Name: Texas Sheet Cake Recipe: Fudgy, Pecan-Crusted
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 tsp baking soda; ½ tsp kosher salt; 1 cup unsalted butter; 1 cup water; ¼ cup natural cocoa powder; ½ cup buttermilk; 2 large eggs; 1 tsp vanilla extract; Icing: ½ cup unsalted butter; ¼ cup natural cocoa powder; 6 tbsp whole milk; 1 tsp vanilla extract; 4 cups powdered sugar (sifted); 1 cup chopped toasted pecans

Introduction

Table of Contents

Texas Sheet Cake is the undisputed queen of big-batch chocolate desserts—thin, ultra-moist, intensely fudgy cake baked in a jelly roll pan and crowned with a warm, pourable chocolate-pecan icing that soaks in while it’s still hot. One 13×18-inch pan feeds a crowd and disappears in minutes. Presented on a white ceramic platter cut into generous squares, optionally dusted with extra pecans, this Texas Sheet Cake offers that signature glossy icing crackle and pure Southern potluck glory.

Ingredients

For the Cake (13×18 jelly roll pan): • 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 cup (2 sticks) unsalted butter
• 1 cup water
• ¼ cup natural cocoa powder (not Dutch-process)
• ½ cup buttermilk (or sour cream)
• 2 large eggs
• 1 tsp vanilla extract

For the Warm Chocolate-Pecan Icing: • ½ cup (1 stick) unsalted butter
• ¼ cup natural cocoa powder
• 6 tbsp whole milk
• 1 tsp vanilla extract
• 4 cups powdered sugar, sifted
• 1 cup chopped pecans (toasted for best flavor)

Step-by-Step Process

Preheat & prep
Preheat oven to 350°F. Grease and flour a 13×18 jelly roll pan (or line with parchment).
Mix dry ingredients
In a large bowl, whisk flour, sugar, baking soda, and salt.
Boil the chocolate mixture
In a saucepan, bring butter, water, and cocoa to a rolling boil. Remove from heat.
Combine
Pour hot mixture over dry ingredients; stir until smooth. Add buttermilk, eggs, and vanilla. Mix just until combined—batter will be thin.
Bake
Pour into prepared pan. Bake 18–22 minutes until the top springs back and a toothpick has moist crumbs.
Make icing while the cake bakes
Five minutes before the cake is done, melt butter with cocoa and milk in a saucepan. Bring to a boil, remove from heat. Whisk in vanilla and powdered sugar until glossy. Fold in pecans.
Ice while hot
As soon as the cake comes out, poke a few holes with a toothpick. Pour warm icing over hot cake and spread gently. Let cool completely (icing sets with that signature crackle).

Tips for Perfect Texas Sheet Cake

• Use natural cocoa—Dutch-process changes texture
• Pour icing while both cake and icing are hot—creates the signature fudgy layer
• Toast pecans 8 minutes at 350°F—flavor upgrade worth the step
• Don’t overbake—slightly underdone is better than dry
• Cut with a hot, wet knife—clean squares every time
• Make it a day ahead—flavor and moisture improve overnight

Variations and Customization

• Mexican Chocolate: add 1 tsp cinnamon + pinch cayenne to cake and icing
• Mocha: dissolve 1 tbsp instant espresso in the water
• German Chocolate: swap pecans for coconut in icing
• Peanut Butter Swirl: dollop warm peanut butter into icing before spreading
• Birthday Cake: add colorful sprinkles on top while the icing is wet
• Gluten-Free: use 1:1 GF flour blend (King Arthur works perfectly)

Storage and Serving Tips

• Stays impossibly moist 4–5 days at room temp (covered)
• Fridge up to 1 week—bring to room temp before serving
• Freezes beautifully up to 3 months (cut first, then wrap)
• Reheat individual pieces 10–15 seconds in the microwave for the molten effect
• Quick refresh: warm slice 10 seconds—tastes fresh-baked
• Serve with cold milk, vanilla ice cream, or strong coffee

Nutritional Information

Based on 24 servings:

Calories: 320 kcal
Total Fat: 16g (Saturated 8g)
Carbohydrates: 44g (Sugars 35g)

Conclusion

This Texas Sheet Cake is pure chocolate magic—fudgy, nutty, and so easy it feels like cheating. One pan feeds a party, travels like a dream, and disappears before you can say “second helping.” Make it once, and it becomes your go-to “I’ve got dessert covered” move for every potluck, birthday, and Tuesday that needs chocolate.