![Square slice of Texas sheet cake on a small white plate with a fork.](https://tastesbetterfromscratch.com/wp-content/uploads/2011/09/Texas-Sheet-Cake-16.jpg)
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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Recipe
![Square slice of Texas sheet cake on a small white plate with a fork.](https://tastesbetterfromscratch.com/wp-content/uploads/2011/09/Texas-Sheet-Cake-16-500x500.jpg)
The BEST Texas Sheet Cake
Ingredients
- 1 cup water
- 1 cup butter
- 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
- 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
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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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Made this cake to share with family and work friends. Everyone absolutely loved it! Will make again and again!!!!
Wonderful!
I used King Arthur Gluten Free (1:1) flour, and Hershey’s Special Dark Cocoa. PERFECT.
I started making the icing when the cake was almost done, and added the powdered sugar as soon as I took the cake out of the oven, so it wouldn’t have time to set up.
Transported it covered with an upside down plastic serving tray.
So GOOD. I made it twice last week, and making it again Sunday for another party.
We are just thrilled!! Thanks for letting us all know about your sub for the gluten free flour!
This isn’t the original Texas Sheet Cake recipe. Although this version is good, I missed having the cinnamon in this cake & prefer using buttermilk.
My son and I made this tonight for the first time. 15 minutes was a couple of minutes too done but that’s just a difference in ovens issue, one that I can adjust. However, the icing did not melt into the cake at all. It glazed over but when I cut into the cake, it was like thin chocolate syrup under the crust/film of the iceing? What did I do wrong? This was my favorite desert that my stepmother made. When I asked her for the recipe, she told me that there are many versions online and I should experiment to find my favorite. Apparently, this is not the recipe she used. Any help would be very appreciated. My step mother passed away almost 2 years ago and it’s taken this long before I could make it in my own.
I’ve made this twice and it’s soooo good. But neither time was the frosting/icing “pourable.” The first time it literally set up like a fudge (which actually was incredible but difficult to spread), so I added some cream the second time around. It made it less stiff, but it still wasn’t pourable. I’ve looked at other recipes for Texas Sheet/Sheath Cake and find another 6 T of butter in the frosting of most. Just wondering what I’m not doing right. Help!
I’m glad you love the cake! It sounds like the frosting might be setting up a bit too quickly. One tip is to make sure you’re pouring and spreading the frosting immediately after it’s made, while it’s still warm. You can also try adding a little extra milk to help keep it pourable. Hope that helps!
When mine starts to stiffen up, I just keep stirring. Then it’s almost pourable and still very easy to spread.
Super easy and tasty! Will make again for a quick dessert.
The best! I hope I can make cookies.
My favorite cake! I’ve been making it for many years. The white Texas sheet cake is delicious too! Have you tried it?
It is beyond delicious! Instructions are easy to follow. A keeper.
Delicious 😋
As an Englishman, I recently found myself in an unexpected culinary adventure when my rather plump American friend, a charming yet insistent lady, persuaded me to prepare a Texas Sheet Cake. While my own tastes lean toward the more refined, her enthusiasm was infectious, and I couldn’t refuse her earnest request.
The cake, a grand expanse of chocolatey delight, was truly a spectacle. Its rich, glossy glaze gleamed invitingly on the baking sheet. The batter, a decadent blend of cocoa, flour and copious amounts of sugar yielded an extraordinarily moist texture. The icing, a warm concoction of butter, cocoa, and powdered sugar, melded seamlessly into the cake, adding layers of richness.
The first bite revealed an intense chocolate flavour that was both rich and well-balanced. Despite the laborious preparation and somewhat unconventional motivation, the Texas Sheet Cake proved to be a splendid indulgence, exemplifying the best of American confectionery. My friend’s insistence, though peculiar, resulted in a most gratifying and decadent creation, in which the only way I can describe this sponge is it’s nothing short of being quite nice.
Love this cake! I also added chopped pecans to the icing. My family LOVED it!!
My aunt always added the pecans to the icing too!
Could I double it in an 18×13 pan?
Doubling the recipe in an 18×13 pan might make it too thick and affect the baking time. It’s best to stick with the single batch for an 18×13 pan to ensure it bakes evenly. If you need more cake, consider making two separate batches
At best, this is meh. I had never had a Texas Sheet cake, so I wanted to find out what the fuss was about. This was bland and had zero depth to it. What a waste of good ingredients.
Find a recipe that does not have sour cream. Most use shortening and buttermilk. The ratio seems a bit off here as well. Also, she calls an 18 x 13 pan a jelly roll pan. A true jelly roll pan is smaller.
