TEXAS SHEET CAKE
If you are a chocolate fan this is the cake for you! It’s absolutely wonderful and the frosting takes this one to the next level.
If you are a fan of chocolate cakes you will definitely want to try out the classic German Chocolate Cake. It’s one we all love and your family will too!
❤️WHY WE LOVE THIS RECIPE
Well we love chocolate cake and we love this one because it has pecans in it, which is always a hit. We also include the cinnamon in this recipe and truly believe it makes all the difference. It just adds a little different sweetness and it’s wonderful. Some may leave it out and that is fine, but we love it with it.
🍴KEY INGREDIENTS
What makes it an authentic Texas Sheet Cake?
- 100% Cocoa
- Buttermilk
- Pecans
These three ingredients are needed to be an authentic Texas Sheet Cake. We make a lot of our cakes with buttermilk and feel it shouldn’t be substituted in this cake. Someone will always ask if they can use a buttermilk substitute. You can.. but will it be as good.. no it will not. The fat from the buttermilk is a great ingredient in this cake.
SWAPS
This cake is meant to be made in a jelly roll pan which is why it ‘s a sheet cake. It is thinner style cake which is what makes it wonderful for a large gathering. You can make it in a 9X13 but you will need to adjust the cooking time, probably around 8-10 minutes. Just be sure and test for doneness.
DON’T OVER BAKE THIS CAKE
Since this cake is thinner it bakes quickly and I would test for doneness (insert a toothpick and it comes out clean) around 20 minutes. The frosting helps make this cake moist but you don’t want to overbake and dry it out.
⭐TIPS ON FROSTING
Make the frosting while the cake cools a little. It’s okay if the cake is a little warm when you add the warm frosting. If you plan to add the pecans once you have frosted the cake, add them immediately as the frosting will start to set.
CAN YOU FREEZE THIS CAKE?
Yes, you can. Let the frosting set and cool, and then wrap the cake in plastic wrap. When you are ready to enjoy the cake, leave it on the counter for a few hours for it to return to room temperature.
OTHER POPULAR CHOCOLATE CAKES
STORING & SERVING SIZE
We store this cake in an airtight container on the counter. This cake makes about 36 slices, depending, on how you slice it, so it will feed a larger group.
Texas Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 sticks butter or 1 cup or 16 tablespoons
- 1/3 cup 100% cocoa
- 1 cup water
Texas Sheet Cake Frosting
- 3 1/2 cups powdered sugar
- 1 stick butter or 1/2 cup or 8 tablespoons
- 1/4 cup 100% cocoa
- 7 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup nuts Optional I use pecans
Instructions
- In a large mixing bowl combine flour, sugar, salt and cinnamon. Mix well with a wire whisk. Set aside. In a smaller bowl combine eggs, vanilla extract, buttermilk and baking soda. Mix well with wire whisk. Set aside.
- In a pan on top of the stove melt butter, add cocoa and water. Bring to a boil. Remove from stove and pour into flour and mix until all flour is wet with a spoon. Add egg and milk mixture and continue mixing just until all ingredients are wet
- Pour into a sprayed (I line my pan with Reynolds wrap and don’t spray. You can do either) 15 x 10 inch jelly roll pan.(Could use a 9 x 13 pan, too). Bake in preheated 350 degree oven for 20 to 25 minutes testing for doneness at 20 minutes. If you use a 9 x 13 it may take a little longer to cook. Frost.
Frosting Instructions
- Bring milk, butter and cocoa to a boil on top of the stove. Remove from heat and stir in sugar, vanilla and nuts. Spread over cake.
Notes
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This was my daddy’s favorite cake. This is the recipe I have used when he requested it…with only one addition. I used to add strong brewed coffee or instant granules in both the cake and the frosting. I now add instant espresso powder for that extra chocolate punch. It brings back wonderful memories of him every time I make it.
Awww..love that you have this as a great memory! Food traditions are the best! Adding coffee sounds wonderful!
This is the best Texas Sheetcake recipe. My family loved it. I researched several recipes but chose this one because of the buttermilk and cinnamon. Great choice.
So glad you decided to give this one a try! We are thrilled to hear it was a hit!
I lost my original recipe for this cake, so excited to find the one using buttermilk and cooking the frosting! Can’t wait to make this.
A geat cake it,s a keeper thank you for the recipe
I’ve been making this exact recipe for more than 40 years! It’s a family favorite.
Substitute 1/2 cup sour cream for an even moisture cake.
Instead of buttermilk?
Yes, use 1/2 cup sour cream in place of the buttermilk. I have made it both ways for 50 years now. It is a wonderful snacking cake as well as a great dessert with ice cream. Everyone loves this and it is a great keeper too.
Just telling my friend about this cake today. I probably haven’t made it in 35 years, but always loved it. The little bit of cinnamon makes it!
If you haven’t any butter milk use regular milk and add a thks of vinigar to I mix well and u have a perfect substitute.
I made this with plain yogurt instead of buttermilk same amount ant it was very moist!
