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. It the easiest chocolate cake to make, and perfect for a party or potluck. 
When I have a sweet tooth, but i’m want something that’s also quick and easy, there are a few recipes that always come to mind.  Texas sheet cake is one of the dessert recipes that always comes to mind.  My other go-to easy dessert recipes include Chocolate Brownies, Scotcheroos, and Jumbo Chocolate Chip Cookies.
Square slice of Texas sheet cake on a small white plate with a fork.
The BEST Texas Sheet Cake
This Texas Sheet Cake recipe comes from my amazing mother-in-law and trust me, there is no better recipe out there!  I’ve tried several sheet cakes and this one completely surpasses them all! Texas sheet cake is my husband’s favorite recipe and it’s beloved by everyone in my family.

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.

A slice of chocolate sheet cake being lifted out of a sheet pan with a spatula.

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).

The process for making Texas sheet cake including mixing bowls with the wet and dry ingredients, poured together, and then the batter in a sheet pan.

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.

Warm chocolate frosting poured over a baked Texas sheet cake next to a photo of the frosting being spread with a spatula.

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.

A slice of Texas sheet cake on a plate with a bite taken out of it.

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Recipe

Square slice of Texas sheet cake on a small white plate with a fork.
Prep 10 mins
Cook 15 mins
Total 30 mins
Add to Meal Plan

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

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

Nutrition

Calories: 475kcalCarbohydrates: 71gProtein: 3gFat: 21gSaturated Fat: 13gCholesterol: 75mgSodium: 343mgPotassium: 81mgFiber: 1gSugar: 56gVitamin A: 655IUVitamin C: 0.1mgCalcium: 29mgIron: 1.2mg

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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.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I love this recipe but am wondering what is soad? I think it is baking soda but I am not sure.

    Thanks so much,
    Lori

  2. 5 stars
    I made the Texas Sheet cake, the best ever I ever tasted, love, love,loved it THE BEST………… thank you for the recipe…….
    Kathy

    1. Hi Laura, it’s not a brownie texture (chewy, thick, dense) at all. It’s very much a cake in taste and texture 🙂 I’ve never tried baking it in a 9×13”…You would have to cook it quite a bit longer.

      1. Yes you can bake it in a 9×13 pan for 25 minutes. I have baked the Texas Sheet cake many times. However, I stir in a cup of pecans to the warm frosting.

  3. I have made one similar to this. However, instead of sour cream, my recipe calls for buttermilk. It also calls for pecans in the frosting. You are right….it is the best tasting cake!!!! Every time I make it for a pot luck, everybody loves it and wants the recipe. We also cook it in a 9 x 13 pan.

  4. I find that Texas sheet cakes are usually very much the same thing when it comes to ingredients. I’ve had the best Texas sheet cake and it comes from the pioneer woman (she calls it best sheet cake. It’s the same thing.) there is one thing that changes and that is the amount of cocoa. I enjoy more cocoa. In the one mentioned previously, she uses 4 heaping tablespoons versus your 3. It really comes down to preference. In my own opinion, you don’t put in enough. I’ve seen some that are so pale, I wouldn’t even think to try them. I love chocolate though. I like it rich. My sister tried pioneer woman’s version and she didn’t care for it. She likes less. i think it’s becoming more difficult for anyone to claim a “best” since there will always someone who claims different. 😉

  5. 5 stars
    Substitute a cup of strong coffee for the cup of water, it makes a yummy mocha brownie. 9×13 is a good size for a pan and still yields lots of squares. Either way, still the best recipe ever.

  6. 5 stars
    Just made this recipe it was so easy to make we have not tried it yet but can’t wait it looks delish! Thanks?

    1. Thanks Heather! It really is such a simple and delicious cake! I’d love to hear what you think!

  7. 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!!

    1. 5 stars
      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

    2. 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.

  8. 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.?

  9. 5 stars
    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. ❤️

  10. 5 stars
    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.

    1. Good questions, but no, you don’t, since they are beaten well with the rest of the batter before adding the boiling water. Enjoy!

  11. 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!

  12. 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.

  13. 5 stars
    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 ?

  14. 5 stars
    I haven’t made the cake yet, but I wanted to ask if my jelly roll pan is too small (10.5 x 15)?

  15. Lauren, I know someone asked about freezing the un-frosted cake and frosting it after it thaws. But, can you freeze the whole frosted cake and thaw a few days later?

  16. 5 stars
    Followed the recipe to a tee and it came out excellent; frankly I don’t have anything negative to say. The extended family had never heard of it but will definitely not forget; Thank you for sharing Lauren.

  17. 5 stars
    This cake is fantastic!! My neighbor said it was the best chocolate cake he’s ever had. My family and my neighbors all loved it!! Will make again, and again!

