Chocolate buttermilk cake crowned with chocolate pecan fudge icing makes this one legendary Texas sweet.
My grandma Muzzy’s Texas Pecan Sheet Cake is our family’s all around favorite cake.
Muzzy’s cake starred at Birthday parties, holidays, late breakfasts and weekend dinners.
It’s easy to make by hand– no mixer required!
For best flavor, use a good quality dutch cocoa like Droste.
The holidays are coming, so why not add this simple cake to your list of new family favorites?
Pin and DIG IN!
More cake and baking ideas:
Secret Chocolate Cake ( Vegan)
Pumpkin Chocolate Ribbon Bread
Almond Flour and Honey Sandwich Bread (Gluten free)
Old Fashioned Almond Cherry Scones
Fruity Brown Sugar Oatmeal Muffins
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PrintTexas Pecan Sheet Cake
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 24 small or 12 large slices 1x
- Cuisine: Texan
Chocolate buttermilk cake crowned with chocolate pecan fudge icing makes this one legendary Texas sweet. Use dutched processed cocoa (like Droste) for a moist, flavorful cake.
Ingredients
2 cups all purpose flour, sifted (260 gm)
2 cups sugar (200 gm)
1 teaspoon baking soda (7 gm)
1/2 teaspoon cinnamon (1 gm)
4 tablespoons cocoa (24 gm) (ie: Droste or Rodelle dutch processed)
2 sticks salted butter (226 gm)
1 cup water (240 ml)
1/2 cup buttermilk (120 ml)
2 large eggs, lightly beaten
1 teaspoon vanilla (5 ml)
Frosting:
1 stick salted butter (113 gm)
6 tablespoons milk (90 ml)
4 tablespoons cocoa, sifted (24 gm)
3 1/2 cups powdered sugar, sifted (16 oz/240 gm)
1 1/2 cups pecans, toasted and coarsely chopped (240 gm)
Instructions
Preheat oven to 375 F and grease a 9 x 13 brownie pan or 9 inch spring form pan. In a large bowl, stir together flour, cocoa, sugar, baking soda and cinnamon. Set aside. On stovetop or in microwave, melt butter with water. Add to dry ingredients and mix well. Blend in buttermilk, vanilla and eggs. Pour into pan and bake: 30-35 minutes for brownie pan and 45 minutes for round springform pan.
Five minutes before cake is ready, prepare frosting: In a medium saucepan or microwave safe bowl, heat together butter, milk and cocoa. Stir in remaining ingredients. Pour evenly all over warm cake. Using a rubber spatula, quickly smooth top before frosting hardens.
When cool, wrap tightly with plastic wrap. Lasts at room temperature up to 5 days.
Notes
Family recipe lovingly rewritten from my grandmother Muzzy’s original Texas Pecan Sheet Cake.
Stretch this recipe by making it like brownies in 2 quarter sheet pans lined with parchment. Cakes only take 15 or so min to bake!
Spread fudge on thinly.
Will make at least 32 large but thin squares or 64 small bite squares. So rich that a little goes a long way! My husband’s family and my family too LOVE and request this cake for family events!
★★★★★
This is my new favorite recipe. It was easy to make and the cake is amazing! Thank you for sharing your grandma’s recipe.
★★★★★
Sharon! So thrilled that you are enjoying the recipe. It’s like a little bit of family love in every bite. Thanks for trying it and happy baking😍‼️