Texas Sheet Cake

5 from 6 votes
70 Comments

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Texas Sheet Cake is a moist, rich cake with a fudgy, decadent frosting. It is easy to make and it can feed a crowd the size of Texas!

Three pieces of Texas Sheet Cake stacked on a plate

Texas Sheet Cake

This Texas Sheet Cake recipe is quite possibly the perfect dessert to serve at any party or gathering. Who doesn’t love a slice of velvety chocolate cake with a layer of fudge-y frosting? This dessert takes center stage at all of our family Memorial Day picnics, Fourth of July barbecues, Halloween parties, or just a Sunday afternoon treat. And it’s really easy to make. You cook ALL the ingredients in a saucepan on the stove; no mixer required for the cake OR the frosting!

This Texas Sheet Cake is one of our favorites, but there are so many other delicious cake recipes. Looking for something other than cake? Try some of our favorite chocolate recipes, or browse through all of our dessert recipes for inspiration!

A slice of Texas Sheet Cake on a white plate

The Secret Ingredient

This is probably the most moist (say that 10x fast) cake I have ever tasted. It melts in your mouth! The secret ingredient is sour cream! It may sound weird, but sour cream takes Texas Sheet Cake to the next level. Not only does it add so much richness to the texture, you also can’t even taste the sour flavor at all. Plus it gives the cake an extra boost of calcium. All of the best cakes, in my opinion, have sour cream in them! However, my personal favorite is our Chocolate Chocolate Chip Nothing Bundt Cake….SO GOOD!

Ingredients for Texas Sheet Cake

This cake comes together with just a few pantry staples (and sour cream, of course!) so it’s the perfect dessert to whip up anytime. Here’s all you need for the cake:

Whisk together the dry ingredients in a bowl, then add the flour mixture to the water and melted butter.

  • Butter – I generally use unsalted butter to control the sodium amount in the cake but you can use whatever you have on hand.
  • Water
  • Cocoa powder 
  • Sugar
  • All purpose flour
  • Salt
  • Eggs – 2 large eggs or three medium eggs
  • Sour cream
  • Baking soda

The Icing on the Texas Sheet Cake

Texas Sheet Cake frosting is so divine, you will look forward to licking the spoon! It whips up in just moments, and is poured over the cake while it’s still warm. No waiting for the cake to cool, no using an electric mixer, and no crumbs in your frosting either! Start cooking the frosting while the cake has about five minutes left in the oven. It sets up quickly, so make sure to keep a constant stir going at medium heat until you pour it over the cake. For easy frosting spreading, use a rubber spatula. Of course, don’t hesitate to lick the excess! It’s so yummy! Some people like to mix chopped pecans in with the frosting before pouring it over the cake. Here’s all you need for the frosting:

  • Half a cup butter
  • Baking cocoa – use cocoa powder or squares of baking chocolate
  • Six tablespoons of Milk 
  • Powdered sugar – make sure to sift the confectioners’ sugar before adding it to give the frosting a silky smooth texture.
  • A teaspoon vanilla
Chocolate frosting being poured onto a cake

Tips for Serving and Storing

Pour the batter into a greased jelly roll pan and bake according to the directions below. To cool, leave it in the sheet pan. Don’t try to transfer to a wire rack. When you serve this Texas Sheet Cake recipe, it is best to remember the popular saying, “Some like it hot, some like it cold.” I love to eat this cake right out of the oven! It is warm and gooey and delicious! BUT, it is also so good to eat after it’s cooled for a while, OR after it has been in the fridge. Enjoy it your way! Store leftover cake in an airtight container at room temperature on the counter for up to a week. You can also store it in the refrigerator too. You can half this recipe and bake in a half-sheet pan for smaller crowds.

Texas Sheet Cake in a jelly roll pan with a blue gingham napkin

More Decadent Cake Recipes

If you love our Texas Sheet Cake, we’ve got more delicious cake recipes for you!

