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Texas Sheet Cake
This classic Texas sheet cake has a thin layer of fluffy, moist chocolate cake and is topped with a fudge-like icing with chopped pecans.
A little over three years ago, my husband and I were preparing to head down to Florida for a two-week trip to his parents’, I made one last stop the night before we left. I went to visit my grandma in the facility she was staying in while she received some physical therapy, which she was hoping would get her strong enough to get back home. She wasn’t sick at all, and aside from some mobility issues, at 91-years old, she was in pretty good shape. But, still. I knew I was going to be gone for two weeks, and I just had this nagging, uneasy feeling about leaving without going to see her for a little bit. I brought Einstein (whom she loved) and we had a nice little visit.
Fast forward two weeks, the morning before we were set to head back home, and I received an early morning phone call from my sister that my grandma had passed away in her sleep the night before. I was upset, but not completely surprised. I had felt that I needed to see her before I left, and I’m so glad that I listened to that intuition. We managed to get on the road not long after receiving the phone call and drove straight through back to Pittsburgh, getting in around 3am.
The next day I was exhausted, emotional, and hungry. As is the case most times there is a death, tons of family and friends dropped off food for my family. Among the fried chicken, roasted chicken, potatoes, deli platters, buns, and cookie trays was this gem. My great aunt had whipped up and sent over a Texas Sheet Cake. I ate some every day – before the viewing, the day of the viewing, the day of the funeral, and for at least a day after. It was amazingly delicious, and it soothed my soul. The day after the funeral, once the out of town family had gone, things were organized, and we could all take a breath, I made it my business to get this recipe from my aunt before I forgot. I’m so glad that it’s part of my recipe arsenal, and it will always remind me of celebrating my grandma’s life and all the love she gave.
Yesterday was my husband’s birthday and we celebrated on Sunday. As I normally do, I asked him what he wanted to eat for dinner and what he’d like for dessert. After a few days of contemplating the decision, he told me he’d like pizza for dinner since it had been months since we had any, and that he narrowed it down to Texas sheet cake and ho ho cake (another big favorite of mine) for dessert, but ultimately chose Texas sheet cake.
I absolutely adore this recipe and was thrilled to have an excuse to make it again, as it had been far too long!
I made a lighter version of a Texas Sheet Cake quite a number of years ago and it quickly became one of my favorite go-to desserts for three primary reasons: (1) It’s very quick to throw together and is essentially a one-pot recipe; (2) The combination of chocolate cake and a fudge-like icing is divine; and (3) You pour hot icing on hot cake, which basically melds them together. The results are phenomenal. The one thing I was missing back then was the addition of nuts to the frosting. I was in the midst of my food allergy saga and sadly had to omit them. My aunt uses walnuts in hers, but I prefer pecans. The previous recipe is good if you are averse to using shortening, but I love the old-school nature of this one and have no such aversion. This cake comes out a bit more moist and fluffier than the other, so a big thumbs up.
Many recipes, foods, and even smells can conjure up strong memories, and this cake will forever do that for me. I hope you’ll create special memories with it as well!
Four years ago: Raspberry Cream Cheese Brownies
Did you make this recipe?
This classic Texas sheet cake has a thin layer of fluffy, moist chocolate cake and is topped with a fudge-like icing with chopped pecans.
For the Cake:
- 1
cup
vegetable shortening
- 1
cup
water
- 4
tablespoons
unsweetened cocoa powder
- 2
cups
all-purpose flour
- 2
cups
granulated sugar
- ½
teaspoon
salt
- ½
cup
sour cream
- 2
eggs
- 1
teaspoon
baking soda
Preheat the oven to 350 degrees F. Grease an 11x15-inch jelly roll pan.
Place the shortening, water, and cocoa powder in a large pot (at least 4 quarts) and bring to a boil over medium-high heat. Remove from the heat and whisk in the flour, sugar, and salt. Whisk well until thoroughly combined. Add the sour cream, eggs, and baking soda, and again whisk until thoroughly combined and batter is smooth.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
When the cake is about 5 minutes from being done, start the icing. In a 2-quart saucepan over medium-high heat, bring the shortening, milk, and cocoa powder to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped nuts.
When you remove the cake from the oven, immediately pour the hot icing over the cake, gently spreading it into an even layer over the cake. Let the icing set for about 30 minutes prior to serving. The cake can be served warm or at room temperature.
