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Classic Texas Sheet Cake

Blogger Bree Hester of Baked Bree shares a Southern specialty, Texas Sheet Cake! A recipe that is passed down generation to generation.

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 (10) 19 Reviews
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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 16

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.
  • 2 In large bowl, stir together flour, granulated sugar and salt; set aside.
  • 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.
  • 4 Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  • 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.
  • 6 Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

EXPERT TIPS

Expert Tips

You can use a 13x9-inch pan; bake 30 to 35 minutes.

This cake is perfect for a large crowd.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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