  18. 5 stars
    I have shared and make this recipe so many times and found our I like the Dark Hershey Cocoa better than the Milk Chocolate. Everyone loves it. It freezes very well even after frosting it. This is a keeper for any recipe box. It’s gone from California to New York.

  19. I make this to take to a homeless shelter. It always goes fast and if I don’t bring it, they ask where the chocolate cake is?
    They come back for more than 1 piece!

  20. Can this be made in a full sheet cake pan with s double recipe?
    How long would one bake it?
    Looking to bake several fir a homeless shelter meal… we have full sheet cake pans available to bake in.
    Thanks for guidance🙂

  21. I don’t have an 18” x 13” sheet pan….can I use a 9” x 13” baking dishes? If so, how should I adjust the baking time?

  22. 5 stars
    I have been making this cake for years and everyone loves it. However, I add a cup of chopped walnuts into the icing. There’s a slight variation of the recipe but basically the same.

  23. Hi, I’m new to nut allergies. From the ingredients Iam thinking I’ll be fine to make for someone with a nut allergy. I am right?

    1. Yes you’ll be fine. Some people put nuts on the top while the icing is still hot. I have done that only once and only half the cake but it’s so rich you really don’t need the nuts at all!

  24. 5 stars
    I first read this recipe in 1967 when I got a newsletter from the IBEW . My wife thought it sounded good, so made it. I agreed, after i had a big slab of it.. She made it 3 days before she passed away in 1985. I made it for my partner several times from 2004 til 2015, when he passed…No, it wasn’t from my cooking either,,lol

  25. 5 stars
    THE BEST!!!!!!!!!!!! Super moist cake, and don’t worry about the note regarding how to store left over cake…… you won’t have any left over!!

  26. 5 stars
    This cake is perfection. I made it for a friend who is a T.S.C. aficionado and declared it BONA FIDE. (I threw toasted walnut pieces on top.)

  27. 5 stars
    OMG!
    Simple to make! Great flavor and texture! Rich taste – needs coffee or milk to drink with it. It’s become the family favorite.

  28. 5 stars
    Made this today for Easter tomorrow and it is Delicious !!!! Cant stay out of it for tomorrow ! Thanks !!!

  29. 1 star
    Definitely not “The Best Texas Sheet Cake” as the caption states. It severely lacks a any chocolate flavor, and the frosting stuck to the cake immediately making it impossible to spread. I wound up with a with flavorless cake, with blobs of extremely sugary frosting stuck in random places on the “cake.” I would never make it again.

  30. I make a white version with pure almond extract & white frosting with toasted walnuts. The recipe is perfect in my 16.25″ x 11.25″ x 1″ half sheet pan.
    Can’t wait to try this chocolate version.

  31. This looks like a tasty cake, but without pecans blanketing the icing, it doesn’t meet the criterion to be labeled ‘Texas’. Pecans are the state nut! Every Texas Sheet Cake that I’ve eaten for seven decades has had pecans. It’s that interaction of sugar, pecans, and cocoa that makes it uniquely delicious. My guess is that someone omitted the nuts – bless their heart – but kept the name.

    1. I LOVE it with the nuts!!! I always use to put pecans or walnuts over my Texas sheet cake but unfortunately we have many people who have nut allergies both family and friends so I Do not add them in but I do offer them on the side if someone wants to sprinkle them over their piece of cake.

  32. 5 stars
    just like my grandma snd mom used to make and now I’m the grandma that’s making it –we’re on our third generation and everybody absolutely loves it!

  33. If I want to include pecans, should I mix them in with the cake batter or sprinkle them on top? This is the first time I’ve heard of a Texas sheet cake so I’m not really familiar with how pecans factor into the mix. Definitely going to make it though, it looks delicious!
    Also, would I be able to substitute the sour cream with an equal amount of yogurt? Thank you!

    1. I’d suggest adding the nuts on top, but if you chop them small they can go in the cake if you want. Plain Greek yogurt is the best substitute. Enjoy!

  34. 5 stars
    This recipe was easy and turned out perfect I did substitute water for hot coffee makes it stronger in flavor

  35. 5 stars
    This is probably the 5th time I’ve made this cake and my family loves it! I do have one question though, would I be able to substitute sour cream for buttermilk?

  36. Do you think I’d have luck if I make this a layer cake, with 2 sheet cakes and frosting in the middle and top? Thanks!

    1. I use only 3 1/4 cups of confectioners sugar – that does seem to make a difference. However it is a very sweet and rich cake and best served in small pieces.. Or possibly a Texas sheet cake might not be the cake for you.

  37. 5 stars
    Super easy, excellent flavor and it disappeared so very quickly with everyone! Definitely on my go-to list of quick & excellent cakes!

  38. This is a great recipe! I cut it in half in a 9 x 13 cookie sheet and my kids like it with cream cheese icing. This is my oldest son’s birthday cake request!

