I can never count on leftovers when this rich, fudgy Texas Sheet Cake hits the table. One bite of that glossy chocolate frosting and everyone wants the corner piece.

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I’m obsessed with Texas Chocolate Sheetcake because it does not mess around. It’s thin, rich, deeply chocolatey, and that glossy chocolate pecan frosting sinks right into the top like it knows exactly what it’s doing.

I love how the cake stays soft without being fussy, and the bite of chopped pecans gives every square a little crunch. But the real reason I keep coming back?

That bold hit from unsweetened chocolate, balanced by sweet frosting that’s almost candy-like. And yes, I will cut “just one more piece” until half the pan is gone.

No regrets. This cake disappears fast every time.

Ingredients

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Flour gives the cake its soft, sturdy bite without making it feel heavy.
Sugar brings that classic sweet, fudgy sheetcake vibe everyone expects.
Baking soda helps it puff up just enough, not too cakey.
Butter adds rich flavor, while oil keeps every slice extra moist.
Unsweetened chocolate makes the cake taste deep, bold, and not fake-sweet.
Hot water helps the chocolate bloom, so it tastes way more intense.
Eggs hold everything together and give the cake a tender crumb.
Buttermilk adds a little tang, which balances all that chocolate.
Vanilla makes the chocolate taste warmer and more homemade.
Cocoa powder turns the frosting dark, smooth, and seriously chocolatey.
Powdered sugar makes the frosting creamy, sweet, and pourable.
Plus, pecans add crunch, nuttiness, and that true Texas sheetcake feel.
Basically, it’s rich, sweet, and a little messy in the best way.

Ingredient Quantities

2 cups all purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick)

1/2 cup vegetable oil

4 ounces unsweetened chocolate

1 cup hot water

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup unsalted butter (for frosting)

1/3 cup unsweetened cocoa powder

6 tablespoons milk

3 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

1 cup chopped pecans

How to Make this

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1. Preheat oven to 350 degrees F and grease or line a 15×10 inch jelly roll pan.

2. In a large bowl whisk together 2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a medium saucepan combine 1/2 cup unsalted butter, 1/2 cup vegetable oil, and 4 ounces unsweetened chocolate; add 1 cup hot water and heat over low, stirring, until chocolate and butter are melted and mixture is smooth.

4. Pour the chocolate mixture into the dry ingredients and stir until combined.

5. Whisk in 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until batter is smooth; scrape into the prepared pan and spread evenly.

6. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7. While the cake bakes, make the frosting by melting 1/2 cup unsalted butter in a saucepan, then whisk in 1/3 cup unsweetened cocoa powder and 6 tablespoons milk until smooth and heated through.

8. Remove the pan from heat and stir in 3 cups powdered sugar and 1 teaspoon vanilla extract until glossy; fold in 1 cup chopped pecans.

9. As soon as the cake comes out of the oven, immediately pour and spread the frosting evenly over the hot cake so it sets into a fudgy top; let cool slightly, then cut into squares and serve.

Equipment Needed

1. 15 x 10 inch jelly roll pan (lined with parchment or greased)
2. Large mixing bowl and medium mixing bowl
3. Whisk
4. Small saucepan for melting chocolate and butter
5. Second saucepan or same cleaned saucepan for frosting
6. Rubber spatula or offset spatula for spreading batter and frosting
7. Measuring cups and measuring spoons
8. Chef knife and cutting board for chopping pecans
9. Toothpick for doneness testing
10. Cooling rack

FAQ

What pan size should I use? Use a 13 x 9 inch rimmed baking pan for a true Texas sheetcake texture and even baking.

Can I substitute cocoa powder for the unsweetened chocolate? Yes. Use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter to replace each ounce of unsweetened chocolate, adjusting the wet ingredients if needed for consistency.

How do I know the cake is done? The center should spring back lightly and a toothpick inserted into the center will come out with a few moist crumbs not wet batter.

