There is something enchanted in a dessert that has the flavor of a grandmother’s hug from the kitchen. The old-fashioned chocolate brownie cake, plain enough to be called by its simple name, the Texas Sheet Cake, is just that a decadent, fudgy dessert filled with memories of childhood that gets into a people-pleasing sheet pan. I was introduced to this cake some years ago at a family barbecue, and I was hooked from the very first bite. It’s not really a brownie, not really a cake, but both in the best possible way with a warm, gooey frosting that is absolute heaven. Having done it several hundred times, I’m telling you why this cake recipe is an absolute must-try, along with tips on how to personalize it to your liking. Let’s get into chocolate heaven!
A Timeless Nostalgia That Never Fails
This cake is not just dessert; it’s a time machine. I remember as a kid sitting around and watching my aunt prepare it for every big gathering, and the aroma of chocolate carries me away in memory to this day. Why is that? It’s an old recipe that squeezes the fudgy oomph out of brownies into tender, juicy sheet cake. It’s easy, serves a crowd, and never fails. Birthday or Sunday dinner indulgence, this cake won’t last long, everyone smiling. Its versatility no nuts or nuts, plain or sprinkles is a favorite no matter the day.
How it Got Its Name Texas Sheet Cake
Texas Sheet Cake
Equipment
- 1 Jelly Roll Pan 10 1/2-by-15 1/2-inch rimmed baking sheet
- 1 Large Mixing Bowl
- 1 Medium Saucepan
- 1 Whisk
- 1 Sifter For flour and powdered sugar
Ingredients
Main
- Nonstick cooking spray for the pan
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter
- 1/4 cup cocoa powder
- 1/2 cup buttermilk well shaken
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup 1 stick unsalted butter
- 1/4 cup cocoa powder
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 3 cups powdered sugar sifted
- 1 cup chopped pecans
- Vanilla ice cream for serving, optional
Instructions
- For the cake: Preheat the oven to 375 degrees F. Line a jelly roll pan (10 1/2-by-15 1/2-inch rimmed baking sheet) with parchment paper and spray with nonstick cooking spray.
- Sift the flour into a large bowl. Add the granulated sugar, baking soda and salt. Whisk to combine.
- In a medium saucepan, combine the butter, cocoa powder and 3/4 cup water over medium heat. Whisk constantly until it begins to simmer, a minute or so. Pour into the dry ingredients and whisk until slightly combined, but not totally. In a small bowl, whisk together the buttermilk, eggs and vanilla until just combined. Stir into the flour mixture and gently fold to combine using a rubber spatula. Transfer to the prepared pan.
- Bake until puffed and golden and a cake tester comes out clean, 15 to 17 minutes.
- For the icing: Meanwhile, in a medium saucepan (I use the same one) over medium heat, combine the butter and cocoa powder, whisking constantly until it begins to simmer. Remove the pan from the heat. While whisking, slowly stream in the milk and vanilla. Add to the large bowl with the powdered sugar and whisk quickly to combine. Stir in the pecans. Do not let cool; pour directly onto the hot cake, straight from the oven.
- Let the cake cool in the pan. Cut into squares and serve with vanilla ice cream, if desired.
Notes
“Texas Sheet Cake” is sort kind of a nickname that makes it even more intriguing. It’s because of its gigantic, Texas-teaspoon-scoop portions, perfect for feeding a crowd. Others call it their own for the rich, creamy flavor, the essence of Southern hospitality. There’s even legend surrounding a 1957 Dallas Morning News recipe that caused a stir. Pecans and buttermilk in some of them shout “Texas,” but whatever its origin, this cake never gets old. It’s rich, generous, kid-friendly without being too kid-friendly, so it’s the standard by which any party should be judged.
The Magic of Simplicity and Texture
I’ll confess didn’t think this cake would be that great in its initial proof. But that buttermilk in the batter is pure magic, giving you a dense-but-light crumb that’s moist and not soggy. The real seal-beater? Drizzling with warm, oozy frosting on the still-warm cake. It seeps into the cake, locking in moisture and providing it a shiny, luxurious finish. I love to add in walnuts for texture, otherwise it’s just as beautiful without. The texture is an excellent combination of brownie fudginess and cake loveliness, each bite irresistible.
