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
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, 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
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.
Paige says
Can you use GF flour in this cake? Or any recommendations for making it gluten free?
JH says
No, tastes like garbage along with everything else that’s GF
Carole says
This was AWESOME!!!!! So moist and delicious! I followed the recipe to a T. There was definitely enough frosting, anymore and it would have overflowed my jelly pan. This was just an all around perfect cake. Thank you!
Natalie says
There was not enough frosting and I used the same size pan as you said. It did not pour freely and run over the cake like in your video. And because it cools so quickly I had to work fast to spread the icing which then of course lifted the cake in some spots 🙁 I followed the recipe to a T so no idea what happened. I used 6TBS of 2% milk and 3.75 cups of powdered sugar, 1 stick of butter plus the cocoa. I’m so confused 🙁 I made it work and covered it with sprinkles so you couldn’t see the spots where the cake lifted. Hope it tastes great!! It’s for my step daughters birthday tonight!
Karra Marino says
The exact same thing happened to me!!
Jason says
I made a sugar free version with stevia. The first time I used way too much, but the 2nd time I got the ratio correct and it was perfect.
Sarah Brown says
I always add extra milk until the icing is thin enough to pour.
Misty says
Wonderful recipe fast and easy to make!
Teresa says
I made this for my husband’s birthday. I had looked for this recipe forever. My mom used to make it. She said that the recipe was called a 28 minute Cake. She gave it to me before she passed. In the shuffle and buffel of moving, I lost it. Thanks for the recipe. Cake and ice cream for dessert tonight.
TS says
Great recipe! So quick, easy and wonderful! Not sure how some didn’t have enough icing, I had more than enough. Will probably reduce icing slightly next time but absolutely delish! Thank you!
John Shimel says
I made this cake, but it was not for me. The cake was a touch plan and the frosting was WAY to sweet. Normally you would expect this to balance, but it did not. Ah well onto the next recipe!
Brent says
Turned out perfect! My mom made this a lot when I was a kid, and I always loved it!
Becky says
Easy to make and delicious 😋
Suzanne K. says
In Texas, where I grew up, we used buttermilk in place of sour cream and.mildnfir batter. Used milk in frosting.