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A close-up corner slice of a Texas sheet cake on a spatula, showing the moist crumb and fudgy, glossy frosting.

Texas Sheet Cake Recipe (Classic & Fudgy)

The ultimate Texas sheet cake recipe! A perfectly moist, crowd-pleasing chocolate cake with a signature cooked fudgy frosting poured over while the cake is still warm. Easy, quick, and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter cut into pieces
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
For the Fudgy Frosting
  • 1/2 cup unsalted butter cut into pieces
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 cup pecans finely chopped (optional)

Equipment

  • 1 18x13-inch jelly roll pan Or a 15x10-inch pan
  • 2 Medium Saucepan
  • 1 Large Mixing Bowl

Instructions
 

Make the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour an 18x13-inch jelly roll pan. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
  2. In a medium saucepan, combine 1 cup of butter, 1/4 cup of cocoa powder, and 1 cup of water. Bring to a boil, stirring constantly. Pour the hot mixture over the dry ingredients and whisk until just combined.
  3. In a separate small bowl, whisk together the buttermilk, eggs, and 1 teaspoon of vanilla extract. Pour this into the chocolate batter and whisk until smooth.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Do not overbake.
Make the Fudgy Frosting
  1. About 5 minutes before the cake is done, begin the frosting. In a medium saucepan, melt 1/2 cup of butter with 1/4 cup of cocoa powder and the milk over medium heat. Bring to a rolling boil, stirring.
  2. Remove from heat and immediately whisk in the powdered sugar and 1 teaspoon of vanilla until smooth. Stir in the finely chopped pecans, if using.
  3. Pour the warm frosting over the hot cake right out of the oven. Quickly spread it into an even layer with an offset spatula. Let cool completely in the pan before cutting.

Notes

Pan Size: An 18x13-inch jelly roll pan is best for the classic thin cake. A 15x10-inch pan will also work but will yield a slightly thicker cake and may need 2-3 extra minutes of baking time.
Warm Frosting on Warm Cake: This is the most important step for achieving the signature fudgy, crackly top. Have your frosting ingredients measured and ready to go.
Storage: Store the cake, covered, at room temperature for up to 4 days.
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