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–+ servings
A slice of Texas sheet cake with a piece missing on a plate with a fork.

Classic Texas Sheet Cake with Buttermilk

Lauren Caras
This classic Southern Texas Sheet Cake recipe is the perfect cure for when you're feeling a little nostalgic. Made with natural cocoa powder, buttermilk, and cinnamon, it bakes up plush and moist in just 30 minutes. The decadent chocolate icing is poured right over the cake while it's still warm from the oven creating a thick, fudgy layer of chocolatey goodness. To finish it off, it is sprinkled with a handful of toasty pecans for the perfect crunch. Simple to make and baked in a 9x13 sheet cake pan, this moist chocolate cake is perfect for feeding a crowd - and satisfying your sweet tooth!! Serve it up warm with a big scoop of vanilla ice cream and prepared to be in chocolate heaven!!
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American, southern
Servings 24 slices
Calories 261 kcal

Ingredients
  

For the Cake

  • 2 (250 g) cups All purpose flour
  • 2 (400 g) cups Granulated sugar
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Kosher salt
  • 1 (227 g) cup Unsalted butter
  • ¼ (21 g) cup Unsweetened cocoa powder Natural cocoa powder not Dutch-processed, do not substitute for Dutch-processed
  • 1 (8 oz) cup Hot water
  • ½ (120 g) cup Buttermilk whole buttermilk, room temperature
  • 1 teaspoon Baking soda
  • 2 large Eggs beaten, room temperature
  • 1 teaspoon Vanilla extract

For the Frosting

  • ½ (113g) cup Unsalted butter
  • ¼ (21g) cup Unsweetened cocoa powder
  • 6 (90 g) tablespoons Whole milk
  • 1 teaspoon Vanilla extract
  • 3 ½ (420 g) cups Powdered sugar sifted
  • 1 (113 g) cup Chopped pecans toasted

Instructions
 

  • Preheat the oven to 350℉. Spray a 9 x 13 inch cake pan with baking spray and line with parchment paper. Set aside.
  • In a large mixing bowl, sift together all purpose flour, granulated sugar, kosher salt, and ground cinnamon. Whisk mixture again to combine. Set aside.
    2 (250 g) cups All purpose flour , 2 (400 g) cups Granulated sugar , 1 teaspoon Ground cinnamon , ½ teaspoon Kosher salt
  • In a medium saucepan over medium low heat, melt the butter. Once the butter has melted, add in the sifted cocoa powder and stir to combine (this blooms the cocoa powder and enhances its flavor). Next, add in the hot water and increase the heat to medium high, stirring occasionally. Bring the mixture to a boil and allow it to boil for 30 seconds then remove from heat. Pour the cocoa mixture over the flour mixture and whisk to combine, stopping halfway to scrape the bottom and sides of the bowl with a rubber spatula. Allow the mixture to cool for 5 minutes.
    1 (227 g) cup Unsalted butter , ¼ (21 g) cup Unsweetened cocoa powder , 1 (8 oz) cup Hot water
  • Meanwhile, pour the buttermilk in a large measuring glass and add the baking soda. Stir the two together until the buttermilk is frothy. In a small bowl, crack both eggs and beat with a fork. Add beaten eggs and vanilla extract to the buttermilk mixture and whisk to combine.
    ½ (120 g) cup Buttermilk , 1 teaspoon Baking soda , 2 large Eggs , 1 teaspoon Vanilla extract
  • Pour the buttermilk mixture into the flour mixture and mix with a handheld mixer on low until just combined, stopping halfway and at the end to scrape the bottom and sides of the bowl with a rubber spatula. Pour the cake batter into the prepared pan (the batter will be thin), and firmly tap the bottom of the pan on the counter to remove any air bubbles. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean and the top of the cake springs back when lightly touched.
  • Start making the frosting when the cake has 5 minutes left of baking time.
  • In a small saucepan melt the butter over medium low heat. Once melted, add in the sifted cocoa powder and stir until combined. Add in the milk, stirring until combined. Increase the heat to medium high and allow the mixture to come to a boil, stirring so it won't burn. As soon as the cocoa mixture comes to a boil, remove from heat and pour over the sifted powdered sugar. Add in the vanilla extract mix on low with a handheld mixer until smooth (stopping halfway to scrape any powdered sugar on the sides of the bowl). After mixing, scrape the bottom and sides of the bowl with a spatula to get rid of any air bubbles. Fold in ½ cup of the chopped pecans.
    ½ (113g) cup Unsalted butter , ¼ (21g) cup Unsweetened cocoa powder , 6 (90 g) tablespoons Whole milk , 1 teaspoon Vanilla extract , 3 ½ (420 g) cups Powdered sugar
  • Allow the cake to cool on a wire rack for 10 minutes (I set a timer for 10 minutes after removing the cake from the oven), then quickly pour the warm frosting over the warm cake allowing it to spread into an even layer. Sprinkle the top with the rest of the chopped pecans. Leave the cake in the cake pan on the wire rack to cool completely so the frosting can set for about two hours before serving.
    1 (113 g) cup Chopped pecans

Notes

    • This recipe moves fast so be sure to prep all of your ingredients for the cake and frosting prior to starting.
    • To help create a smooth batter, sift then whisk the flour and sugar together.
    • Use room temperature buttermilk and eggs so they blend in smoothly when mixed with the dry ingredients. 
    • Do not over-mix the cake batter. Mix everything until just combined. 
    • Sift the powdered sugar prior to making the frosting to ensure there are no lumps.
    • Avoid beating the frosting at a high speed. Doing so will create lots of air bubbles and it won't be as smooth.
    • 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. If the frosting sets to quickly place it in a saucepan over low heat and whisk until it is smooth.
    • Cool the cake for 10 minutes before frosting. If the cake is frosted while it is too hot, the frosting will absorb into the cake and won't create that thick fudgy layer that makes this cake so delicious!! Do not allow the cake to cool longer than 10 minutes as it will cause the frosting to seize. 
    • Let the cake to cool for at least 2 hours before slicing to allow the icing to set.
    • Use natural cocoa powder not Dutch processed. 

Nutrition

Serving: 1sliceCalories: 261kcalCarbohydrates: 36.8gProtein: 4gFat: 10.3gSaturated Fat: 4.5gCholesterol: 48mgSodium: 871mgPotassium: 137mgFiber: 3.6gSugar: 25.6gCalcium: 91mgIron: 1mg
Keyword Texas Sheet Cake
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