Texas Sheet Cake

I don’t know how this recipe got its name, because I think everyone in America has a recipe for Texas Sheet cake in their recipe box. I think the name probably has something to do with the fact that it is baked in a 15 x 10 jelly roll pan instead of the traditional 9 x 13 pan.  I clipped this recipe from a Cooking Light magazine many years ago.  It was in their “Lighten Up” section where readers sent in their favorite recipes and the staff at Cooking Light made them lighter.

My favorite thing about this recipe is how time efficient it is.  Mix up the batter and cook.  While cake is cooking, mix up frosting.  As soon as the cake is done (in only 15 minutes), pour the frosting over the hot cake.  You don’t have to wait for the cake to cool before you frost it.  This means that I can prepare this huge cake in less than 30 minute and be out of the kitchen!


Cooking spray

2 tsp flour

2 cups flour

2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

3/4 cup water

1/4 cup butter

1/4 cup unsweetened cocoa

1/2 cup buttermilk

1 tsp vanilla extract

2 large eggs


1/2 stick of butter (no margarine please!)

1/3 cup milk

1/4 cup cocoa

3 cups powdered sugar

1/4 cup chopped pecans, toasted

2 tsp vanilla extract

1.  Preheat oven to 375

2. To prepare cake, coat a 15 x 10 inch jelly roll pan with cooking spray, dust with 2 tsp flour

3.  Lightly spoon 2 cups flour into dry measuring cups, level with a knife.  Combne 2 cups flour and next 3 ingredients in a large bowl, stir well with a whisk.

4.  Combine water, 1/2 cup butter and 1/4 cup cocoa in a saucepan.  Bring to a boil stirring frequently.  Remove from heat and pour into flour mixture.  Beat with a mixer at medium speed until well blended.

5.  Add buttermilk, 1 tsp vanilla extract and eggs, beat well.

6.   Pour batter into pan and bake at 375 for 15 minutes.

7.  To prepare icing, combine 1/2 cup butter, milk, and 1/4 cup cocoa in a medium saucepan, bring to a boil stirring constantly.  Remove from heat and graudually stir in powdered sugar, pecans and vanilla.  Spread over hot cake.  Cool completely on a wire rack.

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