Texas Sheet Cake

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  • This Texas sheet cake is a family favorite and perfect for chocolate lovers. The homemade fudge frosting is what takes this Texas sheet cake recipe over the top!

    If you love all things chocolate like me, you’re going to love this Texas sheet cake. It’s perfectly soft and moist, with an amazing fudgy frosting smothered on top. Talk about what dreams are made of! Some of my other favorite chocolate desserts are chocolate cupcakes, better than anything cake, chocolate lasagna, ice cream cake, chocolate poke cake and German chocolate cake.

    Texas sheet cake

    Texas chocolate sheet cake

    This Texas sheet cake is a true classic and one I remember my mom making growing up. If you’ve never had this Texas cake before, you need to make it ASAP. It makes a lot, so make it when you have guests over or for your next potluck or party. If not, you’ll be regretting eating the whole pan. ;)

    The frosting may be the BEST part about the Texas sheet cake. It thickens as it cools and turns into a creamy fudge layer on top of the cake. It seriously is so good! I may or may not save a little frosting in the pan just for me. ;)

    What size pan do you use for sheet cake?

    This Texas sheet cake recipe makes a lot, so you’ll need to use a bigger pan…about 18×13 inches. It’s the perfect cake to make for a big party or potluck because it definitely feeds a crowd! A sheet cake will typically feed about 30-40 people.

    Texas chocolate sheet cake

    Texas sheet cake recipe

    This Texas sheet cake recipe is very similar to your classic recipe, however I like to add sour cream. I find it makes the cake a little softer and less dense. To make this Texas cake, you just need these staple ingredients:

    • butter
    • flour
    • sugar
    • cocoa powder
    • sour cream
    • eggs
    • baking soda
    • vanilla (I always add a little more for good measure)

    I do have to warn you that this isn’t your typical ‘mix everything in a bowl’ type of cake. There is a little more work involved on the stove, but I promise you, it will be worth it! Once the cake is done, pour the frosting immediately over the top of it. It helps soak in and keeps it moist.

    Texas sheet cake recipe

    Texas sheet cake frosting

    The frosting is my favorite part about the Texas sheet cake! It’s rich and has the best fudgy consistency. Believe me, you don’t want to skip it!

    • Butter
    • Cocoa powder
    • Milk
    • Vanilla extract
    • Sifted powdered sugar

    To make the frosting, start by melting the butter in a medium saucepan over low heat. Then add in cocoa powder and stir. Once the mixture has melted and comes to a light simmer, remove from heat and slowly stir in milk, vanilla and a pinch of salt. Then slowly stir in powdered sugar.

    You’ll want to make sure that you spread the icing over the Texas sheet cake immediately once it’s ready. It thickens really quickly, so you need to work fast! Just make sure not to press too hard with your spatula, so that you don’t break the cake.

    Texas sheet cake

    Sometimes I’ll top my Texas sheet cake with chopped nuts (usually to only one side, since I’m the only one likes them) and then sprinkles for the kids. We also love to serve it with vanilla ice cream and whipped cream. Yum!

     

    Texas Sheet Cake Recipe

    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 35 squares
    Calories: 197
    Author: Jamielyn Nye
    This Texas sheet cake is a family favorite and perfect for chocolate lovers. The homemade fudge frosting is what takes this Texas sheet cake recipe over the top!

    Ingredients

    Cake:

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon table salt
    • 1 cup salted butter
    • 1 cup water
    • 1/4 cup unsweetened cocoa powder
    • 2/3 cup sour cream
    • 2 large eggs , whisked
    • 1 Tablespoon pure vanilla extract

    Icing:

    • 1/2 cup salted butter
    • 1/4 cup unsweetened cocoa powder
    • 1/3 cup milk
    • 1 teaspoon vanilla extract
    • 3 cups sifted powdered sugar

    Instructions

    • Preheat the oven to 350°F. Grease or line a half sheet pan (18 x 13 inches) with foil and set aside.
    • Combine flour, sugar, baking soda and salt in a large mixing bowl. Set aside.
    • Heat the butter, water and cocoa in a medium saucepan over medium heat. Bring to a light boil and then remove from heat and add to flour mixture. Stir until combined.
    • Stir in the sour cream, vanilla and eggs. Pour mixture into prepared pan.
    • Bake for 18-20 minutes, or until a toothpick comes clean.
    • While the cake is cooking, start the icing (I usually start after about 10 minutes in). Melt the butter in a medium saucepan over low heat. Stir in cocoa powder. Once the mixture has melted and comes to a light simmer, remove from heat and slowly stir in milk, vanilla and a pinch of salt. Then slowly stir in powdered sugar.
    • Evenly pour the icing over the cake immediately when it comes out of the oven. Immediately spread out evenly with a rubber spatula.
    • Allow to cool and then cut into squares.

    Nutrition

    Calories: 197kcal | Carbohydrates: 28g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 143mg | Potassium: 40mg | Sugar: 21g | Vitamin A: 5.8% | Calcium: 1.4% | Iron: 3.1%
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    Grab a glass of cold milk and enjoy!

    Texas sheet cake
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