Texas Sheet Cake is the ultimate chocolate lover’s dessert—intensely chocolaty, super moist, and incredibly easy to prepare. The thin sheet format means it bakes quickly and cools fast, making it perfect for last-minute gatherings. The warm icing poured directly onto the hot cake creates a shiny, crackly top that’s rich, sweet, and absolutely addicting. Plus, it’s a one-bowl, no-fuss recipe that turns out perfect every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Water
Eggs
Sour cream or buttermilk
Vanilla extract
For the icing:
Unsalted butter
Unsweetened cocoa powder
Milk
Powdered sugar
Vanilla extract
Chopped pecans (optional)
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch or larger sheet pan.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In a saucepan, melt the butter with water and bring it to a light simmer. Pour the hot mixture into the dry ingredients and stir to combine.
Mix in the eggs, sour cream or buttermilk, and vanilla until the batter is smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the icing. In a saucepan, melt the butter with cocoa powder and milk over medium heat. Bring to a simmer, then remove from heat.
Stir in the powdered sugar and vanilla until smooth. Fold in chopped pecans, if using.
Pour the warm icing over the hot cake immediately after it comes out of the oven. Spread evenly with a spatula.
Let cool until the icing is set. Serve warm or at room temperature.
Servings and timing
This Texas Sheet Cake recipe serves 16–20 people. Prep time is about 15 minutes, baking time is 20–25 minutes, and icing takes an additional 5 minutes, totaling approximately 40–45 minutes.
Variations
Nut-Free Version: Omit the pecans for a smooth, fudgy finish.
Spicy Chocolate Cake: Add a pinch of cayenne pepper or cinnamon for a subtle heat.
Coffee Boost: Replace some or all of the water with brewed coffee to deepen the chocolate flavor.
Peanut Butter Icing: Swirl a few tablespoons of peanut butter into the icing for a sweet-salty twist.
Gluten-Free Option: Use a 1:1 gluten-free flour blend to make it gluten-free without sacrificing texture.
Storage/Reheating
Store Texas Sheet Cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. To freeze, wrap slices tightly and store in a freezer-safe container for up to 2 months. Reheat in the microwave for 10–15 seconds to enjoy warm.
FAQs
What makes Texas Sheet Cake different from regular chocolate cake?
Texas Sheet Cake is thinner, bakes faster, and is topped with warm icing poured over the hot cake, giving it a glossy, fudgy finish.
Can I use buttermilk instead of sour cream?
Yes, buttermilk is a traditional ingredient in Texas Sheet Cake and works perfectly in place of sour cream.
Do I need a jelly roll pan?
You can use a jelly roll pan for a thinner cake or a 9×13-inch pan for a slightly thicker version. Both work well.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day as the flavors meld. Store it covered at room temperature or in the fridge.
How do I get a smooth icing?
Pour the icing while both the cake and icing are warm. This helps it spread evenly and soak slightly into the top of the cake.
Can I use Dutch-process cocoa powder?
It’s best to use natural unsweetened cocoa, as the recipe uses baking soda which works best with natural cocoa. Dutch-process can affect the texture and rise.
Is this cake supposed to be very moist?
Yes, it’s known for its extremely moist texture thanks to the hot liquid and sour cream or buttermilk in the batter.
Can I leave out the nuts?
Absolutely. The pecans are traditional but optional. The cake is delicious with or without them.
What should I serve with Texas Sheet Cake?
It’s perfect on its own, but also great with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I double the recipe?
Yes, double it for a larger crowd and bake it in a full sheet pan. Adjust baking time slightly if needed.
Conclusion
Texas Sheet Cake is a tried-and-true Southern favorite that brings big chocolate flavor with minimal effort. Whether you’re baking for a crowd or just craving a nostalgic treat, this cake delivers every time with its fudgy icing, tender crumb, and classic taste. Easy, delicious, and made to share—it’s no wonder this recipe has stood the test of time.
Texas Sheet Cake is a moist, rich chocolate cake topped with a warm, fudgy icing and often sprinkled with pecans. Baked in a sheet pan and easy to make, it’s a Southern classic perfect for feeding a crowd with minimal effort.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:16–20 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 cup water
2 large eggs
1/2 cup sour cream or buttermilk
1 tsp vanilla extract
For the icing:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
3 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch or larger sheet pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a saucepan, melt butter with water and bring to a light simmer. Pour into the dry ingredients and mix well.
Add eggs, sour cream or buttermilk, and vanilla. Stir until the batter is smooth.
Pour batter into prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick comes out clean.
While the cake bakes, prepare the icing: In a saucepan, melt butter with cocoa powder and milk. Bring to a simmer, then remove from heat.
Whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
Immediately pour warm icing over the hot cake. Spread evenly with a spatula.
Let cool until icing is set. Serve warm or at room temperature.
Notes
Use buttermilk or sour cream for a tender, moist crumb.Pour icing while both cake and icing are hot for a glossy, crackly finish.Add a pinch of cinnamon or cayenne for a spicy twist.Replace water with coffee to enhance the chocolate flavor.Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
