Texas Sheet Cake

This version of the classic Texas sheet cake has a mocha cake and a creamy chocolate frosting.

Serves: 12Hands-on: 35 minutesTotal: 1 hourDifficulty: Medium

Serves: 12


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1⁄8 tsp. salt
  • 2 cups granulated sugar
  • 1 cup plus 6 Tbsp. butter, divided
  • 1 cup brewed black coffee
  • 1⁄2 cup unsweetened cocoa powder, divided
  • 1⁄2 cup buttermilk
  • 2 large eggs
  • 2 tsp. vanilla extract, divided
  • 1⁄3 cup whole milk
  • 3 3⁄4 cups powdered sugar, sifted
  • 3⁄4 cup chopped pecans


  • Sift together flour, baking soda, salt, and granulated sugar into a large mixing bowl; set aside.
  • Preheat oven to 350°F. Grease and flour a 10-by-15-inch jelly-roll pan.
  • In a small saucepan over medium heat, combine 1 cup butter, coffee, and 1⁄4 cup cocoa. Heat mixture, stirring constantly, until butter is melted and mixture just begins to bubble. Pour over dry ingredients in the mixing bowl and blend well.
  • In another bowl combine buttermilk, eggs, and 1 teaspoon vanilla. Stir buttermilk mixture into chocolate batter. Pour into the prepared pan.
  • Bake for about 25 minutes. The cake should spring back when lightly touched.
  • Meanwhile, make the chocolate pecan frosting: Combine milk and remaining butter and cocoa in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Gradually stir in powdered sugar. Add remaining vanilla. Mix to blend thoroughly. Spread frosting over the hot cake in the pan. Top with pecans.