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Texas Sheet Cake

Texas Sheet Cake Recipe

Texas Sheet Cake is a rich, chocolatey Southern dessert known for its moist texture and fudgy frosting. Made with simple pantry ingredients like cocoa powder, butter, sugar, and buttermilk, this cake is baked in a sheet pan for easy serving. The warm chocolate frosting is poured over the hot cake, creating a melt-in-your-mouth experience. Perfect for gatherings, potlucks, or special occasions, this classic treat is quick to make and always a crowd favorite!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 People
Calories 350 kcal

Equipment

  • Large Sheet Pan (18x13 inches) – Also known as a jelly roll pan, this ensures the cake bakes evenly and has the right thickness.
  • Medium Saucepan – Used for melting butter and cocoa for both the cake batter and frosting.
  • Large Mixing Bowl – For combining the dry and wet ingredients.
  • Whisk – Helps mix the ingredients smoothly without lumps.
  • Spatula or Wooden Spoon – Useful for stirring the batter and spreading the frosting evenly.
  • Measuring Cups and Spoons – Ensures accurate ingredient measurements for the perfect cake consistency.
  • Hand Mixer or Stand Mixer (Optional) – Speeds up mixing but is not required.
  • Toothpick or Cake Tester – Used to check if the cake is fully baked.
  • Cooling Rack – Helps the cake cool evenly before serving.

Ingredients
  

For the Cake:

  • 1 cup (2 sticks) unsalted butter
  • 1 cup water
  • ½ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ½ cup sour cream (or buttermilk)
  • 1 teaspoon vanilla extract

For the Frosting:

  • ½ cup (1 stick) unsalted butter
  • ¼ cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 3 ½ to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

Instructions
 

  • Prepare for Baking
    Preheat your oven to 350°F (175°C).
    Grease a large 18x13-inch sheet pan (jelly roll pan) or line it with parchment paper.
  • Make the Cake Batter
    In a medium saucepan, melt 1 cup butter with 1 cup water and ½ cup cocoa powder over medium heat. Stir until smooth, then remove from heat.
    In a large mixing bowl, whisk together 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
    Pour the warm cocoa mixture into the dry ingredients, stirring gently. Add 2 beaten eggs, ½ cup sour cream (or buttermilk), and 1 teaspoon vanilla extract, mixing until smooth.
  • Bake the Cake
    Pour the batter evenly into the prepared sheet pan.Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Make the Frosting
    In a medium saucepan, melt ½ cup butter over low heat. Stir in ¼ cup cocoa powder and 6 tablespoons milk, whisking until smooth.
    Remove from heat and whisk in 3 ½ to 4 cups powdered sugar, 1 teaspoon vanilla extract, and 1 cup chopped pecans (if using).
  • Frost and Serve
    Pour the warm frosting over the hot cake, spreading it evenly.
    Let the cake cool for 30 minutes to 1 hour, then slice and enjoy!

Notes

  • Use a Sheet Pan for Best Results – A large 18x13-inch pan ensures the cake bakes evenly and maintains its signature thin, soft texture. If using a 9x13-inch pan, the cake will be thicker and require a longer baking time (25-30 minutes).
  • Frost While Warm – Pour the frosting over the cake immediately after baking to allow it to slightly seep in, creating a fudgy, melt-in-your-mouth texture.
  • Don’t Overmix the Batter – Stir just until combined to keep the cake light and moist. Overmixing can result in a dense texture.
  • Pecan Topping is Optional – Chopped pecans add a classic Southern touch but can be omitted if preferred. Toasting the pecans before adding them to the frosting enhances their flavor.
  • Storage Tips – Keep the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Let refrigerated slices come to room temperature before serving for the best texture.
  • Freezing Instructions – Slice the cake and store individual portions in an airtight container or wrap in plastic wrap. Freeze for up to 3 months and thaw at room temperature before serving.
  • Enhancing Chocolate Flavor – Adding ½ teaspoon instant espresso powder to the batter enhances the depth of chocolate flavor without making it taste like coffee.
  • Substituting Buttermilk or Sour Cream – If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon vinegar or lemon juice and let it sit for 5 minutes before using. Sour cream provides a similar tangy richness.
  • Make it Gluten-Free – Swap the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version of Texas Sheet Cake.
  • Serving Suggestions – Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
Keyword Texas Sheet Cake Recipe