Fudgy Texas Sheet Cake with Pecan Chocolate Frosting 🤠🍫

Print Recipe Jump to Recipe

Hi, I’m Raya, welcome back to my kitchen! 👋 Today I’m sharing the dessert I bring to every potluck, my fudgy Texas sheet cake. It is a thin, super moist chocolate cake baked in a jelly roll pan and covered with a warm, glossy fudge frosting that soaks into the cake while it is still hot. Add a sprinkle of toasty pecans on top, and you have a dessert that feeds a crowd with almost no effort. Everything comes together in a couple of bowls and a saucepan, and it is ready in under an hour. Grab your whisk, and let us bake this Southern classic together!

Why You’ll Love This Recipe 💕

• Ultra-Moist and Fudgy: The hot butter and cocoa mixture creates a brownie-like cake that stays soft for days.
• Warm Frosting Magic: Pouring the frosting over the hot cake lets it sink in slightly and set into a shiny fudge layer.
• Ready in Under an Hour: The thin cake bakes fast, so you can have dessert on the table quickly.
• Feeds a Crowd: One pan makes 20 to 24 generous squares, which is perfect for parties and potlucks.
• Simple Pantry Ingredients: No mixer, no layers, and no fancy tools required.

Key Ingredients for Texas Sheet Cake 🛒

For the Chocolate Cake

• All-Purpose Flour (2 cups / 250g): The base of the cake.
• Granulated Sugar (2 cups / 400g): Sweetens and keeps the cake tender.
• Baking Soda (1 tsp) and Fine Sea Salt (1/2 tsp): For lift and balance.
• Unsalted Butter (1 cup / 225g): Melted with the water and cocoa for a rich, fudgy cake.
• Water (1 cup / 240ml): Helps the cocoa bloom and keeps the cake light.
• Unsweetened Cocoa Powder (1/4 cup / 25g): Gives deep chocolate flavor.
• Buttermilk (1/2 cup / 120ml, room temperature): Makes the crumb soft and tender.
• Large Eggs (2, room temperature) and Vanilla Extract (1 tsp): For structure and flavor.

For the Pecan Fudge Frosting

• Unsalted Butter (1/2 cup / 115g): Makes the frosting rich and glossy.
• Unsweetened Cocoa Powder (1/4 cup / 25g): For chocolate flavor.
• Whole Milk (6 tbsp / 90ml): Thins the frosting so it pours and spreads.
• Powdered Sugar (3 3/4 cups / 450g, sifted): Sweetens and thickens.
• Vanilla Extract (1 tsp): For balance.
• Chopped Toasted Pecans (1 cup / 115g): Adds a crunchy, nutty finish.

Baker’s Note: The thin batter looks almost like chocolate milk before baking, and that is normal! It bakes into a tender, brownie-like cake. If you love sheet cakes, check out my Coca-Cola Cake and my Boston Cream Poke Cake.

Step-by-Step Instructions 👩‍🍳

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 15×10-inch (38×25 cm) jelly roll pan and line the bottom with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk the flour, sugar, baking soda, and salt together.

Step 3: Heat the Butter, Water, and Cocoa

In a medium saucepan, combine the butter, water, and cocoa. Heat over medium heat, stirring, until the mixture comes to a boil. Pour it over the dry ingredients and stir until smooth.

Step 4: Finish the Batter and Bake

Whisk the buttermilk, eggs, and vanilla together and stir them into the batter. Pour the batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick comes out clean.

Step 5: Make the Frosting

About 5 minutes before the cake is done, melt the butter in a saucepan with the cocoa and milk. Bring to a gentle boil, then remove from the heat. Whisk in the powdered sugar and vanilla until smooth and glossy. Stir in the pecans.

Step 6: Frost the Hot Cake

Pour the warm frosting over the hot cake as soon as it comes out of the oven. Spread it gently to the edges, because the heat will help it spread by itself. Let the cake cool completely, about 1 hour, so the frosting can set.

Baker’s Tips for Success 💡

• Frost the Cake While Hot: The warm frosting melts slightly into the cake and creates that signature fudgy layer.
• Sift the Powdered Sugar: This gives the smoothest, shiniest frosting.
• Toast the Pecans: A few minutes in the oven or a dry skillet brings out their flavor.
• Do Not Overbake: The thin cake bakes fast, so check it at 20 minutes for a fudgy texture.
• Use the Right Pan: A jelly roll pan gives the classic thin cake. A 9×13 pan will need 30 to 35 minutes.

Want to see a classic version? 🤠 NPR shares a time-tested Texas sheet cake recipe that is a great comparison with this one.

How to Serve Texas Sheet Cake 🍽️

Cut the cake into squares and serve it warm or at room temperature straight from the pan. A scoop of vanilla ice cream on a warm square is hard to beat.

How to Store Texas Sheet Cake 🧊

• At Room Temperature: Keep the cake covered in the pan for up to 3 days.
• In the Refrigerator: Store it in an airtight container for up to 1 week. Let squares come to room temperature before serving.
• In the Freezer: Wrap individual squares tightly and freeze for up to 3 months.

Frequently Asked Questions ❓

Why is it called Texas sheet cake?

The exact origin is unclear. Many bakers believe the name comes from the size of the cake, which is as big as Texas, and from its popularity at Southern potlucks.

Can I use a 9×13 pan?

Yes. The cake will be thicker and will need 30 to 35 minutes of baking time. Make sure to frost it while it is still hot.

Can I leave out the pecans?

Of course. The cake is just as delicious without nuts, so skip them or use mini chocolate chips instead.

Can I make Texas sheet cake ahead of time?

Yes. It tastes even better the next day, so you can bake it a day ahead and keep it covered at room temperature.