I did the same thing, used a 9X13 and cut recipe measurements by 1/2. It came out awesome! I believe the sour cream is what gives this recipe it’s moist texture to the cake. I used unbleached bread flour and added 1/4 square of Abuelitas cocoa to frosting mix for that unique twist in flavor and added chopped pecans to the frosting mix after removing from heat.
I would like to make this tomorrow and am wondering if anyone has used white whole wheat flour? If so, what was the result? Thank you!
This is easy, delicious, good for large groups. Just a great cake. I put chopped pecans on top while still warm.
Recipe was easy and delicious. I was skeptical about no cinnamon in the recipe, but again it was delicious. Going into a dessert auction tomorrow at church fundraiser. Wish me luck!
I used a 1/4 square of Abuelitas cocoa tablet to frosting mix along with other ingredients on the list during the boiling to give it that one of a kind taste 😉 plus mixed chopped pecans in the frosting mixture.
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 🙂
Absolutely THE BEST! Thank you!
Texas Sheetcake should always have 1 tsp of cinnamon in the batter.
I have made this recipe maybe 15 times ! I found I like it better not cooking on stove , just mixing it all together! Amazing
I don’t think I have ever reviewed a recipe before, but have to this time.
I cut the recipe in half and baked it in a 9 by 13 glass dish. It was fantastic. So simple and I love being able to pour the frosting over the cake while still warm. This will be my go-to weekend snack cake. I filled the recipe exactly, except for adding some instant coffee.
5 stars. It’s even better the next day 🙂
Great recipe just as written. Not a piece left. I will definitely keep it for future use. Completed and ready to serve in less than 30 minutes even though I waited longer.
Just wanted to clarify that a baker shouldn’t be pouring boiling hot chocolate into their flour/egg mixture or it will cook the eggs immediately. Let your chocolate mixture cool before pouring into your flour. A new baker might not know that you should never pour hot liquid into an egg mixture, but to temper the egg mixture or let it cool first.
This recipe is perfect! For anyone who had problems spreading the frosting I’d encourage you to measure carefully, don’t overcook the frosting and pour/spread it all over the cake the moment it comes out of the oven. This cake is scrumptious and everyone kept sneaking more during our family Easter celebration.
Delicious and moust
Hi! Has anyone tried making this in rounds and layering? If so what did you do for frosting?
Tasteless. Worst cake ever.
Love this cake and the frosting too
❤️
Great cake!!! I chopped some walnuts and added to the frosting!
I thought sheet cake had cinnamon in it?
Came out perfect and delicious. Great recipe and directions. This is a keeper!
This was my first time making Texas sheet cake and I learned two things: 1. If you don’t have sour cream, plain yogurt works just fine. 2. If you bake it in a 9×13 pan instead, don’t extend the bake time by more than 25 minutes or it will start to burn (I did 30 minutes but it tasted just fine). Incredible cake; I will 100% be using this recipe again in the future.
I’ve been making this cake for 58 years, and I’ve never made it in a sheet pan. My original recipe called for a 9×13 pan and I’ve always used that. Our family likes it much better that way!
I thought jelly roll pans were 10×15?
You are right and this recipe needs a Baker’s half sheet!
Just to confirm, I should use half sheets? I have some half sheets that are 12x17x – this will work fine? I don’t need to halve the recipe into two pans, or anything like that? Thanks!
Correct, the recipe is for a standard 13×18 half sheet pan. Enjoy!
The title is correct; this is the best Texas Sheet Cake I have made. I’ve used another recipe for years but misplaced it after not using it for quite a while. I usually like to use buttermilk, but thought I’d try the sour cream since I had it on hand. I took it to a potluck and it was very well received. It really is delicious. Highly recommended.
How did you transport the cake? I made it last weekend but struggled to cover it for transport without wrecking the frosting. So, I decided to cut it and put it in Tupperware containers instead. I would prefer to bring it whole though. Any suggestions?
Transporting a whole Texas Sheet Cake can be tricky! Try using a baking sheet with a lid, or cover it loosely with foil or plastic wrap, using toothpicks to keep the wrap off the frosting. A cake carrier designed for sheet cakes also works great. Hope this helps!
Baked up perfectly! Looking forward to trying it. How do I transport it?
I was curious with this too. Given it’s in a sheet pan with a low edge, you cannot put wrap over it without wrecking the frosting. I even tried freezing it but tinfoil or plastic wrap still wrecks the frosting.
Was very moist cake, but next time I make it I will double the cocoa powder in cake and extra tablespoon in icing!
Perfectly delicious! Easy and quick to make. Very satisfying.
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! 🙂
One of my favorite cakes
Have you ever made half of a Texas sheet cake?
The first time I tried this recipe I loved it. The next time I switched the water with a cup of coffee and added a tsp of cinnamon. It took this cake to a new level!! Don’t be scared to add some extra flavor. It is really good without changes though.
