Easy & Foolproof Texas Sheet Cake Recipe

Texas Sheet Cake has been a special part of my kitchen ever since I moved here. I found this classic recipe simple enough for busy nights, yet rich and comforting, all done in about 30-40 minutes. It quickly became my go-to dessert when I needed a crowd-pleaser or just a chocolate fix without the fuss.

Why This Texas Sheet Cake Recipe is Your New Go-To

• Perfectly fudgy and moist every time, thanks to the hot chocolate mixture that infuses the batter.
• Foolproof for beginners, with clear steps that anyone can follow without stress.
• Crowd-pleasing size and texture that works well for family dinners or unexpected guests.
• Quick prep and bake time means you can enjoy homemade dessert even on busy evenings.

The Story Behind the Texas Sheet Cake: More Than Just a Name

Texas Sheet Cake is known for its large, thin sheet form, making it ideal for serving many people at once. Unlike traditional round cakes, sheet cakes are baked in a rectangular pan which allows for a moist crumb and thinner slices. The signature trick is pouring hot frosting over the hot cake right after it comes out of the oven. This melts the frosting slightly into the cake’s surface, creating that irresistible fudgy texture that melts in your mouth.

Essential Ingredients for a Perfect Texas Sheet Cake

Cake:

• 1 cup water (240 ml)
• 1 cup butter (227 g)
• 3 Tablespoons unsweetened cocoa powder (22.5 g)
• 2 cups all-purpose flour (240 g)
• 2 cups granulated sugar (400 g)
• 1 teaspoon baking soda (5 g)
• 1/2 teaspoon salt (2.5 g)
• 1/2 cup sour cream (120 g)
• 2 large eggs
• 1 teaspoon vanilla extract (5 ml)

Frosting:

• 6 Tablespoons milk (90 ml)
• 3 Tablespoons unsweetened cocoa powder (22.5 g)
• 1/2 cup butter (115 g)
• 3 3/4 cups powdered sugar (450 g)

Tools You’ll Need for Your Texas Sheet Cake

• 18×13 inch half-sheet pan, greased well
• Medium saucepan for melting and boiling
• Large mixing bowls for dry and wet ingredients
• Whisk for smooth mixing
• Rubber spatula for folding and smoothing the batter evenly
• Measuring cups and spoons for accuracy

These essential tools help keep the process smooth and stress-free.

How to Make the Best Texas Sheet Cake: Step-by-Step Guide

For the Cake:

1. Preheat oven and prepare pan. Set your oven to 350°F (175°C) and grease an 18×13 inch pan to prevent sticking.
2. Combine chocolate mixture. Place water, butter, and 3 tablespoons cocoa powder in a medium saucepan over medium heat. Stir and bring it to a full boil to melt and blend flavors.
3. Mix dry ingredients. While the chocolate mixture heats, whisk together flour, sugar, baking soda, and salt in a separate large bowl.
4. Combine wet ingredients. In another bowl, beat sour cream, eggs, and vanilla extract together until just blended.
5. Add wet to dry. Pour the sour cream mixture into the flour mixture, stirring gently until everything is combined but not overmixed.
6. Incorporate hot chocolate mixture. Remove the boiling chocolate mixture from heat and immediately pour it into the batter. Mix quickly until smooth and lump-free for a velvety texture.
7. Pour into pan and smooth. Transfer batter to the prepared pan and use your spatula to spread it evenly for uniform baking.
8. Bake until set. Pop the pan into the oven and bake 15-20 minutes. The cake is ready when the center is set; my oven typically needs about 15 minutes for that perfect fudge-like crumb.
9. Start frosting preparation halfway through baking. Don’t wait until cake is done – begin your frosting to pour it hot and glossy as soon as the cake comes out.

For the Frosting:

1. Combine frosting ingredients. In a saucepan, add milk, cocoa powder, butter, and powdered sugar together. Heat over medium, stirring often to avoid lumps.
2. Bring to boil then remove. Once boiling, remove from heat and stir vigorously until smooth and thick, free of lumps.
3. Pour hot frosting over hot cake. Right after the cake finishes baking, spread the hot frosting evenly across the surface to create that signature melt-in-your-mouth finish.

