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! 🙂
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!
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!
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!