Texas Sheet Cake

Texas Sheet Cake is a highly regarded recipe around these parts, and it seems that just about every Texan has their own version of this rich, chocolaty cake. Some people call it “Sheath Cake” and I’m not really sure why. I read somewhere that this recipe appeared sometime in the early 1960s.  I’m not sure who invented it, or when it was actually created, but I’m sure glad it all happened! My mom has been making this cake since I was a little girl, and besides homemade German Chocolate Cake, Texas Sheet Cake is my favorite!  It’s also my youngest son’s favorite.

If you haven’t had it before, it’s kind of like a cake-brownie. It’s not quite as dense, but is very moist. I think it gets even moister the next day, so I like to make mine a day ahead (if I can keep my hands off of it).  It’s also very easy to make – a great beginner cake. You don’t need any special tools, just a large mixing bowl, a saucepan and a good wooden spoon.

My mom always put chopped pecans in the icing, and that’s the way I like it too. If you’re not a fan of nuts, you can just leave it out.  I hope you enjoy!

Print Recipe

Texas Sheet Cake

Servings: 12 -16 pieces

Author: Jennifer Locklin

Ingredients

• 2 cups Flour
• 2 cups sugar
• 1 stick butter
• ½ cup oil
• 4 tablespoons cocoa powder
• 1 cup water
• ¼ teaspoon Kosher salt
• ½ cup buttermilk
• 1 teaspoon cinnamon
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• Icing:
• 1 stick butter
• 4 tablespoon cocoa powder
• 6 tablespoons milk
• 1 teaspoon vanilla
• 1 ½ cups chopped pecans
• 1 pound powdered sugar

Instructions

• Preheat oven to 325 degrees.
• Sift flour and sugar together, put in large bowl.
• Mix butter, oil, cocoa, water and salt in a saucepan and bring to a boil; pour over flour and sugar mixture and beat by hand with a wooden spoon.
• Stir in buttermilk, cinnamon, eggs, soda and vanilla.
• Pour into a greased jellyroll pan and bake at 325 degrees for about 20 minutes or just until set.
• For the Icing: Bring butter, cocoa and milk to a light boil; remove from heat and beat in 1 pound of powdered sugar; stir in vanilla and pecans.
• Pour over cake while cake is still warm.