Straight from my Great-Grandma's recipe box, this recipe for Texas Sheet Cake is a classic southern dessert that is perfect for a crowd. Featuring a moist chocolate sheet cake topped with a rich, fudgy frosting, this Texas Sheet Cake recipe is simply the best and it happens to be extremely easy to make.
When it comes to party-perfect desserts, it doesn't get much better than Texas Sheet Cake. Not only does everyone love a good chocolate cake (and this chocolate sheet cake is a GREAT one), but this sheet cake feeds a crowd.
I grew up enjoying this Texas Sheet Cake for countless occasions. My Great-Grandma would make it for birthdays, summer cookouts, and holidays because it was the one dessert she could guarantee could feed (and satisfy) our growing family. And just like her recipes for Hot Milk Cake, Lemon Bread, and Sour Cream Banana Cake, you can count on her Texas Sheet Cake recipe to deliver amazing results every time!
Reasons to Love Texas Sheet Cake
- Easy Cake Recipe. You don't need to be a pro baker or have expertise in cake decorating to make a delicious Texas Sheet Cake! This recipe uses simple pantry ingredients and a few minutes of prep to make a delicious chocolate cake.
- Moist Chocolate Cake. Made with plenty of butter and sour cream, the base of this Texas sheet cake is super moist and tender.
- Fudge Frosting. I mean that says it all, right?! A thick, sweet, rich fudge frosting is poured onto the cake when it is still warm, seeping into the cake, making an already moist cake that much more flavorful. With or without nuts, this frosting is divine.
- 24 Generous Servings. We aren't talking about a bite-sized serving here. One of the many reasons to love a Texas Sheet Cake is that it makes a ton!
Ingredients for Texas Sheet Cake
The ingredients needed for this Texas Sheet Cake are pretty standard and typical for cake recipes. Keep in mind for the most tender, decadent cake, it is best to use full-fat sour cream and whole milk.
How to Make Texas Sheet Cake
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Chocolate Sheet Cake
The first step in this recipe is to prepare the batter for the cake. While the cake bakes, you will use that time to make the chocolate frosting.
- Mix Dry Ingredients Together. In a large bowl sift or whisk together the flour with the salt and baking soda until well combined and set aside.
- Melt Butter and Sugar Together. In a small saucepan, melt the butter. Once the butter has melted, whisk in the cocoa powder and water. Add the water and bring the mixture a boil and let boil briefly. This will create a rich chocolate sauce and ensures the cocoa powder is fully dissolved.
- Combine Cake Batter. Add the chocolate mixture to the flour, stirring together, which will slightly cool the cocoa mixture. In a separate bowl, whisk the eggs, vanilla and sour cream together and then fold into the cake batter until evenly combined.
- Bake Cake. Pour the cake batter into a greased deep half-sheet pan and bake until the cake is just set. This is a quick-cooking cake and you don't want to risk overbaking it! Begin checking on it after 14 minutes.
Prepare the Frosting
While the cake is in the oven, use that time to make the rich, fudgy cocoa frosting, as you will want to pour the frosting over the cake while it is still warm.
- Dissolve the Cocoa in Butter and Milk. Melt the butter over medium heat in a large saucepan. Once the butter has melted, whisk in the cocoa powder and milk and continue to whisk until the cocoa powder has fully incorporated into the butter and the mixture begins to gently bubble. It won't take long! Then remove the saucepan from the heat and whisk in the vanilla.
- Add Sugar and Nuts. Adding 1 cup of powdered sugar at a time, stir the sugar into the frosting until dissolved. If desired, stir in the nuts after adding the powdered sugar.
Frost the Cake
You want to immediately ice/frost the sheet cake after the cake has been baked. This will allow the cake to absorb some of the frosting.
- Frost. While the cake and frosting are both still warm, pour the frosting over the chocolate sheet cake, using a spatula to spread it evenly over the cake.
- Let Chill. Allow the cake to cool and set for at least 30 minutes--overnight is better.
Serve Warm or Chilled?
While you can serve Texas Sheet Cake after the cake has been baked and cooled, I STRONGLY encourage you to prepare this cake 12 hours in advance. Once cooled, cover and refrigerate the cake overnight for best results. This allows time for the chocolate frosting to seep into the cake and intensifies the flavor!
