Recipes Desserts Chocolate Desserts Chocolate Cakes Texas Sheet Cake 5.0 (4) 3 Reviews This moist chocolate cake is all about the fudgy chocolate frosting. Our version is topped with candied spiced pecans for a little pizzazz. By Marianne Williams Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Food & Wine's Editorial Guidelines Published on May 11, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabor Hall / Prop Styling by Tucker Vines Active Time: 25 mins Total Time: 2 hrs Servings: 12 Yield: 1 cake This moist chocolate sheet cake is topped with frosting while still warm for an irresistible fudgy top layer. Brewed coffee enhances the cake’s chocolate flavor, while cayenne and cinnamon give the candied pecan topping a little heat to counter all that sugary goodness. Serve with milk or a hot cup of coffee. Frequently Asked Questions How did the Texas sheet cake get its name? While some have theorized that Texas sheet cake got its name from its hefty size or its inclusion of Texas-grown pecans, the origins of Texas sheet cake are largely unknown. However, it likely dates to the early 20th century, when the price of chocolate started to decline and the ingredient became accessible to the general public. Recipes titled “Texas sheet cake” started appearing in the 1980s. This classic cake has gone by plenty of other names, too, including Texas brownie cake, Texas sheath cake, buttermilk brownies, and brownie sheet cake. What’s in a Texas sheet cake? The Texas sheet cake is made in a sheet pan or baking pan, but that’s not its only calling card. It typically calls for a thin batter made with buttermilk, unsweetened cocoa powder (no melted chocolate), and sometimes cinnamon, plus a thin chocolate frosting or icing topped with pecans. The chocolate frosting is poured on the cake while both are still warm so it seeps into the cake and hardens as it cools, creating an irresistible crackly layer between the cake and frosting. What’s the best pan for a Texas sheet cake? While some versions call for a sheet pan or jelly roll pan, we made ours in a 9- x 13-inch metal baking pan for a little more height. Notes from the Food & Wine Test Kitchen To save a minute or two, you can omit sifting the powdered sugar for the frosting, but there may be little lumps. You can use store-bought candied pecans if you don’t want to make your own, or swap the pecans for peanuts. Make ahead The pecans can be made up to three days in advance. Store in an airtight container at room temperature. The entire cake can be made a day in advance. Cover tightly and store at room temperature or refrigerated. Ingredients Texas Sheet Cake Cooking spray 2 cups all-purpose flour 1 2/3 cups packed light brown sugar 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup unsalted butter 1 cup brewed coffee 1/3 cup unsweetened cocoa powder 1/2 cup whole buttermilk 2 large eggs 2 teaspoons vanilla extract Chocolate Frosting 3/4 cup unsalted butter 6 tablespoons whole milk 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 3 1/2 cups powdered sugar, sifted Spiced Pecans 2 tablespoons unsalted butter 1/4 cup light brown sugar 2 tablespoons water 1 cup pecan halves, roughly chopped 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon Flaky sea salt (optional) Directions Prepare the Texas Sheet Cake Preheat oven to 350°F. Coat a 9- x 13-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, and coat parchment with cooking spray; set aside. Whisk together flour, sugar, baking soda, and salt in a large bowl. Heat butter, coffee, and cocoa in a small saucepan over medium, stirring occasionally, until mixture is heated through and butter is completely melted. Remove from heat, and pour into flour mixture; whisk until just combined. Let cool for 5 minutes. Whisk together buttermilk, eggs, and vanilla in a medium bowl. Whisk into flour mixture until just combined. Pour batter into prepared pan, and firmly tap bottom of pan on a kitchen towel several times to remove any excess air bubbles. Bake in preheated oven until slightly risen and a wooden pick inserted in center comes out clean, 22 to 25 minutes. Place Cake on a wire rack. (Be sure to prepare Chocolate Frosting while Cake bakes in order to pour over Cake while hot). While Cake bakes, prepare the Chocolate Frosting Heat butter, milk, cocoa, vanilla, and salt in a medium saucepan over medium, stirring occasionally, until just at a simmer, about 5 minutes. Add powdered sugar, and whisk until smooth. Pour Chocolate Frosting over hot Cake, and spread with a spatula to completely cover Cake. Let cool completely, about 1 hour. While Cake cools, prepare the Spiced Pecans Melt butter in a medium-size nonstick skillet over medium. Add brown sugar and water, and cook, stirring constantly, until sugar has melted, about 2 minutes. Add pecans, salt, cayenne, and cinnamon, and cook, stirring often, until sugar mixture coats pecans well and bubbles from liquid have started to slow, 3 to 5 minutes. Pour mixture onto a parchment paper-lined baking sheet, and spread into an even layer. Let cool to room temperature, about 15 minutes. Break into smaller pieces, and sprinkle evenly over frosted Cake while Frosting is still warm. Once cooled completely, sprinkle flaky sea salt over Frosting. Slice and serve. Rate It Print