Nicely Moist Texas Sheet Cake

22 Nov




  • 2 Cups of White Sugar
  • 2 Cups of All-Purpose Flour
  • 1 Cup (2 Sticks) of Real Butter (Not Margarine)
  • 1 Cup of Water
  • 3 TBSP of Cocoa
  • ½ Cup of Buttermilk
  • 2 Eggs
  • 1 TSP of Baking Soda
  • 2 TSP of Vanilla
  • 1 TSP of Cinnamon


  • 3 TBSP of Cocoa
  • ½ Cup (1 Stick) of Real Butter
  • 6 TBSP of Buttermilk
  • 1 Box (1 LB) of Powdered Sugar
  • ½ Cup of Chopped Pecans (Optional)



  • In a large bowl, use a spoon and STIR together the Sugar, Flour, Baking Soda, and Cinnamon. Set Aside.
  • In a small pot, add the Butter, Water, and Cocoa. Cook on Medium Heat (usually 3 on stronger stove, 5-6 on weaker stove) until it starts to boil (boil means it will be bubbling pretty good).
  • As soon as you see it bubbling, take off the heat and add to the Flour mixture. STIR in until smooth.
  • In a small bowl, BEAT the eggs fork until mixed. Add Vanilla and Buttermilk. STIR. 
  • Add the Eggs to the Flour+Cocoa Mixture and gently STIR until smooth.
  • Put in a large sheet cake pan (looks like a cookie sheet but with 1 or 2-inch sides)
  • Bake on 350° for 15 minutes. Take a toothpick and stick it in the middle. If it comes out clean, the cake is done. If not, stick it back in for 2-5 minutes. Test again. Repeat as needed.


  • Start this as soon as the cake is close to done.
  • In the small pot, add the Butter, Cocoa, and Buttermilk. Cook on Medium Heat until it starts to boil.
  • Take off the stove and add the Powdered Sugar. MIX together with a mixer until smooth.  
  • If you want the Pecans, add them in and STIR.
  • Pour over the warm cake carefully so it doesn’t run over the sides. 
  • Let cool and Voila! A delicious – MOIST – Texas Sheet Cake that goes extra great with homemade Ice Cream and homemade Chocolate Sauce. 🙂

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