Classic Texas Sheet Cake with Warm Chocolate Frosting
Classic Texas Sheet Cake is a tender, thin chocolate cake topped with rich, warm cocoa frosting and chopped walnuts. This old-fashioned dessert is baked in a jelly roll pan and is ideal for sharing.
- Cook Time: 23
- Total Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa
2 cups granulated sugar
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
For the Frosting:
½ cup unsalted butter
¼ cup unsweetened cocoa
¼ cup plus 2 tablespoons milk
1 pound powdered sugar (4-1/4 cups)
½ teaspoon vanilla extract
½ cup walnuts, chopped
Instructions
1. Preheat the oven to 350°F.
2. In a medium saucepan, combine 1 cup butter, water, and ¼ cup cocoa powder. Heat over medium heat until the butter melts.
3. In a large mixing bowl, combine the granulated sugar, flour, salt, and baking soda.
4. In a small bowl, mix the buttermilk, eggs, and 1 teaspoon vanilla with a fork. Add to the flour mixture.
5. Pour the warm chocolate mixture into the flour mixture. Mix until smooth.
6. Pour the batter into a 15 x 10 x 1-inch jelly roll pan.
7. Bake for 20–23 minutes, until a toothpick inserted in the center comes out clean. For convection baking, the supplied recipe specifies approximately 15 minutes.
8. For the frosting, combine ½ cup butter, ¼ cup cocoa, and the milk in a medium saucepan. Bring to a simmer, then remove from heat.
9. Add the powdered sugar and ½ teaspoon vanilla. Mix thoroughly with a handheld mixer until smooth.
10. Stir the chopped walnuts into the frosting, or reserve them for sprinkling over the top.
11. Pour the frosting over the hot cake and spread evenly. Add reserved walnuts if desired. Allow the frosting to set before slicing.
Notes
Use a 15 x 10 x 1-inch jelly roll pan for the traditional thin Texas sheet cake.
Frost the cake while it is still hot for easier spreading.
Avoid overbaking to maintain a tender crumb.
Walnuts can be stirred into the frosting or sprinkled over the top.
For an optional variation, replace walnuts with chopped pecans or omit the nuts.
Cover and refrigerate leftovers for up to 3–4 days.
The cake can be frozen in securely wrapped portions after cooling completely.