Texas Sheet Cake

Texas Sheet Cake
Mark Boughton Photography, Styling by Teresa Blackburn
  • Yield: 24 servings


2cups all-purpose flour
2cups sugar
1teaspoon baking soda
1/2teaspoon salt
1cup water
1cup (2 sticks) unsalted butter
5tablespoons unsweetened cocoa powder
1/2cup buttermilk
2 eggs, lightly beaten
1teaspoon vanilla extract
6tablespoons whole milk
5tablespoons unsweetened cocoa powder
1/2cup (1 stick) unsalted butter
3 1/2-4cups powdered sugar
1teaspoon vanilla extract
1cup coarsely chopped pecans, toasted


1. Preheat oven to 350°F. Coat a 15 x 10 x 1-inch baking pan with cooking spray.

2. Whisk together flour, sugar, baking soda and salt in a large bowl.

3. In a saucepan, combine water, butter and cocoa powder. Bring to a boil over medium heat, whisking. Let cool slightly. Pour over flour mixture and stir well. Add buttermilk, eggs and vanilla, stirring well.

4. Pour batter into prepared pan. Bake 20 to 25 minutes, until a wooden pick inserted near the center comes out clean.

5. To prepare icing, combine milk and cocoa powder in a saucepan. Cook over medium-high heat, whisking, until thick and pasty. Remove from heat. Add butter and stir until melted. Whisk in powdered sugar and vanilla.

6. Let cake cool 5 minutes, then spread warm icing over top. Sprinkle with pecans. Serve at room temperature or chilled.


Nutritional Info *per serving

  • Calories 270
  • Fat 16g
  • Cholesterol 50mg
  • Sodium 120mg
  • Carbohydrate 36g
  • Fiber 1g
  • Protein 2g