Texas Sheet Cake

Texas Sheet Cake
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 45 mins


Cooking spray
2cups all-purpose flour
1 3/4cups sugar
1teaspoon baking soda
1/4teaspoon salt
1cup (2 sticks) butter, cut into small pieces
1cup water
1/3cup unsweetened cocoa
2 eggs
1/2cup buttermilk
1teaspoon vanilla extract
3 egg yolks
1cup evaporated milk, divided
1teaspoon vanilla extract
1cup sugar
1/2cup butter, cut into small pieces
1 1/3cups flaked, sweetened coconut
1cup chopped pecans


  1. Preheat oven to 350F. Coat a 13-by-9-by-2-inch baking pan with cooking spray.
  2. To prepare the cake, sift flour, sugar, baking soda and salt into a large bowl.
  3.  In a small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
  4.  Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool on wire rack. Do not remove from pan.
  5. To prepare the frosting, whisk egg yolks and about 1/3 cup milk in a saucepan. Add remaining milk, vanilla and sugar. Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil. Reduce heat to maintain boil and cook, stirring frequently, 7 minutes or until thick. Remove from heat and stir in coconut and pecans. Cool, stirring occasionally, until thick enough to spread.
  6. Spread frosting over top of cake.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 24
  • Calories 470
  • Fat 27g
  • Saturated Fat 15g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 110mg
  • Sodium 320mg
  • Potassium 180mg
  • Carbohydrate 54g
  • Fiber 2g
  • Sugars 40g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 8%