Skip to Content
Menu

Classic Texas Sheet Cake

  • Save
  • Jump to Recipe
Bree Hester
Updated Apr 24, 2020
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover’s dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it’s still hot—no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that’ll keep your cake moist and fresh tasting for as long as it lasts.

Classic Texas Sheet Cake

  • Prep Time 20 min
  • Total 60 min
  • Servings 16
  • Ingredients 16
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 cup water
  • 3 tablespoons unsweetened baking cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 eggs, slightly beaten

Frosting

  • 1/2 cup butter
  • 3 tablespoons unsweetened baking cocoa
  • 6 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
  • Step 
    2
    In large bowl, stir together flour, granulated sugar and salt; set aside.
  • Step 
    3
    In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
  • Step 
    4
    Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  • Step 
    5
    Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
  • Step 
    6
    Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Nutrition

460 Calories
24g Total Fat
4g Protein
59g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
270mg
11%
Potassium
110mg
3%
Total Carbohydrate
59g
20%
Dietary Fiber
2g
7%
Sugars
44g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section