Texas Sheet Cake Recipe

Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) sugar; 2 cups (475 ml) flour; 1/2 tsp (2 ml) salt; 1 cup (225 ml) melted butter; 1 cup (225 ml) boiling water; 4 Tbsp (60 ml) cocoa; 2 eggs; 1/2 cup (125 ml) buttermilk; 1 tsp (5 ml) vinegar; 1 tsp (5 ml) soda; 1/2 cup (125 ml) butter; 4 Tbsp (60 ml) cocoa; 6 Tbsp (90 ml) milk; 1 lb (.5 kg). powdered sugar; 1 tsp (5 ml) vanilla; 1/2 cup (125 ml) chopped pecans

Servings: persons

2 cups (475 ml) sugar
2 cups (475 ml) flour
1/2 tsp (2 ml) salt
1 cup (225 ml) melted butter
1 cup (225 ml) boiling water
4 Tbsp (60 ml) cocoa
2 eggs
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) vinegar
1 tsp (5 ml) soda
1/2 cup (125 ml) butter
4 Tbsp (60 ml) cocoa
6 Tbsp (90 ml) milk
1 lb (.5 kg). powdered sugar
1 tsp (5 ml) vanilla
1/2 cup (125 ml) chopped pecans

1
Melt the butter.
2
Combine boiling water, melted butter and cocoa in large mixing bowl.
3
Add the sugar, flour and salt.
4
In another bowl beat together the eggs, buttermilk, vinegar and soda.
5
Add to the first mixture and blend well.
6
Pour into sheet cake pan.
7
Bake at 350 degrees (175 C.) until top springs back when touched.
8
Bring to a boil the butter, cocoa and milk.
9
Remove from the heat.
10
Add the powdered sugar and vanilla.
11
Beat until smooth.
12
Pour onto the cake while still hot.
13
Sprinkle the chopped nuts evenly over the iced cake.

2640

kcal

Calories

172

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups (475 ml) sugar, 2 cups (475 ml) flour, 1/2 tsp (2 ml) salt, 1 cup (225 ml) melted butter, and more.

Yes, Texas Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Texas Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions