, bringing the mixture to a boil.
3. Remove from heat and whisk in the vanilla, salt, and powdered sugar until smooth.

Important: Pour the frosting over the cake while it is still warm—this creates the famous gooey chocolate layer!

Sprinkle chopped pecans across the top and let the cake rest until completely set.

Notes

• No buttermilk? Make your own: add enough vinegar or lemon juice to just under 1/2 cup of regular whole milk to bring it to 1/2 cup. Stir and let sit for 1 minute.
• Cocoa powder: Dark cocoa gives richer flavor, but regular cocoa can be used.
• Add 1 tsp espresso powder to deepen the chocolate flavor.
• This recipe makes 24 servings—perfect for big gatherings.

Serving & Storage

Serve at room temperature for best flavor. Store covered for up to 3–4 days. This cake stays moist even longer thanks to its gooey chocolate layer!