Cooking with Miranda

Texas Sheet Cake…Sorta

I love Texas sheet cake; maybe as much as I love the cats.  This cake is great for parties and potlucks because it is such a quick breeze to make.  Unfortunately most Texas Sheet Cakes are rather sickly sweet, with candy like frosting.  I wanted one that really brought out the flavor of the rich, high fat cocoa I use in my baking.

This is the result of that quest.

It requires a lot of butter.


A lot of cocoa


Ingredients you might not normally keep on hand.


Lots of stirring


More stirring


All to get an incredibly rich, gooey cake in less than 40 minutes from start to finish. The last step is to defend the cake from the Fella so that it arrives at your event intact.


Texas Sheet Cake
Yields 12
Dense Gooey Chocolate Cake with Decadent Frosting
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Total Time
40 min
Total Time
40 min
  1. 2 cups Flour
  2. 2 cups Sugar
  3. 1 teaspoon Baking Soda
  4. 4 sticks Butter (2 for Cake and 2 for Frosting)
  5. 1 1/2 Cup Cocoa (3/4 for Cake and 3/4 for Frosting)
  6. 1/2 cup Buttermilk
  7. 2 whole Beaten Eggs
  8. 2 teaspoon Vanilla
  9. 1/2 cup Finely Chopped Pecans (Pecan Chips for ease of use)
  10. 3 cups of Powdered Sugar (unsifted)
  11. 1/3 cup of Milk plus 1TB of Buttermilk
For the Cake
  1. In a mixing bowl, combine flour, sugar, and baking soda. Mix well, making sure the ingredients are well incorporated. No one likes chunks of baking soda in their cake.
  2. In a saucepan, melt butter. Add cocoa and stir together until smooth. Bring this mixture to a boil, stirring frequently, and remove from heat.
  3. Pour over flour mixture, and stir; the batter will be mealy in appearance.
  4. Add the two eggs, beaten, the buttermilk and the vanilla. Mix batter until it has an uniform appearance. Pour into an ungreased 9x13 cake pan. Bake for 25 minutes on 350. Make adjustments for time and temperature if you vary the pan size.
For the Frosting
  1. Make the frosting while the cake is in the oven, since the hallmark of this cake is the way the two components merge together in a glorious chocolate symphony. Chop pecans finely or cheat and buy pecan chips (that's what I do). Melt two sticks butter in a saucepan. Add 3/4 cup cocoa, stir to combine, then remove from heat. Add the milk (with 1 TB of buttermilk), vanilla, and powdered sugar. Stir together until the powdered sugar is incorporated smoothly. Add the pecans, stir together, and pour over warm cake which should be coming out of the oven shortly.
  1. Sifting powder sugar before adding it to the frosting helps deal with the lumpies, BUT measuring your sugar before you sift is key, the air added by sifting changes the volume.


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