Fudgy Texas Sheet Cake Magic Squares
Rich, fudgy, and unbelievably easy—this Texas Sheet Cake is the ultimate crowd-pleaser. A single pan, warm chocolate frosting that melts right into the surface, and toasted pecans for crunch. Foolproof, fast, and guaranteed to disappear first at any gathering.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter for frosting
- 1/4 cup whole milk
- 1/4 cup unsweetened cocoa powder for frosting
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 1 cup chopped toasted pecans
Instructions
- Preheat oven to 350°F and grease an 18x13-inch sheet pan.
- In a bowl, whisk flour, sugar, baking soda, and salt.
- In a saucepan, bring butter, water, and cocoa to a boil.
- Pour hot mixture into dry ingredients and stir.
- Add eggs, buttermilk, and vanilla; mix until smooth.
- Spread batter in pan and bake 18–22 minutes.
- For frosting, boil butter, milk, and cocoa, then whisk in powdered sugar, vanilla, and pecans.
- Pour over hot cake and let set.
Notes
Substitute walnuts or skip nuts for a nut-free version. The milk-and-vinegar mix works perfectly as buttermilk. Store covered at room temperature up to 4 days. Tastes even better the next day as the frosting seeps into the cake.