Texas Sheet Cake

4.73 from 11 votes

Texas Sheet Cake is a classic chocolate sheet cake with a chocolate and pecan frosting. Perfect for any holiday, celebration or family dinner. An easy dessert made from scratch that everyone is sure to love.

Prep Time10

Cook Time25

Total Time35

Course: Cakes

Cuisine: American

Keyword: Chocolate and pecan cake, chocolate sheet cake, Texas Chocolate Sheet Cake

Servings: Servings

Calories: 458kcal

Author: Milisa

Ingredients

For the cake:

1 cup butter
1/4 cup cocoa powder
1 cup water
2 cups all purpose flour
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
14 ounce sweetened condensed milk 1/3 cup for cake, remainder for icing
2 large eggs
1 teaspoon vanilla extract

For the icing:

1/4 cup butter
1/4 cup cocoa powder
remainder of sweetened condensed milk
1 cup powdered sugar
1 cup chopped toasted pecans

Instructions

Preheat oven to 350°.
In a small sauce pan, melt butter. Whisk in cocoa powder and then add water. Bring to a boil, whisking often. Set aside.
In a mixing bowl, add flour, brown sugar, cinnamon, baking soda and salt.
Whisk until well combined
Add in chocolate mixture and mix well.
Stir in 1/3 cup sweetened condensed milk, eggs and vanilla and beat until all combined.
Pour into a greased jelly roll pan (15" x 10").
Bake for 20-25 minutes or until cake springs back when lightly touched or a toothpick inserted comes out clean.
Meanwhile, prepare the icing.
Add butter, cocoa powder and remaining sweetened condensed milk to a medium saucepan. Heat over medium-low heat, stirring until butter is melted. Remove from heat.
Add powdered sugar and chopped pecans and stir until combined.
Spread over warm cake.

Notes

Coffee: For extra richness, you can substitute the water in the cake batter with brewed coffee.

Nuts: Toasted pecans add a true Texas flair to this delicious chocolate cake. Substitute your favorite nuts like walnuts, peanuts or hazelnuts if desired. Skip the nuts if you have food allergies or don't like nuts.

Baking Time for Half Sheet Pan: If you don't have a jelly roll pan, a half sheet pan will work, the cake will just be thinner and will bake in about 15 minutes.

Storage: Store leftover cake covered with plastic wrap or aluminum foil at room temperature up to 3 days. Refrigerate in an airtight container up to one week.

Nutrition