Aisha’s Top Tips for a Foolproof Texas Sheet Cake

• Use a kitchen scale for flour and sugar to ensure perfect measured amounts and avoid a dry cake.
• Mix batter until just combined to prevent toughness. Overmixing activates gluten too much.
• Watch for a rolling boil in the chocolate mix; that heat level is crucial to unlocking deep cocoa flavor.
• To fix lumpy frosting, keep stirring and warm it gently if needed; sifting powdered sugar before adding prevents clumps.

Texas Sheet Cake Pan Sizes & Adjustments

Adjust baking time by 5-10 minutes when changing pan size, always checking visually for set edges and a firm center.

Creative Variations & Serving Suggestions for Your Texas Sheet Cake

• Serve warm with a scoop of vanilla ice cream or dollop of whipped cream for extra indulgence.
• Add toasted pecans or walnuts on top for crunch and nutty contrast.
• Fresh berries brighten the richness, balancing flavors nicely.

Substitutions for Dietary Needs

How to Store and Freeze Your Texas Sheet Cake

Store the cake at room temperature covered well for up to 2 days. For longer storage, refrigerate wrapped tightly for up to 5 days. To freeze, wrap cake (with or without frosting) in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving for the best texture.

Frequently Asked Questions About Texas Sheet Cake

Conclusion

This Texas Sheet Cake recipe is such an easy way to bring big flavor and cozy comfort to your table without stress. Whether you’re feeding a crowd or just want a quick, fudgy chocolate treat, this cake has you covered. Try it out, then come back and share your success in the comments below. I’d love to hear your topping ideas and any questions you have.

Texas Sheet Cake

A classic chocolate sheet cake, known for its moist texture and rich, fudgy frosting, perfect for feeding a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 slices

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 1 cup water (240 ml)
• 1 cup butter (227 g)
• 3 Tablespoons unsweetened cocoa powder (22.5 g)
• 2 cups all-purpose flour (240 g)
• 2 cups granulated sugar (400 g)
• 1 teaspoon baking soda (5 g)
• 1/2 teaspoon salt (2.5 g)
• 1/2 cup sour cream (120 g)
• 2 large eggs
• 1 teaspoon vanilla extract (5 ml)

Frosting

• 6 Tablespoons milk (90 ml)
• 3 Tablespoons unsweetened cocoa powder (22.5 g)
• 1/2 cup butter (115 g)
• 3 3/4 cups powdered sugar (450 g)

Equipment

• 18×13 inch pan
• Medium saucepan
• Mixing bowls
• Spatula
• Whisk
• Oven

Method

 

Cake

1. Preheat oven to 350°F (175°C) and grease an 18×13 inch pan.
2. In a medium saucepan, combine 1 cup water, 1 cup butter, and 3 tablespoons unsweetened cocoa powder; bring the mixture to a boil over medium heat.
3. Meanwhile, in a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
4. In another small bowl, combine the sour cream, large eggs, and vanilla extract.
5. Add the sour cream and egg mixture to the dry flour mixture and mix until just combined.
6. Once the chocolate mixture boils, remove it from heat and pour it into the cake batter; mix until smooth and no lumps remain.
7. Pour the batter into the prepared pan and spread evenly with a spatula.
8. Bake in the preheated oven for 15-20 minutes, or until the cake is set.

Frosting

1. Begin preparing the frosting when the cake is about halfway through baking.
2. For the frosting, in a separate saucepan, melt 1/2 cup butter with 6 tablespoons milk and 3 tablespoons unsweetened cocoa powder; bring to a boil. Remove from heat and whisk in the powdered sugar until smooth.
3. Immediately pour and spread the warm frosting evenly over the warm cake.

Notes

Ensure the cake is evenly spread in the pan for consistent baking. The cake is usually done around 15 minutes, but check for doneness with a toothpick. Prepare the frosting while the cake bakes and pour over the warm cake.