Patriots’ Sheet Cake. Aka Texas Sheet Cake

So it’s been said, everything is bigger in Texas. Football, BBQ, hair, cowboy hats…the list goes on.

You can add cakes to this list, too.

And bigger is supposedly better, right?

Maybe. I suppose that depends on the item being discussed and your point of view.

I got this recipe from Stonewall Kitchen when I took a cooking demonstration class with them a few months ago. I think I was starving when I booked the class, but the Texas Sheet Cake as dessert was the piece that sealed the deal for me. This was my face when I saw the cake being made and ready to come out to my table:


Yes. I am a complete dork. What can I say? Food excites me sometimes.

But when you need to feed a crowd, I do know this – bigger is better. But so is simple, easy, fast, and delicious. All these factors matter when it comes to a cake that must feed a crowd.

I don’t need to be in Texas to enjoy their delicious version of dense, chocolatey sheet cake. I can be in the foggy, sleeting, snowy depths of New England hell on football day when the Patriots play, and know that while some things are still bigger in Texas, our football is better.

Sorry Texas.


So for today’s sake when the Patriots are playing, and no, it’s not against a Texas based team, I am calling this Patriots’ Sheet Cake.



Personally, I think the Patriots dynasty speaks for itself, but we can argue the semantics of football any day here in New England.

Tom Brady is the GOAT.

Get over it.

The Best Chocolate Sheet Cake. Ever. AKA Texas Sheet Cake

A quick and easy, yet amazingly delicious, cake that will please the biggest of crowds.

Course Dessert
Cuisine American
Keyword cake, chocolate, sheetcake, Texas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Stonewall Kitchen


For the Cake:

  • 2 cups flour
  • 2 cup sugar
  • ¼ tsp salt
  • 4 tbsp cocoa heaping
  • 2 sticks butter
  • 1 cup boiling water
  • ½ cup buttermilk
  • 2 whole eggs beaten
  • 1 tsp vanilla

For the Frosting:

  • ½ cups finely chopped pecans
  • 1 ¾ stick butter
  • 4 tbsp cocoa heaping
  • 6 tbsp milk
  • 1 tsp vanilla
  • 1 lb (minus ½ cup) powdered sugar


  1. Prepare and 18 x 13 sheet cake pan by buttering pan, then placing parchment paper on top of buttered pan, and then butter parchment paper. Preheat oven to 350 F.

  2. In a mixing bowl, combine flour, sugar, and salt.
  3. In a saucepan, melt butter. Add cocoa. Stir together.
  4. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  5. In a measuring cup, for the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet pan, tap down pan on countertop to release any air bubbles, and bake at 350 degrees Fahrenheit for 20 minutes.

  6. While cake is baking, make the icing.
  7. Chop pecans finely. Melt butter in a saucepan. Add cocoa, and stir to combine, then turn off heat. Add milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  8. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Recipe Notes

This cake is best mixed by hand. If using a mixer to combine ingredients, make sure to mix ingredients on LOW speed.

This recipe can easily be cut in half or doubled. Adjust pan size accordingly.


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