Texas Sheet Cake with My Fudge Pouring Trick

This Texas Sheet Cake is rich, chocolatey, and topped with a warm fudge-like frosting that I pour directly over the hot cake. I love how simple ingredients come together to create a dessert that feeds a crowd and always feels comforting. With my fudge pouring trick, the frosting seeps into the cake just enough to keep it moist and flavorful in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and makes a big cake perfect for gatherings. The texture is moist and tender, and the fudge frosting adds a glossy, melt-in-your-mouth layer that sets beautifully. I don’t need to wait for the cake to cool before frosting, which saves time and makes the whole process feel effortless. Plus, the optional pecans add just the right amount of crunch.

Ingredients

For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter (2 sticks)
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar)
2 large eggs
1 teaspoon vanilla extract

For the Frosting
1/2 cup unsalted butter (1 stick)
1/4 cup unsweetened cocoa powder
6 tablespoons milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan or a rimmed sheet pan.
2. In a large bowl, I whisk together the flour, sugar, salt, and baking soda.
3. In a saucepan, I melt the butter with the water and cocoa powder, bringing it just to a boil.
4. I pour the hot mixture over the dry ingredients and stir until combined.
5. I add the buttermilk, eggs, and vanilla extract, mixing until smooth.
6. I pour the batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
7. While the cake bakes, I prepare the frosting. In a saucepan, I melt the butter with cocoa powder and milk, stirring until smooth.
8. I remove it from the heat and whisk in powdered sugar and vanilla until glossy and thick.
9. Here’s my trick: I pour the warm frosting directly over the hot cake as soon as it comes out of the oven. This helps it soak slightly into the cake, creating a fudgy, moist finish.
10. If I’m using pecans, I sprinkle them evenly over the frosting before it sets.
11. I let the cake cool slightly before slicing, though I sometimes serve it warm with ice cream.

Servings and Timing

This recipe makes about 16–20 servings.
Preparation time: 15 minutes
Baking time: 30 minutes
Frosting time: 10 minutes
Total time: about 55 minutes

Variations

Sometimes I swap pecans for walnuts or leave out the nuts entirely for a smooth topping. I’ve also added a pinch of cinnamon to the cake batter for a subtle warmth. When I want a richer chocolate flavor, I use dark cocoa powder. For a festive version, I sprinkle shredded coconut or colorful sprinkles over the warm frosting.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week, bringing it back to room temperature before serving. I can also freeze individual slices, tightly wrapped, for up to 2 months. When I want to enjoy it warm, I reheat a slice in the microwave for about 15–20 seconds.

FAQs

Can I make this cake in advance?

Yes, I often make it the night before, and it tastes even better the next day.

Do I need to use buttermilk?

I like buttermilk because it makes the cake tender, but I can use milk with vinegar or lemon juice as a substitute.

Can I make this cake without nuts?

Absolutely, the nuts are optional, and the cake is just as delicious without them.

What’s the difference between Texas Sheet Cake and regular chocolate cake?

Texas Sheet Cake is thinner, baked in a large pan, and topped with warm poured frosting that seeps into the cake.

Can I double this recipe for a larger crowd?

Yes, I bake it on a full sheet pan and adjust the baking time slightly.

How do I keep the frosting from getting grainy?

I make sure to whisk the powdered sugar well into the warm mixture until smooth.

Can I use Dutch-processed cocoa powder?

Yes, but it gives a deeper, richer flavor compared to regular cocoa powder.

Do I frost the cake while it’s hot?

Yes, that’s the key to my fudge pouring trick. The heat helps the frosting spread evenly and soak into the cake.

Can I add other toppings besides pecans?

Yes, I’ve tried shredded coconut, mini marshmallows, and even chocolate chips.

Can I serve this cake warm?

Yes, I love serving it warm with a scoop of vanilla ice cream.

Conclusion

I love how this Texas Sheet Cake with my fudge pouring trick turns out every time moist, rich, and deeply chocolatey. The warm frosting creates a glossy finish that makes each slice irresistible. Whether I make it for a potluck, family gathering, or just to satisfy a chocolate craving, it’s always a hit and one of my go-to easy desserts.

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