  • Strawberries and Cream Cake– Strawberries and Cream Cake is a great summer dessert, loaded with fresh strawberries in both the cake and frosting! Perfect for a family get together.
  • Cinnamon Swirl Cake– This Cinnamon Swirl Cake is one of my favorite desserts because it’s quick, easy and so yummy! It’s like a cinnamon roll in a cake, and everyone loves it!
  • Chocolate Chocolate Chip Nothing Bundt Cake Copycat– Our copycat version of Nothing Bundt Cake’s Chocolate Chocolate Chip Bundt Cake is a MUST TRY! It is one of our most popular recipes for a good reason.
  • Carnival Cruise Warm Melting Cake– Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? If you’ve been on a Carnival Cruise, you know how amazing it is. If not, you can indulge in this decadent chocolate melting cake at home.
  • Flourless Chocolate Cake– This Flourless Chocolate Cake is by far the easiest version I have ever made and it tastes just as good as more difficult recipes. It is light and decadent and has a rich chocolate flavor. Additionally, spread over the top is a silky smooth chocolate ganache.
  • Chocolate Pudding Cake– This Chocolate Pudding Cake is probably the easiest chocolate cake recipe out there because there are only 4 ingredients!
  • Orange Pineapple Cake– Orange Pineapple cake is a light, fruity cake with an island flair. You will love the delicious whipped creamy topping! Perfect for potlucks and parties!
  • Coconut Cream Cake with Coconut Frosting– This Coconut Cream Cake is a coconut lovers dream! It is a coconut infused cake, with a rich and creamy coconut cream cheese frosting, sprinkled with even more toasted coconut.

How to Make Texas Sheet Cake

Three pieces of Texas Sheet Cake stacked on a plate

Texas Sheet Cake

5 from 6 votes
Texas Sheet Cake is a moist, chocolate-y cake with a fudge-y, decadent frosting. It is easy to make and it can feed a crowd the size of Texas! 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 20

Video

Equipment

  • Baking Sheet
  • Sauce pan

Ingredients

Cake:

Frosting:

Instructions

Cake:

  • Heat butter, water, and cocoa in pan until butter is melted.
    Butter, cocoa, and water mixture in a pot
  • Add sugar, flour, and salt and mix well.
    Chocolate cake mixture in a pot
  • Beat in eggs, sour cream, and baking soda.
    Texas Sheet Cake batter in a pot
  • Pour into a 12×18 cookie sheet pan sprayed with non-stick cooking spray and bake at 350 for 30 minutes.
    Texas Sheet Cake batter in a jelly roll pan

Frosting:

  • Melt butter, cocoa, and milk in a sauce pan, then bring to a boil. Remove from heat and stir in powdered sugar and vanilla.
    Texas Sheet Cake frosting in a sauce pan
  • Spread frosting on warm cake.
    Chocolate frosting being poured onto a cake
  • Serve warm or let cool. Serve with ice cream if desired.
    Texas Sheet Cake in a jelly roll pan with a blue gingham napkin

Nutrition Information

Calories: 392kcalCarbohydrates: 59gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 59mgSodium: 253mgPotassium: 81mgFiber: 1gSugar: 43gVitamin A: 525IUVitamin C: 0.1mgCalcium: 30mgIron: 1.3mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. If I put that frosting on a cooled cake, would it work. It says to put on warm cake but I’m trying to make a different cake with that frosting.

    1. This frosting has a different consistency than most frostings, so I would not recommend putting it on a cooled cake.

  2. 5 stars
    Help! I have made this recipe loads of times, as a matter of fact, I’ve been eating this cake my whole life (perks of being related to Echo 🙂 it is easily my favorite chocolate cake. My question is, can you put it in a smaller pan and make layers to stack? Or will it not work well for this? Thank you for your assistance!

    1. I haven’t tried it in layers – I would be a little worried that it wouldn’t hold up. This is a softer cake so I don’t know if it would support the weight of layers. However, I did some digging and I found this recipe that look similar and might work better: https://lakesidetable.com/chocolate-sheet-cake/ Hope this helps! Thanks for the rating and for your support! Love you!

  3. 5 stars
    Special. We all adored and devoured it in less than an hour … no, there was just no time to have leftover.
    Thanks, keep posting interesting recipes!

  4. I am not much of a chocolate eater, so was wondering if this could be made as vanilla flavoured instead.

    1. I am sure it could– we would just have to figure out proportions on how to do it and have it still taste good. Thanks for the heads up, we might do this as a future recipe!

    1. If you do 2×2″ slices it can be up to 96 servings.. realistically though I would say around 30-40 servings depending on how hungry people are!