Thanks for this idea!! Just made this tonight, looking forward to seeing how it comes out with the coffee added. I also add cinnamon vanilla and cayenne pepper to the icing.
This cake was great! The only thing I would do differently next time is the frosting. I followed the recipe, but the frosting had the same consistency as a can of frosting. It was too thick, and ripped the cake. I made sure to make it before the cake came out of the oven, and put it on as soon as the cake was done baking. I would add more milk to get it to a consistency where you can pour it on, versus having to spread it with an offset spatula.
Outstanding. The only change I made was to add a little vanilla to the frosting and bake the cake in a 9 x 13 pan. This is the best chocolate cake I have ever made. Thank you!
I’ve made this recipe twice now. Love it! So what if you have to dirty a few bowls and pans. Comes together quick and easy! And it’s so chocolatey good. Only changes I make are; using a 9X13 pan (so I do bake it about 35 minutes) and cutting the sugar a little bit. No changes for altitude and I live mile high.
I make it as is never leftovers at large functions and family loves eating on it !
I have made a Texas Sheetcake for 35 years
Best Texas Sheet Cake ever. We would have this weekly at our office pot luck with 35 women. We have had other versions, but this was always the best hands down. Now I make this for my mother, just divided the batter into two quarter sheets, one for her, one for us, we add pecans on top to make it Texas authentic. Simple rule, always have your frosting ready to poor over the hot cake when it comes out of the oven, it will spread way easier and not tear the cake.
Has anyone tried doubling this recipe and if so did you do it in the 18 x 13 pan as instructed in the recipe?
Any high altitude adjustments?
So moist and delicious oof we all loved it so much thank you!
I love this recipe. My mom always made this cake and it was a favorite of our large family. I follow the recipe as written, sometimes I bake in an 11×18 and sometimes a 9×13. Always turns out great and I always have the ingredients on hand.
Excellent recipe. This Texas Sheet Cake was moist and delicious. One of the best chocolate cakes I’ve ever eaten.
Delicious cake per recipe, first time I made it. A few changes second time:
2 Tsp vanilla extract in cake
4 Tbls cocoa in cake
1 Tsp vanilla extract in frosting
Used a smaller sheet pan 11×16. I prefer the thicker presentation plated with Ice cream. Takes a few minutes longer to bake.
True TexasSheet Cake does not, nor ever, have sour cream in it! It might be good, but it isn’t the original recipe!
I don’t see where the poster ever said it was the ‘original’ recipe…as a multi generational Texan-I’ve had sheet cake all my life. Original is fabulous-but The sour cream in this one takes it up a notch as far as moist texture. All recipes are tweaked by the best bakers over the years, which is why people have special recipes people always love and want to have.
There’s not 1 thing i make that isnt “tweaked” and duly noted…
Good recipe- made 1 and 1/2 of the recipe for bigger sheet pan. In order for no lumps in the frosting, be sure to use an electric mixer- hand held. I didn’t and had lumps- covered cake with sprinkles and nobody knew- everyone loved it.
I made chocolate Texas sheet cake for my grandson 3 year old birthday oh my gosh I need some vanilla ice cream
I just needed a quarter-sheet size cake and this was so delicious. Moist and tender cake that was very popular. You make good recipes! Thank you!
I had this cake by other people so when I found this recipe I decided to make it..it is the most delicious cake ever…my family just loves it! It’s so delicious and moist. This is one recipe I’m keeping.
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.
Can your Texas Sheet Cake be made with Coconut flour?
Very moist cake. Best cake I ever made. My family loves it. Basically the only cake I bake.
Super easy and so so yummy!
Made it!
– Excellent results! Everyone loved it
I almost always reduce sugar in recipes, so I reduced this by 1/2 cup. I love chocolate and find that if I double the amount if cocoa it’s perfect and yummy, so I also did that. It was so good that on my visit to see the kids and grandkids, for 2 weeks, was begged to make it twice. I don’t use powdered sugar, so I made my item version using regular sugar.
Why would you use regular sugar for the frosting?
I believeto give it that icing/fudge like topping rather then frosting made with powdered sugar.
I made this cake for 2 of my siblings and they loved it. They love it so much that I’m asked to make it all the time now. As a matter of fact, my sister is coming from Memphis for a visit and her request is for me to make this cake for her again. It’s so addictive for them.
Delicious cake! I don’t have a jelly roll pan, so I used a glass 9×13 pan and cooked for 30 minutes. Perfect.
I saw the comment that mentioned the cake was too sweet; I reduced the sugar in the cake by 1/2 cup, and the sugar in the icing by 1 cup. It’s delicious. Perfectly sweet and moist. The best pieces are the corners and edges.
