Name: Texas Sheet Cake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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); 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)

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Craving a simple, rich chocolate dessert that feeds a crowd fast? This Texas sheet cake recipe is your answer. Known for its moist, soft texture and warm chocolate frosting poured right over the baked cake, it’s a favorite in Southern kitchens for good reason. You’ll find it easy to make, packed with flavor, and perfect for potlucks or family gatherings.

Contents

1 The History and Origins of Texas Sheet Cake
- 1.1 What Makes Texas Sheet Cake So Unique
- 1.2 Where Did the Texas Sheet Cake Recipe Come From
2 Key Ingredients That Make This Cake Iconic
- 2.1 Must-Have Ingredients in an Authentic Texas Sheet Cake
- 2.2 Why Sour Cream and Cocoa Powder Are Essential
3 Texas Sheet Cake Recipe
4 Step-by-Step Guide to the Perfect Texas Sheet Cake Recipe
- 4.1 Preparing the Cake Batter from Scratch
- 4.2 Pouring and Baking the Sheet Cake to Perfection
5 How to Make Classic Chocolate Frosting for Texas Sheet Cake
- 5.1 Cooking the Chocolate Frosting to the Right Consistency
- 5.2 Pouring and Spreading the Frosting for a Smooth Finish
6 Tips and Tricks for Best Results Every Time
- 6.1 Common Mistakes to Avoid with Texas Sheet Cake
- 6.2 Pro Tips for Achieving the Perfect Texture and Flavor
7 Variations of the Traditional Texas Sheet Cake Recipe
- 7.1 Texas Sheet Cake with Pecans or Without?
- 7.2 Fun Twists Like Cinnamon or Espresso Add-Ins
8 Storing, Serving, and Freezing Your Texas Sheet Cake
9 Serving Sizes, Occasions, and Crowd-Pleasing Tips
- 9.1 Ideal Servings for Parties and Gatherings
- 9.2 How to Double or Halve the Recipe Without Failing
10 Conclusion

The History and Origins of Texas Sheet Cake

What Makes Texas Sheet Cake So Unique

Texas sheet cake is thinner than most chocolate cakes and topped with warm, gooey chocolate frosting. Baked in a large jelly roll pan, it delivers soft, rich texture in every bite and easily serves over a dozen people.

Where Did the Texas Sheet Cake Recipe Come From

Its exact origin is unclear, but it likely rose to fame in the 1950s. Named for its size and bold flavor, the Texas sheet cake recipe became a Southern classic. Some versions even include pecans or a hint of cinnamon.

Key Ingredients That Make This Cake Iconic

Must-Have Ingredients in an Authentic Texas Sheet Cake

A great Texas sheet cake recipe relies on a simple but carefully balanced ingredient list. The following essentials create the cake’s rich flavor and moist texture:

All-purpose flour: The foundation of the cake, giving it structure without making it too dense.
Granulated sugar: Sweetens the batter evenly, helping it bake up soft and flavorful.
Unsweetened cocoa powder: Provides that deep chocolate taste Texas sheet cake is known for. Always sift it to avoid clumps.
Butter: Used in both the cake and frosting, butter adds richness and moisture.
Water: Combined with butter and cocoa to create a liquid chocolate base.
Baking soda: A small but crucial amount lifts the cake and balances the acidity of the sour cream.
Salt: Enhances all the other flavors and keeps the sweetness from overwhelming.
Eggs: Add structure and help the batter bind smoothly.
Sour cream: This is the secret to the cake’s moist, tender crumb. It adds slight tang and richness.
Vanilla extract: Enhances the chocolate and rounds out the flavor.

Each of these ingredients works together to create a cake that’s light but indulgent, soft but never crumbly. Skipping or changing them too much can affect the final texture and taste.

Why Sour Cream and Cocoa Powder Are Essential

The sour cream in this Texas sheet cake recipe is a game-changer. Unlike milk or buttermilk, sour cream has a higher fat content, which results in a richer cake. It also brings a touch of acidity, helping the baking soda react properly and making the crumb lighter.

As for cocoa powder, it’s key to creating that deep, old-fashioned chocolate flavor. It’s used in both the cake and the frosting, giving a consistent chocolate note that ties everything together. Unsweetened cocoa lets you control the sweetness more precisely than using melted chocolate.

Step-by-Step Guide to the Perfect Texas Sheet Cake Recipe

Preparing the Cake Batter from Scratch

To begin your Texas sheet cake recipe, preheat your oven to 350°F (175°C) and grease an 18×13-inch pan. This size ensures your cake bakes evenly with the classic thin profile.

