This classic Texas Sheet Cake recipe delivers pure chocolate bliss in just 30 minutes from start to finish. The rich, moist cake paired with its signature fudgy frosting has made it a beloved dessert across generations of Southern families.
Perfect for feeding a crowd, this foolproof recipe yields deliciously decadent slices at just 475 calories each. Whether you’re hosting a potluck or planning a family gathering, this timeless chocolate cake never fails to impress with its irresistible combination of intense cocoa flavor and velvety texture.
Ingredients for Texas Sheet Cake
- Cake Base: 1 cup butter and water each, creating a moist foundation
- Dry Mix: 2 cups flour and sugar, 1 tsp baking soda, ½ tsp salt for perfect structure
- Cocoa Mix: 3 Tbsp unsweetened cocoa powder for rich chocolate flavor
- Wet Ingredients: ½ cup sour cream, 2 eggs, 1 tsp vanilla for tender texture
- Frosting Components: 6 Tbsp milk, ½ cup butter, 3 Tbsp cocoa powder, 3¾ cups powdered sugar
Step-by-Step Instructions
- Prep Work: Preheat oven to 350°F and grease an 18×13″ pan for perfect release
- Chocolate Base: Heat water, butter, cocoa powder until boiling for deep flavor
- Dry Mixture: Combine flour, sugar, baking soda, and salt in a separate bowl
- Wet Mixture: Blend sour cream, eggs, vanilla until smooth
- Combine: Mix wet ingredients into dry, then add hot chocolate mixture
- Bake: Pour into pan, bake 15-20 minutes until set
- Frosting Magic: Boil milk, cocoa, butter; mix in powdered sugar until smooth
- Final Touch: Pour hot frosting over hot cake, spread evenly, let set 10 minutes
Cooking Techniques
Making this Texas Sheet Cake is all about timing! The magic happens when you pour hot chocolate frosting over the warm cake – this creates that signature glossy, fudgy top layer that makes Texas Sheet Cake so special.
Keep a close eye on your cake around the 15-minute mark, as overcooking can make it dry. A perfect Texas Sheet Cake should be super moist and tender.
Storage Tips
Your Texas Sheet Cake will stay fresh at room temperature for up to 4 days when stored in an airtight container. The frosting helps seal in moisture, keeping the cake nice and soft.
If you live somewhere warm, you can pop it in the fridge – just let it come to room temperature before serving for the best texture. You can also cut it into squares and freeze them for up to 3 months. Just wrap each piece in plastic wrap and place in a freezer bag!
Serving Suggestions
This cake is amazing on its own, but try serving it with a cold glass of milk or a scoop of vanilla ice cream while it’s still a bit warm! For fun toppings, sprinkle some chopped pecans or toasted walnuts on the frosting while it’s still warm.
Want to make it extra special? Add a drizzle of warm caramel sauce or a dollop of whipped cream on top. For parties, cut into small squares – this recipe feeds a crowd!
Quick Tips
Let’s make your Texas Sheet Cake perfect! Have all your ingredients ready before you start – this recipe moves quickly once you begin. Room temperature eggs and sour cream blend much better than cold ones.
When mixing the hot chocolate mixture into the batter, pour slowly while stirring to prevent any lumps. And here’s a neat trick: tap your pan gently on the counter a few times before baking to remove air bubbles!
The Best Texas Sheet Cake
Equipment
- 18×13 inch pan
- Medium saucepan
- Mixing bowls
- Hand mixer
Ingredients
For the Cake
- 1 cup water
- 1 cup butter
- 3 Tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 6 Tablespoons milk
- 3 Tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 3 3/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F and grease a 18×13” pan.
- Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
- Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
- In another small bowl mix together the sour cream, eggs and vanilla.
- Add sour cream/egg mixture to the flour mixture and mix until combined.
- Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
- Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
- Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
- When the cake is about half-way through cooking, prepare the frosting.
- Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.
- Once boiling, remove it from the heat and stir in powdered sugar. Beat the mixture with hand-held mixer to get rid of any lumps.
- Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake.
- Allow frosting to set for about 10 minutes before eating.
