Classic Texas Sheet Cake with Pecan Fudge Icing

Why You’ll Love This Recipe

• Classic Texas sheet cake: thin, tender cocoa crumb with a fudgy, glossy icing that crackles at the edges.
• Feeds a crowd fast—no layers, no fuss, just one half-sheet pan.
• Buttermilk adds tang and softness; hot-poured icing sets smooth and shiny.
• Toasty pecans add crunch and a buttery, nutty contrast to the rich chocolate.

Grocery List

• Produce: None
• Dairy: Unsalted butter, buttermilk, large eggs
• Pantry: All-purpose flour, granulated sugar, powdered sugar, unsweetened cocoa powder, neutral oil, vanilla extract, baking soda, kosher salt, pecans, parchment paper or nonstick spray

Full Ingredients

For the Cake

• All-purpose flour: 2 cups (240 g)
• Granulated sugar: 2 cups (400 g)
• Kosher salt: 1/2 teaspoon
• Baking soda: 1 teaspoon
• Unsalted butter: 1/2 cup (113 g)
• Neutral oil (canola or vegetable): 1/2 cup (120 ml)
• Water: 1 cup (240 ml)
• Unsweetened cocoa powder: 1/4 cup (25 g)
• Large eggs: 2, room temperature
• Buttermilk: 1/2 cup (120 ml), room temperature
• Vanilla extract: 2 teaspoons

For the Warm Pecan-Fudge Icing

• Unsalted butter: 1/2 cup (113 g)
• Unsweetened cocoa powder: 1/4 cup (25 g)
• Buttermilk: 6 tablespoons (90 ml)
• Vanilla extract: 1 teaspoon
• Powdered sugar: 3 cups (360 g), sifted
• Pecans: 1 cup (110 g), toasted and chopped
• Pinch kosher salt (optional, to sharpen sweetness)

Step-by-Step Instructions

Step 1: Prep the pan and preheat the oven

Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 13×18-inch rimmed baking sheet (half-sheet) with nonstick spray or butter, then line the bottom with parchment and lightly grease the parchment. This ensures the delicate, thin cake releases cleanly.

Step 2: Combine the dry ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, kosher salt, and baking soda until evenly distributed. Set aside. Having the dry base mixed ensures the hot cocoa mixture blends smoothly without clumps.

Step 3: Bloom the cocoa in hot butter, oil, and water

In a medium saucepan, combine 1/2 cup butter, the oil, water, and 1/4 cup cocoa powder. Bring to a gentle simmer over medium heat, whisking, until the mixture just bubbles at the edges and looks glossy, 1–2 minutes. This step blooms the cocoa for deeper flavor.

Step 4: Make the batter

Pour the hot cocoa mixture over the dry ingredients. Whisk until mostly smooth. Add the eggs, buttermilk, and vanilla; whisk just until combined and silky. The batter will be thin—this is correct for a tender, even crumb. Immediately pour into the prepared pan and smooth the surface.

Step 5: Bake the cake

Bake 18–22 minutes, rotating once if needed, until the top springs back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake; the cake should be soft and moist.

Step 6: Cook the warm pecan-fudge icing

About 5 minutes before the cake is done, make the icing. In the same (rinsed) saucepan, melt 1/2 cup butter with 1/4 cup cocoa and 6 tablespoons buttermilk over medium heat, whisking to a gentle simmer. Cook 30–60 seconds, then remove from heat. Whisk in vanilla and the sifted powdered sugar until smooth and pourable; stir in pecans and a pinch of salt. If too thick, whisk in 1–2 tablespoons warm buttermilk until it flows easily.

Step 7: Pour hot icing onto the hot cake

As soon as the cake comes out of the oven, pour the warm icing over the hot cake and quickly spread it with an offset spatula to the edges. The icing will level, turn glossy, and begin to set with delicate, crackly edges in about 25–30 minutes. Cool in the pan, then slice into 24 squares and serve.

Pro Tips

• Pour while hot: The signature glossy, crackly finish happens when warm icing hits a hot cake.
• Toast the nuts: Toast pecans at 350°F (175°C) for 6–8 minutes until fragrant; cool, then chop. Bigger flavor, better crunch.
• Sift for ultrafine icing: Sifting powdered sugar prevents lumps and yields a glassy, smooth finish.
• Choose your cocoa: Natural cocoa gives classic tang with baking soda; Dutch-process makes a darker, slightly smoother chocolate flavor. Both work.
• Pan matters: A light-colored aluminum half-sheet bakes more evenly than dark pans. If using a dark pan, start checking doneness at 16 minutes.

Variations

• Mocha Texas Sheet Cake: Replace the 1 cup water with hot brewed coffee; add 1/2 teaspoon instant espresso to the icing.
• No-Nut Fudge Top: Omit pecans or replace with 1 cup mini chocolate chips, stirring them into the icing off heat.
• Mexican Chocolate: Add 1 teaspoon ground cinnamon and a small pinch of cayenne to the cake batter; finish the icing with 1/2 teaspoon orange zest.

Storage & Make-Ahead

Once set, cover the pan tightly and store at room temperature for up to 3 days or refrigerate up to 5 days (bring to room temp before serving for the best texture). To freeze, cut into squares, wrap individually, and freeze for up to 2 months; thaw at room temperature in their wrappers. For make-ahead, bake the cake a few hours in advance and prepare the icing as the cake finishes so you can pour it on while the cake is still hot.

Nutrition (per serving)

Approximate per square (1 of 24): 330 calories; 17 g fat; 44 g carbohydrates; 3 g protein; 135 mg sodium; 2 g fiber; 32 g sugar. Values are estimates and will vary with brands and substitutions.