texas sheet cake recipe for 9 x 13 inch pan

About This Texas Sheet Cake Recipe for 9 x 13 Inch Pan

This Texas sheet cake recipe for a 9 x 13 inch sheet pan is a small batch version of classic Texas sheet cake! Like the original, this cake is made with a thin layer of super moist chocolate buttermilk sponge cake, topped with a thick layer of chocolate fudge frosting and studded with pecans. It is surprisingly light for a sheet cake, making it absolutely addicting and delicious!

However, traditional Texas sheet cake recipes serve a crowd. Many recipes instruct you to make the cake in a 13 x 18-inch jelly roll pan. However, this recipe makes a half batch for a smaller group. I instruct you to bake the cake in a more accessible 9 x 13-inch sheet pan!

What is Texas sheet cake?

Hold the phone—why is the recipe called “Texas” sheet cake? Is it actually Texan? All good questions! But let’s start with the basics:

Texas sheet cake is a common dessert in Texas (where I spent my high school years!). Often times, during community events like school sports games and fundraisers, neighborhood socializers, and church events, I’d often spy a large Texas sheet cake on the potluck table.

Texas sheet cake looks like a standard chocolate sheet cake with chocolate frosting, but larger (often times, the cake is baked in a 13 x 18 half sheet pan—but we’ll dive into that more closely). It is also thinner than most traditional birthday sheet cakes (most Texas sheet cakes are made with a thin 1-inch layer of both cake and frosting combined).

Most Texas sheet cake recipes contain buttermilk in the frosting (though some variations use sour cream instead). And finally, Texas sheet frosting is thin and candy-like; it is more similar to the texture of royal icing and chocolate fudge candy than it is to creamy buttercream.

Where is Texas sheet cake from?

Despite its name, Texas sheet cake might not actually come from Texas. In fact, its origin is somewhat of a mystery! But there are enough folks arguing that Texas sheet cake, in fact, actually does come from Texas.

According to this Southern Living article, the first large chocolate sheet cake recipe was published in Galveston, Texas’ local newspaper back in 1936. Other sources also credit First Lady Lady Bird Johnson (who was born and raised in Texas) for introducing the recipe to the rest of the country. But some sources think it came from a more simplified version of the original German chocolate cake recipe that was popular in the 1950s. And as I wrote in my blog post about German chocolate cake, German chocolate cake was invented by a Texan baker.

Why is it called Texas sheet cake?

I’ve only ever known Texas sheet cake as, well, “Texas sheet cake.” But according to the Library of Congress blog, Texas sheet cake has a bunch of other names: buttermilk brownies, brownie sheet cake, chocolate brownie cake, chocolate sheet brownies, Mexican chocolate cake, Texas brownie cake, Texas cake, Texas sheath cake, and “plain old” chocolate sheet cake.

FoodTimeline.org, a website that details recipe history (and is absolutely worth diving into if you have the time!), quotes a newspaper that explains that Texas sheet cake received its name from its large size and decadent taste. I have no idea if that’s true, but I dig it!

What size pan do you need for Texas sheet cake?

I talk about the answer to this question in more detail later. But the TL/DR is this:

Most Texas sheet cake recipes instruct you to bake them in a 13 x 18-inch half sheet pan or a similarly sized jelly roll pan. I say “similarly sized” because there’s no consensus as to what the “official” size of a jelly roll pan actually is!

Some folks argue that it’s the same size as a 13 x 18-inch half sheet pan; others say that it’s slightly smaller. Like I said, you can read all about it in the FAQ below.

But because this is a smaller batch version of a Texas sheet cake recipe, you need a much smaller pan. This recipe uses a 9 x 13-inch quarter sheet pan! Learn more below.

texas sheet cake recipe for 9x13 pan

Why You Should Make The Recipe

This recipe is a smaller batch version of the Pioneer Woman’s Texas sheet cake.

