⭐⭐⭐⭐⭐ 4.9 out of 5 • (2,340 Ratings • 1,890 Reviews)

• Prep time: 20 mins
• Cook time: 20 mins
• Additional time (Cooling): 1 hr
• Total time: 1 hr 40 mins
• Servings: 24
• Yield: 1 (18×13-inch) half-sheet pan
• Nutrition Info (per serving): 340 Calories | 95g serving size

Description

Everything is bigger in Texas, and this iconic, crowd-pleasing dessert is absolutely no exception. A traditional Texas Sheet Cake is famous for being baked in a massive, shallow jelly roll pan, resulting in a delightfully thin, incredibly moist chocolate cake that is immediately smothered in a layer of warm, pourable fudge icing. This specific recipe elevates the classic Southern staple by introducing a secret ingredient to the rich chocolate frosting: Ancho chili powder.
Do not let the word “chili” intimidate you. Ancho chilies are simply dried poblano peppers; they are known for their sweet, smoky, and raisin-like flavor profile rather than intense, burning heat. When combined with dark cocoa powder and a dash of cinnamon, the ancho chili creates a sophisticated Mexican hot chocolate flavor profile that adds a beautiful, warming depth to the dessert. As the hot fudge icing is poured directly over the warm cake straight out of the oven, it seeps into the top layer of the crumb, locking in the moisture and eventually setting into a crackly, fudgy crust. Sprinkled with toasted Texas pecans, this massive cake is the ultimate dessert for potlucks, family reunions, and neighborhood barbecues!

Why This Recipe Works

The unique, almost brownie-like texture of a Texas Sheet Cake is achieved through a specific “boiled water” mixing method. By boiling the butter, water, and cocoa powder together before mixing them into the flour, the cocoa powder “blooms.” This process releases intense flavor compounds and melts the fat seamlessly, resulting in a deeply chocolatey cake that is astonishingly tender. Furthermore, the buttermilk and baking soda react to provide a rapid, fluffy rise that perfectly balances the density of the chocolate. Finally, pouring the icing while it is still piping hot is the most critical step; it ensures the frosting spreads perfectly flat across the massive surface area without tearing the delicate cake beneath it.

Ingredients

For the Chocolate Sheet Cake:

• 2 cups all-purpose flour, spooned and leveled
• 2 cups white granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks or 226 grams) unsalted butter
• 1 cup water
• 1/2 cup unsweetened natural cocoa powder (do not use Dutch-processed)
• 2 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1 tablespoon pure vanilla extract
  For the Ancho Chili Fudge Icing:
• 1/2 cup (1 stick) unsalted butter
• 1/3 cup whole milk
• 1/4 cup unsweetened natural cocoa powder
• 3 cups powdered confectioners’ sugar, sifted to remove lumps
• 1 teaspoon Ancho chili powder (see Cook’s Notes for warnings!)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans, lightly toasted (optional, but highly recommended)

