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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The BEST Texas Sheet Cake
Recipe Video
Ingredients
- 1 cup water
- 1 cup butter (2 sticks)
- 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 (1 stick)
- 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, 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
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe September 2011. Updated May 2019.
Heather says
Just made this recipe it was so easy to make we have not tried it yet but can’t wait it looks delish! Thanks?
Lauren Allen says
Thanks Heather! It really is such a simple and delicious cake! I’d love to hear what you think!
Boggess Debbie says
When growing up my grandmother made this Texas sheet cake. It was amazing !!!! I followed this recipie to what I believe perfect. However the frosting lacks richness that my grandmother had in . I honestly don’t know what or how to improve it. It isn’t as good as my grandmother’s but so close. Thanks for sharing!!
Olga Mullins Coots says
I made this sheet cake and did it exact to what the recipe called for un stead 1 tsp.baking soda I used 3 teaspoon of banking power cause I used all my Soda …This makes my second one I have made for the fourth and my neighbors said it was awesome and me and my husband eats a pcs. with our coffee in the morning…THE BEST TEXAS SHEET CAKE EVER SO TRUE…….lOVE iT lOVE IT THANK YOU FOR SHARING
Rosslyn Orcutt says
Try 1 stick of butter, 6 Tablespoon of water, 4 Tablespoon of cocoa melted together in sauce pan. Add 1 lbs of powdered sugar and 1 tsp. Of vanilla. Pour on hot cake, sprinkle 1 cup nuts over warm cake.
2 fat cats says
Where is the recipe for the Texas Sheet cake Bites that we’re pictured? Do you use the same recipe and just scope them into small bites ? How long do they need to bake? Thank you.?
Lauren Allen says
Hi, I’m confused as to what you’re referring to. I don’t have a recipe for Texas sheet cake bites…
Cheryl says
I made a Texas sheetcake with the cup of coffee and also buttermilk vs sour cream. It was good but should never have told my grands that a cup of coffee was added to enhance the choc flavor of course). So I chose your recipe this time and can’t wait to tell them there’s no coffee added! ? thanks for this recipe. My grandmother also made this and I’m continuing on with her tradition. ❤️
Kim says
I made this cake to serve at a luncheon yesterday and it was a huge hit! I couldn’t believe how easy it was to prepare such a decadent dessert. Thank you for sharing this recipe.
Lauren Allen says
It really is so simple and delicious! I’m so glad everyone loved it!
Susan says
Do I need to temper the eggs so they won’t scramble when I add the boiling water?
Lauren Allen says
Good questions, but no, you don’t, since they are beaten well with the rest of the batter before adding the boiling water. Enjoy!
Cassi says
In the blog, it says you prefer to cook the sheet cake in a 13×18 size pan, but in the instructions it calls for a 10×15 size pan. My pan is 13×18. Does this change the cooking time at all? I don’t want the edge pieces (arguably the best part) to be overcooked!
Lauren Allen says
Sorry for the typo–yes, use your 13×18” pan. That is the correct size.
Roxann says
This cake is so easy to make! Everyone loves it. I take it to Fire Department fund raiser and it’s one of the 1st to go, can hardly get thru the door before they want to buy it. Great recipe.
Lauren Allen says
I’m so happy to hear that! Thanks for sharing!
jan jennings says
Love this easy peasy recipe! Texas sheet cake is my favorite cake. So quick and easy-only problem—it doesn’t last long in this house. Question-can I freeze it before frosting and frost it later when I thaw it out ?
Lauren Allen says
Sure, that would be fine!
Jane Price says
I haven’t made the cake yet, but I wanted to ask if my jelly roll pan is too small (10.5 x 15)?
Lauren Allen says
As long as the sides are high enough it will work! It may just take a few extra minutes.
Jane says
Thank you! It is a jelly roll pan so the sides should be high enough. I’ll let you know!