Nutritional values are based on one serving
Calories: 648kcal
Fat: 30g
Saturated fat: 7g
Cholesterol: 33mg
Sodium: 213mg
Potassium: 140mg
Carbohydrates: 92g
Fiber: 2g
Sugar: 73g
Protein: 4g
Vitamin A: 115%
Vitamin C: 0.2%
Calcium: 36%
Iron: 1.8%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on March 6, 2012.
Something is wrong with the icing recipe. After making it, it was SO THICK, that there was no way I could spread it on the cake, let alone “pour” it — and that was with about 3.5 cups of powdered sugar, and letting it sit on the hot cake for a minute in the hopes that it would melt down a bit. I ended up picking the blobs of icing off the cake (which peeled off some of the cake), microwaving more milk, and adding it to the icing to thin it out. There was no way I was going to waste that many pecans. The pictures also make it look like the top is smooth and the pecans are just under it, but mine has visible pecans throughout (which is fine, just not what I expected based on the pictures). It tastes alright, but the icing recipe really needs to be tweaked.
Hi Jessica, I had the same issue….I actually made the first cake following the recipe exactly and it was a complete failure….tried again and each time the cake was perfect but the icing…epic fail. On attempt 2 I added more milk to thin out and left on the heat while whisking…I was trying to work fast to get it on the hot cake…I think it is okay but it is still not quite right. I am concerned it may taste scorched. I think I may heat on a lower temperature next time and just have extra milk on hand to thin out if needed. Michelle, any advice?
Hi ladies, so sorry that you had issues with the frosting! My only thought is that perhaps it got to a boil and was left on a smidge too long. That would cause it to almost set immediately. I would try maybe ang the powdered sugar before it was fully boiling and see if that helps.
Thanks Michelle…the taste was still great and I will try with your suggestions next time. Have a fabulous week!
Can you make this a day ahead?
Yes, definitely, I usually do!
Perfect…thank you! I was deciding between this and the no bake oreo but would prefer to do this one…can’t wait!
Hi Michelle,
When you make a day ahead do you store in the fridge or at room temp?
I’ve done both; if you store in the fridge, I recommend taking it out a few hours before serving so that it can come to room temperature.
Thank you! Okay…one more and I promise to stop :-) My family likes both pecans and walnuts…which do you prefer for this cake?
I prefer pecans over walnuts, so that’s always what I use in this cake :)
I lied on the last question…do you toast before? Okay…now I am done with questions :-) LOL!
Hi Carolyn, When I have time, I toast them, but if I’m pinched for time I don’t.
This is a family favorite. The recipe I use is almost the same, but I use butter instead of shortening. Also, I add 1/2 to 1 teaspoon of cinnamon to the flour and sugar mixture. Story goes that Lady Bird Johnson always added cinnamon. Try it.
Is vegetable shortening, Crisco?
Yes!
My husband made Texas Sheet Cake AND Carrot Cake for my first birthday celebration after we started dating. Texas Sheet Cake was a tradition in his family, probably from his mother’s side. His grandparents had moved from Oklahoma to Florida, where his grandfather became the local beekeeper. I never met any of my husband’s grandparents, although we have an empty honey jar hidden away. In spite of not knowing his grandparents, Texas sheet cake always reminds me of my first birthday with my husband AND his Southern roots. I am glad that you have equally good memories of your grandmother and Texas Sheet Cake!
Could you half the recipe and put it in a quarter sheet pan? I’m just wondering how to make a smaller version for 2. Thanks!
Hi Bridget, You could try it, but there might be too much batter for a ¼ sheet pan.
Could you substitute butter for the vegetable shortening?
Hi Wendy, Yes!
I too have a similar recipe from many years ago, called Brownie Sheet Cake which is very rich as well. I am wondering what you did to make a lighter version of the one you have provided? Like other comments, the one I have called for Oleo, buttermilk (instead of sour cream) and 1/2 cup oil in addition to the stick of oleo as well as cinnamon as others mentioned. Would love to know how to lighten it a bit . As always, love your blog and the pictures of Joseph and the dogs, all so photogenic!
Hi Maytha, I linked to the lighter version above, but here it is again: https://www.browneyedbaker.com/2007/03/11/texas-sheet-cake/
Texas sheet cakes is definitely a go to dessert for so many occasions like that. Everyone loves them!
Kari
http://www.sweetteasweetie.com
Sorry for the loss of your grandmother. When I owned a restaurant almost 30 years ago, I had Texas Sheet Cake on the menu everyday. I use margarine instead of shortening.