Directions

Step 1: Prep the Oven and the Sheet Pan
Begin by preheating your oven to 400°F (200°C). Generously grease an 18×13-inch rimmed baking sheet (also known as a half-sheet pan or jelly roll pan) with non-stick cooking spray or softened butter. Set the prepared pan aside.
Step 2: Whisk the Dry Ingredients
In a very large mixing bowl, combine the all-purpose flour, white granulated sugar, baking soda, and kosher salt. Whisk these dry ingredients together thoroughly so the baking soda is evenly distributed.
Step 3: Boil the Butter and Cocoa
In a medium saucepan over medium-high heat, combine the 1 cup of unsalted butter, the 1 cup of water, and the 1/2 cup of cocoa powder. Stir the mixture constantly until the butter is completely melted and the liquid comes to a rolling boil. Allow it to boil for exactly 30 seconds, then immediately remove the saucepan from the heat.
Step 4: Combine and Bake the Cake
Carefully pour the boiling chocolate mixture directly into the bowl with the dry flour mixture. Stir gently with a rubber spatula just until combined and the mixture has cooled slightly. In a separate small bowl or measuring cup, whisk together the eggs, buttermilk, and vanilla extract. Pour this wet mixture into the chocolate batter and whisk vigorously until the batter is smooth, glossy, and free of lumps. The batter will be quite thin. Pour it into your prepared 18×13-inch pan, spreading it evenly into all four corners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out completely clean.
Step 5: Prepare the Ancho Fudge Icing
Timing is everything! About 5 minutes before the cake is done baking, start the icing. In a clean saucepan over medium heat, combine the 1/2 cup of butter, whole milk, and 1/4 cup of cocoa powder. Bring this mixture to a gentle boil, stirring constantly. As soon as it boils, remove the pan from the heat. Immediately whisk in the sifted powdered sugar, the Ancho chili powder, the ground cinnamon, and the vanilla extract. Whisk vigorously until the icing is completely smooth, thick, and glossy.
Step 6: Pour, Spread, and Garnish
As soon as you remove the hot baked cake from the oven, immediately pour the hot fudge icing directly over the surface of the warm cake. Using a large offset spatula, quickly and gently spread the icing so it covers the entire cake before it begins to set. Immediately sprinkle the toasted chopped pecans evenly over the top of the wet icing.
Step 7: Cool and Serve
You must allow the cake to cool completely in the pan for at least 1 hour before serving. This resting period allows the hot fudge icing to set into its signature crackly, slightly firm texture. Cut the cake into 24 squares and serve directly from the pan.

Comprehensive Cook’s Notes & Variations

• WARNING – Chili Powder Confusion: It is absolutely critical that you purchase pure Ancho chili powder (made from 100% ground ancho chilies). Do NOT use generic “Chili Powder” from the spice aisle. Generic chili powder is a savory blend that includes garlic powder, onion powder, and cumin, which will completely ruin your dessert! If you cannot find pure Ancho chili powder, you can substitute a pinch of cayenne pepper, but use only 1/8 teaspoon, as cayenne is significantly hotter.
• The Pan Size Matters: This recipe is specifically formulated for an 18×13-inch rimmed half-sheet pan. If you try to bake this in a standard 9×13-inch pan, the cake will be much too thick, the baking time will double, and the ratio of icing to cake will be completely wrong.
• Buttermilk Substitute: If you do not have buttermilk on hand, you can easily make a substitute. Add 1/2 tablespoon of white vinegar or fresh lemon juice to a measuring cup, then fill it to the 1/2 cup line with whole milk. Let it sit for 5 minutes to curdle before using it in Step 4.
• Storage Instructions: Store the Texas Sheet Cake tightly covered with aluminum foil or plastic wrap at room temperature for up to 4 days. Because the icing seals the top of the cake, it stays incredibly moist for a very long time!

Top Reviews

⭐⭐⭐⭐⭐ “The Ancho twist is pure genius”
By AustinFoodie on July 22, 2026
I have made Texas Sheet Cake a hundred times, but adding the ancho chili and cinnamon to the icing completely transforms it from a basic chocolate cake into a high-end dessert. It doesn’t taste spicy at all, it just has this amazing warm depth in the background that makes you want to go back for a second piece.
⭐⭐⭐⭐⭐ “Easiest cake for a huge crowd”
By BusyMomOfFour on June 10, 2026
I made this for my son’s baseball team party. It fed 24 hungry kids and adults with ease! The boiling water method sounds weird if you’ve never made this style of cake before, but trust the process. The cake is unbelievably soft, and the frosting sets up like a dream.
⭐⭐⭐⭐ “Great cake, just watch the chili powder”
By BakingBeginner on May 05, 2026
The texture of this cake is fantastic and it’s so fun to pour the hot icing over the hot cake. I accidentally used regular chili powder instead of Ancho the first time (my fault for not reading the notes!) and it tasted like tacos. Made it again with pure Ancho pepper and it was phenomenal. A total crowd-pleaser!

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