This AMAZING Texas Sheet Cake recipe is incredibly moist and fudgey, with the perfect crinkly topped icing. A cross between a chocolate cake and a brownie, its a true Texan treat!
Though I only lived there a few years, whenever anyone asks where I’m from, I say Texas! As a military kid, I lived all over the US growing up. But I attended high school in San Antonio (Reagan HS graduate!) and was married there in the San Antonio LDS Temple.
I have fond, fond Texas memories, most of which surround food! Texans know how to eat GOOD! Tex-Mex, barbeque, comfort foods galore!
One of my favorite Texas treats is Texas Sheet Cake. It is a super moist and fudgey cake, baked in a rimmed cookie sheet (here is a link to my favorite half sheet pan with a lid). It must be frosted while its still warm out of the oven, so that the icing soaks in a bit and then gets a delicious crinkly crust on top as it cools.
Texas Sheet Cake is kind of like a chocolate cake, and kind of like a frosted brownie.
Texas Sheet Cake is SO GOOD.
And its easy! It comes together quickly, and doesn’t require any fancy ingredients. I do think you should use Mexican Vanilla, to be true to the area. I cheat and use powdered buttermilk (its stored in the fridge and lasts forever, perfect for random baked goods that require buttermilk). But you can use the real deal buttermilk if you have it, or make buttermilk by adding a bit of lemon to regular milk.
Ok. I think you’re ready. Just be warned that you’re going to want to eat Texas Sheet Cake for breakfast too. Don’t worry, we all do. No judgements.
- 1 c butter
- 4 T cocoa
- 1 c water
- 2 c flour
- 2 c sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla
- 3/4 c buttermilk
- 1/2 c butter
- 4 T cocoa
- 6 T milk
- 4 c powdered sugar
- 1 tsp vanilla
- Preheat oven to 350.
- In large mixing bowl, combine flour, sugar and salt. Set aside.
- In a small saucepan, combine butter, cocoa and water. Boil 1 minute.
- Pour butter mixture over flour mixture and mix well.
- Add eggs, baking soda, vanilla and buttermilk. Mix well, batter will be thin.
- Pour into large, rimmed cookie sheet (half sheet pan).
- Bake at 350 for 30-35 minutes.
- Melt butter, cocoa and milk in small saucepan over medium heat.
- Bring just to a boil, and remove from heat.
- In mixing bowl, combine butter mixture, powdered sugar and vanilla. Beat well.
- Pour over warm cake, and spread evenly.
I use a powdered buttermilk for this recipe, since I don't always have fresh buttermilk on hand. You just mix the powder with water and it works great!
A half sheet pan with a lid is a must for this recipe. Trust me, you're going to. need that extra step to protect this cake from disappearing! haha
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I hope you love it as much as my family does!