I’ll be making this again!
thank you for mentioning your substitution! I’ve been scouring the comments searching for what to do since I don’t have a Jelly Roll Pan. phew!
Such an easy DELICIOUS cake. I usually add a big dollop of peanut butter to the icing.
You’re right – the best I’ve ever had!
Gosh i wanted this to be good, but its waaayy too sweet, my 5 kids took 2 bites and said “we’re good” 🙁 followed the directions perfectly too.
This is by far my families and friends favorite cake that I bake! We put vanilla bean ice cream on top of it and OMG all is good in my house for those 20 minutes as we enjoy our cake and ice cream! But my family is always asking me to make this and i tend to keep it made especially in the summer! Thanks love your recipes!
A Texas girl!
Generally a good recipe, but I was disappointed with the icing. It ended up being too thick and difficult to spread. It would have been better to suggest adding more milk as necessary.
You have to put the hot icing right out of the pan onto the hot cake right out of the oven or it will thicken, fairly quickly.
Cake very nice, could be better if ingredients were in grams or pounds. Must get a conversion chart
Very easy cake to make (less than 35 minutes)…..Very delicious also. I have made this twice in the last 10 days.
I just finished baking the Best Texas Sheet Cake, and I found it to be a little more difficult to make than what I anticipated. I mixed and mixed the cake ingredients, but could never get the lumps out. Then when I made the icing, the same thing happened. The butter was completely melted, as well as the ingredients mixed well. I don’t know what I did wrong. As for the taste, it was really good, just not the consistency I was expecting. But coconut is my favorite, so I am anxious to try the coconut cake with pineapple!
Delicious, had someone from work make this and bring it in. 🙂
This is so easy and tastes like you spent all day. Love it❣️❤️❤️❤️
My go to chocolate cake.,, With some vanilla bean ice cream., Omg heaven!
Where have you been my entire life Lauren. I made an amendment to your recipe by replacing 1c of flour with almond flour, and I used a little less sugar. It came out PERFECT and I’m able to feed my 2 year old cake with some almonds. Side note, it takes me back to the chocolate cake I used to have when I was in school and have fond memories of.
Would you ever consider trying to make this gluten free, or have any suggestions on how to do it?
I have had this cake before that someone at work made and OMG!! Is this something you can cut in half, as I do not want or need that big of a cake.. if anyone knows, please let me know.. thank you
This is probably too late to help you but I cut it in half last night and it came out perfectly. Absolutely wonderful cake.
Elyse. Thank you for posting about the cutting in half. I wanted a smaller version of this cake and saw your post. I, too, used 1/2 of all the ingredients (except the sugar, which I subtracted a half cup from the recipe as written, and then divided that in half). I baked it in a 9″ x 7″ glass dish for 30 minutes and it was ready for the frosting, also using 1/2 of the milk, chocolate, butter and 1 and 3/4 cups powdered sugar. It was as delicious as the first time I baked this cake following the recipe as written and baking it in a Texas sized sheet pan. 🙂
I freeze half of the cake, it freezes well 🙂
It is delicious!!!
This cake is so moist and yummy. Add some toasted pecans on top and keep in refrigerator. Soooo good!!!
Great recipe
Oh my gosh! I absolutely LOVE a Texas sheet cake! I make it every Tuesday for a little bible study I have, and all the girls devour the whole thing in minutes! Thank you so much for all you have done to make this recipe so amazing!!!!!!!!!!!!
❤️Annie W.
Too sweet! Too much sugar!
I love this cake and is about the only chocolate that I will eat. Love how easy it is to make. Made it for the office and there was not a crumb left. Several of the officers wifes called and asked if they could have the receipe.
Wonderful recipe, big success.
Supposed to made with buttermilk and cinnamon so I changed/added that and it was great!
I lost my original recipe, this one was REALLY close.
I used buttermilk, cooked at 400 degrees, used 4T of cocoa.
Yummy cake.
Thank you.
Hi Melanie did you replace buttermilk for the sour cream?
I lost my recipe thanks for yours!!!I use sour cream in place of milk . Delicious,thanks!!
Usually has cinnamon! Add a teaspoon or two to the batter. 🙂
I made your Texas sheet cake recipe for the first time.
Easiest cake on the planet. My kids ask for this over any other cake.
I love the taste of this cake but the frosting was definitely NOT pourable. Next time I will cut the powder sugar down to 3c. It ripped my cake in a few places.
Make sure the icing is warm when you spread it.
This is a great recipe. But if you add about a teaspoon of cinnamon to the batter, it’s amazing. Takes it to the next level. I learned this from an HEB (San Antonio) grocery store when we lived there in the 80’s. Try it. You won’t be disappointed.
