Here’s a classic Texas Sheet Cake recipe 🍫—rich, moist, and baked in one big pan, perfect for feeding a crowd.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter
- ½ cup vegetable oil
- 1 cup water
- 4 tbsp cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
Frosting
- 4 tbsp butter
- 3 tbsp cocoa powder
- 6 tbsp milk
- 1 tsp vanilla extract
- 3½ cups powdered sugar
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan.
- Boil cocoa mixture:
- In a small saucepan, combine ½ cup butter, 1 cup water, and 4 tbsp cocoa.
- Bring to a boil for 1–2 minutes, then remove from heat.
- Mix cake batter:
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Stir in the cocoa mixture.
- Add oil, eggs, buttermilk, and vanilla. Mix until smooth.
- Bake cake:
- Pour batter into prepared pan.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Make frosting:
- In a small saucepan, melt 4 tbsp butter.
- Stir in 3 tbsp cocoa and 6 tbsp milk; bring to a boil.
- Remove from heat, stir in powdered sugar, vanilla, and pecans (if using) until smooth.
- Frost cake:
- Pour frosting over warm cake and spread evenly.
- Let cool before slicing.
Tips & Variations
- Extra fudgy: Reduce flour to 1¾ cups.
- Nut-free: Skip the pecans.
- Chocolate lovers: Add ½ cup chocolate chips to batter.
- Make-ahead: Bake, frost, and store covered at room temperature for 1–2 days.
I can also give a super quick 1-bowl microwave version that’s ready in under 15 minutes if you want.
Do you want me to do that?
