Let’s talk about a dessert that’s as big on flavor as the state it’s named after — the Texas Sheet Cake. This rich, ultra-moist chocolate cake is baked in a large sheet pan and topped with warm fudgy icing that seeps right into the cake. It’s famous for being fast, easy, and perfect for feeding a crowd. Whether you’re baking for a birthday party, church gathering, potluck, or just craving something deeply chocolatey, this recipe never disappoints. What makes it special? It’s that melt-in-your-mouth texture and the chocolate frosting poured while the cake is still warm. Pure magic.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Dessert | American (Southern) | Easy | 20–24 | 15 minutes | 20 minutes | 350 per slice |
Equipment Needed
Before we dive into the mixing, make sure you have all the right tools on hand. Here’s everything you’ll need:
- Half-sheet pan (18×13 inches) – This is key! Texas Sheet Cake is all about the thin, large cake.
- Medium and large mixing bowls – One for dry ingredients, one for wet.
- Saucepan – You’ll melt butter and cocoa together for both the cake and the icing.
- Whisk and wooden spoon – For mixing batter and icing smoothly.
- Measuring cups and spoons – Precision matters.
- Rubber spatula – For scraping every bit of batter and frosting.
- Cooling rack – Essential to let the cake cool just a bit before frosting.
- Knife or cake cutter – To slice cleanly into squares once it’s set.
Ingredients
Here’s what you’ll need for the cake and that irresistible warm frosting:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional but traditional)
Instructions
Here’s how to bring this Southern classic to life:
- Prep the oven and pan: Preheat oven to 350°F (175°C). Grease and flour a half-sheet pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Heat butter and cocoa: In a saucepan, melt butter with water and cocoa powder. Bring to a gentle boil, then remove from heat.
- Combine wet and dry: Pour the hot mixture into dry ingredients. Stir to blend.
- Add remaining ingredients: Mix in sour cream, eggs, and vanilla until smooth.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 18–20 minutes, or until a toothpick comes out clean.
Make the Frosting While the Cake Bakes:
- Melt and mix: In a saucepan, melt butter with milk and cocoa. Bring to a boil, then remove from heat.
- Add sugar and vanilla: Stir in powdered sugar and vanilla. Mix until smooth.
- Add pecans (optional): Stir in chopped pecans for a nutty crunch.
- Frost it warm: Pour frosting over the warm cake as soon as it comes out of the oven. Spread evenly.
Essential Note:
The key to that iconic texture is pouring the frosting while the cake is hot. This allows it to sink slightly into the cake, creating a gooey, rich layer on top. Also, don’t skip the sour cream—it adds unbeatable moisture. Be quick when pouring the frosting—it sets fast!