One of the first recipes I ever learned to bake from scratch was this Texas sheet cake recipe from The Pioneer Woman. I even adapted the recipe to work at high altitude! To me, Ree’s recipe is the dictionary-definition of Texas sheet cake: super light and moist, with subtle chocolate and buttermilk flavors, and a thin but hearty layer of both cake and frosting.

The only problem? Her original recipe lived up to the “Texas” name. The resulting sheet cake was 13 x 18 inches big! According to this Wilton cake chart, that size cake serves 72 people. Yowza!

Because I’m not throwing any large parties any time soon, I wanted to see if I could make a smaller batch version. As a result, I cut the recipe in half, resulting in a 9 x 13 inch cake. According to the Wilton chart, a 9 x 13 inch cake serves 36 people. But real talk: because the cake is so thin, I legit ate a third of the pan by myself, no problem. So I guess take those serving sizes with a grain of salt?

The recipe does not use “specialty” baking equipment like a jelly roll pan or a stand mixer.

Because Texas sheet cake is a vintage recipe, it does not rely on modern equipment like stand mixers and other specialty baking equipment. All you need are some sauce pans (the kind that you use for cooking), rubber spatulas, and a whisk! Why? Unlike the modern cake recipes that instruct you to cream ingredients together in a mixer, this recipe instructs you to cook the batter in a pan. It sounds intimidating, but it’s actually pretty easy!

And because this is a small batch version of Texas sheet cake, you won’t need a specialty jelly roll pan or half sheet pan.

Instead, I instruct you to use the more-commonly available 9 x 13-inch size. You can use a 9 x 13-inch sheet pan like I did, or even a 9 x 13-inch rectangular cake pan for this recipe.

The recipe comes together quickly.

Another cool thing about this recipe? Because you need to melt and cook most of the ingredients on the stovetop, you won’t need to bring any ingredients to room temperature beforehand. They’ll get cooked to the right temperatures as you make the batter. Cool, right?

Similarly, there’s no need to sift any ingredients like all-purpose flour, cocoa powder, and even confectioners’ sugar. Again, because these ingredients will be cooked over the stovetop, the heat will help smoothen any lumps in the ingredients without sifting!

hands holding 9 x 13 inch texas sheet cake

Ingredients and Substitutions

Now that I’ve convinced you to make this Texas sheet cake, here’s your shopping list for the recipe:

Shopping List for Texas Sheet Cake Recipe for 9 x 13 Inch Pan

  • all-purpose flour
  • granulated sugar
  • kosher salt
  • unsalted butter
  • natural unsweetened cocoa powder
  • buttermilk
  • large eggs
  • baking soda
  • pure vanilla extract
  • pecans
  • whole milk
  • confectioners’ sugar

And let’s talk about some key ingredients and their potential substitutions:

Natural Unsweetened Cocoa Powder

You need 2 Tablespoons natural unsweetened cocoa powder to make the Texas sheet cake, plus another 2 Tablespoons to make its frosting.

Natural Unsweetened Cocoa Powder versus Dutch-Processed Cocoa Powder

Cocoa powder, when used in baking recipes, often comes in two varieties: natural unsweetened, and Dutch-processed.

Natural unsweetened cocoa powder is more typical and is cocoa powder in its purest form. It is slightly reddish brown in color and results in deeply flavored chocolate goods. Because it is slightly acidic, it is often paired with baking soda in baking recipes to help create a chemical reaction that will cause the baked good to rise in the oven.

Dutch-processed cocoa powder is natural unsweetened cocoa powder that’s been treated with alkaline to neutralize its acidity, giving it a darker color and milder flavor. It is the cocoa powder that is used for making midnight-black baked goods like Oreos.

I only have Dutch-processed cocoa powder. Can I use that in this Texas sheet cake recipe instead?

Yes! Although Dutch-processed cocoa powder can’t always be substituted for natural unsweetened cocoa powder, it will work in this recipe. Just note that your Texas sheet cake will come out darker in color than mine—but don’t worry! It will still be tasty.

