Introduction

The Original Texas Sheet Cake is one of the most iconic Southern desserts ever created.
Massive, rich, and incredibly chocolatey, this cake is designed to feed a crowd —
making it perfect for holidays, potlucks, BBQs, and family gatherings.
What makes it special isn’t just its large size, but its irresistible texture:
a tender, moist chocolate cake topped with warm fudgy frosting poured directly
over the hot cake, creating a gooey, melt-in-your-mouth layer of pure chocolate heaven.
This is Southern comfort baking at its finest!

 A Little History

Texas Sheet Cake has been a staple dessert across the South since the 1950s and 60s.
Its exact origins are debated: some say it first appeared in community cookbooks,
others say it was created to celebrate everything “bigger” in Texas.
Regardless of its origin, this cake became legendary because it uses simple pantry ingredients
and delivers big, bold chocolate flavor — fast.
Its trademark? Warm frosting poured over a hot cake, creating that signature gooey middle layer.

 Why You’ll Love This Cake

• Huge and crowd-pleasing: Makes 24 servings!
• Ultra moist and fudgy: Thanks to the warm frosting poured over the hot cake.
• Rich chocolate flavor: Enhanced by dark cocoa and optional espresso powder.
• Quick to prepare: No special tools needed.
• Classic Southern tradition: Loved for generations.

 Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup buttermilk (See Note 1)
• 2 large eggs
• 1 tsp vanilla

Cocoa Batter Mixture

• 1 cup water
• 1 cup butter
• 1/2 cup unsweetened dark cocoa powder (See Note 2)

Frosting

• 1/2 cup butter
• 1/4 cup unsweetened dark cocoa powder (See Note 2)
• 1/3 cup buttermilk (See Note 1)
• 2 1/2 cups powdered sugar
• 1 tsp vanilla
• Pinch of salt
• 1 cup chopped pecans

 How to Make Texas Sheet Cake

Batter

1. Preheat your oven to 350°F (175°C). Line a 13×18-inch sheet pan with parchment paper.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, and salt.
3. In another bowl, whisk the wet ingredients: buttermilk, eggs, and vanilla.
4. In a saucepan, melt the butter. Add the water and whisk in the cocoa powder. Bring to a boil, then remove from heat.
5. Pour the hot cocoa mixture over the dry ingredients and stir until combined.
6. Add the wet ingredients and mix until smooth.
7. Pour batter into the sheet pan and bake for 20 minutes.

Frosting

1. In a saucepan, combine butter, cocoa, and buttermilk. Bring to a gentle boil.
2. Remove from heat and stir in vanilla, salt, and powdered sugar until smooth.
3. When the cake finishes baking, do NOT cool it. Immediately pour the warm frosting over the hot cake.
4. Sprinkle chopped pecans on top and let set on a wire rack.

 Notes

• Note 1 — No buttermilk?
  Pour just under 1/2 cup whole milk into a measuring cup and add enough lemon juice or vinegar
  to reach 1/2 cup. Stir and let sit for 1 minute.
• Note 2 — Cocoa options:
  You can use regular cocoa, but dark cocoa gives a richer flavor.
  Add 1 tsp espresso powder for even deeper chocolate taste.

 Serving Suggestions

• Serve warm for the gooey-est texture.
• Top with vanilla ice cream for contrast.
• Drizzle with caramel for an extra indulgent touch.
• Perfect for potlucks, BBQs, holidays, and large family dinners.

 For Chocolate Lovers

If you adore deep, rich, bold chocolate desserts, this Texas Sheet Cake will
become your new go-to recipe. With its tender crumb, molten chocolate layer,
and silky frosting, every bite tastes like Southern chocolate paradise.

 Conclusion

The Original Texas Sheet Cake is more than just a dessert — it’s a comforting
Southern tradition meant to bring people together. Its size, flavor, and
irresistibly gooey texture make it a timeless recipe that never fails to impress.
Simple to make, easy to serve, and unforgettable with every bite — this is
chocolate done the Texas way: big, bold, and absolutely delicious.