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AMAZING Texas Sheet Cake

This AMAZING Texas Sheet Cake is rich, moist, and perfect for serving a crowd! A luscious chocolate cake topped with glossy frosting and crunchy pecans.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Crowd-Pleaser, Easy, Moist, Quick, Sheet Cake
Servings: 24 servings

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter melted
  • 3 tablespoons unsweetened cocoa powder
  • ½ cup vegetable shortening melted
  • 1 cup water hot
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup milk

For the Frosting:

  • 1 cup unsalted butter melted
  • 5 tablespoons unsweetened cocoa powder melted with butter
  • 3 cups powdered sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 dash salt
  • 1 cup chopped pecans or walnuts for topping

Instructions

Baking AMAZING Texas Sheet Cake

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Grease a 13x18 inch baking sheet with butter or non-stick spray to prevent sticking.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
  • In a saucepan, melt the unsalted butter, vegetable shortening, cocoa powder, and water together over medium heat, stirring until smooth.
  • Pour the melted cocoa mixture into the bowl with the dry ingredients. Add the buttermilk, eggs, vanilla extract, and milk. Mix well until the batter is smooth and well combined.
  • Pour the batter into the prepared baking sheet and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake bakes, prepare the frosting by melting the unsalted butter and cocoa powder together over medium heat in a saucepan. Remove from heat and stir in powdered sugar, milk, vanilla extract, and a dash of salt until smooth.
  • Remove the cake from the oven and let it cool for about 15 minutes. Pour the warm frosting over the cake and spread evenly. Sprinkle chopped pecans or walnuts on top.
  • Allow the cake to cool completely on a wire rack before slicing into squares and serving. Enjoy!

Equipment

  • 13x18 inch baking sheet
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Do not overmix the batter to keep the cake tender and moist.
  • Use fresh baking soda to ensure proper rise and texture.
  • Let the cake cool before frosting to prevent melting the frosting.
  • Customize with different nuts or dairy-free milk alternatives for variations.
  • Store leftovers covered at room temperature up to 3 days or refrigerate for up to a week.