The best Texas sheetcake recipe out there. So easy to follow and a family favorite.
Baked this sweet treat for my wife’s birthday (per request)!!! Superbly delicious. Easy as 1-2-3. This is a keeper!! Happy Baking.
Excellent made the recipe exact and no issues it was a hit !
I have been making this exact same recipe for probably 40 years now – often for large functions and it was always requested. It IS the BEST Texas Sheet Cake I have ever had.
I have been making this exact recipe for probably 40 years now. Made it for large functions, and was ALWAYS a huge hit with everyone – it IS the BEST Texas Sheet Cake I have ever had.
Delicious! Perfect amount of chocolate and sweetness. I used 3 cups of powdered sugar in the frosting while mixture was still very hot and it poured fine. My main recommendation is, although it looked like it was all mixed, I would definitely use a hand mixer on the frosting. When I poured mine, it had a little lumps of powdered sugar Other than that I wouldn’t change a thing!
Can’t wait to try the Texas Sheet cake I’ll let you know how it turned out
Just like my gramma used to make! Great both with or without nuts. I love that it calls for sour cream instead of buttermilk. I always have sour cream on hand but not buttermilk. I make this for my daughter’s birthday. She hates cake but loves this one!!
Great for pot luck and get together with friends and family. Don’t plan on leftovers!!
This recipe does not have enough cocoa added. Checked other recipes to compare. Comes up short in taste.
Made this recipe for decades. Delicious and easy for a chocolate cake from scratch.
My mom used to make this cake for us all the time when we were kids, with a couple differences. I don’t think she used sour cream (although I could be wrong) and she put brewed coffee in the cake & the icing.
My SIL’s mom always made it for her birthday so my brother ask me to make it for her this year since the place he usually gets it from is longer in business. Very easy recipe, easy to follow directions & tastes great. I will definitely make this again.
Super simple to make. Not too sweet and very moist. I guess you could add things like nuts, chips, etc. I like how the icing makes a nice glaze that is just enough sweet to satisfy chocolate lovers like me.
Easy peasy recipe and delicious 😋 I have made it more than a few times now will continue to do so. Thank you
I just made this! It’s super good! Thanks for the great recipe!
anyone tried adding cinnamon to the cake batter? Hubby says he always remembers having this cake with a taste of cinnamon.
That would be a great addition! Id do 1/2 to 1 tsp.
My Mama’s recipe for Texas Sheet Cake had a teaspoon of cinnamon in it. She started making it in the 1960s and it’s still our family’s favorite cake with her strawberry cake running a close second.
Made the cake using this recipe. The frosting was not pourable, but the consistency was closer to a buttercream frosting. I checked the recipe again, and it seems like 3 and3/4 cups powdered sugar was too much. That said, it tastes great.
It was very good, I will make it again. Instead of vanilla I used almond extract.
I’ve been making this cake for 40 years, with every variation published and this is hands down, the very best. Perfect every time.
This is something my grandma always made, and this recipe nailed my memory! After I had the cake in the oven, I saw comments about cinnamon so I added a dash to the icing and it was delish.
Had this recipe and lost it. Was so glad to find yours posted. Its great. My husband loves this cake (so do I).
Love the Texas Sheet Cake. I always make this receipt for my husband on his Birthday.
I have been making this recipe for probably close to 30 years – It has ALWAYS been very popular, people request it – and never any left overs!
This is super easy and tastes fantastic!
Very easy and excellent sweet chocolate flavor. Great texture and nicely moist! A keeper for sure.
Came out absolutely perfect following the ingredients to a T, the frosting was a great consistency. Thanks.
Cake itself was delightful (and I’ve made this type of cake before with buttermilk) but I think there’s something wrong with the frosting. Most other recipes for this call for around 2 – 2 1/2 cups of powdered sugar. I had to add a fair amount of water (after the milk and cooking step) to get this pourable. Now that I’ve read comments I see I’m not the only baker experiencing this.
Can you please correct the portions?! Thanks.
Grew up in Texas but moved to Michigan in 95 – a good TX sheet cake reminds me of cover dish suppers, school lunches and Wednesday night suppers at church. This is easy and delish – made it late in the evening as I was finishing up some other food prep for my niece’s open house. Turned out great for next day and have been sending out your recipe on request. I always sub coffee for water when baking chocolate goods – I think it gives the cake more complexity that water alone can’t provide. Many thanks!
My mother used to make this for family gatherings. I’ve started doing the same and everyone loves it!
Favorite cake! Can you make it gluten free?
Everybody Loves this cake
It was very good! I followed the recipe with no issues! It brought back many fond memories of past family get togethers in southern Missouri.
if you’re doubling or tripling, the amount of “sticks” of butter doesn’t change. so- two sheet cakes in the trash and starting over.