How should I store leftovers? Cover and refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Can I make this ahead? Yes. Bake and cool the cake, wrap well, and refrigerate up to 2 days. Frost just before serving. The frosting can be made and refrigerated up to 3 days; gently rewhip before spreading.

Any tips for the pecans and frosting? Toast pecans briefly in a dry skillet over medium heat until fragrant for more flavor. Fold them into the frosting or sprinkle on top right after spreading so they adhere well.

Texas Chocolate Sheetcake With Chocolate Pecan Frosting Recipe Substitutions and Variations

All purpose flour
- 1-to-1 gluten free flour blend, measure equal and add 1 teaspoon xanthan gum if blend lacks it
- Whole wheat pastry flour, use 1:1 but expect slightly denser crumb
Granulated sugar
- Light brown sugar, use 1:1; adds moistness and a hint of caramel
- Coconut sugar, use 1:1; milder flavor and darker color
Unsalted butter (in cake or frosting)
- Salted butter, use equal amount and omit any added salt in recipe
- Plant-based stick butter, use equal amount for dairy-free version
Buttermilk
- Milk plus 1 tablespoon vinegar or lemon juice per 1 cup; let sit 5 minutes
- Plain yogurt or sour cream, thin with a little milk to match 1/2 cup consistency

Pro Tips

– Melt the chocolate and butter slowly over low heat and remove from heat as soon as it is glossy. If the mixture gets too hot it can seize or become grainy, which will affect your cake texture. Stir gently and use a warm spatula to scrape every bit into the batter.

– Don’t overmix once you add the eggs and buttermilk. Stir until just combined so the cake stays tender. A few small lumps are fine and will smooth out while baking.

– Watch the bake time closely and test with a toothpick starting at 15 minutes. You want a few moist crumbs on the tester, not completely dry. The pan is shallow so the difference between underbaked and perfect can be only a couple of minutes.

– Pour the frosting while the cake is straight from the oven and still very hot. That heat helps it set into a glossy, fudgy top. If the frosting seems too thick, warm it very briefly over low heat or add a teaspoon of milk at a time until it spreads easily.

Texas Chocolate Sheetcake With Chocolate Pecan Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never count on leftovers when this rich, fudgy Texas Sheet Cake hits the table. One bite of that glossy chocolate frosting and everyone wants the corner piece.

Servings

servings

Calories

695

kcal

Equipment: 1. 15 x 10 inch jelly roll pan (lined with parchment or greased)
2. Large mixing bowl and medium mixing bowl
3. Whisk
4. Small saucepan for melting chocolate and butter
5. Second saucepan or same cleaned saucepan for frosting
6. Rubber spatula or offset spatula for spreading batter and frosting
7. Measuring cups and measuring spoons
8. Chef knife and cutting board for chopping pecans
9. Toothpick for doneness testing
10. Cooling rack

Ingredients

2 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick)
1/2 cup vegetable oil
4 ounces unsweetened chocolate
1 cup hot water
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup unsalted butter (for frosting)
1/3 cup unsweetened cocoa powder
6 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F and grease or line a 15×10 inch jelly roll pan.
In a large bowl whisk together 2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a medium saucepan combine 1/2 cup unsalted butter, 1/2 cup vegetable oil, and 4 ounces unsweetened chocolate; add 1 cup hot water and heat over low, stirring, until chocolate and butter are melted and mixture is smooth.
Pour the chocolate mixture into the dry ingredients and stir until combined.
Whisk in 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until batter is smooth; scrape into the prepared pan and spread evenly.
Bake 15 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake bakes, make the frosting by melting 1/2 cup unsalted butter in a saucepan, then whisk in 1/3 cup unsweetened cocoa powder and 6 tablespoons milk until smooth and heated through.
Remove the pan from heat and stir in 3 cups powdered sugar and 1 teaspoon vanilla extract until glossy; fold in 1 cup chopped pecans.
As soon as the cake comes out of the oven, immediately pour and spread the frosting evenly over the hot cake so it sets into a fudgy top; let cool slightly, then cut into squares and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.