Texas Sheet Cake
Baked in one large sheet pan and finished with warm fudge icing poured directly over the hot cake, Texas sheet cake is built for feeding a crowd — potlucks, reunions, school events. The icing soaks slightly into the top of the still-warm cake, giving it a fudgy, almost brownie-like edge.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) sugar
- 1 cup (225g) butter
- 1 cup (240ml) water
- 1/4 cup (25g) cocoa powder
- 1/2 cup (120ml) buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- For the icing: 1/2 cup butter, 1/4 cup cocoa powder, 6 tbsp milk, 4 cups powdered sugar, 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (180°C) and grease a large 13x18-inch sheet pan.
- Whisk the flour and sugar together in a large bowl.
- Bring the butter, water, and cocoa powder to a boil in a saucepan, then pour over the flour mixture and stir to combine.
- Whisk in the buttermilk, eggs, and baking soda until smooth.
- Pour into the pan and bake for 18-20 minutes, until a toothpick comes out clean.
- While the cake bakes, bring the butter, cocoa powder, and milk to a boil for the icing, remove from heat, and whisk in the powdered sugar and pecans if using. Pour the warm icing over the cake as soon as it comes out of the oven.
Tips
- Pour the icing over the cake while both are still warm — that's what gives this cake its signature fudgy top.
- Because the cake layer is thin, watch it closely near the end of baking to avoid drying it out.
- This cake is meant to be simple and rustic — no need to level or trim it before icing.
Frequently Asked Questions
Why is it called Texas sheet cake?
The exact origin is disputed, but it's strongly associated with Texas home baking and often served in large, shareable sheet-pan portions.
Can I make it ahead?
Yes, it keeps well covered at room temperature for several days and travels well for potlucks.