So sorry about that Stella and thank you for bringing the issue to our attention. It has been fixed now. Hope you can give the cake another try. It’s truly delicious!
My fam LOVES this cake! We live in Texas…been making it for years. In the last 5 years, I have had problems with icing creating a watery/runny layer next to cake even before cutting. After cutting, the chocolate water layer runs out into pan…icing slides off cake when I cut next pieces. I make in 9×13 pan. I completely cool cake before icing. I store on counter very loosely covered with foil after icing is also totally cool. What am I doing wrong?
Well, it says to use an 18″x13″ pan & to pour over a hot cake.
Hi Donna- I start making my frosting just before the cake comes out of the oven. Unlike conventional cakes, both this cake and the frosting should be quite warm when you put them together. Try it next time and Ill bet it comes out perfect.
My 1st Texas Sheetcake. Fairly straight forward with the recipe.
My frosting on the other hand was not pourable, very grainy. Had to add extra milk for it to pour.
Very good will definitely be making this again. Thanks Lauren for this recipe.
I make this often, now. It is a favorite of my family, well some of them.
If I wanted to make this in 13×9 pan, how long would I bake it?
Hi.. just made and it looks amazing!! Very easy recipe.. and my favorite cake!! Our son will be happy when he comes home from college!!! Thanks!!
This is my favorite chocolate cake recipe! I don’t like most chocolate cakes since they are heavier on the cocoa and don’t turn out as sweet. However, this cake has a milder sweeter chocolate flavor that my family and I love!!
I’ve already made this recipe thrice! Sheet cake, cupcakes and a 3 layer 8 inch!
Thank you!
Great!
I made this for my son Steven’s 1st birthday and making it every since. He will be 50 yrs in July. It is so easy and quick to make. Enjoy every one. Makes a great Easter cake also
Cook time was much too low.
Oh my this turned out so great the icing poured like a dream and what I licked off the spoon was heavenly. Can’t wait to try it tonight at a family function ps. What a quick cake to throw together. Thank you
I haven’t made Texas Cake in years. Lost my recipe and luckily found yours. Followed your recipe exactly and it turned out PERFECT. I was worried using my new convection oven, but it turned out amazing. Not sure why some had problems with the icing because mine spread easily after pouring over hot cake. My 25 year old son popped in (cake was still a little warm) and had a slice with a glass of milk…loved it! Thanks you!
Love this recipe 😍 it’s delicious…
This is Buna Brownies!!!! That’s how they(the kids from my church)name it every time I brought it for our gatherings.
This is a very old recipe that I used to bake back in Romania when I was a teenager. The easiest recipe ever.
Now try to bake this in a sweet bread pan, make some holes in the cake so the sauce goes inside the cake.
Instead of sourcream and water use milk.
Add some fleshly gratted lemon peel and peel from an orange if you like that flavor . And add some vanilla, belive me it will make you cake much much better and full of flavors.
It looks like the bakers forgot the base flavor for any desert: lemon peel and vanilla. On top of these add your top flavor, cocoa, coffee, more vanilla, more lemon, cardamom, etc.
I didn’t have an 18 x 13 pan so I used my 15.4 x 10.5. I reduced oven temperature to 325 degrees and baked it 25 minutes. It came out great! I read other comments about the frosting being too sweet so I only used 3 cup of confectioners sugar. It was perfect. Very moist and delicious!!
First time Texas sheet cake maker and tried this very recipe. Super easy, super tasty, my family LOVES! This will definitely be making a regular appearance in our dessert rotation!
I’ve made texas sheet cake for years . Never has it been so simple and easy… turned out great my new forever recipe. Thank you
So this is just an awesome, chocolatey cake! Usually I faithfully follow a recipe, at least the first time I make it. Unfortunately, I don’t have an 18×13 pan. SOOOO, I used a 13×9 pan, and baked it for 35 minutes or so. Yum, yum, yum! Plus then the frosting was thicker, which I liked. Had to give most of it away or I WOULD HAVE EATEN IT ALL!!! Easy to make, and will definitely be making it again when I get another yen for chocolate cake. Thanks for sharing.
Soooo good!
I made this for my daughter’s birthday cake. I followed the directions exactly as written and it is so good! My oven bakes a little hot so I did take it out of the oven after 14 minutes. Perfect!
I have always used this recipe, but it aggravates me sooo much that the cake is warm and the icing is a block of powder sugar fudge like. So I wanted to make it on my terms of the right way, creaming butter for 50 min and doing it like that with a cold cake. And my dad tells me, this is too light I like the fudge frosting. AHH I’m 17 and I have strong opinions, what do you think about this, force him to eat the cake instead of ice cream! THATS WHAT HE DID HE ATE THAT INSTEAD OF THE CAKE! I had to rant about that.. sorry
I have never made one until this past weekend- INCREDIBLE!!! Your recipe was simple and easy to follow.
