Texas Sheet Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An ultra-moist chocolate sheet cake with buttermilk and Greek yogurt, topped with a simple boiled chocolate frosting and pecans. A crowd-pleasing Texas classic that's quick to make.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 cup unsalted butter (cut into small cubes (2 sticks; 230 grams))
- ¼ cup unsweetened natural cocoa powder ((22 grams))
- ¾ cup water ((180 ml))
- 2 cups all-purpose flour (spooned and leveled (250 grams))
- 2 cups granulated sugar ((400 grams))
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk (at room temperature (120 ml))
- ¼ cup sour cream or plain Greek yogurt (at room temperature (60 grams))
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 3 cups confectioners sugar ((360 grams))
- ⅓ cup whole milk ((80 ml))
- ½ cup unsalted butter (cut into small cubes (1 stick; 115 grams))
- 1 cup chopped pecans ((120 grams))
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 117mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 61mg
- Calcium
- 24mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.