The BEST Texas Sheet Cake
Why is it called Texas Sheet Cake?
It’s not known why chocolate sheet cake is often referred to as “Texas sheet cake.” I like to think it’s because it’s a cake the size of Texas. 🙂
This chocolate cake recipe is made in a sheet cake pan, which is where it gets the name, “sheet cake.” A sheet cake is any cake that is made in a large rectangular pan known as a sheet pan or jelly roll pan.
What size pan to make sheet cake:
Texas sheet cake recipes usually bake in a baker’s half-sheet pan that’s 18×13” inch. I prefer this type of pan because it results in a thinner cake with a thin layer of chocolate frosting, and it’s perfect for feeding a crowd.
You can bake Texas sheet cake in a 9×13” pan, but increase the baking time to about 30-35 minutes.
What’s the difference between Sheet Cake and Regular Cake?
The primary difference between sheet cake and regular cake is the size of the cake pan. Sheet cake is made in a sheet cake pan which is a shallow, large pan. Regular cake is usually made in a 9×13 baking dish or, for a double layer cake, it’s made in two 8-9” round pans.
How to make Texas Sheet Cake:
- Add to saucepan: water, butter, and cocoa powder and bring mixture to a boil.
- In a bowl: mix together the flour, sugar, baking soda, and salt.
- In another bowl: mix together the sour cream, eggs and vanilla. Add sour cream/egg mixture to the flour mixture and mix until combined.
- Combine the batter. Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
- Pour into sheet pan. Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
- Bake. at 350°F for 15-20 minutes or until set (mine is usually done around 15 minutes).
How to make Sheet Cake Frosting:
- In a saucepan: Add milk, cocoa and butter; bring mixture to a boil.
- Stir in: powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
- Pour over cake. Pour the hot mixture right over the hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.
Do you need to refrigerate Texas Sheet Cake?
You don’t have to, but it will last better and longer if stored, covered, in the refrigerator. If you live somewhere warm and humid, it’s especially best to store it in the fridge.
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Recipe
The BEST Texas Sheet Cake
Ingredients
- 1 cup water
- 1 cup butter
- 3 Tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 6 Tablespoons milk
- 3 Tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 3 3/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F and grease a 18x13'' pan.
- Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
- Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
- In another small bowl mix together the sour cream, eggs and vanilla.
- Add sour cream/egg mixture to the flour mixture and mix until combined.
- Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
- Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
- Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
- When the cake is about half-way through cooking, prepare the frosting.
For the Chocolate Sheet Cake Frosting
- Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.
- Once boiling, remove it from the heat and stir in powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
- Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.
Notes
Nutrition
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*I originally shared this recipe September 2011. Updated May 2019.
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Delicious 😋
As an Englishman, I recently found myself in an unexpected culinary adventure when my rather plump American friend, a charming yet insistent lady, persuaded me to prepare a Texas Sheet Cake. While my own tastes lean toward the more refined, her enthusiasm was infectious, and I couldn’t refuse her earnest request.
The cake, a grand expanse of chocolatey delight, was truly a spectacle. Its rich, glossy glaze gleamed invitingly on the baking sheet. The batter, a decadent blend of cocoa, flour and copious amounts of sugar yielded an extraordinarily moist texture. The icing, a warm concoction of butter, cocoa, and powdered sugar, melded seamlessly into the cake, adding layers of richness.
The first bite revealed an intense chocolate flavour that was both rich and well-balanced. Despite the laborious preparation and somewhat unconventional motivation, the Texas Sheet Cake proved to be a splendid indulgence, exemplifying the best of American confectionery. My friend’s insistence, though peculiar, resulted in a most gratifying and decadent creation, in which the only way I can describe this sponge is it’s nothing short of being quite nice.
Love this cake! I also added chopped pecans to the icing. My family LOVED it!!
Could I double it in an 18×13 pan?
Doubling the recipe in an 18×13 pan might make it too thick and affect the baking time. It’s best to stick with the single batch for an 18×13 pan to ensure it bakes evenly. If you need more cake, consider making two separate batches
At best, this is meh. I had never had a Texas Sheet cake, so I wanted to find out what the fuss was about. This was bland and had zero depth to it. What a waste of good ingredients.
Find a recipe that does not have sour cream. Most use shortening and buttermilk. The ratio seems a bit off here as well. Also, she calls an 18 x 13 pan a jelly roll pan. A true jelly roll pan is smaller.
I did the same thing, used a 9X13 and cut recipe measurements by 1/2. It came out awesome! I believe the sour cream is what gives this recipe it’s moist texture to the cake. I used unbleached bread flour and added 1/4 square of Abuelitas cocoa to frosting mix for that unique twist in flavor and added chopped pecans to the frosting mix after removing from heat.
I would like to make this tomorrow and am wondering if anyone has used white whole wheat flour? If so, what was the result? Thank you!
This is easy, delicious, good for large groups. Just a great cake. I put chopped pecans on top while still warm.