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Texas Sheet Cake

My mom always makes Texas Sheet Cake for summer parties. Not much could make it better, except a scoop of vanilla ice cream, especially on a hot day. This cake is excellent for a crowd.
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Cook Time 35 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 8769.1 kcal

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

Achieving the signature texture of Texas Sheet Cake relies on careful execution. Ensure both the flour and powdered sugar are thoroughly sifted to prevent lumps, resulting in a smooth cake batter and velvety icing. The key to a perfectly absorbed, glossy icing is to pour it directly onto the cake immediately after it comes out of the oven. This allows the hot cake to absorb the warm, liquid icing, creating that fudgy, integrated layer. Avoid overmixing the cake batter after adding wet ingredients; gently fold until just combined to keep the cake tender. For best flavor, use high-quality unsalted butter and a good cocoa powder. The correct pan size (jelly roll pan) is crucial for the cake's thin profile, which balances the rich icing.