My new favorite ❤️
I made this last weekend and it was Awesome. I had never made a Texas sheet cake before- it’s perfect the right amount of chocolate (cause I’m not a fan of chocolate cake) this is my ride or die Recipe for life! Wish I could post a pic! I shared with neighbors & they loved it too!!!
This is exactly how my mom use to make it . This was super east to make a taste great.
It is the best
This was delicious , but the white Texas sheet cake is to die for! One or the other is requested for all my granddaughter’s birthdays.
Question, Is it 2 sticks of butter or 2 cups? Two sticks only equals 1 cup. TIA
With the butter I have one stick is 1/2 cup so 2 sticks of butter is 1 cup. But I would look at your butter again as it may be packaged differently.
Subbed in vanilla greek yogurt, instead of the sour cream. Came out AMAZING!!!
Thank you for the great recipe. 🙂
Very moist sheet cake. Brought to Thanksgiving dinner. Everyone loved it.
Made The BEST Texas Sheet cake today, what an incredible moist morsel of scratch cake to hit ones taste buds. EXCELLENT! I missed one step of the frosting, I placed all in the pan to heat up-I continually stirred until all was incorporated and poured hot over the sheet cake, still delicious.
Have you does this as cupcakes?
I’m not sure that would create the same effect as this cake is meant to be very thin and really moist.
I made this as cupcakes and they were excellent. It made 18 cupcakes and I baked them in two cupcake trays, one 12 and one 6, at the same time. I think I baked them for about 12 minutes but I’m not sure. I just took them out when a toothpick came out clean.
Great recipe!! I was out of buttermilk and gave this one a try. I thought the batter and the frosting were just as good as my Pioneer Woman recipe. I sifted the powder sugar as well. Waiting for it too cool a bit to take to our new neighbors. Thank you for the recipe!
True Texas Sheet Cake has chopped pecans in the frosting. I live in the state of Texas & in the county that produces the most pecans. We take cooking anything with pecans as a higher art form.
I prefer buttermilk in my sheet cake not sure if the sour cream gives it the same zingy flavor? It is my favorite cake also! Hate to say this but my husband said do not share that cake with anyone! I want it all. lol 😂
When substituting buttermilk for the sour cream, do you use the same ratio?
Measured everything but the icing was too thick and stiff to pour.
ADD A LITTLE MORE MILK TO GET TO THE CONSISTENCY YOU WANT. I DID AND IT WORKED PERFECT!!!
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!
I followed the recipe perfectly! Looks great! I’m hoping it will feed a crowd tomorrow! Amazing!
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
Love this recipe! My favorite go to! Highly recommend it and so so easy and quick!
Family favorite for the past 30 years atleast
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.
Have made this cake twice this week for two occasions and Hugh hit, not a crumb left.
Thank you
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
Great recipe and no trouble at all with using more pots/pans than usual. This recipe sums up how my grandma makes it.
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!!
I made this same recipe today and thought the icing was way to light in color and to thick!
I just added more cocoa and milk and it turned out great! The recipe for the frosting doesn’t have enough liquid.
I have to say it’s still so moist and very good, just not as dark of icing as I would have liked.
I had the same issue with the icing.
Excellent recipe… cake was so easy to make and the frosting was exceptional!! Delicious.. I just absolutely love it!! Thank you for sharing!!
Same delicious recipe but add 1 tsp. Cinnamon to batter and pecans to icing 😋😋❤️
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!
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
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
I forgot to add the stars to my previous review
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.
I have made this cake a few times now and it tastes delicious!. My only recommendation is to double the ingredients for full coverage.
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.
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!
I made it, and loved it. I cannot believe anyone would have a negative comment.
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.
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.
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!!!
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.
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?
I’m making my 5th cake this week, everyone loves it and
Wants more! I think it’s a great cake’
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!
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.
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.
Not great! I have tried much better recipes for Texas sheet cake. I give it 2 stars.
I’m not sure what happened but the cake and icing are awful. No flavor. I’ve never made a chocolate cake so flavorless…
I’m sorry you feel that way! I’m shocked to here that you thought this dish had “no flavor”….hmmm
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.
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.
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.
Way too sweet.
In Texas, where I grew up, we used buttermilk in place of sour cream and.mildnfir batter. Used milk in frosting.
Easy to make and delicious 😋
Turned out perfect! My mom made this a lot when I was a kid, and I always loved it!
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!
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!
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.
Wonderful recipe fast and easy to make!
