Chocolatey Texas Sheet Cake Recipe

You know what they say — everything is bigger in Texas, and a sheet cake is no exception. This chocolatey Texas sheet cake will undoubtedly hit the spot for any chocolate lover. It comes complete with a moist and decadent chocolate cake in addition to instructions on how to make the smooth and creamy frosting that goes on top. It's not entirely clear where this cake comes from, and many people believe it's just called Texas cake because of its large size.

Recipe developer Jessica Morone came up with this delicious recipe that's perfect when served with a big ol' glass of milk. "My favorite thing about this cake is the flavor, it is so decadent, and I love the delicious chocolate glaze frosting on top," Morone shares. "I also love how simple it is to make; you just bake it in a sheet pan and pour the glaze on top and add the pecans; you don't have to spend hours layering and frosting it like other chocolate cakes." Sometimes the simplest treats are the best ones, so dive right into this chocolatey Texas sheet cake recipe.

Make a list and gather all of the necessary ingredients to make this tasty cake. You will need all-purpose flour, granulated sugar, salt, unsalted butter, coffee, unsweetened cocoa powder, buttermilk, eggs, vanilla extract, baking soda, milk, powdered sugar, and chopped pecans.

This step requires a little bit of prep work. Preheat the oven to 350 F, and then grab a 13x18-inch pan. Spray the pan with nonstick cooking spray or line it with parchment paper — whichever you prefer.

Then, grab a large bowl and toss in the flour, sugar, and salt. Use a whisk to mix the ingredients together.

Take out a saucepan and place it on your burner. Add a cup of butter, the coffee, and 4 tablespoons of cocoa powder. Turn the heat to medium-low and once everything melts, use a whisk to mix. Bring the mixture to a simmer for about 30 seconds, and then remove from the heat.

"The secret ingredient in this recipe is coffee. The traditional recipe uses water in the cake but using coffee instead of water amps up the chocolate flavor without making the cake taste like coffee," Morone shares. "I almost always use coffee in my chocolate cakes because it just makes them taste even better!"

Pour the hot mixture into the same bowl as the flour, sugar, and salt mixture that you whisked earlier. At this point, you can add the buttermilk, eggs, 2 teaspoons of vanilla extract, and baking soda. Once again, whisk the ingredients to combine.

Pour the batter into the prepared pan and bake for 20 to 25 minutes. You can check for doneness by inserting a toothpick and ensuring it comes out clean. When you remove the cake from the oven, let it cool for at least 5 to10 minutes.

While the cake cools, go ahead and make the frosting. Add a cup of butter, 6 tablespoons of cocoa powder, and the milk to a large saucepan. Bring the mixture to a boil. Once boiling, remove the chocolatey mix from heat and add the last teaspoon of vanilla extract.

Then, toss in the powdered sugar and beat until the frosting achieves a nice, smooth consistency. Pour the warm frosting over the warm cake and spread it around evenly. Then, sprinkle the chopped pecans on top of the cake. Give it a few minutes to allow the frosting to set before you serve. "Some Texas sheet cake recipes use walnuts instead of pecans, and others don't use nuts at all," Morone notes. "You can definitely switch out the pecans or omit them completely." 

Now, it's time to dig in! "This recipe makes a lot of cake, so it's a great option if you need something to bring to something like an event," Morone notes. The cake is wonderful on its own, but you can also add a scoop of ice cream or serve it with a cold glass of milk. 

Anything left? "You should store this covered and at room temperature for up to 5 days or refrigerated for up to 7 days," Morone shares. "You could also freeze the cake for up to 3 months." We hope you enjoy!