Recipe Modifications
- Gluten-Free Texas Sheet Cake: I have had success using a 1:1 all-purpose gluten-free flour blend in place of the flour in this cake recipe.
- Dairy-Free Option? Unfortunately, I have not had great results trying to make this cake with non-dairy versions of butter, milk, and sour cream.
- Nut Allergy? Simply omit the nuts. The Texas Sheet Cake will still be incredibly delicious.
- Halving the Recipe: If you aren't serving a crowd, you can prepare this cake in a 9x13 cake pan or quarter sheet pan. The baking time should remain similar.
Storage
- At Room Temperature: You can safely store Texas Sheet Cake covered at room temperature for up to 24 hours. After that, I recommend refrigeration.
- Refrigerate: Tightly cover the cake and store in the refrigerator for 4-5 days.
- Freeze: Wrap cooled, sliced slices of the cake in a layer of plastic wrap or foil and place each piece into a freezer-safe storage bag. Store in the freezer for up to 1 month. Defrost at room temperature or in the refrigerator before enjoying.
More Crowd-Pleasing Favorite Dessert Recipes
If you enjoyed my grandma's recipes for Texas Sheet Cake, I would love for you to leave a review and comment below.
Texas Sheet Cake
Ingredients
For the Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 cup unsalted butter (2 sticks)
- 5 tablespoons unsweetened Dutch cocoa powder
- 1 cup water
- ½ cup full-fat sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Icing
- 6 tablespoons whole milk
- 5 tablespoons unsweetened Dutch cocoa powder
- ½ cup unsalted butter (1 stick)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts optional
Instructions
- Preheat the oven to 35℉. Grease and flour a 18x13-inch half sheet pan.
- In a large mixing bowl, whisk together the flour, sugar baking soda, and salt.
- In a medium saucepan, melt the butter over medium heat. Add the cocoa, stirring to combine. Add the water, bring the mixture to a boil and and allow the mixture to boil for 30 seconds; turn off the heat. Let cool slightly.
- Pour the cocoa mixture over the flour mixture, and stir lightly to cool.
- In a small bowl or glass measuring cup, whisk together the eggs, sour cream, and vanilla extract. Pour the egg mixture into the flour mixture and mix until the batter is evenly combined.
- Pour the batter into the prepared pan, using an offset spatula to spread the batter out if needed.
- Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake! The cake should just be set.
- While the cake is baking, prepare the icing. In a large saucepan, melt the butter over medium heat. Add the cocoa and milk, whisking to combine. Bring the mixture to a bubble, whisking constantly in order to dissolve the cocoa powder into the butter and milk. Remove this mixture from the heat.
- Whisk the vanilla extract into the cocoa mixture. Then stir in 1 cup of powdered sugar at a time, until dissolved. Stir in the nuts if using.
- Pour the icing over the warm cake, spreading as needed.
- I find it is best to allow the cake to cool fully, cover and refrigerate overnight before enjoying for the best flavor.
Barb Forth
If you add 1 tsp cinnamon to the dry ingredients it will make it so much better. I have done it that way ever since I started making this cake, good!
Kristen Chidsey
Thanks for sharing!
Kristyn
This is by far my favorite cake!! It's so gooey & chocolate-y & everyone loves it!! I make it all the time!
Kristen Chidsey
I LOVE hearing you have been enjoying this cake so much lately! And thank you for taking the time to leave a review.
jess
This cake was everything that I wanted it to be and more! thank you so mcuh for sharing this amazing recipe!
Kristen Chidsey
And thank you for taking the time to leave a review--I love hearing you enjoy this recipe 🙂
Cheryl S
My husband loved this cake! He's now asking for this to be his birthday cake! Thanks for sharing the recipe, it's so easy to make.
Kristen Chidsey
Now that is a compliment! Thank you for sharing. And happy early birthday to your husband.
jess
This cake was literally the best thing ever and all my friends thought so as well! thank you so much for sharing this recipe
Kristen Chidsey
I love hearing you and your friends enjoyed, Jess! Thanks for sharing.