Texas Sheet Cake

One of my all time favorite, crowd pleasin’, no fail treats.




2 C flour (use cup4cup if making gluten free)

2 C sugar

1 t salt

1 t soda

2 sticks butter

4 T cocoa

1 C water

1/2 C Buttermilk

2 eggs

1 t vanilla


1 stick butter

4 T cocoa

6 T buttermilk

4 C powdered sugar

1 t vanilla

1 C chopped pecans


Sift flour, sugar, salt and soda in a large mixing bowl and set aside.  Meanwhile, melt and bring to a light boil the 2 sticks butter, 4 T cocoa and the water.  Let the melted ingredients cool slightly.  Mix the buttermilk, eggs and vanilla together.  Add a bit of the melted ingredients to the egg mixture and stir to incorporate and temper eggs if liquid is still warm.  Add egg mixture to melted ingredients and stir.  Mix wet ingredients into flour mixture, stirring well.  There will be a few lumps and that’s ok.

Bake in a rectangular 11×15 baking pan at 350 for about 15-20 min or until a toothpick inserted in the middle comes out clean.  When cake is ready, take out of the oven and begin making icing.


Melt and bring to a boil the butter, cocoa and buttermilk stirring frequently.  Add the powdered sugar and vanilla and incorporate.  Add the pecans and stir.  Pour this mixture over warm cake in the pan.



This is a no fuss cake.  You bake it in the pan and serve from the same pan.  Perfect for big family gatherings or to take to parties.  I like to line my pan with parchment and pour the cake batter on top of that.  Makes for easy clean up.

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