Texas Sheet Cake Recipe | Rich, Chocolatey, and Easy to Make
Last weekend I baked a Texas Sheet Cake for a family get-together, and it was gone before I even had a chance to sit down with a slice. This cake has a way of stealing the spotlight at any gathering. With its moist chocolate base and warm fudgy frosting poured over while still hot, it’s the kind of dessert that feels like a hug in every bite.
The beauty of this cake lies in its simplicity. Unlike fancy layered cakes, this one comes together in a single pan making it easy to serve and share. Whether you’re hosting a potluck, celebrating a birthday or just craving something chocolatey, Texas Sheet Cake delivers every time.
Why You Should Try Texas Sheet Cake
This cake isn’t just about chocolate, it’s about tradition. Texas Sheet Cake has been a staple in Southern kitchens for generations. The cake itself is light yet rich, and the frosting seeps into the warm cake creating that melt-in-your-mouth magic everyone loves.
Another reason it’s such a favorite? It feeds a crowd. Since it’s baked in a sheet pan, you’ll end up with plenty of servings to share. Pair a slice with a scoop of vanilla ice cream and you’ll understand why it’s one of the most beloved chocolate cakes around.
Ingredients for Texas Sheet Cake
Here’s what you’ll need to whip up this decadent treat:
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While the oven heats, grease a 13×18-inch sheet pan or jelly roll pan with butter or non-stick spray. You can also line it with parchment paper for easy removal later. This step ensures your cake won’t stick and keeps the cleanup simple. Using the large pan is important because it gives Texas Sheet Cake its signature thin yet moist texture.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure the mixture is even and free of clumps. This forms the base of the cake. I like to sift the flour before mixing to make the cake a little lighter and fluffier.
3. Prepare the Chocolate Mixture
In a medium saucepan over medium heat, melt 1 cup (2 sticks) of butter. Stir in 4 tablespoons of cocoa powder and 1 cup of water. Whisk until smooth and glossy, then bring the mixture to a gentle boil before removing from heat. The aroma of chocolate filling the kitchen at this stage is incredible and sets the tone for the cake.
4. Combine Wet and Dry Ingredients
Slowly pour the warm chocolate mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until everything comes together. The batter will look thin, and that’s exactly how it should be. This texture is what keeps the cake soft and moist.
5. Add the Buttermilk and Eggs
Whisk together ½ cup buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract in a small bowl. Pour this into the chocolate batter and stir until smooth. The buttermilk adds a tangy richness, and the eggs bring structure to the cake. Be sure to scrape down the sides and bottom of the bowl so no dry bits remain.
6. Pour Batter into the Pan and Bake
Pour the batter into your prepared sheet pan and spread it evenly with a spatula, making sure it reaches the corners. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Because the cake is thin, watch closely near the end to avoid overbaking.
7. Prepare the Chocolate Frosting
While the cake bakes, make the frosting. In a saucepan, melt ½ cup (1 stick) of butter over medium heat. Stir in 4 tablespoons of cocoa powder and 6 tablespoons of milk, letting it simmer gently. Remove from heat and whisk in 1 teaspoon of vanilla extract and 4 cups of powdered sugar, one cup at a time, until smooth and pourable. Add a splash more milk if it feels too thick.
8. Frost the Cake While Warm
Once the cake is out of the oven, immediately pour the warm frosting over the surface. Use a spatula to spread it evenly into the corners. The heat from the cake helps the frosting sink slightly into the top layer, creating that classic glossy finish. Add chopped pecans or walnuts here if you want a little crunch.
9. Let It Cool Slightly Before Serving
Allow the cake to rest for about 20–30 minutes before cutting. This gives the frosting time to set while still keeping the cake warm and fudgy. Slice into squares or rectangles right in the pan—it’s part of the charm of Texas Sheet Cake.
10. Enjoy with Family and Friends
This cake shines when shared. It makes plenty for a crowd, and it pairs beautifully with a scoop of vanilla ice cream, a spoonful of whipped cream, or even just a glass of cold milk. Whether you serve it at a family gathering or a potluck, expect it to disappear fast.
Tips for the Best Texas Sheet Cake
- Don’t skip the sour cream: It adds moisture and helps balance the richness of the chocolate.
- Frost while warm: This is what gives Texas Sheet Cake its signature texture.
- Use good cocoa powder: The flavor of your cake depends on it.
- Serve with ice cream: Vanilla ice cream takes this cake over the top.
Storing Texas Sheet Cake
You can store leftovers covered at room temperature for up to 3 days. If you prefer to refrigerate, the cake will last up to 5 days, though it tastes best at room temperature. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. Thaw before serving.
FAQs
Q: Can I make Texas Sheet Cake without nuts?
A: Absolutely. The pecans are optional, and the cake is just as delicious without them.
Q: What size pan works best?
A: A 9×13-inch pan is traditional, but you can also use a 10×15-inch jelly roll pan for thinner slices.
Q: Can I make this ahead of time?
A: Yes, you can bake the cake a day in advance. Just keep it covered and add frosting right before serving for the freshest taste.
Q: Why do I need to frost it while warm?
A: Frosting the cake while it’s warm allows the topping to seep into the surface, giving the cake its famous fudgy layer.
Final Thoughts
Texas Sheet Cake is more than just a dessert; it’s a piece of comfort and tradition. Its simplicity makes it a go-to recipe for any gathering, while its rich chocolate flavor makes it unforgettable. Next time you need a dessert that pleases a crowd, bake this cake and watch it disappear in minutes.