  39. 5 stars
    I just made this easy but decadent sheetcake.
    I give it a 5 star rating.
    I wanted to attach a picture but your website does not have a place for it.

  40. Similar to something my Mom made when we had family visiting. Kids really enjoyed it but I think I’ll use a little less powdered sugar next time I make it.

  41. This is devine. Fudgy, moist, beatiful cake. I glaced it with hazelnut chocolate ganache taking it to another level .
    I was looking for cakes that would cater for our student population at night church . They are going to love this .
    Angie from NZ

  42. 5 stars
    This cake was a hit at my son’s birthday party! My husband and his family love love love Texas Sheet Cake, they were very happy with this recipe. I was super nervous that I was going to end up with scrambled egg chunks when I poured in the hot chocolate mixture but it came out perfectly (the video gave me a lot more confidence) I would probably cut back a little on the sugar, for me, but it really was a hit! Thank you, thank you, thank you!

    1. 4 stars
      This is a good recipe, but you definitely need at least a double batch of the frosting. If I make it again I’ll make a triple batch to make sure I have plenty.

  43. 5 stars
    awesome and easy EXCEPT I should have read the frosting part again…I put the powdered sugar in when measuring cooked it a little bit anyway..Frosting tastes great but it is a little grainy

  44. 5 stars
    This is a great cake. From reading the reviews I added less powdered sugar and added a bit of cornstarch to compensate for the consistency in the frosting. Someone said it needed way more frosting, but I think the recipe has it just right.

  45. 4 stars
    Easy to assemble and super sweet. I added 1/2 cup of finely chopped pecans to the frosting. I think next time I may add some to the cake as well for texture.

  46. 5 stars
    This is my mother’s exact recipe (minus a touch more vanilla in the icing). I grew up making this cake so much I have it memorized. A few prep tips for the cake: Flour, sugar, soda and salt should be in your mixing bowl. Pour the hot chocolate mix from the pan after it is boiling in to the dry ingredients and beat. Then add the sour cream and beat; then add eggs and beat; then the vanilla and beat.

    Same for the frosting-only the powdered sugar in the bowl, pour in the hot chocolate mix and beat; I also add a half teaspoon of vanilla and beat again, then pour over cake.

      1. Did you actually try the recipe with a gluten free alternative or are you just assuming that the recipe will not taste the same? I personally have used almond flour as an alternative in many recopies and not notices a difference in any o them. I understand you opinion on the taste of gluten vs gluten-free, but not everyone can afford the luxury of eating a carefree, not restrictive diet. There is absolutely no need to be rude and disrespectful to someone who is asking about dietary needs.

    1. Hi Paige, I would like to apologize for the rudeness of JH. I personally have made this recipe as written, but will also make the recipe with a GF alternative so I can respond with an actual fact based response!

  47. 5 stars
    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!

    1. 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!

      1. 5 stars
        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.

  48. 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.

  49. 5 stars
    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!

  50. 2 stars
    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!

  51. 1 star
    I’m not sure what happened but the cake and icing are awful. No flavor. I’ve never made a chocolate cake so flavorless…

    1. I’m sorry you feel that way! I’m shocked to here that you thought this dish had “no flavor”….hmmm

    2. Not this recipe, but I’ve had the same thing happen before with a family recipe using Cocoa powder. Apparently, it can lose its potency even if it wasn’t that old or maybe it sat on the grocery or warehouse shelf longer. I’m guessing, of course, but it could be the issue.

    3. 4 stars
      not sure what happened, but there wasn’t enough space for the icing & it just poured over the sides. i bought a new jelly roll pan specifically for this cake, so i’m pretty sure i got that part right. i was apprehensive when it came out of the oven, but thought maybe the icing was going to soak in really fast. nope. it poured over the sides & i was left trying to slop it back on w/ a spoon. not a very pretty finished product, but it tasted ok.

    4. I’m skimmed your didn’t work out. I made this new recipe twice last week. In he past I always used the buttermilk recipe and this one is ten times better. I also get heavy handed with my cocoa. I always put in a few extra spoonfuls of it.

  52. 4 stars
    My mom’s recipe always used 4 Tbsp of cocoa powder in both the cake and frosting. Also, I put vanilla in the frosting. I add part of the powdered sugar to temper, add 1 tsp of vanilla, and then I whisk in the rest of the powdered sugar.

    1. Same I upped the cocoa too. I also got heavy handed on the sour cream. I added the whole up with perfect results. Same cooking time too. I made it twice last week with AP flour and cake flour. Both were pure perfection. Delish.

  53. The cake is delicious and I used buttermilk rather than sour cream. I did add vanilla to the frosting and cut it in half ( not big frosting people)
    We really like it and will make many times!

