Classic Texas Sheet Cake with Fudge Icing and Pecans

Why You’ll Love This Recipe

• Classic Texas sheet cake texture: thin, ultra-moist crumb with a rich cocoa flavor.
• Warm fudge icing melts into the hot cake for that signature glossy finish.
• Toasted pecans add buttery crunch and balance the sweetness.
• Feeds a crowd with pantry staples and bakes in under 25 minutes.

Grocery List

• Produce: Pecans (1 cup, chopped)
• Dairy: Unsalted butter (1 1/2 cups total), Buttermilk (3/4 cup), Eggs (2 large)
• Pantry: All-purpose flour, Granulated sugar, Powdered sugar, Unsweetened natural cocoa powder, Baking soda, Fine salt, Vanilla extract, Ground cinnamon (optional), Nonstick spray or butter for the pan

Full Ingredients

For the Cake

• 2 cups (240 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon (optional but traditional)
• 1 cup (227 g) unsalted butter
• 1 cup (240 ml) water
• 1/4 cup (25 g) unsweetened natural cocoa powder
• 1/2 cup (120 ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

For the Warm Fudge Icing & Topping

• 1/2 cup (113 g) unsalted butter
• 1/4 cup (25 g) unsweetened natural cocoa powder
• 6 tablespoons (90 ml) buttermilk
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 4 cups (480 g) powdered sugar, sifted
• 1 cup (115 g) pecans, chopped and toasted

Step-by-Step Instructions

Step 1: Prep the pan and toast the pecans

Heat the oven to 350°F (175°C). Lightly grease an 18×13-inch rimmed sheet pan (half-sheet) and line the bottom with parchment for easy release. Spread the chopped pecans on a small baking sheet and toast for 6–8 minutes, stirring once, until fragrant and lightly deepened in color. Set aside to cool.

Step 2: Combine the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and optional cinnamon. Having the dry mixture ready ensures the hot cocoa mixture can be incorporated immediately.

Step 3: Boil the cocoa-butter mixture

In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Bring to a gentle boil, stirring to dissolve the cocoa completely. When it bubbles at the edges, remove from heat and immediately pour over the dry ingredients. Whisk until smooth and lump-free.

Step 4: Add the buttermilk, eggs, and vanilla

In a small bowl or measuring cup, whisk the buttermilk, eggs, and vanilla until well combined. Pour into the warm batter and whisk just until smooth. Do not overmix. The batter will be thin—that’s perfect for a sheet cake with a tender crumb.

Step 5: Bake the cake

Pour the batter into the prepared pan and smooth the surface to the corners. Bake for 18–22 minutes, until the top springs back lightly and a toothpick inserted into the center comes out with a few moist crumbs.

Step 6: Make the warm fudge icing

While the cake bakes, make the icing. In a medium saucepan over medium heat, melt the butter with the cocoa powder and buttermilk, whisking until smooth and just beginning to simmer. Remove from heat; whisk in the vanilla and salt. Gradually whisk in the sifted powdered sugar until the icing is glossy and pourable. If it thickens while you wait, whisk in 1–2 teaspoons warm buttermilk to loosen.

Step 7: Pour, pecan, and set

As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake and quickly spread it to the edges. Immediately scatter the toasted pecans over the top, gently pressing them so they adhere. Let the icing set at room temperature for 20–30 minutes before slicing into 24 squares.

Pro Tips

• Use natural cocoa powder for proper lift with baking soda and the classic flavor profile.
• Pour icing onto the cake while both are hot—this helps the glaze bond and stay ultra-smooth.
• Keep the icing pourable: whisk it right before using; thin with a spoonful of warm buttermilk if needed.
• Measure flour by weight or fluff, spoon, and level to avoid a dense crumb.
• Line the pan with parchment so slices lift out neatly for serving.

Variations

• Mocha Texas Sheet Cake: Add 1 teaspoon instant espresso powder to the cake’s cocoa mixture and 1/2 teaspoon to the icing for a coffee-kissed depth.
• No-Nut Version: Skip the pecans and finish with a light sprinkle of flaky sea salt or chocolate sprinkles.
• Almond Twist: Swap pecans for 1 cup toasted sliced almonds and add 1/4 teaspoon almond extract to the icing.

Storage & Make-Ahead

Cover the cooled cake tightly and keep at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze cut squares (well wrapped) for up to 2 months; thaw at room temperature. Toast pecans up to 3 days ahead and store airtight. You can also whisk together the dry ingredients a day ahead to speed things up.

Nutrition (per serving)

Approximate per 1 of 24 servings: 335 calories; 15–17 g fat; 46 g carbohydrates; 2–4 g protein; 135 mg sodium. Values will vary based on brands and portion size.