If you’re searching for a big-batch chocolate dessert with legendary Southern roots, Texas Sheet Cake is the answer. Picture a soft, tender chocolate cake with deep cocoa flavor, all wrapped in a silky layer of glossy chocolate frosting that seeps lovingly into the still-warm cake beneath. This crowd-pleaser is treasured for its easy preparation, bold flavor, irresistible texture, and ability to vanish faster than you can say “seconds!” Whether you’re making it for a potluck, birthday, or casual family treat, this Texas Sheet Cake absolutely lives up to the hype.

Ingredients You’ll Need

One of the reasons Texas Sheet Cake is such a classic is because it doesn’t require anything fancy—just staple ingredients that each play an important role. Here’s how each component contributes to this iconic, chocolatey treat:

All-Purpose Flour: Delivers the perfect cake structure—soft, tender, yet sturdy enough to hold up to all that fabulous frosting.
Granulated Sugar: Sweetens the cake and keeps every bite beautifully moist.
Baking Soda: Gives the cake lift and fluffiness by reacting with the sour cream.
Salt: A tiny amount brings out the rich cocoa flavor, making the chocolate shine.
Unsalted Butter: Adds essential richness, both in the cake and frosting, ensuring a luxuriously melt-in-your-mouth bite.
Water: Loosens the batter and helps the cocoa bloom for a more intense chocolate flavor.
Unsweetened Cocoa Powder: The star ingredient for real chocolate punch—use your favorite brand for best results!
Sour Cream: This secret ingredient adds subtle tang and creates a seriously moist crumb you’ll crave.
Eggs: Bind everything together and add richness.
Vanilla Extract: Rounds out the chocolate flavor and enhances sweetness in both batter and frosting.
Powdered Sugar: Gives the frosting its glossy, pourable quality—don’t skimp, you want that thick, decadent coating.
Milk: Keeps the frosting smooth and spreadable; whole milk is best for richness.
Chopped Pecans (Optional): Classic Texas flair! For crunch, toast them for extra flavor or skip for a nut-free version.

How to Make Texas Sheet Cake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F. Grease a 10×15-inch jelly roll pan or rimmed baking sheet—this wide, shallow pan is what gives the Texas Sheet Cake its iconic shape and bakes the perfect thin, moist layers.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Combining these ahead ensures an evenly risen cake and no surprise salty bites later on.

Step 3: Bloom the Cocoa

In a medium saucepan set over medium heat, melt the butter with water and cocoa powder, stirring until smooth. Bring the mixture just to a boil, then immediately remove from heat—this step really brings out the richness of the cocoa, making the flavor stand out.

Step 4: Combine Wet and Dry

Pour the hot cocoa mixture directly over the dry ingredients in your bowl. Stir gently until mostly combined; the batter will be a bit thick at this point.

Step 5: Add the Final Wet Ingredients

Stir in the sour cream, eggs, and vanilla extract. Mix until the batter is completely smooth and glossy—that’s when you know everything is perfectly incorporated for that classic Texas Sheet Cake texture.

Step 6: Bake to Perfection

Pour the batter into your prepared pan, spreading it evenly to the edges. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake; a slightly gooey center keeps things luscious!

Step 7: Make the Signature Frosting

While the cake is baking, start on that legendary frosting. In a saucepan over medium heat, melt butter with cocoa and milk, stirring until smooth and hot (but not boiling). Remove from the heat and whisk in powdered sugar and vanilla. If you’re using pecans, stir them in now—don’t wait, this frosting sets fast!

Step 8: Frost the Cake

As soon as the cake comes out of the oven, pour the warm frosting right over the top. Quickly spread it with a spatula to cover every corner. The magic here is that the frosting melts into the warm cake, forming a fudgy, silky layer that’s utterly irresistible.

How to Serve Texas Sheet Cake

Garnishes

Traditionalists love a simple scattering of chopped pecans over the still-wet frosting, which adds crunch and signature Texas flair. Want to elevate things further? Try a sprinkle of flaky sea salt for a sweet-salty bite, or dust with powdered sugar for an elegant finish.

