Name: Texas Sheet Cake
Cook time: 23 minutes
Total time: 50 minutes plus cooking
Yield: 24–30 servings
Ingredients: 1 cup (2 sticks) unsalted butter, plus more for pan; ½ cup (1¾ oz.) unsweetened natural cocoa powder (not Dutch-process); 3 Tbsp. canola oil; 2 cups (250 g) all-purpose flour; 2 cups (400 g) granulated sugar; 1 tsp. baking soda; ½ tsp. fine sea salt; 2 large eggs; ½ cup buttermilk; 2 tsp. vanilla extract; ½ cup (1 stick) unsalted butter; ¼ cup (1 oz.) unsweetened cocoa powder, preferably Dutch-process; ⅓ cup whole milk; 2 tsp. vanilla extract; 3 cups (339 g) sifted powdered sugar; ½ cup toasted chopped nuts (such as walnuts, pecans, or hazelnuts)

Chocolate cake baked in a sheet pan covered in chocolate ganache and topped with chopped walnuts.

Photo by Travis Rainey, Food Styling by Rebecca Jurkevich

When time is tight and you need something to feed a crowd at a picnic, potluck, or bake sale, this Texas sheet cake recipe is the answer. The fudgy single-layer cake gets its lush crumb from melted butter and a tangy boost from buttermilk. The genius of the recipe is in its timing: Right after you remove the pan from the oven, you’ll pour the liquid chocolate frosting on top of the warm cake, then sprinkle toasted nuts all over (chopped pecans, walnuts, hazelnuts, or almonds are all delicious options). The frosting melts slightly into the cake as it sets, eventually cooling into a fudge-like topping.

The cake calls for two types of cocoa powder: natural and Dutch-process. While you could use natural cocoa for both cake and frosting, Dutch-process cocoa powder will give the frosting a richer color and deep chocolate flavor. Don’t swap the opposite way, though; the cake needs the acidity present in natural cocoa to rise properly.

While some say, “Don’t mess with Texas,” this chocolate sheet cake recipe can take a few licks: Substitute coffee for the hot water, or use ¼ cup each of sour cream and water instead of buttermilk. Swap in ½ cup of brown sugar for toasty notes or almond extract for one of the teaspoons of vanilla. If you don’t have a jelly roll pan, use two quarter-sheet pans or two 9" round cake pans (you could even turn them into a layer cake if you went this route). Dust your Texas sheet cake with powdered sugar or cocoa powder right before you serve, or go for broke and add a scoop of ice cream.

This recipe was adapted for style from ‘Vintage Cakes’ by Julie Richardson. Buy the full book on Amazon.

Recipe information

Total Time
50 minutes plus cooking
Yield
24–30 servings

Ingredients

Cake

1 cup (2 sticks) unsalted butter, plus more for pan

½ cup (1¾ oz.) unsweetened natural cocoa powder (not Dutch-process)

3 Tbsp. canola oil

2 cups (250 g) all-purpose flour

2 cups (400 g) granulated sugar

1 tsp. baking soda

½ tsp. fine sea salt

2 large eggs

½ cup buttermilk

2 tsp. vanilla extract

Frosting and assembly

½ cup (1 stick) unsalted butter

¼ cup (1 oz.) unsweetened cocoa powder, preferably Dutch-process

⅓ cup whole milk

2 tsp. vanilla extract

3 cups (339 g) sifted powdered sugar

½ cup toasted chopped nuts (such as walnuts, pecans, or hazelnuts)

Preparation

Cake
Step 1
Place a rack in center of oven; preheat oven to 375°F. Grease 15x10x2" baking pan with unsalted butter.
Step 2
Melt 1 cup (2 sticks) unsalted butter in a large saucepan over medium heat. Whisk in ½ cup (1¾ oz.) cocoa powder. Add 3 Tbsp. canola oil and 1 cup water and bring to a boil; boil for 30 seconds. Let cool slightly.
Step 3
Meanwhile, sift together 2 cups (250 g) all-purpose flour, 2 cups (400 g) granulated sugar, 1 tsp. baking soda, and ½ tsp. fine sea salt into a large bowl, then whisk to combine. Pour warm cocoa mixture into flour mixture and whisk until just combined.
Step 4
In a small bowl, whisk together 2 large eggs, ½ cup buttermilk, and 2 tsp. vanilla extract. With a rubber spatula, stir egg mixture into batter. Pour cake batter into greased pan. Bake cake until top is firm and a toothpick or cake tester inserted in the center comes out with moist crumbs attached, 32–35 minutes.
Frosting and assembly
Step 5
Melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat. Whisk in ¼ cup (1 oz.) cocoa powder, preferably Dutch process, and bring to a boil; boil for 30 seconds. Remove from heat and whisk in ⅓ cup whole milk and 2 tsp. pure vanilla extract. Add 3 cups (339 g) sifted powdered sugar 1 cup at a time while whisking until combined.
Step 6
Immediately after cake comes out of oven, pour frosting over. Sprinkle with ½ cup toasted chopped nuts (such as walnuts, pecans, or hazelnuts). Try not to jiggle the cake before it sets or there will be waves in the frosting. Let cool before cutting into squares.

Do Ahead: Cake can be made 5 days ahead. Tightly wrap in plastic and store at room temperature.
Photo by Travis Rainey, Food Styling by Rebecca Jurkevich
Editor’s note: This Texas sheet cake recipe first appeared on Epicurious in August 2012. Head this way for more of our best birthday cakes →

Cover of the cookbook Vintage Cakes featuring a layer cake iced with pale pink frosting.

Reprinted with permission from Vintage Cakes: by Julie Richardson. Copyright © 2012 by Julie Richardson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book at Amazon or Bookshop.