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easy-texas-sheet-cake-recipe---mushroomsalus_feature

Easy Texas Sheet Cake Recipe - Simple Chocolate Sheet Pan Dessert with Fudgy Icing

This classic Texas sheet cake is the ultimate crowd-pleasing dessert featuring a moist cocoa base and decadent fudgy icing that comes together in minutes. Perfect for potlucks and family gatherings, this beginner-friendly recipe delivers Southern-style comfort in every bite with its simple sheet pan preparation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan or similar-sized baking sheet.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil.
  4. Pour the hot cocoa mixture over the dry ingredients and stir until well combined.
  5. In a separate small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this to the batter and mix until smooth.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, prepare the icing. In a medium saucepan, combine the butter, cocoa powder, and milk. Heat over medium heat until the butter melts and the mixture begins to boil.
  8. Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth. Stir in nuts if using.
  9. As soon as the cake comes out of the oven, pour the warm icing over the hot cake, spreading it evenly with a spatula.
  10. Allow the cake to cool completely before cutting into squares and serving.

Notes

Pouring warm icing over hot cake is crucial for signature fudgy texture. Buttermilk substitute: add 1 1/2 tsp lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes. Cake tastes better the next day as flavors develop.