Texas Sheet Cake: A Delightful Indulgence

What is Texas sheet cake?

Texas sheet cake is a large, thin chocolate cake topped with a rich chocolate frosting and chopped pecans. It is neither dense like fudgy salted caramel brownies nor snickers brownies, yet it embodies richness and moisture, thanks to the unique cooked frosting poured over the cake while it is still warm.

This cake is also known as a “Texas funeral cake,” and its origins remain a topic of discussion. Some attribute its inception to former First Lady Lady Bird Johnson, while others believe it found its way into Texas newspapers. Whether it’s the pecans adorning the top or the sheer size of the cake, one thing is for certain: it’s utterly delicious and should not be overlooked by any chocolate cake aficionado.

How to make Texas sheet cake

This delightful dessert is not only delicious but also fairly easy to prepare. Below, you will find the essential ingredients and instructions to make your very own Texas sheet cake.

Ingredients you’ll need

For the cake:

• 2 cups all-purpose flour
• 2 cups sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 4 heaping tablespoons unsweetened cocoa powder
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract

For the frosting:

• 14 tablespoons unsalted butter
• 4 heaping tablespoons unsweetened cocoa powder
• 6 tablespoons milk
• 1 teaspoon pure vanilla extract
• 14 ounces confectioners’ sugar
• 1 cup chopped pecans

Making the Texas Sheet Cake

To begin, preheat your oven to 350°F and coat an 18×13-inch rimmed sheet pan with nonstick spray. In a mixing bowl, combine flour, sugar, and salt before setting aside.

In a medium saucepan over medium heat, melt the butter, then whisk in cocoa powder until well blended. Add the boiling water and allow the mixture to boil for 30 seconds before removing it from the heat. Pour this cocoa mixture over the dry ingredients, stirring well to combine.

In another bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract. Stir this mixture into the chocolate mix and pour it into your prepared sheet pan. Bake for 15-20 minutes, watching closely until the edges pull away from the sides and the top springs back to the touch.

While the cake bakes, prepare the frosting. Melt the butter over low heat, whisk in cocoa powder, then add milk, vanilla, and powdered sugar. Stir until smooth, and finally, fold in the chopped pecans. Pour the frosting over the warm cake, spreading it evenly to the edges with an offset spatula. Allow to cool until set before serving.