In a medium saucepan, combine:

1 cup water
1 cup butter
3 tablespoons unsweetened cocoa powder

Heat this mixture over medium heat, stirring occasionally until it comes to a gentle boil. This chocolate mixture is the base that gives the cake its deep flavor.

While it’s heating, whisk together in a large bowl:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt

In a separate small bowl, mix the wet ingredients:

1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract

Once the chocolate mixture reaches a boil, remove it from the heat and pour it slowly into the dry ingredients. Stir gently to combine.

Then add the sour cream mixture. Mix until smooth and free of lumps, but don’t overbeat. The batter should be slightly thin but uniform.

Pour it into your prepared pan, smoothing the top with a spatula so the batter spreads into the corners evenly.

Pouring and Baking the Sheet Cake to Perfection

Place the pan into the preheated oven and bake for 15 to 20 minutes. Check the cake at the 15-minute mark. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Keep in mind, baking time can vary slightly based on your oven or pan material. The goal is a soft but fully set cake, not overbaked or dry.

When the cake is about halfway through baking, begin preparing the frosting. Timing matters because the hot frosting must be poured over the warm cake for that signature, slightly sunken layer.

Once baked, set the cake aside but don’t let it cool completely — the next step is the magic touch.

How to Make Classic Chocolate Frosting for Texas Sheet Cake

Cooking the Chocolate Frosting to the Right Consistency

The signature frosting of a Texas sheet cake recipe is what truly sets it apart from any other chocolate cake. It’s warm, rich, and silky, and it’s poured directly onto the hot cake. Timing and texture matter here.

To make the frosting, combine the following in a medium saucepan over medium heat:

6 tablespoons milk
3 tablespoons unsweetened cocoa powder
1/2 cup butter

Stir gently and bring the mixture to a gentle boil. This should take just a few minutes. Keep an eye on the heat — you want it hot enough to melt everything smoothly, but not scorched.

Once boiling, immediately remove it from the heat. Then stir in:

3 3/4 cups powdered sugar (sifted if lumpy)

For the smoothest result, use a hand mixer to beat the frosting until it’s lump-free and glossy. You’re aiming for a pourable, velvety consistency — not too thick, not too runny.

This method gives your frosting the perfect texture to coat the cake evenly without sliding off or soaking through too much.

Pouring and Spreading the Frosting for a Smooth Finish

As soon as your frosting is ready and the cake is out of the oven, pour the hot frosting directly over the hot cake. This is the key moment of the Texas sheet cake recipe — the warm cake allows the frosting to slightly melt into the top layer, creating a soft, almost fudge-like finish.

Use a spatula to spread the frosting quickly and evenly across the surface, working it gently into all corners and edges. Because the frosting sets fast, you’ll want to work swiftly but smoothly.

Let the frosting set for about 10 minutes before serving. It will form a light crust on top, but remain soft and gooey underneath.

Tips and Tricks for Best Results Every Time

Common Mistakes to Avoid with Texas Sheet Cake

Even though the Texas sheet cake recipe is known for being easy, a few missteps can lead to disappointing results. Here are the most common mistakes and how to avoid them:

Overbaking the cake: This is the fastest way to ruin the soft texture. Check for doneness around 15 minutes. The cake should be just set in the middle and spring back lightly when touched.
Skipping the sift: Failing to sift powdered sugar for the frosting can cause lumps, even with mixing. Always sift to ensure a smooth finish.
Letting the cake cool too long before frosting: The frosting needs to melt slightly into the top of the warm cake. If the cake is cold, you lose that signature effect.
Incorrect pan size: Using a smaller or deeper pan will affect both baking time and texture. Stick to an 18×13-inch jelly roll pan for best results.

Pro Tips for Achieving the Perfect Texture and Flavor

To master the Texas sheet cake recipe, consistency and timing are everything. Here are a few pro-level tips:

Use room temperature eggs and sour cream: This helps the batter come together more smoothly and evenly.
Don’t skip the cocoa boil: Heating the cocoa with butter and water brings out a richer flavor than just mixing it cold.
Mix batter gently: Overmixing can make the cake tough. Stir until just combined.
Frost while hot: Pour that frosting on the cake as soon as it’s out of the oven. That melt-in layer is what makes this cake special.
Use fresh ingredients: Old baking soda or stale cocoa can affect rise and flavor. Always check your baking staples.

Variations of the Traditional Texas Sheet Cake Recipe

Texas Sheet Cake with Pecans or Without?

While the classic Texas sheet cake recipe is delicious on its own, one of the most debated additions is chopped pecans. Traditionally, many Southern versions include a generous sprinkle of pecans directly into the warm frosting before it’s poured over the cake.

