If you’re craving a rich, chocolatey dessert that feeds a crowd, this Texas sheet cake recipe is your go-to! Known for its deep cocoa flavor, fudgy icing, and soft, moist texture, this Southern classic is a favorite at potlucks, barbecues, and family gatherings. It’s easy to make, comes together in less than an hour, and tastes like a cross between chocolate cake and brownies — only bigger and better. Whether you’re serving it warm with ice cream or cooled with a tall glass of milk, this Texas sheet cake recipe never disappoints.
Ingredients
Here’s what you’ll need for the cake and the frosting:
For the 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 (or buttermilk)
- 2 large eggs
- 1 teaspoon vanilla extract
For the 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 cup chopped pecans (optional but traditional)
Step-by-Step Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C) and grease a 13×18-inch baking sheet (jelly roll pan). - Mix the Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside. - Make the Chocolate Mixture:
In a medium saucepan, melt butter over medium heat. Stir in water and cocoa powder. Bring to a boil, then remove from heat. - Combine Wet and Dry Ingredients:
Pour the hot chocolate mixture into the flour mixture. Stir gently until combined. - Add Sour Cream, Eggs, and Vanilla:
Mix in the sour cream (or buttermilk), eggs, and vanilla until the batter is smooth. - Bake the Cake:
Pour batter into the prepared pan and bake for 20–22 minutes, or until a toothpick comes out clean. - Prepare the Frosting:
While the cake bakes, melt butter in a saucepan. Stir in cocoa powder and milk, bringing it to a gentle boil. Remove from heat, then whisk in powdered sugar and vanilla until smooth. Stir in pecans if desired. - Frost the Cake:
Pour warm frosting over the hot cake right after removing it from the oven. Spread evenly. - Cool and Serve:
Let it cool slightly before slicing. Serve warm or at room temperature for the best flavor.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 360 kcal |
| Protein | 4 g |
| Carbohydrates | 52 g |
| Fat | 16 g |
| Fiber | 2 g |
Tips & Variations
- Add Coffee: Enhance the chocolate flavor by replacing some of the water with brewed coffee.
- Nut-Free Option: Skip the pecans for a smooth, creamy frosting.
- Make It Buttermilk-Based: Substitute sour cream with buttermilk for a tangy twist.
- Mini Version: Bake in two 9×13 pans for smaller gatherings.
- Topping Ideas: Try sprinkling toasted coconut, marshmallows, or chocolate chips over the frosting.
Serving Suggestions
This Texas sheet cake recipe shines at any event! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious cold — the frosting sets into a fudge-like layer that’s irresistibly smooth. Perfect for birthdays, holidays, or anytime you want a crowd-pleasing dessert.
FAQs
1. Can I make Texas sheet cake ahead of time?
Yes! Bake and frost it a day ahead. Cover tightly and store at room temperature for up to 3 days.
2. How do I store leftovers?
Store covered at room temperature or refrigerate for up to 5 days. Warm slices in the microwave before serving if desired.
3. Can I freeze Texas sheet cake?
Absolutely. Freeze unfrosted or frosted portions for up to 3 months. Thaw at room temperature before serving.
4. Can I make this without nuts?
Yes! Simply omit the pecans — the frosting will still be rich and smooth.
Conclusion
This Texas sheet cake recipe is a timeless Southern classic that delivers big flavor with minimal effort. Moist, chocolatey, and covered in a luscious fudge frosting, it’s perfect for any occasion — from weeknight desserts to festive gatherings. Once you make it, it’ll quickly become a go-to favorite in your recipe collection.