Buttermilk

You need ¼ cup buttermilk to make the cake for this Texas sheet cake recipe.

I don’t have buttermilk. What can I use instead in this Texas sheet cake recipe?

Make your own buttermilk with whole milk. Whisk together ½ cup (4 ounces or 113 grams) whole milk and 1 ½ teaspoons white vinegar or lemon juice in a small liquid measuring cup. Let sit for 5 minutes to thicken, then use as directed in the recipe. Although you can technically use non-fat or skim milk to make buttermilk, I don’t recommend it. These non- and low-fat versions will lead to less flavorful baked goods.

Alternatively, you can also make your own buttermilk with yogurt. I learned this neat trick from my friend Izy at Top with Cinnamon. She thins out ½ cup natural, unsweetened, and unflavored yogurt with ¼ cup water to use in place of buttermilk. She says that you can also use a thicker yogurt (like Greek yogurt), but you’ll likely need to use more water to get it to the consistency of buttermilk. Similar to my note above, use whole yogurt if possible. Non- and low-fat yogurts will result in less flavorful baked goods.

Can I use powdered buttermilk?

Yes! Follow the manufacturer’s instructions to make 1 cup buttermilk. Use as directed in the recipe.

9 x 13 inch texas sheet cake slices

How To Make The Recipe

Here are the basic steps to make Texas sheet cake from scratch:

First, prep the ingredients.

  1. Prep the ingredients for the sheet cake and the frosting. (Prep Time: 10 minutes)
    Let me warn you now—this recipe has a lot of ingredients for both the cake and fudge frosting! That means that prep for the recipe is twice as long as it usually is for other baking recipes. The good news is that most of the ingredients can come straight from the fridge. That’s right—there’s no need to bring anything to room temperature! Similarly, there’s no need to sift any ingredients like flour and confectioners’ sugar.

    However, it’s especially important to measure everything out before starting any of the recipe’s steps. Why? Timing is crucial for this recipe. You need to make the frosting while the cake is in the oven, in order to pour it onto the cake while both are still warm. Set yourself up for success by making sure everything is ready to go beforehand!

Next, make the chocolate buttermilk sheet cake.

  1. Make the cake batter. (Work Time: 10 minutes)
    Like many vintage recipes, this Texas sheet cake uses old-fashioned methods of making its batter. Instead of using a stand mixer to cream butter and sugar, you need to cook ingredients like butter, cocoa powder, and water in a saucepan. Then, add the dry ingredients like flour, sugar, and salt, followed by a wet mixture made from buttermilk, egg, and baking soda. It’s weird, I know. But I promise that the method makes the softest, moistest sheet cake ever!

    
  2. Bake the cake. (Bake Time: 20 minutes)
    After making the batter, pour it into the 9 x 13-inch pan and bake for 20 minutes. Because this sheet cake is so thin, it doesn’t need much time in the oven. But don’t snooze while it bakes! You’ll need to make the fudge frosting to ensure that it goes on to the cake while both the frosting and cake are still warm.

Meanwhile, make the fudge frosting.

  1. Toast the pecans. (Work Time: 5 minutes)
    While the cake is in the oven, toast the pecans for the frosting in a frying pan over medium-low heat. Toasting the pecans will release their oils, making a more flavorful Texas sheet cake!

  2. Make the frosting. (Work Time: 5 minutes)
    Similar to the cake batter, you don’t need a stand mixer to make the Texas sheet cake’s fudge frosting. Instead, you melt the butter in a saucepan on a stovetop, then add the other ingredients. Doing so creates a candy-like frosting similar to chocolate fudge and New Orleans pecan pralines!

    But let me warn you now—the frosting can be a little finnicky. If you make it too soon, its surface can develop a candy-like shell. Be sure to check out the Baker’s Tips below on how to time the frosting recipe accordingly and troubleshoot any textural issues!

