Texas Sheet Cake

Texas Sheet Cake {Sweet Pea's Kitchen}

Oh, hi guys! Long time no see. This past month was such a wild and crazy whirlwind of activity. We were gone for more days than we were home. From traveling to Arizona for a conference then heading to Columbus, Ohio to visit with family and friends, we are finally home and back to a normal routine with Little Sweet Pea. :)

To celebrate being back into the normal swing of things, I thought I’d bring you a recipe that will knock your socks off. Texas Sheet Cake. No joke, this recipe is one of the easiest recipes you’ll ever make.
Texas Sheet Cake {Sweet Pea's Kitchen}

You really can’t go wrong with chocolate cake, toasted pecans, and chocolate frosting. And since it’s so big, it’s the perfect dessert for parties and potlucks!

Texas Sheet Cake {Sweet Pea's Kitchen}

Timing is everything when it comes to a perfectly moist Texas sheet cake. As soon as the cake comes out of the oven, warm icing is poured all over creating three distinct layers of chocolaty goodness. After the  cake has cooled you have an icing layer, a fudgy layer where the icing and hot cake had mixed together, and a bottom layer of moist cake. Guaranteed to have everyone begging for more!

Texas Sheet Cake

Yield: Serves 24


For the Cake:
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

For the Chocolate Icing:
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans, chopped


1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease an 18- by 13-inch rimmed baking sheet. In a large bowl combine flour, sugar, baking soda, and salt;set aside. In a another bowl whisk eggs and yolks, vanilla, and sour cream until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until combined. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Turn off heat and whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake with an offset spatula and sprinkle with toasted pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Source: Cook's Country February/March 2008

One Year Ago: Browned Butter Salted Chocolate Chip Cookie Bars Browned Butter Salted Chocolate Chip Cookie Bars {Sweet Pea's Kitchen}

Two Years Ago: Peanut Butter Chip Scones Peanut Butter Chip Scones

Three Years Ago: Blackberry Coconut Pound Cake Muffins Blackberry Coconut Pound Cake Muffins

8 Responses to “Texas Sheet Cake”

  1. #
    Kloé @ Kloé's Kitchen — May 1, 2014 @ 4:49 pm

    Wonderful to see your post! Sounds like you’ve been busy! We are in the middle of moving and it is so hard to find time to blog, so I know what is like! About this cake; this looks amazing! We have some friends that make a lovely Texas sheet cake, and your recipe is making me hungry for it right now! Thanks for sharing!

  2. #
    Melissa @ My Recent Favorite books — May 1, 2014 @ 5:21 pm

    I love sheet cakes! =)
    Your recipe sounds delicious!

  3. #
    Carol at Wild Goose Tea — May 1, 2014 @ 7:27 pm

    You said this was no joke, but personally I love jokes and joking around—EXCEPT when it comes to my chocolate. Lol. When you talked about the warm icing and creating a fudgy layer, be still my heart! I love it. I am tagging this recipe.

  4. #
    Kris — May 2, 2014 @ 8:10 pm

    Love Texas Sheet Cake! I finally joined the world of instagram, so saw some highlights of your trip. The scenery was breath taking!

  5. #
    Laura Dembowski — May 2, 2014 @ 9:30 pm

    OMG! A fudge layer where the cake and icing meet? Sign me up!

  6. #
    Maria — May 3, 2014 @ 6:43 pm

    Just made this for my daughter’s birthday and it is so good. It’s also addictive. I had people saying, “only give me a small piece,” then they came back begging for more.

  7. #
    marcie — May 4, 2014 @ 10:16 am

    This cake looks absolutely delicious! I haven’t made it before, but your cake is pushing me to do so with that fudgy layer, and pecans on top! Pinning.

  8. #
    sarah k @ the pajama chef — May 6, 2014 @ 9:19 am

    sounds like things have been busy! it’s always good to see family and go on vacation but it’s always nice to be home too! this cake looks amazing. i love all the toppings.

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