  54. I love this recipe! It’s just like the one my mother had years ago except she also used 4 tablespoons of Cocoa in the cake and the icing. The only other difference is that she used a tablespoon of vinegar in the cake batter and said that and the sour cream are what gave it its unique flavour.
    Is there any reason why vinegar would be used?

  55. This is a Wonderful Chocolate Texas Sheet Cake. Just like I remembered.
    I think you expectations were wrong. It’s a different kind of cake. Not a fancy uptight cake.
    It’s old fashioned from back in the good old days for gatherings. Even remember eating at school cafeteria just like the awesome peanut sheet cake.

  56. 5 stars
    I don’t understand the negative comments. This was so easy and Very Delicious!! I’ve made twice so far and family is still requesting another one!!!

  57. This is a new keeper for me. I used to make the version with buttermilk but never again. This is my new go to Texas Sheet Cake or Mississippi Mud as my grandmother called it. Our version includes a layer of marshmallows under the frosting. We top ours with tons of pecans too. So delicious my daughter called from a party to ask for the recipe late last night at almost 11. I was impressed. Thanks for sharing this. Also I must admit I used one cup of sour cream instead of 1/2 and it turned out perfect both times I made this last week. I also get heaven- handed on the cocoa sometimes. 😂 What a great recipe.

  58. 5 stars
    Not sure why people are leaving negative comments. This cake is easy and delicious with the old fashioned chocolate cake taste everyone craves!! Don’t pay attention to the negative comments.

  59. 5 stars
    Sorry but I don’t understand the negative comments. This is my go to for dessert when I’m in a pinch. Could it be they missed a step or two 🤷🏻‍♀️ The recipe is so easy to follow and the end result each time IS delicious 😋 it’s a keeper!

  60. My mother, now deceased, used to make TSC when I was a child. I loved it. But I remember her saying she put peanutbutter in the icing. I can’t find her recipe anywhere and don’t really see any recipes online that have PB in the icing (I see a PB layer but my mom’s didn’t have a PB layer, I think she put PB in the icing mixture). Has anyone put peanutbutter in the icing before and if so, how much PB? Thanks in advance.

  61. 4 stars
    I have made this cake a few times now and it tastes delicious!. My only recommendation is to double the ingredients for full coverage.

  62. Perfect Texas sheet cake. It’s so easy. I’ve never done a 30 minute recipe that was truly 30 minutes. This recipe truly is 30 minutes and you have a great dessert for a crowd.

  63. I have made many Texas chocolate cakes, but this recipe was the best one that I ever made. I always make cakes in a 11 x 13 pan and it for 30 to 35 minutes and add walnuts to the icing. Always a big hit

  64. My frosting was too thick to pour, so I added a more few tablespoons of milk… still wasn’t consistency like in the photo…but spread okay on cake ‼️‼️Yummy..I have made this for years

  65. 5 stars
    I have made this recipe twice, and both times the flavor was great. The 2nd time I put in more cocoa powder because there is a chocolate craver in the family. I used a sheet pan the first time, and the icing overflowed. The second time I used a deeper pan. The icing stayed in the pan but was very deep. Either way it works for me. My family loves it. And, I love eating the extra icing!

  66. 5 stars
    Same delicious recipe but add 1 tsp. Cinnamon to batter and pecans to icing 😋😋❤️

  67. Excellent recipe… cake was so easy to make and the frosting was exceptional!! Delicious.. I just absolutely love it!! Thank you for sharing!!

  68. 1 star
    I didn’t think this was the “easist” as touted. Have to use too many pots and bowls and too many steps. I don’t know if the recipe was wrong on the website, but the icing was way too thick to pour even while hot. I had to spread with a spatula and it tore up the cake. Also, the cake and icing are too light with chocolate. Every Texas sheet cake I have had is quite dark chocolate. I am from Texas and this is not it!!

    1. I made this same recipe today and thought the icing was way to light in color and to thick!

      1. I just added more cocoa and milk and it turned out great! The recipe for the frosting doesn’t have enough liquid.

    2. I have to say it’s still so moist and very good, just not as dark of icing as I would have liked.

  69. 5 stars
    Great recipe and no trouble at all with using more pots/pans than usual. This recipe sums up how my grandma makes it.

  70. Made this for the first time, my first time trying a chocolate sheet cake and it came out beautifully! Thanks for the easy instructions and delicious recipe

  71. Love this recipe! Fast and easy to make. I sift the power sugar for the frosting then once it’s cooled I sift a light coating of power sugar over the top, gives it a dressed up look.

  72. I have been making this cake since I was 12 now I am 67. It is always the most moist and delicious cake that you can imagine. This recipe is perfect thank you for publishing it so I could find it again after about 15 years

  73. I’ve made this cake for many years, and it’s always a “ hit”… your recipe calls for sour cream and mine calls for buttermilk. I also add a little cinnamon to the cake batter.. both recipes are delicious.. thanks for sharing!