Texas Sheet Cake with Buttermilk

Why You’ll Love This Recipe

This Texas Sheet Cake is a true crowd-pleaser. The combination of tender, moist cake and gooey chocolate frosting makes each bite irresistible. It’s easy to prepare, perfect for feeding a crowd, and the warm frosting soaks into the cake, giving it that iconic Southern richness. Buttermilk in the batter adds a subtle tang while keeping the cake incredibly moist. You can serve it as is, or customize with chopped pecans for added texture and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup unsalted butter (2 sticks)
1/3 cup unsweetened cocoa powder
1 cup water

for the frosting:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup buttermilk
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan or rimmed baking sheet.

2. In a large bowl, mix together flour, sugar, salt, and baking soda. Set aside.

3. In a medium saucepan, melt 1 cup butter over medium heat. Stir in 1/3 cup cocoa powder and 1 cup water. Bring to a light boil, stirring constantly. Remove from heat.

4. Pour the hot mixture into the dry ingredients and stir until combined.

5. In a small bowl, whisk together 1/2 cup buttermilk, eggs, and 1 teaspoon vanilla extract. Add this to the batter and stir until smooth.

6. Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

7. While the cake bakes, make the frosting: In a saucepan, melt 1/2 cup butter, then stir in 1/4 cup cocoa powder and 1/4 cup buttermilk. Heat until just bubbling, then remove from heat. Quickly whisk in powdered sugar and vanilla until smooth. Add chopped pecans if desired.

8. Pour the warm frosting over the hot cake as soon as it comes out of the oven, spreading evenly. Let the frosting soak in.

9. Allow the cake to cool at least 30 minutes before slicing. Serve warm or at room temperature.

Servings and timing

Servings: 16
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add a teaspoon of instant coffee to the cake batter for a deeper chocolate flavor.

• Sprinkle chocolate chips over the batter before baking for extra chocolatey goodness.

• Swap pecans for walnuts or leave nuts out entirely for a nut-free version.

• Use dark cocoa powder for a richer, darker chocolate flavor.

• Frost with cream cheese frosting instead of chocolate for a tangy twist.

Storage/Reheating

• Store leftover cake covered at room temperature for up to 3 days.

• Refrigerate for up to 5 days in an airtight container.

• To reheat, warm individual slices in the microwave for 10–15 seconds to revive the gooey frosting.

• Cake can be frozen (without frosting) for up to 2 months. Thaw at room temperature and add frosting before serving.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend.

Can I use milk instead of buttermilk?

You can use milk with 1 tablespoon of lemon juice or vinegar added per 1/2 cup to mimic buttermilk.

Can I make this cake ahead of time?

Absolutely. Bake the cake and store it in an airtight container; frost it when ready to serve.

Can I use a different type of nut for the frosting?

Yes, walnuts or almonds work well, or you can omit nuts entirely.

Can I make this cake dairy-free?

Yes, use plant-based butter and milk alternatives. Cocoa powder should already be dairy-free.

How do I prevent the cake from drying out?

Avoid overbaking and add the warm frosting immediately after removing the cake from the oven to lock in moisture.

Can I double the recipe?

Yes, double the ingredients and bake in a larger pan, adjusting the baking time slightly.

Can I use a different pan size?

You can use a similar-sized rimmed baking sheet or jelly roll pan; baking time may vary slightly.

Can I add chocolate chips or other mix-ins?

Yes, fold in chocolate chips or nuts into the batter before baking for extra texture and flavor.

Can I store the cake in the fridge?

Yes, it keeps well in an airtight container for up to 5 days.

Conclusion

Texas Sheet Cake with Buttermilk is a classic Southern dessert that combines rich, moist chocolate cake with warm, fudgy frosting for the ultimate indulgence. Easy to make, perfect for gatherings, and customizable with nuts or chocolate chips, this cake is sure to become a favorite. Whether served warm from the oven or at room temperature, each slice delivers soft, chocolatey comfort in every bite.