If you enjoy a bit of crunch and nutty flavor, toasted pecans add texture and a rich depth that complements the soft cake and gooey icing.

However, if you or your guests have nut allergies or simply prefer a smooth finish, the cake holds up perfectly without them. You can even divide the frosting and add nuts to just one half of the cake — ideal for sharing with mixed crowds.

Fun Twists Like Cinnamon or Espresso Add-Ins

Want to personalize your Texas sheet cake recipe without straying too far from tradition? Here are a few tried-and-true variations that keep the soul of the cake intact while offering something fresh:

Cinnamon: A dash of cinnamon in the batter gives the cake a warm, spiced undertone. This twist is often found in older, vintage Texas sheet cake recipes and adds a nostalgic flavor.
Espresso powder: Adding 1–2 teaspoons of instant espresso powder to the cocoa mixture deepens the chocolate flavor without making it taste like coffee.
Vanilla bean paste: For a more fragrant finish, replace vanilla extract with vanilla bean paste for a richer, floral aroma.
Mini chocolate chips: Sprinkle some on top of the frosting right after pouring. They’ll melt slightly and blend into the top for a double-chocolate hit.
Coconut flakes: Toasted or plain, coconut adds tropical sweetness and pairs well with the cake’s rich base.

Storing, Serving, and Freezing Your Texas Sheet Cake

Best Practices for Storing Leftover Sheet Cake

One reason this Texas sheet cake recipe is so popular? It stores beautifully. Whether you’re saving leftovers for tomorrow or stretching it over the week, here’s how to keep it fresh:

Room Temperature: Store the cake in an airtight container or tightly cover the pan with plastic wrap. It stays soft and moist for 2–3 days on the counter.
Refrigeration: For longer storage, refrigerate it for up to 5 days. Keep it well-covered to prevent the frosting from hardening or absorbing other fridge smells.

Avoid leaving the cake uncovered. The frosting will dry out and lose that signature creamy texture.

How to Serve and Reheat While Keeping It Moist

Texas sheet cake is best served warm or at room temperature. If you’ve chilled it, allow the cake to sit out for 15–20 minutes before serving for the best flavor and texture.

To reheat individual slices:

Microwave on low power for 10–15 seconds until just warm.
Avoid overheating — too much heat can make the cake dry.

If you need to reheat a larger portion, loosely cover the pan with foil and warm it in a 250°F oven for 10 minutes.

Can You Freeze Texas Sheet Cake?

Absolutely. This Texas sheet cake recipe freezes well, whether you freeze the entire cake or individual squares.

Here’s how:

Whole Cake: After the frosting sets, wrap the entire pan tightly in two layers of plastic wrap and one layer of foil. Freeze for up to 2 months.
Sliced Portions: Wrap each square in plastic wrap, then place in a freezer-safe container. This makes it easy to grab a single serving.

To thaw, place the cake in the fridge overnight or on the counter for a few hours. Serve at room temperature or slightly warmed.

Serving Sizes, Occasions, and Crowd-Pleasing Tips

Ideal Servings for Parties and Gatherings

One of the best things about the Texas sheet cake recipe is how easily it feeds a crowd. Baked in a standard 18×13-inch jelly roll pan, this recipe makes 15 generous servings, though you can easily stretch it to 20 smaller pieces if needed.

That makes it perfect for:

Potlucks and community dinners
Birthday parties
School or church events
Backyard barbecues and picnics
Holiday gatherings like Thanksgiving or Christmas

This cake’s flat shape also makes it easy to transport. Just cover the cooled cake in the same pan and take it with you. No layers or fragile decorations to worry about.

How to Double or Halve the Recipe Without Failing

Need more or less cake? No problem. The Texas sheet cake recipe scales well with simple adjustments:

To double the recipe: Use two jelly roll pans or one extra-large sheet pan. Bake both at the same temperature, checking for doneness around the same time.
To halve the recipe: Use a 9×13-inch pan instead of 18×13. Reduce baking time slightly (around 12–15 minutes) and keep an eye on it.

When scaling, keep these things in mind:

Don’t change the temperature: Always bake at 350°F.
Maintain frosting ratios: The hot pour method still works, just reduce amounts proportionally.
Adjust mixing times: With smaller batches, avoid overmixing the batter. Just stir until everything comes together.

Conclusion

The Texas sheet cake recipe is proof that the simplest ingredients can make the most unforgettable desserts. Its rich cocoa flavor, moist crumb, and warm, silky frosting have earned it a place in family cookbooks across generations.

Whether you’re making it for the first time or the fiftieth, this cake never fails to impress. It’s easy, crowd-pleasing, and packed with nostalgic flavor that everyone can agree on.