Texas Sheet Cake

Texas Sheet Cake

A luscious caramel frosting with coconut and pecans tops this potluck-perfect chocolate cake.

1 hr Prep: 15 min Cook: 45 min
Serves: 16 Save

Ingredients (17)


  • ¼ oz Cooking Spray
  • 2 cup All Purpose Flour
  • 1¾ cup Sugar
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 2 Butter Sticks
  • ⅓ cup Unsweetened Cocoa Powder
  • 2 Eggs
  • ½ cup Buttermilk
  • 1 tsp Vanilla Extract


  • 3 Egg Yolks
  • 1 cup Evaporated Milk
  • 1 tsp Vanilla Extract
  • 1 cup Sugar
  • ½ cup Butter
  • 1⅓ cup Sweetened Coconut Flakes
  • 1 cup Chopped Pecans


  1. Preheat oven to 350F. Coat a 13-by-9-by-2-inch baking pan with cooking spray.
  2. To prepare the cake, sift flour, sugar, baking soda and salt into a large bowl.
  3. In a small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
  4. Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool on wire rack. Do not remove from pan.
  5. To prepare the frosting, whisk egg yolks and about 1/3 cup milk in a saucepan. Add remaining milk, vanilla and sugar. Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil. Reduce heat to maintain boil and cook, stirring frequently, 7 minutes or until thick. Remove from heat and stir in coconut and pecans. Cool, stirring occasionally, until thick enough to spread.
  6. Spread frosting over top of cake.