Texas Sheet Cake


When I see anything about a Texas Sheet Cake, it makes me think of my Grandmother. When I was younger I remember her making this and I always enjoyed it. I bought a jelly roll pan from Pampered Chef and decided to try making one myself. So I set out to find the perfect recipe. There were a few that I found that I wanted to try, but my grocery delivery wasn’t going to be arriving until later in the afternoon, so this meant that I had to pick a recipe included ingredients I had on hand. 

Now when my Grandmother made this cake, I never really knew the story behind it.  I knew it was a huge cake and it was chocolate, but that’s about it. A sheet cake is a single layer cake and it’s served in the pan that it’s baked in.  That makes it easy to transport! Although I was just transporting it from the kitchen to the dining room! 😉 The frosting is cooked, and it’s put on the cake as soon as it comes out of the oven. This creates a fudgy layer where the icing and hot cake come together. This cake was so incredibly moist since the warm icing soaked right into the hot cake. Mmmm.

My other half doesn’t like nuts, so I left those out. He LOVES chocolate though, so I knew this was going to be one of his favorite desserts. And boy was I right. You know I love cake, but my favorite is Vanilla Cake with Vanilla Buttercream frosting. But when I tasted this cake, I was head over heels in love. It was honestly the best chocolate cake I’ve ever eaten, and I don’t think I’ll ever make a “regular” chocolate cake ever again.



Look at all of that fudgy goodness!

{recipe from the Pioneer Woman}


For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 4 heaping Tablespoons cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • 1/2 cup buttermilk*
  • 2 eggs, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

For the frosting:

  • 1/2 cup finely chopped pecans (I omitted these)
  • 1-3/4 stick butter
  • 4 heaping Tablespoons cocoa
  • 6 Tablespoons milk
  • 1 teaspoon vanilla
  • 1 pound (minus 1/2 Cup) powdered sugar

*if you don’t have buttermilk, you can pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup.

I used a 10 x 15 jelly roll pan. I had some extra batter leftover. Stay tuned tomorrow to find out what I did with it!

In a mixing bowl, combine flour, sugar, and salt.


In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.  Pour over flour mixture, and stir lightly to cool.


In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.


Stir buttermilk mixture into the butter/chocolate mixture.


Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan.

Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together.


Add the pecans, stir together, and pour over warm cake.

You must make this.

And I dare you not to eat it all.

Because this is the best chocolate cake ever.

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  1. NICE!!!! I’ve heard great things about the PW’s sheet cake. Looks like it’s a must make 🙂
    Aly ~ Cooking In Stilettos recently posted..Tried and True: Beef and Onion Stuffed PotatoesMy Profile


  1. […] I cleaned my trusty jelly roll pan that hadn’t even been put away since I just made that amazing Texas Sheet Cake recently. I knew I wanted to make Chocolate Chip Cookie Bars and then use a biscuit/donut cutter to […]

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