Chocolate Texas Sheet Cake

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

Texas Sheet Cake with Sour Cream

If you love all things chocolate like me, you’re going to love this cake. It’s perfectly soft and moist (thanks to the sour cream), with a delicious cooked chocolate icing smothered on top. Talk about what dreams are made of!

It’s a top contender for one of my favorite chocolate desserts, along with my chocolate poke cake, homemade brownies and chocolate cupcakes.

This Texas sheet cake is a true classic and one I remember my mom making growing up. If you’ve never had this dessert 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. ;)

This 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. The frosting may be the BEST part about this dessert. It thickens as it cools and turns into a creamy fudge layer on top.

Why This Recipe Works

• Serves a crowd. This is the perfect dessert to make for birthday parties, potlucks, family gatherings and holiday celebrations. It serves about 30 to 40 people and is perfect for a large crowd.
• Double the chocolate. Chocolate cake with a rich chocolate icing on top! This recipe is perfect for those who love any and all things chocolate.
• Soft and moist. Say goodbye to dry chocolate cakes with this recipe! The sour cream and butter help to make the texture super tender and moist, which is absolutely what you want in any Texas sheet cake recipe.

What Size Pan Do You Use for Sheet Cake?

Texas sheet cake is famously baked in a half sheet pan, which is great for feeding a big crowd. Because the pan is so large and more shallow, the cake is a bit thinner which gives it the perfect cake to frosting ratio.

I prefer to use a 18×13″ half sheet pan, which typically feeds about 30-40 people. If you’d like to half this recipe, you can bake it in a 9×13″ pan for the same great results.

Cake Ingredients

Find the full printable recipe with specific measurements below.

• Flour: A traditional all-purpose flour is used for a light texture. Learn how to measure flour without a scale for great results.
• Sugar: Finely granulated sugar adds the perfect sweetness to this dessert.
• Butter: Use salted butter for more flavor and richness.
• Cocoa powder: 100% pure cocoa powder gives the cake a rich and chocolatey flavor. Make sure it’s unsweetened, since we’re adding in sugar separately for sweetness.
• Sour cream: The secret ingredient in this Texas sheet cake recipe. It moistens the cake and gives it a soft crumb that’s a little less dense than the original.
• Eggs: Make sure to use fresh eggs for the best results.
• Baking staples: Baking soda, fine sea salt and vanilla extract.

Variations

Feel free to mix chopped pecans or walnuts into the frosting for a crunchy, nutty taste. Or you can simply sprinkle them over the icing while it’s still wet on the cake. If we’re celebrating a birthday, I like to add some fun colored sprinkles on top for more decoration.

How to Make Texas Sheet Cake

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!

• Boil. In a large bowl, combine the flour, sugar, baking soda and salt. Then add the cubed butter, water and cocoa powder in a medium saucepan and heat over medium heat. Bring to a light boil, then remove from heat and let sit for 2 minutes.
• Pour. Next pour the warm chocolate mixture into the bowl with the dry ingredients and mix until combined.
• Stir. Then stir in the sour cream, eggs and vanilla (I always add a little more vanilla for good measure).
• Bake. Pour the batter in a greased 18×13″ half sheet pan and then bake at 350°F for about 18 to 20 minutes (or until a toothpick comes out clean).
• Prepare icing. About halfway through baking, begin to prepare the icing. Melt the butter in a medium saucepan over low heat. Then add in the 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.
• Frost. Spread the icing over the cake immediately after you remove it from the oven. It thickens really quickly, so you need to work fast!

Expert Tips

• Frosting. I usually start making the frosting after the cake has been baking in the oven for about 10 minutes. That way it’s ready to be poured on top of the cake right when it comes out of the oven so that the frosting soaks in and keeps it moist.
• Let cool. The frosting will need time to cool before slicing so that it thickens up and stays firm. So make sure you give it time to cool down before cutting into squares.
• Serving. We love to serve our Texas chocolate sheet cake with a scoop of vanilla ice cream and a dollop of fresh whipped cream. The perfect combination!

How to Store and Freeze

Texas sheet cake does not need to be refrigerated and will stay fresh at room temperature in an airtight container for up to 3 days. However feel free to stick in the fridge to keep it fresh for a few more days if desired. It can also be frozen for up to 3 months.

More Chocolate Desserts

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