What a cake very chocolate my family love it thank you
You can try regular milk.
Do I have to add vinegar to my milk I’m out of that also
I have not made this cake with anything but buttermilk. You can try it just using regular milk and it should work but I have not done so.
Instead of vinegar you can use lemon juice.
Can I use reg milk instead of buttermilk
Yes, you can Sandy.
Can I substitute half and half for the buttermilk?
I have never tried using half and half so I can’t advise you, sorry.
Looks like the recipie my mother in law used to have
This is my favorite cake for church potluck’s. It makes a lot and it’s delicious!
This is the identical cake that Cracker Barrel makes. They call their’s Chocolate CocaCola Cake. They put Coke in instead of the water! It gives it such an amazing taste…besides making it very moist!!!
There is a recipe on this site if you look under cakes for Coca Cola Cake, Beth. They are not the same cake. The recipes are different or at least mine are.
This recipe is in a very old cookbook I have from my grandmother. It is named differently, but it the same recipe. I have made it for years. I found myself away from home and wanting to bake my favorite chocolate cake. So I am thankful that I found your recipe on here. The only variance is that it calls for 1/2 cup shortening and 1 stick of margarine vs the 2 sticks of butter. Ordinarily, I would argue in favor of real butter, but not in this instance. I have tried this cake both ways. I can tell you that there is nothing more amazinglyrics moist than to make it exactly as the original recipe stated. And another trick was to add your soda last . In other words, not put into the mixture until everything else has been mixed in and well incorporated. Then place immediately into the preheated oven.
I would love to share this old book with you as it is falling apart…has amazing recipes. .and I am a poor typist. So thankful for your site.
Mischelle
Instead of buttermilk I use sour cream..I also omit the cinnamon, otherwise the recipe is the same
I have been making this for years and I use hot black coffee instead of water and the coffee makes it much more moist.
I use regular milk with 1 tab vinegar .
This is thee exact same cake my gramother would make and handed down the r
It sounds like the Texas sheet cake posted here only with cinnamon in it. Sorry, I don’t have another one.
I have also added cinnamon (about 1 tsp.) in mine for a different flavor.
I don’t have that one, Amy.
My mother-in-law gave me this recipe many years ago, only she had written “sheath” instead of “sheet.” I always wondered what a sheath cake was, finally figured it out! This is my favorite cake to make and is always a hit at church potlucks. I think I’ll make one tomorrow!
It was called “Sheath cake” when I first heard of it. My aunt got me hooked on it. It is my all time FAVORITE cake (the cinnamon is what got me).
I love a Texas sheet cake and have also used the frosting for other cakes and brownies. However, I always have one problem, no matter how much I stir the powdered sugar, I still have some slight lumps in the frosting. Should I be sifting the powdered sugar first?
You could sift it to make it finer if it is kind of in clumps. I sometimes beat mine in with a wire whisk. That seems to help, too.
I have had that problem so now I sift it and that solved the problem.
This is the only one I have Sherry: https://thesouthernladycooks.com/2012/07/17/apple-spice-cake-with-caramel-frosting/
I’ve made this cake for fifty-something years, and my mother did before me. Love it, but we no longer like the cinnamon in it, so I leave it out. I pour the hot icing over the hot cake in my 9″x13″ pan, and it sets up firmly, like fudge, instead of soft and creamy. I mix my nuts into the icing, usually pecans, but sometimes walnuts. Our children and grandchildren make it now! I’m joining your FB page today; excellent site!
Thank you Mary. Happy to have you on the site.
Thie is a good recipe that Cathryn asked for around Christmas when I made the cake. Always my favorite.
I don’t e-mail the recipes. It is something WordPress does and I have no control over it. They only mail out the new ones.
They are bound to soak up some oil but you don’t leave them in long enough to soak up a lot. You can drain on paper towels, too.
Ive been making this cake for years! Its the best ever. When in doubt…make this!
This was THE birthday cake at our house when the kids were big enough to ask for their favorite! All five of them and their daddy would ask for this for their special day!
It’s so easy and takes so little time to whip up.
I’ve made this many times. Got the recipe from my mother-in-law several years ago. It’s wonderful & turns out perfect every time! It’s delicious & cannot be beat!!!
Been making this cake for years and everyone loves it.
I used to have one recipe like this and lost it. Can’t wait to try it again. Thanks
Oh, what a sweet, sweet memory of times gone by, of church suppers, and potlucks. Thank you for sharing.
Yumm !! Looks good !
Is there a difference between using a cookie sheet or a jelly role sheet?
I think of a cookie sheet as one without the sides. A jelly role pan has sides about 1 inch tall all the way round.
Thanks.. I have sides on my cookie sheets so maybe its a jelly roll pan instead..lol
Robin, both pans may look alike (with sides) but the cookie pan is probably 13 x 9 while the jelly roll is either 10 1/2 x15 1/2 or 12 1/2 x 17 1/2.
Thank you.. I didnt know that.. I dont bake that often.. good to know
This is my very favorite cake