Classic Texas Sheet Cake with Buttermilk

This classic Texas sheet cake recipe features a moist chocolate cake made with buttermilk, cinnamon, natural cocoa powder and baked in a 9 x 13 sheet cake pan. Topped with an addictively rich fudge frosting and toasted pecans, you'll see why Southerners call this the best chocolate cake in the South!!

Growing up in the South, I am no stranger to the marvel that is Texas sheet cake. It's been a staple in my family for years!! My grandmother would make it for practically every celebration - birthday parties, backyard BBQ's, special occasions - you name it, she made it. My son loves it so much that I've made it every year for his birthday since he was five.

The hallmark of a Texas sheet cake is how quick and effortlessly it comes together, (well that and the fudge frosting!). Not only is half of the cake and frosting prepared on the stove then stirred together, you frost the cake while it is still warm from the oven and serve it straight from the pan as soon as the frosting sets!!

You guys know my love for elevating family recipes, but this classic cake is perfect as is. Incredibly moist and chocolatey with a hint of cinnamon and a slight tang from the buttermilk, it delivers big on flavor with minimal effort which is perfect for when you're serving a crowd. With a 30 minute prep time and 30 minute bake time, the hardest part is waiting for the fudge frosting to set!!

Love classic Southern chocolate desserts as much as I do? Then you have to try my old fashioned Coca Cola cake.

Step by Step Process

Here are the step by step photos and instructions on how to make this easy Texas sheet cake recipe!! For the full method, ingredients and measurements, see the recipe card at the end of this post.

Step 1: Sift the dry ingredients. In a large mixing bowl, sift together the flour, sugar, cinnamon, and salt. Set aside.

Step 2: Make the cocoa mixture. In a medium saucepan, melt the butter on medium low heat. Once melted, add in the cocoa powder, stirring to combine. Add in the hot water and bring mixture to a boil. Boil for 30 seconds. Remove from heat and pour over the flour mixture, whisking to combine. Allow the mixture to cool for 5 minutes.

Step 3: Finish the cake batter. Add the baking soda to the buttermilk and stir together until frothy. Beat the eggs and add them and the vanilla extract to the buttermilk mixture and whisk to combine. Pour the buttermilk mixture over the flour mixture and mix with a handheld mixer on low.

Step 4: Bake. Pour the cake batter into the prepared cake pan and bake for 30 minutes. Start making the frosting when the cake has 5 minutes left of baking time.

Step 5: Make the fudge frosting. melt the butter over medium low heat. Once melted, add in the cocoa powder, stirring until combined. Add in the milk and allow the mixture to come to a boil. Remove from heat and pour over the sifted powdered sugar. Add in the vanilla extract and mix on low with a handheld mixer until smooth. Fold in half of the pecans.

Step 6: Decorate. Allow the cake to cool for 10 minutes then quickly pour the warm frosting over the warm cake allowing it to spread into an even layer. Lastly, sprinkle the top of the cake with chopped pecans!!

My Top 3 Baking Tips

• This recipe moves fast so be sure to prep all of your ingredients for the cake and frosting prior to starting.
• The fudge frosting sets fast and will harden the longer it sits unstirred. Use the frosting immediately after you are done making it on the stove and do not make it in advance.
• Cool the cake for 10 minutes before frosting and frost while it is still warm. If the cake is frosted while it is too hot, the frosting will absorb into the cake and won't create that thick fudge layer that makes this cake so delicious!!

Storage & Freezing

Storage: Store slices in an airtight container or cover the sheet cake pan with foil and store at room temperature for 5 days. If stored in the fridge, the cake will dry out.

Freezing: To freeze, make sure the frosting has completely set. Wrap individual slices in plastic wrap then aluminum foil and place in a freezer safe bag. Freeze for up to 2-3 months. When ready to serve, remove the cake from the foil and plastic wrap and allow it to come to room temperature on the counter.

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It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don't forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections and Pinterest.