Texas Chocolate Sheet Cake is a rich, moist chocolate cake that is baked in a large sheet pan and covered with a smooth, fudgy chocolate frosting. The cake is soft and tender, while the warm frosting melts into the top and creates a deliciously rich finish. With its deep chocolate flavor and simple ingredients, this classic dessert is easy to make and perfect for sharing.
This cake is a wonderful choice for family gatherings, birthdays, potlucks, holidays, or a simple weekend dessert. It makes plenty of servings, so there is enough for everyone to enjoy. Serve each slice with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream for an extra special treat.
Table of Contents
Texas Sheet Cake Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
- 1 cup chopped pecans optional
How to Make Texas Sheet Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. In a saucepan, melt the butter with the water and cocoa powder until smooth, then pour the warm mixture over the dry ingredients. Add the sour cream, eggs, and vanilla extract, and stir until the batter is smooth and well combined. Avoid overmixing to keep the cake soft and tender.
Step 2: Bake the Cake
Pour the batter into the prepared baking pan and spread it into an even layer with a spatula. Place the pan in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and leave it in the pan while you prepare the frosting.
Step 3: Make the Chocolate Frosting
While the cake is still warm, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk until smooth, then remove from the heat. Add the vanilla extract and gradually whisk in the powdered sugar until the frosting is creamy and lump-free. Fold in the chopped pecans if you want the traditional Texas Sheet Cake topping.
Step 4: Frost the Cake
Immediately pour the warm frosting over the hot cake. Use an offset spatula or the back of a spoon to spread it evenly from edge to edge. The warm cake will absorb a little of the frosting, creating the signature rich, moist texture that makes Texas Sheet Cake so delicious.
Step 5: Cool, Slice, and Serve
Allow the cake to cool for about 30–60 minutes so the frosting can set properly. Once cooled, cut the cake into squares and serve. Enjoy it on its own, or pair it with a scoop of vanilla ice cream, fresh berries, or a glass of cold milk for an extra special dessert.
Why You’ll Love This Recipe
- Rich Chocolate Flavor: Every slice is packed with bold chocolate flavor that satisfies any sweet tooth.
- Perfectly Moist: The warm frosting keeps the cake soft, tender, and delicious in every bite.
- Easy to Make: Simple ingredients and easy steps make this recipe great for beginners.
- One-Pan Dessert: Everything bakes in one pan, making cleanup quick and hassle-free.
Tips and Shortcuts
- Don’t overmix the batter to keep the cake soft and tender.
- Grease the pan well or line it with parchment paper for easy removal.
- Frost the cake while it’s still warm for the best texture.
- Toast the pecans before adding them for extra crunch and flavor.
What to Serve with Texas Sheet Cake
This Texas cake is a rich, chocolatey dessert, perfect for family gatherings and celebrations. I love serving it with a scoop of vanilla ice cream or fresh berries, and it pairs wonderfully with cappuccino, smoothies, or lemonade.
Frequently Asked Questions
Can I add chocolate chips ?
Absolutely! Fold them into the batter or sprinkle them over the warm frosting.
Can I use Greek yogurt instead of sour cream ?
Yes. Plain Greek yogurt is a great substitute and keeps the cake moist.
Can I add coffee to the batter ?
Yes. Replace some or all of the water with brewed coffee to enhance the chocolate flavor.
Can I use milk instead of water in the batter ?
Yes. Milk will make the cake slightly richer and creamier.
How to Store Leftovers
Refrigerator Storage
Store the cake in an airtight container or cover the pan tightly with plastic wrap or foil. Refrigerate for up to 1 week. Let it sit at room temperature for 15–20 minutes before serving for the best texture.
Freezer Storage
Wrap individual slices or the entire cake tightly in plastic wrap, then place them in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Texas Sheet Cake
Course: DessertCuisine: AmericanDifficulty: Easy16
servings15
minutes25
minutes420
kcal40
minutesA classic Texas Sheet Cake made with a soft, moist chocolate cake topped with a rich, warm chocolate frosting. This easy one-pan dessert is perfect for family gatherings, holidays, and any occasion that calls for a delicious homemade treat.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa powder
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
½ cup unsalted butter
¼ cup unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3½ cups powdered sugar
1 cup chopped pecans optional
Directions
- Step 1: Prepare the Cake Batter :Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. In a saucepan, melt the butter with the water and cocoa powder until smooth, then pour the warm mixture over the dry ingredients. Add the sour cream, eggs, and vanilla extract, and stir until the batter is smooth and well combined. Avoid overmixing to keep the cake soft and tender.
- Step 2: Bake the Cake :Pour the batter into the prepared baking pan and spread it into an even layer with a spatula. Place the pan in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and leave it in the pan while you prepare the frosting.
- Step 3: Make the Chocolate Frosting :While the cake is still warm, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk until smooth, then remove from the heat. Add the vanilla extract and gradually whisk in the powdered sugar until the frosting is creamy and lump-free. Fold in the chopped pecans if you want the traditional Texas Sheet Cake topping.
- Step 4: Frost the Cake :Immediately pour the warm frosting over the hot cake. Use an offset spatula or the back of a spoon to spread it evenly from edge to edge. The warm cake will absorb a little of the frosting, creating the signature rich, moist texture that makes Texas Sheet Cake so delicious.
- Step 5: Cool, Slice, and Serve :Allow the cake to cool for about 30–60 minutes so the frosting can set properly. Once cooled, cut the cake into squares and serve. Enjoy it on its own, or pair it with a scoop of vanilla ice cream, fresh berries, or a glass of cold milk for an extra special dessert.
Notes
- Don't overmix the batter.
- Grease the baking pan well before adding the batter.
- Let the frosting set before slicing.
- Add chocolate chips for extra richness.
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