The origins of Texas Sheet Cake are somewhat debated, but most food historians trace it back to the 1940s and 1950s in the American South, particularly Texas—hence the name. The cake was popularized as a quick, no-fuss dessert for feeding large groups.
A unique feature is the frosting, which includes butter, cocoa, powdered sugar, and often chopped nuts, creating a glaze that sinks into the warm cake. Over time, many variations emerged, but the core elements remain a moist chocolate cake baked in a sheet pan and a rich chocolate frosting poured warm.
Ingredients Overview
For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (2 sticks)
1 cup water
½ cup unsweetened cocoa powder
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
For the Frosting
½ cup unsalted butter (1 stick)
¼ cup unsweetened cocoa powder
6 tablespoons milk (whole milk preferred)
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts (optional)
Equipment Needed
15×10-inch sheet pan (jelly roll pan)
Mixing bowls
Saucepan
Electric mixer (or whisk)
Measuring cups and spoons
Rubber spatula
