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
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
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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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.
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! 🙂
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!