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Texas Sheet Cake with My Fudge Pouring Trick

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This Texas Sheet Cake is a classic crowd-pleasing dessert with a moist chocolate base and a rich fudge-like frosting poured over the hot cake for the ultimate fudgy finish. With simple ingredients and an optional pecan topping, it’s perfect for gatherings, potlucks, or weeknight treats.

Ingredients

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

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)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan or rimmed sheet pan.
  2. In a large bowl, whisk together flour, sugar, salt, and baking soda.
  3. In a saucepan, melt butter with water and cocoa powder; bring just to a boil.
  4. Pour hot mixture over dry ingredients and stir until combined.
  5. Add buttermilk, eggs, and vanilla; mix until smooth.
  6. Pour batter into prepared pan and bake 25–30 minutes, until a toothpick comes out clean.
  7. For frosting: melt butter with cocoa and milk in a saucepan until smooth.
  8. Remove from heat, whisk in powdered sugar and vanilla until glossy.
  9. Pour warm frosting directly over hot cake for a fudgy finish.
  10. Sprinkle with pecans if desired and let cool slightly before slicing.

Notes

Swap pecans for walnuts or omit nuts for a smooth topping.

Add a pinch of cinnamon to batter for warmth.

Use dark cocoa powder for richer flavor.

For a festive touch, top with shredded coconut or sprinkles.

Serve warm with ice cream for extra indulgence.

Nutrition

Find it online: https://justsosavory.com/texas-sheet-cake-with-my-fudge-pouring-trick/