Side Dishes

Texas Sheet Cake is a showstopper, so keep sides simple: a scoop of vanilla ice cream or homemade whipped cream is always a win. For after-dinner occasions, pair a square with fresh berries or even a strong cup of coffee to balance the sweetness.

Creative Ways to Present

Serve Texas Sheet Cake right from the pan for a cozy feel at casual gatherings. Cutting it into neat squares and stacking them on a pretty platter? That works beautifully for potlucks. You can even use biscuit cutters to make cute rounds for parties, or dress up each serving with a tiny swirl of cream and a single pecan on top for an extra-special look.

Make Ahead and Storage

Storing Leftovers

One of the best things about Texas Sheet Cake is that it keeps its moist, fudgy texture for days. Simply cover the pan tightly with foil or plastic wrap and store at room temperature for up to three days. If your kitchen is warm, you can keep it in the fridge for extra freshness, but allow it to come to room temp before enjoying for the best flavor.

Freezing

Need to make Texas Sheet Cake well in advance? No problem! Cut cooled cake into squares, wrap each piece tightly, and freeze in a zip-top bag for up to two months. Thaw overnight in the refrigerator or for an hour at room temperature. (Pro-tip: individually wrapped squares are perfect for lunchbox treats or impromptu dessert cravings.)

Reheating

If you love your Texas Sheet Cake slightly warm and gooey, pop a piece in the microwave for about 10 to 15 seconds. This magically softens the frosting and intensifies the chocolatey aroma, almost like it was just baked.

FAQs

Can I make Texas Sheet Cake without nuts?

Absolutely! Just leave out the pecans from the frosting or offer them on the side. The cake is every bit as delicious without the nuts, so it’s safe for anyone with allergies or preferences.

Can I use buttermilk instead of sour cream?

Yes, you can swap in buttermilk for the sour cream if that’s what you have on hand. It may make the batter a touch thinner, but your Texas Sheet Cake will still come out with fantastic tang and tenderness.

Why is Texas Sheet Cake made in a jelly roll pan?

The jelly roll pan’s large, shallow surface lets the cake bake into those signature thin layers that soak up the hot frosting. If you use a regular cake pan, the texture and iconic sheet-cake effect just aren’t the same!

How do I prevent the frosting from setting before I finish spreading it?

This frosting sets up fast, so work with speed and confidence! Have your frosting ready before the cake comes out. As soon as the cake is baked, pour and spread the frosting immediately to cover the cake evenly.

What’s the best cocoa powder for this recipe?

Use a high-quality unsweetened cocoa powder for the richest chocolate flavor in your Texas Sheet Cake. Natural or Dutch-process both work beautifully, so use your favorite brand or what you have on hand.

Final Thoughts

If you love chocolate desserts that please a crowd yet feel like a cozy, homemade treat, you can’t miss out on Texas Sheet Cake. This recipe is unfussy but delivers big on flavor, nostalgia, and pure joy. Don’t be surprised if it instantly becomes your go-to for every celebration—so grab your pan and see why this cake is truly a Texas legend!

Texas Sheet Cake Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 20 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of a classic Texas Sheet Cake. This moist and tender chocolate cake topped with a luscious cocoa frosting is a beloved Southern dessert that’s perfect for any occasion.

Ingredients

Scale

Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract

Frosting:

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 10×15-inch jelly roll pan or rimmed baking sheet.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Prepare cake batter: In a saucepan, combine butter, water, and cocoa powder. Pour into the dry ingredients, mix, then add sour cream, eggs, and vanilla.
Bake: Pour batter into pan and bake for 18-22 minutes until a toothpick comes out clean.
Make frosting: In a saucepan, melt butter, cocoa, and milk. Remove from heat, add powdered sugar and vanilla, then stir in pecans.
Frost the cake: Pour warm frosting over warm cake and spread. Let cool slightly before serving.