desserts

Nana’s Texas Sheet Cake

Posted by texasgirlcooks on

Prep Time: 20 minutes
Bake Time: 20–25 minutes
Servings: 20–24

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup unsweetened cocoa powder
  • 1 cup water
  • ½ cup (1 stick) unsalted butter
  • ½ cup buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Chocolate Frosting

  • ½ cup (1 stick) unsalted butter
  • ¼ cup unsweetened cocoa powder
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F. Grease a 13×18-inch sheet pan (or a standard baker’s half-sheet pan).
  2. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
  3. In a saucepan over medium heat, combine the water, butter, and cocoa powder. Stir until the butter melts and the mixture just begins to simmer.
  4. Pour the warm chocolate mixture into the dry ingredients and stir until mostly combined.
  5. Add the buttermilk, eggs, and vanilla. Mix just until smooth—don’t overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. While the cake is baking, prepare the frosting.

Frosting

  1. In a saucepan, melt the butter over medium heat.
  2. Stir in the cocoa powder and milk. Bring just to a gentle simmer, then remove from the heat.
  3. Whisk in the vanilla and powdered sugar until smooth. Fold in chopped pecans if using.
  4. As soon as the cake comes out of the oven, pour the warm frosting over the warm cake. Spread quickly with an offset spatula.
  5. Let the frosting set for about 30 minutes before slicing.

From My Kitchen to Yours 🤍

This was Nana’s “take everywhere” cake. Church potlucks, birthdays, family reunions, and Sunday dinners—it always showed up in the same well-loved sheet pan. The warm frosting melts right into the cake, making every bite incredibly rich, moist, and perfectly chocolatey.

Nana’s Tip ❤️

Don’t wait for the cake to cool! Pour the frosting over the cake while it’s still hot so it soaks into the top layer. That’s the secret to that classic melt-in-your-mouth Texas sheet cake.

Delicious Add-Ins

  • Sprinkle flaky sea salt over the frosting.
  • Add 1 teaspoon espresso powder to the cocoa mixture for a richer chocolate flavor.
  • Toast the pecans before adding them for extra crunch.
  • Serve with vanilla ice cream or a cold glass of milk.

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