Texas Recipes

Classic Texas Sheet Cake

This is a recipe that is passed down from generation to generation—for good reason!

Classic Texas Sheet Cake recipe

Prep: 20 min | Total: 60 min | Yield: 16 servings

If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover’s dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it’s still hot—no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that’ll keep your cake moist and fresh tasting for as long as it lasts.



  • 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 extract
  • 2 eggs, slightly beaten


  • 1/2 cup butter
  • 3 tablespoons unsweetened baking cocoa
  • 6 tablespoons milk
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans



  1. Heat oven to 325 degrees F. Spray a 15 x 10 x 1 inch baking pan with cooking spray.
  2. In a large bowl, stir together flour, granulated sugar and salt; set aside.
  3. In a 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.
  4. Add buttermilk, baking soda, 1 teaspoon vanilla extract and the eggs; stir until well lended.
  5. Pour into pan, spreading evenly.
  6. Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.


  1. Meanwhile, in another 2 quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat.
  2. Beat in powdered sugar and 1 teaspoon vanilla extract with whisk until smooth.
  3. Stir in pecans.
  4. Pour frosting over hot cake. Cool completely before cutting, about 1 hour.


Recipe and photo used with permission from: Betty Crocker Kitchens
by Bree Hester

Follow Us

God's Rainbow - Noahic Covenant