Texas Sheet Cake is a rich, ultra-moist chocolate cake baked in a sheet pan and topped with a fudgy warm icing that melts right into the cake. This classic Southern dessert is known for its simplicity, flavor, and crowd-pleasing appeal.
Why You’ll Love This Recipe
I love how quick and easy this cake comes together—no layering, no fancy techniques, just a simple batter poured into a sheet pan and baked to perfection. The warm frosting poured directly over the still-warm cake creates an indulgent chocolate layer that sinks in just enough to keep every bite moist and flavorful. Whether I’m baking for a potluck, family dinner, or holiday gathering, this cake never lasts long. It’s also incredibly adaptable to personal taste (yes, even the great walnut vs. pecan debate).
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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white sugar
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baking soda
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salt
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sour cream
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eggs
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butter
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water
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unsweetened cocoa powder
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milk
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confectioners’ sugar
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vanilla extract
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chopped walnuts (Optional – or swap for pecans)
Directions
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I start by preheating my oven to 350°F (175°C) and greasing and flouring a 10×15-inch sheet pan.
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In a large bowl, I mix together the flour, sugar, baking soda, and salt. I beat in the sour cream and eggs until smooth and combined.
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In a saucepan, I melt the butter on low heat, then add the water and cocoa powder. I bring it just to a boil, then remove it from the heat and let it cool slightly.
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I stir the warm cocoa mixture into the egg mixture until well blended.
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I pour the batter into the prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is baking, I prepare the icing. In a saucepan, I bring the milk, cocoa, and butter to a boil.
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I remove it from the heat and stir in the confectioners’ sugar and vanilla until smooth, then fold in the nuts.
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I spread the frosting over the warm cake so it soaks in just a bit, making the top extra rich and fudgy.
Servings and timing
This recipe makes about 24 servings, depending on how generously I cut the squares. It takes around 10 minutes to prepare, 20 minutes to bake, and just a few more to frost—so I can have it ready to serve in under an hour.
Variations
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Coffee kick: I like swapping the water with strong brewed coffee for a deeper chocolate flavor.
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Spiced version: A dash of cinnamon in the batter gives the cake a subtle warmth—something I’ve learned from others who swear by it.
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Nut swap: I use pecans instead of walnuts when I want a more traditional Texas flavor.
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Nut-free: I leave the nuts out entirely when serving a crowd to keep things allergy-friendly.
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Coca-Cola twist: For a nostalgic touch, I sometimes add a splash of cola to the batter or frosting for sweetness and moisture.
Storage/Reheating
I keep leftover Texas Sheet Cake covered at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days. For serving, I let chilled slices come to room temperature or microwave them for 10–15 seconds for that fresh-baked warmth. The frosting softens beautifully when slightly heated.
FAQs
What size pan should I use for Texas Sheet Cake?
I use a 10×15 inch jelly roll pan for the perfect cake thickness and even baking. A 9×13 pan works in a pinch, but the cake will be thicker and may need a few extra minutes in the oven.
Can I make this cake ahead of time?
Yes, I often bake it a day in advance. I let it cool, cover it tightly, and store it at room temperature or in the fridge. The flavors actually deepen overnight.
Can I freeze Texas Sheet Cake?
Absolutely. I let the frosted cake cool completely, then slice it into squares and wrap them individually before freezing. It keeps well for up to 3 months.
Can I use Greek yogurt instead of sour cream?
Yes, I sometimes use full-fat Greek yogurt as a substitute for sour cream. It gives the same tang and moist texture to the cake.
Why pour frosting on a warm cake?
Pouring the warm frosting over the warm cake helps it melt slightly into the top layer, creating a fudgy, almost truffle-like topping that I just can’t get enough of.
Conclusion
Texas Sheet Cake is one of those comforting, no-fuss desserts that I find myself making again and again. It’s nostalgic, it’s rich without being overwhelming, and it feeds a crowd with minimal effort. Whether I keep it classic or add my own twist, it always hits the spot.
Print
Texas Sheet Cake
- Total Time: 30–40 minutes
- Yield: Approx. 24 servings
Description
Texas Sheet Cake is a rich, ultra‑moist chocolate cake baked in a sheet pan, then topped with a velvety, fudgy icing that sets into the warm cake. It’s a Southern favorite that’s simple, nostalgic, and perfect for feeding a crowd.
Ingredients
All-purpose flour
Granulated sugar
Baking soda
Salt
Sour cream (or buttermilk)
Eggs
Butter
Water (or hot coffee optional)
Unsweetened cocoa powder
Milk
Confectioners’ sugar
Vanilla extract
Chopped walnuts or pecans (optional)
Instructions
- Heat oven & pan: Preheat to 350°F (175°C). Grease a 10×15″ sheet pan.
- Mix dry ingredients: Combine flour, sugar, baking soda, and salt.
- Prepare wet mix: In a saucepan, melt butter with water (or hot coffee for enriched chocolate flavor) and cocoa until boiling. Let cool slightly.
- Combine cake batter: Beat sour cream (or buttermilk), eggs, and vanilla in dry mix, then pour in cocoa mixture. Stir until smooth.
- Bake cake: Pour batter into pan and bake 15–20 minutes or until a toothpick comes out clean. (Shorter bake time yields a moister cake.)
- Make the icing: In a saucepan, bring milk, cocoa, and butter to a boil. Remove from heat and whisk in confectioners’ sugar and vanilla until smooth. Stir in nuts if desired.
- Finish cake: Pour warm icing over hot cake so it sinks in and forms a fudgy top. Cool slightly before slicing.
Notes
- Substitutions: Sour cream gives tangy moistness, but buttermilk or yogurt works too. ([AllRecipes](https://www.allrecipes.com/recipe/23056/texas-sheet-cake-v/?utm_source=chatgpt.com))
- Flavor swaps: Use hot coffee instead of water for deeper chocolate taste. ([Epicurious](https://www.epicurious.com/recipes/food/views/texas-sheet-cake?utm_source=chatgpt.com), [BrowneyedBaker](https://www.browneyedbaker.com/texas-sheet-cake-recipe/?utm_source=chatgpt.com))
- Smoother icing: Adding cream cheese to the frosting creates a less gritty, more luscious finish. ([PancakePrincess on Grammy’s Recipe](https://www.thepancakeprincess.com/grammys-texas-sheet-cake/?utm_source=chatgpt.com))
- Nut topping: Pecans toasted in butter give classic Southern crunch and flavor. ([Bake Off consensus](https://www.thepancakeprincess.com/best-texas-sheet-cake-bake-off/?utm_source=chatgpt.com))
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: Approx. 300–350 kcal
- Sugar: undefined
- Sodium: undefined
- Fat: 14 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: undefined
- Protein: 3 g
- Cholesterol: undefined
