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Classic Texas Sheet Cake

Classic Texas Sheet Cake

Texas Sheet Cake is a recipe that is passed down from generation to generation—for good reason!



  • 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 large bowl, stir together flour, granulated sugar and salt; set aside.
  3. In 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 blended.
  5. Pour into pan, spreading evenly.
  6. Bake 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
  7. Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat.
  8. Beat in powdered sugar and 1 teaspoon vanilla extract with whisk until smooth.
  9. Stir in pecans.
  10. Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Prep Time: 20 min | Total Time: 60 min | Servings: 16

Recipe and photo credit (used with permission): Betty Crocker

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