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!
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!
The exact same thing happened to me!!
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.
I always add extra milk until the icing is thin enough to pour.
Can you use GF flour in this cake? Or any recommendations for making it gluten free?
No, tastes like garbage along with everything else that’s GF
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.
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!
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.
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.
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.
This cake is so delicious. I did decrease the sugar in the cake down to 1 and 3/4 cup.
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
I have a recipe like this cake but it calls for cinnamon and it tastes wonderful.
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!
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.
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
Great and moist. I used Miricle Whip instead of sour cream.
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.
Hi! If I do not have sour cream, can I just use whipped cream?
No, plain yogurt or applesauce would be the best substitutes.
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.
So yummy! I used a few teaspoons of instant coffee powder in the batter and icing and it was amazing!
This cake is wonderful and easy to make
What do I do if I don’t have an 18×13 pan?
What size pan do you have?
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!
Super easy, excellent flavor and it disappeared so very quickly with everyone! Definitely on my go-to list of quick & excellent cakes!
Way too sweet!
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.
Hi there,
Any changes for high altitudes?
Thanks!
Add 1-2 tablespoons extra flour.
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!
Sure, as long as you line the pan well so the cakes are able to come out!
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?
Define icing in subtle chocolate cake.
This recipe was easy and turned out perfect I did substitute water for hot coffee makes it stronger in flavor
Can you make this cake without the sour cream?
It needs to be made with sour cream or plain greek or regular plain yogurt.
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!
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!
Turned out really well! Thanks
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!
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.
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.
Pecans!
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.
Just like my Grandma use to make!
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.
Made this today for Easter tomorrow and it is Delicious !!!! Cant stay out of it for tomorrow ! Thanks !!!
OMG!
Simple to make! Great flavor and texture! Rich taste – needs coffee or milk to drink with it. It’s become the family favorite.
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.)
I used this recipe today. Made 2 of them for my grand birthday spring fling at school.
Any recommendations for high altitude?
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!!
Best. Very authentic. Just like Mom, Grandma and all the ladies at church make. YUM!
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
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?
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!
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.
Love love love the receipe using the dark cocoa!
Thank you!
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?
Yes, you can make it in a 9×13 inch pan. Bake for about 30-35 minutes.
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🙂
Yes, that should be fine! I can’t say exactly with the bake time, but start by adding 5 minutes.
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!
That is so incredible of you! Thank you for sharing!
How sweet of you! ❤️ chocolate makes just about anyone happy!!
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.
I’m so glad you love the recipe! Thanks for taking a minute to leave a comment!
Served this at a family gathering and one particular guy just couldn’t get enough. He said it was “to die for”!!
Thanks for the great feedback Terri! I’m so happy to hear that!
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!
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.
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?
Yes, I think it will be good.
I haven’t made the cake yet, but I wanted to ask if my jelly roll pan is too small (10.5 x 15)?
As long as the sides are high enough it will work! It may just take a few extra minutes.
Thank you! It is a jelly roll pan so the sides should be high enough. I’ll let you know!
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 ?
Sure, that would be fine!
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.
I’m so happy to hear that! Thanks for sharing!
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!
Sorry for the typo–yes, use your 13×18” pan. That is the correct size.
Do I need to temper the eggs so they won’t scramble when I add the boiling water?
Good questions, but no, you don’t, since they are beaten well with the rest of the batter before adding the boiling water. Enjoy!
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.
It really is so simple and delicious! I’m so glad everyone loved it!
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. ❤️
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.?
Hi, I’m confused as to what you’re referring to. I don’t have a recipe for Texas sheet cake bites…
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!!
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
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.
Just made this recipe it was so easy to make we have not tried it yet but can’t wait it looks delish! Thanks?
Thanks Heather! It really is such a simple and delicious cake! I’d love to hear what you think!
Just like the title implies, this really is the BEST Texas sheet cake! Thanks for such a fabulous recipe, Lauren!!
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.
Love that idea! Thanks for sharing 🙂
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. 😉
thank you for having recipe that you can print off.
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.
ho long did you cook it in 1 9 by 13?
These look more like a thinner brownie. Could you put it in a 9 x 13 and make it as a cake?
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.
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.
can you make this cake using a cookie sheet? (I don’t have a larger jelly roll pan)
Hi Steph, What size is your cookie sheet? And does it have sides?
I add 1 tsp. cinnamon to the cake and chopped nuts in the frosting!
I made the Texas Sheet cake, the best ever I ever tasted, love, love,loved it THE BEST………… thank you for the recipe…….
Kathy
Thanks Kathy, it’s a GREAT recipe!!
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
I apologize for the typo–yes, I was referring to baking soda! Thanks Lori!