You don’t have to be from the South to enjoy this decadent Texas Sheet Cake. This moist chocolate sheet cake is easy to make and topped with a rich chocolate icing that seems to melt in your mouth.
This recipe was a staple at family gatherings and holidays—everyone always looked forward to that classic chocolate flavor. It’s simple enough for a beginner but delivers the deep chocolate taste and texture of a much more complicated dessert.
Why is it called Texas sheet cake?
Texas sheet cake gets its name from both its size and decadent nature. Made in a large sheet pan, it yields broad, thin slices rather than tall layers. Coupled with a generous, fudgy chocolate icing, it’s the kind of dessert that earns the “everything’s bigger in Texas” reputation.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- White sugar (granulated)
- Baking soda
- Salt
- Sour cream
- Eggs
- Butter
Ingredients for Frosting
- Milk
- Unsweetened cocoa powder
- Butter
- Powdered (confectioners’) sugar
- Vanilla extract
- Chopped walnuts or pecans (optional)
The complete ingredient amounts are listed in the recipe card below.
How to make Texas Sheet Cake
- Step 1. Preheat oven to 350°F (175°C). Grease and flour a 10×15-inch sheet pan (jelly roll pan).
- Step 2. In a bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Beat in the sour cream and eggs until combined.
- Step 3. In a saucepan over low heat, melt the butter. Add the water and cocoa powder, then bring the mixture to a boil over medium heat. Remove from heat and let cool slightly.
- Step 4. Pour the warm chocolate mixture into the flour mixture and stir until smooth and combined.
- Step 5. Spread the batter into the prepared sheet pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6. While the cake cools slightly, make the frosting. In a saucepan combine milk, cocoa, and butter. Bring to a boil, then remove from heat.
- Step 7. Stir in confectioners’ sugar and vanilla until the frosting is smooth. Fold in chopped nuts if using.
- Step 8. Spread the frosting over the warm cake so it sets into a glossy, fudgy top.
- Step 9. Allow the frosting to set, slice into squares, and enjoy.
Storage
Because this cake is made in a sheet pan and topped with a soft icing, it’s easiest to keep it on the baking sheet covered tightly with plastic wrap. Alternatively, store leftover slices in an airtight container. At room temperature and properly wrapped, the cake will keep up to 5 days. If refrigerated, bring to room temperature before serving for best texture and flavor.
Frequently Asked Questions
You can keep the cake at room temperature if it’s wrapped or covered; it will last up to about 5 days. Refrigeration is optional—if you refrigerate, let the cake sit at room temperature before serving for the best taste and texture.
Its simplicity and format set it apart. The batter is thin and baked in a large sheet pan, and the warm chocolate icing is poured directly over the cake so it melts slightly into the surface. The method keeps cleanup easy and delivers a rich, fudgy result.
This recipe is intended for a 10×15-inch pan (jelly roll or full sheet). A 9×13-inch pan can be used, but the cake will be thicker and less like the traditional thin Texas sheet cake.
Nuts are optional and you can use walnuts or pecans. They add a pleasant crunch, but the cake is delicious without them. You can also do half with nuts and half without to suit different tastes.
Try these other easy cake recipes
- Oreo Dirt Cake
- Flan Cake
- White Texas Sheet Cake
- Chocolate Cherry Dump Cake
- Honey Bun Cake
Try this luscious Texas chocolate sheet cake and leave a comment after you do.
Texas Sheet Cake
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- For the frosting:
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10×15-inch pan.
- In a bowl, combine 2 cups all-purpose flour, 2 cups granulated sugar, 5 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add ½ cup sour cream and 2 eggs to the dry ingredients and mix until combined; set aside.
- In a saucepan over low heat, melt 1 cup butter. Add 1 cup water and 5 tablespoons cocoa powder; bring to a boil, then remove from heat and let cool slightly.
- Stir the chocolate mixture into the batter until smooth and fully combined.
- Pour batter into the prepared pan and bake about 20 minutes, or until a toothpick inserted in the center comes out clean.
- For the frosting, combine 6 tablespoons milk, 5 tablespoons cocoa, and ½ cup butter in a saucepan. Bring to a boil, then remove from heat.
- Stir in 4 cups confectioners’ sugar and 1 teaspoon vanilla until smooth. Fold in 1 cup chopped walnuts if desired.
- Spread the frosting over the warm cake and allow it to set before serving.
Nutrition Facts
Calories: 672; Carbohydrates: 94 g; Protein: 6 g; Fat: 33 g; Saturated Fat: 17 g; Cholesterol: 94 mg; Sodium: 416 mg; Fiber: 3 g; Sugar: 74 g.