Ah, an absolute classic! Original Texas Sheet Cake is legendary for a reason: it’s incredibly moist, intensely chocolatey, covered in a fudgy, pecan-studded icing poured on warm, and famously baked in a jelly roll pan to serve a crowd.
Here is the beloved, community cookbook-style recipe, with all the traditional steps that make it unique.
Original Texas Sheet Cake
Why it’s “Texas”? It’s big, bold, and meant to feed a crowd—perfect for potlucks, reunions, and any gathering.
Ingredients
For the Cake:
· 2 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 cup (2 sticks) unsalted butter
· ¼ cup unsweetened cocoa powder (use regular, not Dutch-process)
· 1 cup water
· ½ cup buttermilk (see note for substitute)
· 2 large eggs, lightly beaten
· 1 teaspoon vanilla extract
For the Icing (made while cake bakes):
· ½ cup (1 stick) unsalted butter
· ¼ cup unsweetened cocoa powder
· 6 tablespoons milk (whole or 2% is best)
· 1 teaspoon vanilla extract
· 3 ½ – 4 cups powdered sugar, sifted
· 1 cup chopped pecans (toasted is even better!)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 15x10x1-inch jelly roll pan (standard rimmed baking sheet). This pan size is non-negotiable for the proper thickness.
- Make the Cake Batter:
· In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
· In a medium saucepan over medium heat, combine the 1 cup butter, ¼ cup cocoa powder, and water. Bring to a boil, stirring occasionally.
· Immediately pour the hot cocoa mixture over the dry flour mixture. Stir with a wooden spoon or mix on low speed until just combined.
· In a small bowl or measuring cup, mix the buttermilk, beaten eggs, and vanilla. Add this to the batter and mix until smooth and well-blended. The batter will be thin.
- Bake:
· Pour the batter into the prepared pan, spreading evenly.
· Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The cake will spring back when lightly touched.
· Crucial: Start making the icing when the cake has about 5-7 minutes left to bake.
- Make the Icing:
· In a medium saucepan (you can wash the first one), combine the ½ cup butter, ¼ cup cocoa powder, and milk. Bring to a gentle boil over medium heat, stirring.
· Remove from heat and immediately stir in the vanilla.
· Gradually whisk in the powdered sugar until smooth and pourable. It should be thin enough to pour but thick enough to coat the back of a spoon. Stir in the chopped pecans.
- Ice the Cake:
· As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake.
· Use an offset spatula to gently spread it to the edges. The icing will set as it cools, creating a delicious, fudgy, slightly crackly top.
- Cool & Serve:
· Let the cake cool completely in the pan on a wire rack.
· Cut into squares directly in the pan. Serve at room temperature.
Key Secrets & Tips for Authenticity:
· Buttermilk Substitute: No buttermilk? Mix ½ tablespoon white vinegar or lemon juice into ½ cup regular milk. Let it sit for 5 minutes.
· The Pour: Pouring the warm icing on the hot cake is essential. It allows the icing to soak in just a tiny bit, creating an inseparable bond between cake and frosting.
· Pecans: While traditional, you can omit them or substitute with walnuts. Toasting them first (350°F for 5-8 minutes) adds incredible depth.
· Pan Size: Using a 9×13″ pan will result in a thicker cake that needs a longer bake time (closer to 25-30 mins) and may not cook as evenly. The jelly roll pan is key for the perfect thin, moist texture.
· Storage: Cover tightly at room temperature for up to 3 days. It freezes beautifully for up to 3 months.
Enjoy a slice of pure, nostalgic comfort! This cake is famously hard to resist, so be prepared for requests for the recipe.