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Stack of Texas Brownie Cake on a white table.
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Texas Brownie Cake

This Texas Brownie Cake is rich, fudgy, and totally over-the-top in the best way. It starts with a chocolate cake and brownie mix baked together into one soft, chocolatey base, then gets topped with a warm chocolate frosting that sets into a shiny, crackly layer!
Prep Time15 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: texas brownie cake, texas sheet cake
Servings: 20 pieces
Calories: 480kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cake

  • 1 box (15.25 ounces) chocolate cake mix
  • 1 box (18.3 ounces) fudge brownie mix
  • 4 large eggs, room temperature
  • 1 ¼ cups water, or substitute 1 cup buttermilk + ¼ cup water for more authentic tang and tenderness
  • 1 cup (218 g) vegetable oil

Texas Chocolate Frosting

  • 1 cup (2 sticks / 226 g) unsalted butter
  • ¼ cup (29.5 g) unsweetened cocoa powder
  • ⅓ cup whole milk
  • 3 ½ to 4 cups confectioners' sugar, start with 3 ½ and add more if needed
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Topping

  • 1 to 1 ½ cups chopped pecans, toasted*

Instructions

  • Preheat oven to 350°F. Grease and flour (or generously spray) a 13×18-inch half sheet pan or 12×17-inch jelly roll pan with sides. A larger pan gives the classic thin Texas-style cake.
  • In a large bowl, combine cake mix, brownie mix, eggs, water (or buttermilk mixture), oil, and vanilla. Mix for about 2 minutes until smooth and well combined.
  • Pour batter into prepared pan and spread evenly.
  • Bake for 25 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 25 minutes; do not overbake.
  • While the cake is baking, make the frosting.

Frosting

  • In a medium saucepan, melt butter over medium heat. Whisk in cocoa powder and milk until smooth.
  • Bring to a gentle boil, stirring constantly, and cook for 1 to 2 minutes.
  • Remove from heat and whisk in confectioners' sugar, vanilla, and salt until smooth and glossy. The frosting should be slightly thick. Add a splash of milk if needed.
  • As soon as the cake comes out of the oven, pour warm frosting evenly over the hot cake. Spread gently if needed.
  • Immediately sprinkle with toasted pecans, lightly pressing them into the frosting.
  • Let the cake cool completely in the pan (about 1 to 2 hours). The frosting will set into a glossy, slightly crackly layer.

Notes

*To toast pecans: Spread in a single layer on a baking sheet and bake at 350°F for 8 to 10 minutes, stirring halfway through.

Nutrition

Serving: 1piece with frosting and pecans | Calories: 480kcal