This post contains affiliate links.
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:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
The BEST Texas Sheet Cake
Equipment
Ingredients
- 1 cup water, (240 ml)
- 1 cup butter, (227 g)
- 3 Tablespoons unsweetened cocoa powder, (22.5 g)
- 2 cups all-purpose flour, (240 g)
- 2 cups granulated sugar, (400 g)
- 1 teaspoon baking soda, (5 g)
- 1/2 teaspoon salt, (2.5 g)
- 1/2 cup sour cream, (120 g)
- 2 large eggs
- 1 teaspoon vanilla extract, (5 ml)
For the Frosting
- 6 Tablespoons milk, (90 ml)
- 3 Tablespoons unsweetened cocoa powder, (22.5 g)
- 1/2 cup butter, (115 g)
- 3 3/4 cups powdered sugar, (450 g)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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.
No lie, best sheet cake ever!
This cake is amazing! My husband said it is the best cake ever! I took this to our family’s Thanksgiving dinner and everyone who tried it loved it! This will be a go to recipe when I need to take a dessert somewhere. My mom used to make this when I was young and I didn’t have her recipe so when I saw all the great reviews on this recipe I knew it was the one to try. I just made a second one to take to another dinner tomorrow! My mom will be there and I can’t wait for her to try it. She told me the story of how when she was young and stayed all night with her friend Margaret her mother would make a Texas Sheet Cake and she couldn’t more than get it out of the over before they were begging for a piece. I hope this brings back many great memories for her like it did me. Thanks for the amazing recipe.
This recipe is the same as what my mom gave me. This was the birthday cake she made me every year. Until 1 year I got her recipe and a Texas sheet pan for my birthday. Lol
Never even heard of a Texas sheet cake until I saw this recipe on Instagram. Wow ! What a simple cake but it is just so so so so good. The cake… the frosting… I’ve never liked such a simple chocolate cake before. SO good ! Making it again after just a few days 🙂
This is the go-to recipe I use for Texas Sheet Cake! I’ve made a few and this one with sour cream is just the BEST! We are gluten free and I have had absolutely no trouble substituting a gf all-purpose flour and keeping the rest of the recipe the same. I’ve used walmart brand gf flour, krusteaz, king arthur, and a homemade better batter knockoff flour and all of them have worked just fine! Thanks for a great recipe!
Thank you for this GF comment! 🙂
I’m only rating this recipe a little lower because it doesn’t specifically say to combine all the separate bowls. I alao definitely needed the 20 minutes and lastly. It looks like you can just pour the icing and it seized a bit when I stirred in the icing.
Made as instructed to the tee. Mother in law says it’s better than her recipe from pioneer woman.
I made this two nights ago and it was delicious. I have been sharing it with my neighbors since there are only 2 in our house. One tip, make sure you use the right size pan. I chose one a little smaller, but it needs to be the size listed in the recipe. Good cake and delicious icing. Loved it! Thank you!
Should I refrigerate this cake?
It doesn’t have to be refrigerated.
Such an easy cake, feed a nice sized crowd, made for my husband’s surprise 50th. I had so many compliments. My daughter was so impressed she asked for this to be the groom’s cake for her wedding next year! Quick and easy with cupboard staples.
Easy – made from common pantry ingredients. Delicious crowd pleaser!
Sooooo good! Exactly what you want from a Texas sheet cake and feeds a big group.
Love this recipe so easy-to-use
One of the best I’ve ever had. I found this after not seeing one for years. Those who had it are spreading it around again in the younger crowds!
I was asked to make a Texas Sheet cake for a funeral luncheon today, and this was the recipe I was given. I had read all of the previous comments, and supposed that this cake and its frosting would be superior to any boxed cake I had ever made. To the contrary — it was NOT. It was OK; but it was also a real pain to make. My husband, who is a chocoholic agreed with my thoughts about how NOT superior to any box cake this cake was. So you know, I even doubled the cocoa powder to give it a deeper chocolate taste and color; put a teaspoon of cinnamon in the mix to give it added flavor, cut the amount of granulated sugar by a half a cup so the cake wouldn’t be overly sweet; added an extra teaspoon of vanilla to the cake batter; and cut the amount of confectioner’s sugar in the frosting so the frosting would pour easily and not tear the cake. (I had planned on adding a tablespoon of white vinegar to give the cake more of a zing, but forgot to add that.) The cake looked perfect; the frosting was not grainy, didn’t tear the cake; and didn’t overflow the 13 by 18 inch sheet cake pan I used to bake the cake in. However, the cake was a royal pain to make because of having to go through all of the steps to make it; used tons of pans and bowls; and it took over an hour to make it, and not the 30 minutes it was supposed to take. It did bake in exactly 15 minutes in my oven; however. The cake was not any more moist than other cakes (box or from scratch) that I have made in the past — and I’ve made a lot of them as I am 75 years old. The flavor was OK, but not exceptional. SO, the next time I am asked to make a Texas Sheet cake for a funeral or any other occasion, I will use a boxed cake mix or two instead — using a sheet cake pan; and will frost it with regular chocolate frosting once the cake is cool! That method will be easy peasy, and just as tasty, if not more so! Sorry I couldn’t be more positive about this cake, as I really tried to like it and echo all of the superlative reviews, but I couldn’t!
Hi Chrystine, When we create and test a recipe with do it with the ingredients and amounts listed in the recipe. When you change the recipe amounts (like doubling the cocoa, adding spices, and cutting the sugar both granulated and confectioners sugar) you CHANGE the entire recipe and will not get the cake that we created at all. We recommend making the cake as suggested before reviewing it or making adjustments. Wishing you all the best.
Exactly Stacy, How can someone who changed the recipe that much and have the audacity to judge (negative) about the recipe. No offense towards anyone but it is my opinion that someone who compares a box cake to scratch cake and chooses the box cake isn’t a baker. This recipe is amazing and my family has requested it for main dessert for Christmas dinner.
You changed SO much, that I cannot see how you can say the recipe wasn’t that great. I agree that it requires many bowls but made as the recipe states is a very tasty, chocolately, moist cake. A box cake with regular icing would NOT be a Texas Sheet cake.
It really takes some nerve to leave a negative review after changing that much about the recipe.
With all your alterations to the recipe how can you judge the original? Lol! Doesn’t sound like you made this cake at all.
Hahaha! You changed everything and then complain the recipe is no good!! That’s silly.
This comment has to be a joke.
I don’t understand how you cannot like this recipe. You didn’t follow the recipe!
Frosting was way too thick. I followed the recipe and shame on all of you who are criticizing others for their opinion.
First, Chrystine changed the entire recipe, then criticized it herself! Second, her opinion was not of the original recipe, it was of her own creation! She would have been better off just not saying anything!!!
You don’t know hoe to bake – just go to the store and buybs cake next time
You changed the recipe then complained about it. You have some nerve. You sound like the type of person who can never be satisfied.
Chrystine, you just reviewed your own cake because clearly you cannot follow directions. If you would have followed the recipe as written, it would have been what you were looking for. I have made these for years with the same exact recipe.