Finally, assemble and serve the cake.

  1. Assemble the cake. (Work Time: 5 minutes)
    You need to pour the fudge frosting over the cake while it is still warm and fresh from the oven. Doing so ensures a perfectly smooth, candy-like frosting that cracks into chocolate shards when sliced!

  2. Cool the cake before serving.
    Similarly, although this cake is delicious while still warm and fresh from the oven, I recommend cooling it completely before serving. Doing so allows the frosting to cool and harden into a candy-like chocolate fudge shell. This texture is key to the Texas sheet cake experience! You want a super moist and soft cake topped off with an ever-so-slightly toothsome fudge frosting.
texas sheet cake recipe for 9 x 13 inch pan

Recipe Troubleshooting and FAQ

FAQ: What You Need To Make The Recipe

What is a Texas sheet cake pan?

Most Texas sheet cake recipes instruct you to bake the cakes in a jelly roll pan. I personally hate this instruction. Why? It turns out that there’s no “official” definition for what that actually means. Some sources argue that jelly roll pans are the same size as half sheet pans (which are 13 x 18 inches). Others argue that they are slightly smaller and clock in at 10 x 15 inches.

In any case, I advise you to find a recipe that specifies the exact kind of sheet pan to use for the cake. Like this recipe! This recipe uses a 9 x 13 inch sheet pan with 1 inch tall sides to make the Texas sheet cake. Those are also the dimensions for a “quarter sheet pan.” Traditional, larger batch Texas sheet cake recipes will instruct you to make the recipes in a 13 x 18 inch sheet pan with 1 inch tall sides (which are also the dimensions for a “half sheet pan”).

For this recipe, I used the following quarter sheet pan. I’ve had it since 2012 and it is unstoppable!

FAQ: Questions About The Recipe’s Techniques

Why do I need to toast the pecans?

Honestly, you can skip this step to save time, but your Texas sheet cake likely won’t be as good and flavorful as mine. Why? Toasting nuts brings out more flavorful oils within the nuts themselves, leading to deeper flavors. You also improve their texture by adding snap and crunchiness. If you skip this step, you’ll be sacrificing flavor and texture in your Texas sheet cake!

Many stores sell “roasted” nuts. These are technically nuts that have already been toasted. However, the longer they sit, the staler and less flavorful they become. So even if you have roasted nuts on hand, I suggest that you toast them anyway.

FAQ: Troubleshooting Unexpected Recipe Results

Help! My frosting was super lumpy after I added in the confectioners’ sugar. What did I do wrong?

Absolutely nothing. When you first add the confectioners’ sugar to the rest of the frosting, it will look super lumpy. This is totally normal—I promise! Just keep whisking everything over medium-low heat until the lumps smoothen themselves out. If, after 5 minutes, your frosting still looks super lumpy, don’t panic! Instead, turn the stovetop up to medium and whisk continuously. The higher heat will help smoothen the frosting.

Help! I made the frosting too soon and it set and developed a crust on top before the cake was done. What can I do to fix it?

Ah, yes. Throughout this blog post, I repeatedly warn you that the frosting’s surface has a tendency to “crust” if made too soon. But don’t worry, it’s fixable! Simply keep the frosting in the saucepan over medium-low heat, and whisk continuously to dissolve the crust. Continue whisking over very low heat until the frosting is ready to be poured over the cake.

FAQ: Storing and Serving Texas Sheet Cake for Later

How To Store Texas Sheet Cake

The Texas sheet cake will keep, covered tightly in plastic wrap, at room temperature for up to 3 days. Alternatively, slice the cake into squares and store in an airtight container.

Does Texas sheet cake need to be refrigerated?

No, Texas sheet cake does not need to be refrigerated. It can be kept at room temperature under plastic wrap or an airtight container for up to 3 days. However, if storing for any longer than that, I recommend refrigerating it!

