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Recipe: Texas Sheet Cake

A chocolatey classic that’s built to share.

By Eve Hill-Agnus

Published May 5, 2026

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Texas Sheet Cake with a glass of milk.

Texas sheet cake is the kind of dessert that always pleases a crowd and never lasts long. A true Lone Star State classic, it’s known for its super moist crumb, deep chocolate flavor, and signature warm icing that’s poured right over the cake the minute it comes out of the oven. The result? A fudgy, glossy finish that settles into every nook and cranny.

Some versions lean into Texas flavors, such as a splash of Dr Pepper or a subtle kick from ancho chile powder, but the heart of the cake stays the same. Buttermilk keeps it tender, while chopped pecans add a little crunch on top.

A few simple techniques make all the difference. Blooming the cocoa with boiling water deepens the chocolate flavor, and a thinner batter bakes up into that light, melt-in-your-mouth texture. Sifting the powdered sugar ensures the icing goes on smooth and shiny.

It’s made for feeding a crowd, whether that’s a backyard barbecue, a potluck, or any gathering where the dessert needs to deliver.

Makes 1 sheet cake

Ingredients for Texas Sheet cake.
Photo by Manny Rodriguez; Styling by Paige Fletcher

Ingredients

For the Cake

  • 2 cups sugar
  • 2 cups flour
  • 2 sticks (1 cup) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ancho chile powder (optional)
  • 1/2 teaspoon kosher salt

For the Icing

  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons whole milk
  • 1 pound powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

For the Topping (optional)

  • 1 cup pecans, chopped
Person making Texas sheet cake.
Photo by Manny Rodriguez; Styling by Paige Fletcher

Method

Step 1

Preheat the oven to 400 F. Lightly grease a 9-by-13-inch pan.

Step 2

Sift the sugar and flour into a large bowl.

Step 3

Melt the butter on low in a small saucepan, and when melted, add cocoa and water. Turn the heat to high until the mixture reaches a boil. Pour the cocoa mixture over the sugar and flour; combine well with a spoon.

Step 4

When the ingredients have cooled slightly, add the eggs, buttermilk, vanilla, baking soda, cinnamon, chile powder (optional), and salt. Mix well.

Step 5

Pour batter into the pan, and bake for 25–30 minutes, or until an inserted knife comes out clean.

Step 6

For the icing, heat butter and cocoa in a medium saucepan over medium-low, whisking often, until butter melts and mixture is smooth, about 1 minute. Reduce the heat to low and whisk in the milk until blended. Gradually add powdered sugar, whisking constantly until smooth after each addition. Whisk in vanilla, cinnamon, and salt.

Step 7

Pour warm icing over warm cake; gently spread in an even layer. Sprinkle with pecans. Cool cake completely on a wire rack, about 1 hour. Serve straight from the baking pan.

Bonus: Serve with homemade ice cream.

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