Texas Sheet Cake

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I have been coming back and forth from California to Texas for well over a decade. I have now lived in Austin for quite a while and in all this time I have never had a Texas Sheet Cake. And I probably would not have had one if it weren’t for Bake from Scratch magazine. Which I must say, I’m slightly obsessed with.

Since this is the first recipe from the magazine that I have tried and also my first Texas sheet cake, I left the recipe exactly as written.  I wanted to see how their recipes were written, to know if they were easy to follow, and most importantly, if they worked.

This recipe did not disappoint. At first I thought it was just going to be too sweet. But the flavors all came together and it turned out to be a nice, rich, fudgy cake. Put on some warm chocolate frosting with a spread of toasted pecans…How could it really be bad?!?

I’m excited to report that the recipe worked, it was easy to follow and had no glaring errors. You know the kind… The ingredient list has listed 2 cups of sugar, but the directions to make the recipe only uses 1 cup of sugar. I have no doubt everyone reading this has experienced this at least once in his or her life. From my time at America’s Test Kitchen we saw that a lot when researching and testing recipes from other sources.

So I hope you like this cake as much as we did. I will say, it would make a great 4th of July dessert if you find yourself needing one. Please let us know if you make the recipe and how it turns out for you. We are going to continue with our Friday food reads, so please follow along as we work our way through our cookbooks to test and try recipes.

Texas Sheet Cake

Texas Sheet Cake


    Bake From Scratch
  • 2 cups granulated sugar
  • 1 cup water
  • 1/2 cup canola oil
  • 1/2 cup whole buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup chopped toasted pecans
  • Frosting
  • 1/2 cup unsalted butter
  • 1/3 cup whole milk
  • 1 pound confectioners' sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 400° F. Spray a 15x10 inch jelly roll pan with baking spray and then dust with flour.
  2. In a large bowl, whisk together sugar, 1 cup water, oil, buttermilk, melted butter, eggs and vanilla until smooth.
  3. In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda and salt. Gradually add flour mixture to sugar mixture, whisking until smooth. Pour batter into prepared pan.
  4. Bake until cake springs back when lightly touched in center, about 20 minutes. Pour warm chocolate frosting over the cake, spreading with a spatula. Sprinkle with chopped pecans.
  5. Let cool completely before serving.
  6. Frosting
  7. In a medium saucepan, combine butter and milk. Cook over medium low heat, stirring occasionally, until butter is melted. Whisk in confectioners sugar, cocoa, vanilla, salt and cinnamon until smooth. Use immediately.
  8. Recipe Source: SerenaLissy.com
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