Key Ingredients for Chocolate Bliss
The secret to this cake is ease of ingredients. Butter (yes, salted!) contributes cake and frosting richness. Unsweetened cocoa powder stars, rich chocolate flavor. Granulated sugar lends sweetness, and all-purpose flour lends texture. Baking soda causes it to rise, and a pinch of salt prevents it from being too sweet. Eggs hold it together, and vanilla lends depth. But buttermilk is the true star here tang and acidity produce that tender crumb and provide the cake with its towering rise. No buttermilk? Mix half a cup of milk with half a tablespoon of lemon juice or vinegar, let it sit for 10 minutes, and you’re good to go. For the frosting, confectioners’ sugar and milk create a smooth, fudgy finish.
Step-by-Step: Baking the Perfect Cake
Here’s how to make this chocolate fantasy a reality. Preheat oven to 400°F and grease a 10×15-inch jelly roll pan. Whisk together flour and sugar in a large bowl and reserve. Melt butter in a pan over medium heat and pour in water and cocoa powder. Boil, stirring constantly, and remove from heat the moment there are bubbles. Whisk well hot chocolate mixture into flour and sugar. Whisk together buttermilk, eggs, baking soda, and vanilla and whisk to thin batter. Pour into greased pan, smooth, and bake 20-22 minutes, or until tester is clean. Don’t overbake moisture is the key!
While cake is baking, prepare frosting. In same saucepan, melt extra butter, then milk and cocoa and boil. Remove from heat and pour over confectioners’ sugar in a bowl, and beat until smooth. Sift the sugar ahead of time to avoid lumps. Once the cake is finished, drizzle warm frosting over the cake and spread with an offset spatula. Garnish with walnuts if desired, and allow cake to come to room temperature before cutting into squares. I was surprised the first time I made this at how the frosting became a fudgy blanket it’s magic.
Tips for Sheet Cake Success
Certain tricks make this cake fail-proof. Don’t use ordinary buttermilk; it is used for structure and rise. An even-bake jelly roll pan and a spritz of nonstick spray are soothing. Start frosting when there is five minutes of baking time left on the cake so it will be warm to pour. Frosts beautifully with an offset spatula. When warming chocolate mixtures, remove them from the heat as soon as they boil in a gesture towards maintaining moisture. For clean cutting, employ a bench scraper, and divide out squares using a small rectangular spatula. In case of the use of unsalted butter, add in a quarter teaspoon of salt for each half cup for seasoning.
Crowd-Pleaser and Versatile
How simple this cake. Leave out the walnuts if there are nut allergies, or replace with pecans. Add holiday sprinkles orange and black for Halloween, red and green for Christmas. I made it once at a party celebrating my birthday with holiday-colored sprinkles, and it was a huge success. Even there is a vanilla one topped with buttercream for something lighter. For decadence, top warm cake with vanilla ice cream or create a sundae with whipped cream and a cherry. A spicy Mexican version is also yummy. Whatever you choose, this cake is perfect for any occasion.
Make-Ahead and Storage Tips
This cake is every hostess’s friend. Bake a day ahead, cool, and it’s on its way. Store, room temperature, covered pan or airtight container 5 days. In warm weather, refrigerate 1-2 weeks. Store unfrosted in pan, plastic wrap covered and aluminium foil covered, and freeze up to three months. Frozen frosted cake squares can be kept for six months in plastic bags layer with parchment paper to avoid sticking. I’ve stolen a frozen square as a midnight snack, and it’s just as good. Thaw to room temperature for optimal texture.
A Dessert That Delights
This Texas Sheet Cake is a recipe, but a party. Its convenience, rich flavor, and party-perfect size confirm its legend status. I baked it for a family gathering, and my cousin said it was better than her grandma’s huge compliment! Bake it for a party or just for yourself and this cake will put everyone in a good mood. Roll up your sleeves, get out your jelly roll pan, and get ready for moans and groans of enjoyment. Happy baking!