That being said, if you live somewhere warm and humid, the frosting has a tendency to become soft and slightly runny. I recommend refrigerating it if you want that fudge-like consistency and serving the cake chilled!

Can you freeze Texas sheet cake?

Yes, you can freeze the Texas sheet cake in the following ways:

Freeze the unfrosted chocolate buttermilk cake for frosting later.

Follow the recipe instructions to make and bake the chocolate buttermilk sheet cake. However, don’t make the frosting! Instead, cool completely on a wire rack. Once cool, tightly wrap the cake, still in its sheet pan, in plastic wrap. Freeze for up to 3 months.

When ready to serve, let thaw at room temperature for 2 to 3 hours. Preheat the oven to 350°F. Bake for 10 minutes to rewarm and set on a wire rack. Pour the warm frosting over the cake and follow the instructions to cool and serve the cake.

Freeze any leftover slices of the assembled Texas sheet cake.

Tightly wrap any leftover slices of cake in plastic wrap and freeze for up to 3 months. To serve, transfer to the refrigerator to thaw overnight. Eat chilled, or rewarm for 10 to 20 second intervals in the microwave until room temperature.

Best Recipe Tips

Best Prep Tip

  • For this Texas sheet cake recipe, it’s especially important to prep the ingredients for both the cake and frosting before starting any of the recipe steps. Why? You need to pour the frosting onto the cake while both the frosting and cake are still warm. That means you’ll need to make the frosting while the cake is baking in the oven and time it so that both are ready at the same time. Set yourself up for success and make sure you have everything you need beforehand!

Best Technique Tips

  • This recipe uses a vintage technique to make the cake batter. First, you need to melt the butter in a saucepan, then add the cocoa powder, water, and the dry ingredients. Once you add the dry ingredients, the batter will be lumpy. Don’t panic—this is totally normal! Simply mix the dry ingredients until all of them are moistened and no major dry spots remain. Once you add the wet ingredients (a mixture made from egg, buttermilk, and baking soda), the batter will smoothen itself out.

  • The fudge frosting’s surface tends to harden if left unstirred too long—this is totally normal, and a desirable quality for Texas sheet cake frosting! However, if it hardens too much, it can be hard to pour onto the cake. So I suggest making it when there is only 10 minutes left to go (since it takes that amount of time for the frosting to come together), and whisking it slowly over very low heat until the cake is ready.

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Get the Recipe: Texas Sheet Cake for 9 x 13 Inch Pan Recipe

This Texas sheet cake recipe for a 9 x 13 inch sheet pan is a smaller batch version of classic Texas sheet cake! Like the original, this cake is made with a thin layer of super moist chocolate buttermilk sponge cake, topped with a thick layer of chocolate fudge frosting and studded with pecans.
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Ingredients

For the Texas Sheet Cake

  • 1 cup (4.5 ounces or 128 grams) all-purpose flour
  • 1 cup (7 ounces or 198 grams) granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, still cold from the fridge, cut into 1-inch cubes
  • 2 Tablespoons natural unsweetened cocoa powder
  • ½ cup (4 ounces or 113 grams) boiling hot water
  • ¼ cup (2 ounces or 57 grams) buttermilk, still cold from the fridge
  • 1 large egg, still cold from the fridge
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon baking soda

For the Texas Sheet Cake Fudge Frosting

  • ¾ cup (3.5 ounces or 99 grams) pecans, roughly chopped into ½- to 1-inch pieces
  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, still cold from the fridge, cut into 1-inch cubes
  • 2 Tablespoons natural unsweetened cocoa powder
  • ¼ cup (2 ounces or 57 grams) whole milk, still cold from the fridge
  • ½ teaspoon pure vanilla extract
  • 2 cups (8 ounces or 227 grams) confectioners' sugar
  • ¼ teaspoon kosher salt

