Classic Texas Sheet Cake

Classic Texas Sheet Cake

This recipe is: Gluten-Free

Yields: 10

Total Time: N/A

Prep Time: N/A

Nutritional Information
(Per Serving)


Total Fat

Saturated Fat



Total Carbohydrate

Dietary Fiber




  • 2 cups Blackbird Bakery Cake & Muffin Blend
  • 2 cups sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (heaping) cocoa powder
  • 2 sticks (16 tablespoons) unsalted butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 whole beaten eggs
  • 1 tea baking soda
  • ½ tea cayenne pepper (optional)
  • 1 tablespoon vanilla
  • 1 tablespoon Tito’s Texas Vodka
  • 1/2 cup finely chopped pecans (optional)
  • 12 tablespoons unsalted butter
  • 4 tablespoons (heaping) cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla
  • 1 pound (minus 1/2 Cup) powdered sugar


Preheat oven to 350-degrees.

Lightly grease a 9 x 13-inch sheet pan. Line the bottom with parchment paper.

In a mixing bowl, combine flour, sugar, and salt.

In a medium saucepan, melt butter. Add cocoa and then whisk together.
Carefully add boiling water, whisk to combine, then allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the beaten eggs into the buttermilk, followed by the, baking soda, and vanilla. Whisk to combine.   Stir buttermilk mixture into butter/chocolate mixture and mix until you can no longer see any flecks of dry ingredients. Add the Tito’s Handmade Vodka and stir just enough to combine. Pour the batter into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

I like to allow the cake to cool until the icing crackles before I cut the cake into generous squares, aobut 10 minutes.  This cake is delicious warm, but just as good right out of the fridge with a glass of cold of milk.  Keeps like a champ for up to a week in an airtight container. 

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