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Original Texas Sheet Cake with Buttermilk | The Best Recipe

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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 Texas Sheet Cake you have ever laid taste buds on.

An overhead shot of Texas Sheet Cake topped with pecans. There are pecans scattered around the sheet pan and a knife and plate off to the side.

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 Texas Sheet Cake, 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 some time between the late 1930’s and 1960’s. The sheet cake took on the rich chocolate flavor of the German Chocolate Cake and left the coconut completely out of the picture.

Texas Sheet Cake 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.

Texas Sheet Cake is baked and topped with icing and pecans. It's cooling on a sheet pan with a bowl of pecans and plates in the background.

TEXAS SHEET CAKE 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 Texas Sheet Cake 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.

A corner slice of Texas Sheet Cake is cut out with a plate sitting next to the pan.

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.

A close-up shot of Texas Sheet Cake that has been cut into.

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 A TEXAS SHEET CAKE

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.

A slice of Chocolate Sheet Cake on a plate with a fork next to it.

5. MAKE THE FUDGY ICING

The icing comes together on the stovetop. You can use the same sauce pan 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.

Texas Sheet 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.

A close up shot of cake with a bite taken out of it and a fork lying next to it.

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!

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4.58 from 64 votes
Original Texas Sheet Cake
Print
Original Texas Sheet Cake with Buttermilk
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

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. 

Course: Dessert
Cuisine: American
Keyword: Texas Sheet Cake
Servings: 20
Calories: 397 kcal
Author: Kelly Anthony
Ingredients
For the Cake:
  • 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
For the Icing:
  • 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
Instructions
For the Cake:

  1. 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. 

  2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.

  3. 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.

  4. In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.

  5. 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.

For the Icing:

  1. 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.

  2. 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. 

  3. 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 Notes

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.

Nutrition Facts
Original Texas Sheet Cake with Buttermilk
Amount Per Serving
Calories 397 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 60mg20%
Sodium 213mg9%
Potassium 117mg3%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 36g40%
Protein 3g6%
Vitamin A 540IU11%
Vitamin C 0.1mg0%
Calcium 29mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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The Best Easy Texas Sheet Cake Recipe with Buttermilk and Fudgy Frosting
The Best Easy Texas Sheet Cake Recipe with Buttermilk and Fudgy Frosting
The Best Easy Texas Sheet Cake Recipe with Buttermilk and Fudgy Frosting

Reader Interactions

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Comments

  1. Sues

    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!!

    Reply

  6. Chrissy

    This looks sooo rich and chocolatey and absolutely incredible! I’m definitely making this as a treat after my next long run 😉

    Reply

  21. Melynda

    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

    Reply

  22. Sherri

    I’ve never had a Texas sheet cake but it looks sooooo decadent! And, I’d definitely go for the pecans! Yes, please!

    Reply

  23. Linda

    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.

    Reply

      • Sherrie

        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 isn’t added? Or is that ingredient definitely needed? Thank you. Sherrie

        Reply

        • Kelly Anthony

          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!

          Reply

  25. Michelle

    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

    Reply

  30. Eileen Kelly

    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!

    Reply

  34. Amanda

    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!

    Reply

  37. Byron Thomas

    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!

    Reply

  39. April

    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!

    Reply

  40. Mimi

    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!

    Reply

  44. Stephanie

    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!

    Reply

  45. Ancy

    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..

    Reply

  46. Debra Maberry

    I love Texas sheet cake. Haven’t made it for years. If I use salted butter do I eliminate all of the salt?

    Reply

    • Kelly Anthony

      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.

      Reply

  47. Anita

    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.

    Reply

  48. Debbie Anderson

    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!

    Reply

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