Classic Texas Sheet Cake Recipe

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Classic Texas Sheet Cake recipe

As my due date is rapidly rounding the corner, I’ve been working like a mad woman to get recipes prepped and photographed and scheduled so that I can take a typical 6-week maternity leave. I was doing an AWESOME job at getting recipes made and photographed (but not uploaded to my blog) and was feeling pretty good about my prep work. I figured I still had plenty of time to do the editing, writing, and uploading, so that wasn’t worrying me too much.

And then pregnancy brain struck a particularly low blow…. and I lost my memory card that had dozens of summer recipe photographs stored on it. Like…. dozens of posts worth of photographs. I won’t translate that into dollars for you, but rest assured– it’s ugly. And painful. And I might have cried a little.

But here we are anyway. And there’s really nothing left to do about it other than eat cake, right?

This recipe had one sole surviving photograph on the memory card that I switched to just before the great memory-card-loss occurred, and you’re lookin’ at it. Sorry! I know it’s always fun to look through a few mouth watering photos. But trust me that the lack of photos is in no way indicative of how this cake tastes!!

I think most people are pretty familiar with Texas Sheet Cake. Right? It is a seriously moist, chocolate-y sheet cake that has it’s own distinct flavor that sets it apart from all other chocolate cakes. And the pour on chocolate pecan frosting is to. die. for. I could eat it by the spoon-full!

If you’re looking for the perfect potluck/BBQ dessert this summer, this is it!

Classic Texas Sheet Cake recipe

Texas Sheet Cake

The moistest, most chocolate-y sheet cake ever that has it's own distinct flavor setting it apart from all other chocolate cakes. And the pour on chocolate pecan frosting is to. die. for. I could eat it by the spoon-full!


For the Cake:

  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons cocoa powder
  • 1 cup butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

For the Frosting:

  • 1/2 cup chopped pecans
  • 14 tbsp butter
  • 4 Tablespoons cocoa powder
  • 6 tbsp milk
  • 1 teaspoon vanilla
  • 1 pound powdered sugar


Lightly grease an 18x13 sheet pan.

In a mixing bowl, mix together the flour, sugar, and salt.

In a saucepan, melt butter and mix in the cocoa powder.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly aid in cooling (but you don't need to try and mix it completely right now).

In a small bowl, mix together the buttermilk, eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

Meanwhile, make the icing:

Melt butter in a saucepan and stir in the cocoa powder. Remove from the heat.

Mix in the milk, vanilla, and powdered sugar. Add the pecans and pour over the warm cake.

Cut into squares to serve immediately or at room temperature.


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