The Best Texas Sheet Cake

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.

Consider trying these popular Dessert Recipes:

• German Chocolate Cake
• Mississippi Mud Brownies 
• No-Bake Cheesecake

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The BEST Texas Sheet Cake

The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting.

4.8 from 63 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 15 people

Calories: 475kcal

Author: Lauren Allen

Video

Ingredients

• 1 cup water1 cup water
• 1 cup butter (2 sticks)1 cup butter (2 sticks)
• 3 Tablespoons unsweetened cocoa powder3 Tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour2 cups all-purpose flour
• 2 cups granulated sugar2 cups granulated sugar
• 1 teaspoon baking soda1 teaspoon baking soda
• 1/2 teaspoon salt1/2 teaspoon salt
• 1/2 cup sour cream1/2 cup sour cream
• 2 large eggs2 large eggs
• 1 teaspoon vanilla extract1 teaspoon vanilla extract

For the Frosting

• 6 Tablespoons milk6 Tablespoons milk
• 3 Tablespoons unsweetened cocoa powder3 Tablespoons unsweetened cocoa powder
• 1/2 cup butter (1 stick)1/2 cup butter (1 stick)
• 3 3/4 cups powdered sugar3 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

You can store any extra cake covered, in an air-tight container for 2-3 days.

Nutrition

Calories: 475kcal | Carbohydrates: 71g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 343mg | Potassium: 81mg | Fiber: 1g | Sugar: 56g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.2mg

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Have you tried this recipe?!

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*I originally shared this recipe September 2011. Updated May 2019.