Equipment

  • a 9 x 13-inch sheet pan
  • 2 medium, heavy-bottomed saucepans
  • a heatproof rubber spatula
  • a wire rack
  • a whisk

Instructions
 

For the Texas Sheet Cake for 9 x 13 Inch Pan

  • First, make the sheet cake. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 13-inch sheet pan with cooking spray.
  • Mix the dry ingredients. In a small bowl, whisk together the flour, sugar, and salt.
  • Melt the butter, then add the cocoa, water, and dry ingredients. In a medium, heavy-bottomed saucepan, melt the butter over medium-low heat. Once the butter has melted, add the cocoa powder and water, mixing together with a heatproof rubber spatula to combine. Bring to a boil over medium-high heat and boil for 30 seconds.
    Remove from the heat and place on a wire rack. Immediately add the dry ingredients and mix until smooth. Allow to cool slightly while you prep the rest of the ingredients.
  • Whisk the buttermilk, egg, vanilla, and baking soda, then add to the cocoa mixture. In a small bowl, whisk together the buttermilk, egg, and vanilla until combined. Whisk in the baking soda, then immediately add the entire mixture to the cocoa mixture in the saucepan and mix until just combined.
  • Assemble the cake for baking. Pour the batter into the prepared pan. Pick up the pan and tilt it from side to side to spread the batter into a thin, even layer across the pan.
  • Bake the cake. Bake for 20 to 22 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with a few crumbs attached. 
  • Meanwhile, toast the pecans for the frosting. Spread the pecans in a single layer across a medium frying pan. Cook over medium heat for 5 to 10 minutes, using a heatproof rubber spatula to toss the nuts every 2 to 3 minutes, until fragrant and brown. Once toasted, scrape the nuts onto a plate fo prevent them from cooking further.
  • Make the frosting. In another medium, heavy-bottomed saucepan, melt the butter for the frosting over medium-low heat. Once the butter has melted, add the cocoa powder for the frosting, whisking together to combine. Once combined, add the milk, vanilla, confectioners' sugar, and salt. Continue to cook over very low heat, whisking continuously, until no lumps from the confectioners' sugar remain and the frosting is very smooth, about 5 minutes. At this point, the cake should be done baking.
  • Assemble the cake. Place the warm cake on a wire rack for assembly. Add the pecans to the frosting and mix to combine, then pour over the warm cake. Immediately pick up the pan (be careful—it will still be hot, so use oven mitts!) and tilt it from side to side to spread the frosting into a thick, even layer across the cake.
    Cool the assembled cake on the wire rack for 1 hour, or until the frosting has set and feels solid when gently pressed.
  • Serve and store. Serve at room temperature. The Texas sheet cake will keep, covered tightly in plastic wrap, at room temperature for up to 3 days.

Notes

  • For this Texas sheet cake recipe, it’s especially important to prep the ingredients for both the cake and frosting before starting any of the recipe steps. Why? You need to pour the frosting onto the cake while both the frosting and cake are still warm. That means you’ll need to make the frosting while the cake is baking in the oven and time it so that both are ready at the same time. Set yourself up for success and make sure you have everything you need beforehand!
  • This recipe uses a vintage technique to make the cake batter. First, you need to melt the butter in a saucepan, then add the cocoa powder, water, and the dry ingredients. Once you add the dry ingredients, the batter will be lumpy. Don’t panic—this is totally normal! Simply mix the dry ingredients until all of them are moistened and no major dry spots remain. Once you add the wet ingredients (a mixture made from egg, buttermilk, and baking soda), the batter will smoothen itself out.
  • The fudge frosting’s surface tends to harden if left unstirred too long—this is totally normal, and a desirable quality for Texas sheet cake frosting! However, if it hardens too much, it can be hard to pour onto the cake. So I suggest making it when there is only 10 minutes left to go (since it takes that amount of time for the frosting to come together), and whisking it slowly over very low heat until the cake is ready.
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Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.