  5. Funny story. Found this recipe on Facebook just as I was laying down for a rest. Decided to forgo the nap and bake this delicious looking cake. Got the ingredients and started melting butter, turned to check recipe on my phone and phone died. Ran to get charging cord, and got plugged in. Restart and died again….panicking I ran around to try and find a laptop. None! Finally enough charge to restart but Facebook app no longer installed on my phone. WHAT?!?!Now I am really panicked! Have butter, cocoa and water boiling at this point! Yikes! Pull off element from memory threw in flour and sugar but what else???sour cream, right! Just bought some so grab the container and it’s nearly empty! What now??? Butter milk to top it up, okay good. Now I know I needed eggs but how many? 1,2,3? I need a recipe! Was it baking powder or soda? Another search underway for a device to find the recipe. Laptop found but recipe is not the same. Improvise and get the cake into the pan. Oh man, should have stayed in bed. Found another recipe similar and finished the icing and cake. Now I going back to bed. It was so good. Thank you!

  6. Baking cocoa, is that just cocoa powder? Could you use self rising flour and omit the baking powder and salt? Do you preheat the oven to 350 degree?

  7. Have you Ever heard of the Texas Sheet Cake, but only with cherries in the icing,even cherry pie filling type. I remember it tasting it like chocolate covered cherries icing. Yummy!

  8. My step-mother use to make this for every family and church gathering, and we were always around to lick the spoon!
    Like someone else mentioned, she used buttermilk instead of sour cream, and also sometimes added walnuts, sometimes not. I can almost taste this cake as I’m typing this, and thinking my boys would adore it!

  9. If you poke holes in the cake when it comes out of the oven, then pour the icing over it while warm, it oozes through the cake….even better!

  10. My recipe has a tsp of cinnamon in it and I used to think that’s sounded weird, but started adding it and it tastes amazing.

    1. you can probably use sour cream– the buttermilk just gives it a richer flavor in my opinion. Give it a try and see which way you like best (you may not even notice a difference)

  11. This is a GREAT cake that feeds a huge crowd. I used buttermilk instead. I added pecans to the icing. The mixure was really runny and I was afraid it would not bake right but with a little more time in the oven, it was perfect. I will also flour the baking pan before baking which the recipe did not require. The cake was so moist, it didn’t come out of the pan as easily. This will be my go-to cake for large events.

    1. I also use buttermilk in both the cake and the icing. I make my own by adding about 1 T. of lemon juice or vinegar to the milk and letting it sit for about 10-15 minutes. Yummy icing!

  12. We have made this for a very long time, the only difference is we used buttermilk instead of sour cream, and we put chopped walnuts in the frosting just before spreading it out.

  13. I simply love these recipes but have a problem because it always says 2 sticks of butter. I live in South Africa and our butter comes in 250gr and 500gr packs. So what does a stick of butter weigh. Please can to put the weight next to the butter otherwise we have to guess and its not easy. Thank you and love this site.

  14. so, for us non-americans 🙂 how much are “two sticks butter”??
    And a “c.” is a cup?

    Cheers!!
    Caroline

    1. A stick of butter is 1/2 cup or 4 oz. (you 2 sticks is 1 cup or 8 oz.) –, and yes, c. is for “cup”. 🙂 Hope this clears things up a little bit!

  15. This isn’t the Texas Sheet Cake I know and love, my recipe calls for buttermilk not sour cream and has cinnamon in the batter, that’s what gives such a unique and really great flavor!

  16. I love this stuff! I've made PW's version and I can't. stop. eating it!
    I'll bet the sour cream really adds a nice touch.

  17. shoot. I hate this. Not this recipe, but this site. Okay, not really… actually I love it. But I hate that I can't decide what to make first! My recipes need a serious revamp, and this is the site to do it on… but WHERE TO START?? I'm gonna go insane…

  18. Ahhh, a recipe that I know! I love it with raisins in the frosting. You could only put them on 1/2 if some people don't like them. BUT this is one of my favorites, thanks for sharing!

    1. My Mom made this cake throughout my childhood (I’m 55) I always thought it was her recipe. Lol
      She always used sour cream and this is the recipe she has written down.
      I made it for a pool party yesterday and it was gone in a blink.
      Unfortunately,I have left over sour cream and I’m in the midst of making another.
      Oh boy! So good. ☺

      1. So glad this recipe brings back so many fond memories! I’m happy to hear it was such a hit at your pool party. This would be the PERFECT poolside treat! Thanks for taking the time to come back and comment!