Texas Sheet Cake with Frosting Recipe

Name: Texas Sheet Cake with Frosting
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) all purpose flour; 1/4 cup (60 ml) cocoa; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) cinnamon; 1/2 cup (125 ml) butter (1 stick), melted; 1/2 cup (125 ml) buttermilk (dry buttermilk substitution is alright); 1/2 cup (125 ml) Canola or other vegetable oil; 1 cup (225 ml) water; 2 eggs, lightly beaten; 1 tsp (5 ml) vanilla extract; 1/4 cup (60 ml) plus 2 tbsp (30 ml) milk (whole, 2%, skim, doesn't matter); 1/4 cup (60 ml) cocoa; 1/2 cup (125 ml) butter; 1 pound confectioner's sugar, sifted (about 4 cups); 1 tsp (5 ml) vanilla extract; 1 cup (225 ml) chopped pecans

Servings: persons

2 cups (475 ml) sugar
2 cups (475 ml) all purpose flour
1/4 cup (60 ml) cocoa
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
1/2 cup (125 ml) butter (1 stick), melted
1/2 cup (125 ml) buttermilk (dry buttermilk substitution is alright)
1/2 cup (125 ml) Canola or other vegetable oil
1 cup (225 ml) water
2 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) plus 2 tbsp (30 ml) milk (whole, 2%, skim, doesn't matter)
1/4 cup (60 ml) cocoa
1/2 cup (125 ml) butter
1 pound confectioner's sugar, sifted (about 4 cups)
1 tsp (5 ml) vanilla extract
1 cup (225 ml) chopped pecans

1
Preheat oven to 400 degrees (200 C.).
2
Grease and flour a 9x13x2 inch baking pan.
3
Hand mix this recipe for best results.
4
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.
5
Stir together the remaining ingredients.
6
Mix the wet ingredients with the dry ingredients, stirring until smooth.
7
The batter will be rather thin.
8
Pour into your prepared pan, and bake at 400 degrees (200 C.) for 20 minutes, or until a toothpick comes out clean.
9
While the cake is baking, prepare the frosting.
10
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir).
11
Add the butter and, over medium heat, stir until the butter melts.
12
Remove from heat and gradually stir in the sugar and vanilla until smooth.
13
Add the pecans.
14
When the cake is just out of the oven, spread the frosting evenly over the hot cake.

2223

kcal

Calories

126

Fat

272

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 17 ingredients. The key ingredients include: 2 cups (475 ml) sugar, 2 cups (475 ml) all purpose flour, 1/4 cup (60 ml) cocoa, 1 tsp (5 ml) baking soda, and more.

Yes, Texas Sheet Cake with Frosting 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 with Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions