Texas Sheet Cake is the perfect party dessert as it both feeds and pleases a crowd. This recipe for Original Texas Sheet Cake with Buttermilk is based on everything the classic cake was meant to be: Super chocolatey, decadently moist and tender, and topped with gooey, fudgy icing.
In fact, the only question you’ll be left with is “Pecans…or no pecans?”
You’ll find this recipe has easy-to-follow instructions, and it is 100% guaranteed to be the best chocolate cake you have ever laid taste buds on.
Love baking? Try these rich and fudgy Texas Sheet Cake Cookies next!
Texas Sheet Cake is a recipe many Texans hold near-and-dear to their hearts, and it is sure to bring back one childhood memory or another. I’m, of course, no exception, and when I reminisce about it, I can see my Aunt Suzy’s kitchen clear as a bell. Sitting right there in the center of her table, you would find a large silver pan fitted with a red, clear lid. The cousins and I knew exactly what we would find under that lid. It would be moist, decadent, chocolatey perfection — a cake so delectable you could never forget it.
THE ORIGINAL TEXAS SHEET CAKE RECIPE
No one is quite clear as to the exact origin of The Original Texas Sheet Cake Recipe, but an article entitled The Great Sheet Cake Mystery claims it evolved from a German Chocolate Cake recipe sometime between the late 1930s and 1960s. The sheet cake took on the rich chocolate flavor of the German Chocolate Cake and left the coconut completely out of the picture.
It is rich as a brownie, with a crumb as tender as the most delicate cake you’ve ever laid tastebuds on, only to be topped off with a layer of fudgy icing laden with toasted pecans.
The layers meld together in one great big pan, and that my friends, is Texas Sheet Cake. Common denominators found in the Original Texas Sheet Cake Recipe are cocoa powder, buttermilk, and pecans, and of course, the jelly roll pan.
PAN SIZE
Jelly roll pans are rimmed baking pans, about 10 1/2″ x 15 1/2″ in dimension, and they are perfect for the quick-cooking Texas Sheet Cake. However, as the jelly roll pan has become less prevalent in the home cook’s kitchen, a 9″x13″ baking dish is often subbed in these days.
PASSED DOWN FROM ONE GENERATION TO THE NEXT
The particular sheet cake recipe you’ll find here is not the same one that sat upon my Aunt Suzy’s countertop, but rather, one from a well-versed Texas baker, Fran Murr.
The original recipe Fran used in her South Texas bakery was passed down by her mother. It was their family’s go-to dessert for school and church functions. The family recipe had all of the core Original Texas Sheet Cake recipe components — a fudgy sheet cake made with cocoa, buttermilk, and pecans — however, Fran made an adjustment during her bakery days that took their family’s recipe to the next level.
BUTTERMILK AND COFFEE FOR MORE FLAVOR
She added brewed coffee to their family’s original Texas Sheet Cake recipe. A wise decision from a wise baker. The coffee did not necessarily add a pronounced coffee flavor to the cake, but rather enhanced the flavor of the chocolate. The addition of the coffee in combination with the buttermilk made for an incredibly tender crumb.
Acidic ingredients like buttermilk and coffee in baked goods help to break down long gluten strands, keeping your cake from being tough, and at the same time, adding flavor. You can read more about buttermilk in baked goods in this article from FineCooking.com.
HOW TO MAKE TEXAS SHEET CAKE WITH BUTTERMILK
There are a few things that differentiate a Texas Sheet Cake recipe from a standard cake recipe. One, the sugar is not mixed in with the other wet ingredients, but rather the dry. Two, instead of the dry ingredients slowly being incorporated to the wet, everything is ultimately added to the dry mix. And three, that hot, signature fudgy icing that’s poured over the baked cake to finish it all off. Yes, please.
1. ADD DRY INGREDIENTS TO THE MIXING BOWL
Flour, sugar, baking soda, and salt are whisked together and set aside.
2. MAKE CHOCOLATE MIXTURE ON STOVETOP
Next, it’s off to the stovetop to get your chocolate mixture going. Butter, coffee, and cocoa are mixed together and brought to a boil in no time at all. This mixture is added to the dry ingredients and our batter is almost done.
3. ADD BUTTERMILK, EGGS, AND VANILLA
To finish the cake batter, we’ll need buttermilk, eggs, and vanilla extract. These ingredients are combined and then added as a whole to the batter. Once everything comes together, the mixture is then transferred to a prepared pan.
4. BAKE THE CAKE
Before adding your batter to the pan, be sure to grease it, and add parchment paper to line the bottom. This will prevent your sheet cake from sticking.
HOW LONG TO BAKE IT
How long you bake a Texas Sheet Cake depends on what size pan you use. If you are baking the sheet cake in a jelly roll pan, the cake will bake faster than it would in a 9″x13″ casserole dish. This is because a thinner cake (or a cake with less depth) will bake faster than a thicker cake.
In a jelly roll pan, the cake will be finished baking within 25-28 minutes. In a 9″x13″ casserole dish, it will likely take between 30-35 minutes.
5. MAKE THE FUDGY ICING
The icing comes together on the stovetop. You can use the same saucepan used to whip up your chocolate mixture, although cleaning it beforehand is a must.
Butter, milk cocoa powder, powdered sugar, and salt are added to a saucepan over medium heat. Once the mixture is melted and begins to simmer, remove it from the heat. Add the vanilla, and now, it’s time for a very important question: Pecans or no pecans?
PECANS ARE OPTIONAL
Pecans are an ingredient native to Texas, and surely, the Original Texas Sheet Cake recipe called for them, but if you aren’t a fan of nuts in your baked goods, feel free to leave them out of the process entirely.
However, if you’re Team Pecan, add them to the icing now. For an extra special touch, toast the pecans before you make your icing. You’ll notice a difference in both flavor and crunch.
This cake does not need to be refrigerated. Simply allow the icing to set at room temperature and serve once it hardens slightly. This will take about 30-45 minutes.
It’s almost shocking that a cake this good could be so easy to make and feed so many all at the same time. Texas Sheet Cake can serve up to 16-20 people, making it a Texas-sized cake perfect for a party.
It’s rich, it’s gooey and absolute chocolate cake perfection. This will serve your family as an unforgettable recipe that, I’ve no doubt, will continue to be passed on from one generation to the next. Please, enjoy!
4 MORE SHEET CAKE RECIPES YOU’LL LOVE!
The best recipe for Original Texas Sheet Cake with Buttermilk with easy-to-follow instructions and big chocolate flavor topped off with a gooey fudgy icing.
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter cut into tablespoons
- 1/3 cup cocoa powder
- 1 cup brewed coffee
- 1/2 cup buttermilk
- 2 large eggs, slightly beaten
- 1 1/2 teaspoon pure vanilla extract
- 1 1/2 cup toasted pecan halves, roughly chopped (optional)
- 3/4 cup unsalted butter
- 1/3 cup cocoa powder
- 1/3 cup whole milk
- 1/4 teaspoon + a pinch fine sea salt
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
-
Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below.
-
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
-
Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
-
In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
-
Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.
-
While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
-
Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla.
If using pecans, add about 2/3 of them now.
-
Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using.
Set aside and allow the icing to set. Serve and enjoy.
Recipe Video
If you using a 9"x13" casserole dish, you will likely need to add about 5 minutes or so to the cook time. Remove the cake from the oven when the center springs back slightly when gently poked.
Oh yum!! My husband might get mad at me if I add pecans, but I’m doing it anyway partly because they make the cake look extra fun and partly because I’m sure it’s extra delicious!!
I’m on Team Pecans! I love the addition of coffee in this recipe! Thanks for the history lesson, too!
YUM! It doesn’t get better than Texas Sheet Cake! This would be perfect for a party!
This is speaking to my chocolate loving heart! Amazing recipe!
Ha! Thank you, Caitlyn! I think I’ve got one of those too!!
I wish I had stumbled on this recipe a few hours ago! I was just searching for a chocolate cake recipe. Pinning for next time!
Thanks, Danielle!
This looks sooo rich and chocolatey and absolutely incredible! I’m definitely making this as a treat after my next long run ๐
Oh yummy. This cake looks absolutely delicious. Love the addition of coffee. I can’t wait to make this for my family.
Look at that chocolate-y goodness! I’d love a large piece, please! I am team pecans, so load it up!
This would be such a delicious but dangerous dessert in my kitchen! I’d eat it all day long – and definitely YES to pecans!
I’m not usually a nut fan in my baked goods, but I’m starting to be lately! Definitely adding this to our recipe box ๐
Same! It wasn’t until my 30’s that I started to enjoy it! Crazy!
This is the ultimate chocolate dessert! Totally wishing I had a slice right now!
I always make my sheet cake with buttermilk. It’s truly the best flavor!
I love everything about this sheet cake – delish!
Oh my goodness! This cake looks absolutely delicious and full of chocolate flavour. Love the icing!
Thank you so much, Marie!
wow, I have been craving chocolate cake forever yours really looks scrumptious I would have more than one slice for sure. Looks so moist and perfect with the pecans.
Thank you so much, Adriana!
You must add cinnamon for an authentic Texas Sheet Cake! I’m surprised you didn’t know this.
In fact. The 4a essential ingredients that give this cake it’s unique flavour, are:
Cocoa powder
Coffee
Buttermilk
And most importantly…CINNAMON!!!
Feel free to add a teaspoon of cinnamon to the dry mix, Stephanie.
No no no on cinnamon. I was given the recipe in about 1965 from a wonderful friend.
I did not hear about cinnamon in it until about 1985.
Oh my gosh every part of this cake just looks EPIC. Especially that frosting and those nuts… seriously drooling right now.
Thank you so much, Emma!
This sheet cake looks totally yum! I wish I had all the ingredients on hand cause I’d go and make it NOW! Guess I’ll have to wait! Love discovering recipes from around the world!
I have already decided my next Party Cake recipe. This looks amazing, delicious, yummy and mouth melting….
I have never had a Texas sheet cake, or at least I don’t think I have! But you have convinced me that I need to make this ASAP!
I’m Team Pecan for sure! Kelly this sheet cake just looks sooooo yummy in every way!! It is calling out my name!
So making this cake!!
This was a winner in my household!!! So easy to put together that you feel like ur forgetting something… My family Thanks you !!!! Perfect for large groups and chocolate lovers
Hi Melynda! Thank you SO much! We love it in our house too ๐
I’ve never had a Texas sheet cake but it looks sooooo decadent! And, I’d definitely go for the pecans! Yes, please!
This cake looks like a chocolate lovers dream! Now I’m going to have to ask my relatives in Texas how they bake up a Texas sheet cake. It sounds so scrumptious and love that it has buttermilk and coffee added to it to make the chocolate flavor more pronounced. Thanks for such a great recipe.
Thanks, Linda! It’s crazy what coffee can do for chocolate!
Hi Kelly. I need a good chocolate cake recipe for a birthday this week. I have had Texas cake years ago, it was so good, so moist. Wondering though, will it affect the outcome and taste of the cake if coffee isnโt added? Or is that ingredient definitely needed? Thank you. Sherrie
Hi Sherrie! I wouldn’t stray from the recipe. Coffee has a good deal of acidity to it, so leaving it out could affect the way the cake rises. I haven’t tried this recipe without it yet, so I couldn’t promise there wouldn’t be any issues!
I love this easy texas sheet cake!!! One of my families favorite desserts!!!
Aw yay! Thanks, Jennifer!
I’ve never heard of a Texas sheet cake! It sounds and looks delicious and has everything I love in it. So now I can’t wait to make this! Thank you for sharing this x
Thanks, Michelle!
Never had one but love that texture! And the topping! Decadent and so pretty to offer to guests!
YES PLEASE!!! I’ve pinned this recipe for later because this looks the perfect picnic cake! Thanks!
Thank you so much, Charity!
This cake looks so decadent and chocolatey, I need a slice immediately! I love the addition of coffee as well. Cannot wait to make this!
If I don’t cut it, it counts as one piece right? That’s my story and I’m sticking to it. This cake is so fudgy! The buttermilk adds so much.
Recently had a birthdparty. So much food, cookies, cupcakes, fruit trays and more. I asked permission to bring a Chocolate Sheet Cake. It was the hit of the affair.
I am a born and raised New York girl who loves Texas sheet cake! I spent a lot of time in Dallas when I was young and besides loving the state, I love this sheet cake. I love your recipe and adding the pecans, delish!
Wow, now this is my kind of chocolate cake!! Soo mouthwatering. This would make such a good treat on Valentine’s Day!
You can never have enough chocolate cake recipes in your life! This looks amazing and I can’t wait to make it!
This is the perfect cake to “take along”. What a great dessert for a crowd. Buttermilk always makes cakes so moist and delicious too. Yum!!
I’m so in love with this recipe! It makes for the moistest, most delicious chocolate cake. Everyone needs to make this. Thanks for such a great recipe!
your description has me drooling…this sounds so much better than the microwaved fish and broccoli i’m eating for lunch. I love me a good texas sheetcake!
And now I officially crave chocolate cake. This looks so tender and moist, absolutely delicious!
This cake looks so chocolaty and rich! This is totally the type of dessert I would make and serve just as is! I would place the cake in the center of the table with a bunch of forks and let everyone dig in!
Just the name caught my attention. Being in Texas, now I want to try this recipe. I’m sure having chocolate, my kids would love it for sure.
I can see it pleasing the crowd like it is nobody’s business! That flavor must be just over the roof and I can imagine everyone fighting for the last piece. Delicious cake!
Texas Sheet Cake… why haven’t I tried it yet? It looks amazing and I bet it tastes even better! What a great way to celebrate your guests and have a fun night together!
Oh my goodness that frosting looks amazing! I would say no to pecans, but that would be a very hard choice! Maybe I would need a piece of each to properly decide…..
I really need to try this sheet cake asap! It looks absolutely wonderful. My hubby is a chocoholic and he would love this!
I live in Texas and I donโt know Texas sheet cake!! I will definitely try this cake, it looks tempting!
Oh no! You’ll love it! It’s in your genes ๐
I can’t believe I still haven’t tried a Texas Sheet Cake – I think it’s time to change that! It certainly has me curious – and looks delicious!
Thanks, Stephanie!
Hey Kelly.. Thank you so much for sharing this recipe with all of us.. Made it for a family celebration and it turned out to be a winner.. looking forward to more of your recipes..
Hi, Ancy! That is amazing! This is seriously one of my all-time favorite dessert recipes for feeding a crowd. I’m thrilled it was a hit for yall ๐
I love Texas sheet cake. Havenโt made it for years. If I use salted butter do I eliminate all of the salt?
Hi Debra! I don’t recommend using salted butter as this recipe was developed using only unsalted butter. However, if you do use salted butter, leaving the salt out of the recipe entirely would probably be best.
I lost my mom’s recipe and went searching. This is almost identical with the exception of the coffee. Mom’s recipe is 1 cup of water and 2 tsp of cinnamon. For those who like a milder chocolate flavor (like Mexican chocolate), I recommend the cinnamon. I tried it with the coffee and love it just as much. Thanks for the recipe.
That’s wonderful, Anita! So glad you found a substitution you love ๐ Thank you!
Made this last night to take to work today – it turned out great! Followed recipe exactly! Toasting the pecans makes a world of difference from other cakes I have made and didn’t toast! It was a big hit! Thanks for sharing!
Thank you, Debbie! I’m so glad you loved the cake! ๐ And, thank you for sharing!!!
This was absolutely delicious! The cake was so moist and tender. Loved the frosting! It had a rich chocolaty flavor without being overly sweet and the pecans make it extra special. This will be my go to chocolate cake recipe!
Thank you, Rebekah! I love this recipe so much! Glad you do too ๐