I don’t make my mom’s famous Nacogdoches Cake very often. Don’t get me wrong, this sheet cake is one of my all-time favorites! But any time I thought about making it at home, I would usually talk myself out of it because I was certain it would never taste as good as hers. (My mom has a secret magical power that makes everything taste better, and that power does not appear to have been passed down to me.)
But a little while ago, I decided it was high time to give this cake another try. When I was mixing it up, it occurred to me that I’d never seen Nacogdoches Cake in a bakery, or even heard anyone else talk about it other than my immediate family.
It also occurred to me that I had no clue what the word “Nacogdoches” meant! So I did what any good blogger would do, and I turned to the internet. It turns out that Nacogdoches Cake is just another name for Texas Sheet Cake. (And here I thought I’d never had Texas Sheet Cake before!)
My mom’s version of this popular sheet cake is named specifically after Nacogdoches, Texas for some inexplicable reason. Just one of those mysterious and quirky family traditions, I guess!
So how does Nacogdoches Cake differ from a REGULAR chocolate cake? The main difference between the two is that you cook the icing, and then ice the cake while it is still hot. This makes for a fudge-y and tender cake that practically melts in your mouth! I don’t know if it’s a common practice, but my Mom always put chopped walnuts in her icing. I’m fine with walnuts, but I much prefer almonds, so that’s what I used here. (You could use any nut you like, though.)
All this cake talk is making me hungry! So let’s get started, shall we?
My Mom’s Nacogdoches Chocolate Texas Sheet Cake
Cake Ingredients:
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 2 eggs
- 1 cup butter (or 2 sticks)
- 1/2 cup shortening
- 4 Tbsp cocoa powder
- 1 cup water
- 1 tsp vanilla
- 1/2 cup buttermilk
Frosting Ingredients:
- 1/2 cup butter (or 1 stick)
- 4 Tbsp cocoa
- 6 Tbsp milk
- 16 oz powdered sugar
- 1 tsp vanilla
Cake Directions:
Mix the flour, sugar, and baking soda in a large bowl. Set aside.
In a separate small bowl, whisk the 2 eggs and set aside.
Add the butter, shortening, cocoa powder, water, vanilla, and buttermilk to a saucepan, and place it on your stovetop over medium heat. Stir until the ingredients are all melted together, and the mixture has just started to boil.
Combine the melted mixture with the dry ingredients. Stir, then add the 2 eggs and mix until combined.
Pour the batter into a greased and floured sheet pan. Bake at 400º for 12-20 minutes. (The cooking time will vary depending on the depth of your cake pan, so it’s better to just keep an eye on it.)
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Icing Directions:
While the cake is baking, add the butter, cocoa, and milk to a saucepan. Place on your stovetop and bring to a boil.
Turn the heat down to low, then add the powdered sugar and vanilla. Whisk or beat until the icing is very smooth, then stir in 1/2 cup of chopped, roasted almonds.
Pour the finished icing onto the hot cake.
Spread the icing quickly, but be gentle! Let cool, then cut and serve!
My Mom’s Nacogdoches Chocolate Texas Sheet Cake
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 2 eggs
- 1 cup butter (2 sticks)
- 1/2 cup vegetable shortening
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1 tsp vanilla
- 1/2 cup buttermilk
Frosting Ingredients
- 1/2 cup butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- 6 Tbsp milk
- 16 oz powdered sugar
- 1 tsp vanilla
Instructions
- Mix the flour, sugar, and baking soda in a large bowl. Set aside.
- In a separate small bowl, whisk the 2 eggs and set aside.
- Add the butter, shortening, cocoa powder, water, vanilla, and buttermilk to a saucepan, and place it on your stovetop over medium heat. Stir until the ingredients are all melted together, and the mixture has just started to boil.
- Combine the melted mixture with the dry ingredients. Stir, then add the 2 eggs and mix until combined.
- Pour the batter into a greased and floured sheet pan. Bake at 400º for 12-20 minutes. (The cooking time will vary depending on the depth of your cake pan, so it’s better to just keep an eye on it.)
Icing Directions
- While the cake is baking, add the butter, cocoa, and milk to a saucepan. Place on your stovetop and bring to a boil
- Turn the heat down to low, then add the powdered sugar and vanilla. Whisk or beat until the icing is very smooth, then stir in 1/2 cup of chopped, roasted almonds.
- Pour the finished icing onto the hot cake.
- Spread the icing quickly, but be gentle! Let cool, then cut and serve!
Nutrition
What’s your favorite cake recipe?
Can the shortening be replaced with something else!
Please log in or create a free account to comment.I’m not from Texas but this recipe made its way to me via my mother-in-laws friend about 30 years ago. My recipe doesn’t call for shortening. With 2 sticks of butter, why would you need it? If you want my version, you’re welcome to it. Delicious! Rena
Please log in or create a free account to comment.Coconut oil :-)
Please log in or create a free account to comment.It looks like my sheet cake pan, which is 15″ X 11″
Please log in or create a free account to comment.What can you use in place of the shortening? Thanks!!
Please log in or create a free account to comment.There a bunch of different versions of this but most are similar. Mine doesn’t use shortening either. Here’s a link to another version without it. Also most people in Texas put pecans on top since it’s the state tree. I also put 1 tsp. of cinnamon in the cake batter. So many different ways to change it up!!!
Please log in or create a free account to comment.I found this recipe in a magazine many years ago, and it’s never failed to be delicious. It is a favorite in our family. So difficult to have just one piece…it is that good.
Please log in or create a free account to comment.My mother who is 93 years old has been making this for many decades. She gave one to an out of town relative last year and never saw her pan back. I would love to know the dimensions of the pan that you all use. We have tried to purchase her many and she insist that they are all the wrong size. So I’m not real sure if she’s correct or if it’s just her age!
Please log in or create a free account to comment.I have made this cake for years and love it! I substitute equal amount of coffee instead of water. You don’t taste the coffee and it enhances the flavor of the chocolate! Yum!
Please log in or create a free account to comment.That sounds delicious!
Please log in or create a free account to comment.Try this Texas Chocolate Sheet Cake with an added 1Tbsp of cinnamon in the cake and added 1tsp of cinnamon in the frosting. This makes it into a Mexican Chocolate sheet cake. And to previous questions… yes it is baked on a large cookie sheet! Super yummy! This is my family’s favorite cake or brownie recipe.
Please log in or create a free account to comment.Also to make this GF as I do at home, just make equal substitution of the recipe flour for a good quality all purpose GF flour blend.
Please log in or create a free account to comment.This is allot like my moms sheet cake.. We don’t cook the frosting. We haven’t made it for a longtime because it makes a lot. Also everyone else is out of the house now, so it’s just me and my folks. Also have one extended family member who is g free, so it kind of limits what dessserts you can do for family gatherings. It is yummy. I’ve never hearc it called Nacogdoches before. Is that a family s last name?
Please log in or create a free account to comment.It is a town in Texas. In the South, this amazing cake is known as Texas Sheet Cake, and we all love it!
Please log in or create a free account to comment.Just found this recipe and will try and make it! It does not sound too difficult but as I am in the UK it is difficult to get the measurements correct, (sticks of butter?) Would it be possible to “translate” your measurements for us on the other side of the pond?
Please log in or create a free account to comment.1 stick of butter= 8 tablespoons or 1/2 cup
Please log in or create a free account to comment.1 stick of butter equals 1/2 cup
Please log in or create a free account to comment.Better revise directions. Photos distinctly show pouring flour mixture into cocoa mixture. Sorry, couldn’t resist. :)
Please log in or create a free account to comment.Wish I had a dollar for every one of these cakes I made! We called it “20 Minute Chocolate Cake”. Was my now 43 year old son’s favorite … and still is. Good memories!
Looks yummy. Do you have a white sheet cake recipe to share too?
Please log in or create a free account to comment.For a white sheet cake:
Please log in or create a free account to comment.Make same way as the chocolate only leave out the cocoa powder and replace the shortening with 1/2 cup sour cream and leaving out the buttermilk.
I do prefer the almond flavoring in white cake compared to the vanilla; choice is yours.
For the frosting; leave out the cocoa powder, use 5 1/2 cups powdered sugar, using 1/4 cup milk and once again; I prefer the almond extract / flavoring
My error in frosting instructions.
That should be 4 1/2 cups powdered sugar ( sifted) and NOT the 51/2 cups as shown.
Note: I do always sift my powdered sugar as it removes any lumps and makes for smoother icing.