Texas Sheet Cake Recipe – Rich, Moist, and Perfect for Any Occasion

There’s something wonderfully nostalgic about a Texas Sheet Cake. With its fudgy chocolate base, glossy cocoa frosting, and optional sprinkle of toasted pecans, this Southern classic has been winning hearts for generations. It’s the kind of cake that shows up at church gatherings, potlucks, and family reunions—and disappears just as quickly as it’s served. If you’re looking for a dessert that’s easy to make, serves a crowd, and always leaves people asking for the recipe, you’ve found it.

Before diving into the details, let me share a quick story from my About Me page. Growing up, my grandmother was the queen of sheet cakes. She believed desserts didn’t have to be fancy to be memorable—they just needed to taste amazing. Every summer, she baked Texas Sheet Cake for our family picnics, and it was always the first dessert to vanish. That legacy of love and comfort is what inspired me to share this recipe with you today. If you’d like to read more about my food journey, you can visit my About page for the full story.

This Texas Sheet Cake is everything a chocolate lover dreams of—moist, rich, and topped with a luscious chocolate frosting that melts into the warm cake. The beauty of this dessert lies in its simplicity, making it perfect for both special occasions and casual weeknight treats.

Why You’ll Love Texas Sheet Cake

One of the best things about this cake is its practicality. Unlike layer cakes that require stacking and decorating, Texas Sheet Cake is baked in a single pan and topped with a quick-pour frosting. Here are some reasons why you’ll love it:

• Feeds a crowd: This recipe makes a large sheet cake, perfect for parties, gatherings, or bake sales.
• Quick preparation: From start to finish, you can have this cake ready in under an hour.
• Rich flavor: Thanks to the combination of cocoa, butter, and sour cream, every bite is moist and indulgent.
• Simple ingredients: You likely already have most of the ingredients in your pantry.
• Versatility: You can add toasted pecans, a sprinkle of sea salt, or even serve it with a scoop of ice cream for extra indulgence.

If you enjoy practical yet delicious comfort food recipes, you may also love my Cheeseburger Pasta Skillet or my No-Bake Coconut Pecan Praline Cookies, which are just as crowd-pleasing.

Ingredients for Texas Sheet Cake

Here’s everything you’ll need to make this irresistible chocolate cake:

For the Cake

• 1 cup (226 g) unsalted butter, cut into 8 pieces
• 1 cup (235 ml) water
• ⅓ cup (33 g) cocoa powder
• ½ cup (125 g) sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• ½ cup (100 g) light brown sugar, firmly packed
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon instant coffee (optional, enhances chocolate flavor)

For the Frosting

• 6 tablespoons whole milk
• ½ cup (113 g) salted butter, cut into pieces
• 6 tablespoons natural cocoa powder
• 4 cups (500 g) powdered sugar (sifted to avoid lumps)
• ¾ teaspoon vanilla extract
• 1 cup toasted pecans (optional, for garnish)

How to Make Texas Sheet Cake

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 13×18-inch sheet pan or line it with parchment paper to prevent sticking.

Step 2: Cook the Chocolate Base

In a saucepan, combine the butter, water, and cocoa powder. Heat over medium until the butter melts and the mixture comes together smoothly. Set aside to cool slightly.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and instant coffee (if using).

Step 4: Combine Wet Ingredients

In a separate bowl, whisk the sour cream, eggs, and vanilla extract until smooth. Add this mixture to the dry ingredients, followed by the warm chocolate mixture. Stir until well combined.

Step 5: Bake the Cake

Pour the batter into the prepared sheet pan and spread evenly. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Make the Frosting

While the cake bakes, prepare the frosting. In a saucepan, heat the milk, butter, and cocoa powder until melted and smooth. Remove from heat, then whisk in the powdered sugar and vanilla until creamy.

Step 7: Frost the Cake

Pour the warm frosting directly over the hot cake, spreading it evenly. If desired, sprinkle toasted pecans over the top before the frosting sets.

Step 8: Cool and Serve

Allow the cake to cool slightly before slicing. Serve warm or at room temperature.

Pro Tips for the Best Texas Sheet Cake

• Use instant coffee: Even if you’re not a coffee fan, a small amount enhances the chocolate flavor without tasting like coffee.
• Don’t overbake: This cake is best when it’s moist and tender. Remove it as soon as the toothpick comes out clean.
• Frost while warm: Pouring frosting over a hot cake allows it to seep in slightly, creating that signature fudgy layer.
• Add toppings: Pecans are traditional, but you can also try shredded coconut or even mini chocolate chips.
• Serve with ice cream: A scoop of vanilla ice cream makes this dessert even more irresistible.

Variations of Texas Sheet Cake

• White Texas Sheet Cake: Swap cocoa for white chocolate and add almond extract for a lighter version.
• Peanut Butter Frosting: Instead of chocolate frosting, top with a creamy peanut butter glaze.
• Spicy Kick: Add a pinch of cayenne or cinnamon to the batter for a subtle warmth.
• Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

What to Serve with Texas Sheet Cake

This cake is a star on its own, but you can pair it with:

• A cold glass of milk for a classic treat.
• Fresh berries to balance the richness.
• A scoop of vanilla or coffee ice cream.
• A drizzle of caramel or chocolate sauce for extra indulgence.

Storage Instructions

• Room Temperature: Keep covered for up to 3 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.

FAQs About Texas Sheet Cake

Q: Can I make this cake ahead of time?
Yes! This cake keeps well for several days, making it perfect for prepping before events.

Q: Do I need a special sheet pan?
A 13×18-inch pan works best, but you can also use a 9×13 pan for a thicker cake—just adjust the baking time.

Q: Can I make it nut-free?
Absolutely. Simply skip the pecans, and the cake will still be delicious.

Q: What makes this cake Texan?
Its origins trace back to Southern church potlucks and gatherings in Texas, where practicality and big flavors were key.

Nutrition Facts (Per Serving – Approx. 20 Servings)

• Calories: 335
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 220mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugars: 32g
• Protein: 3g

Conclusion

Texas Sheet Cake is more than just a dessert—it’s a tradition, a crowd-pleaser, and a reminder that sometimes the simplest recipes are the most memorable. With its rich chocolate flavor, velvety frosting, and effortless preparation, this cake will quickly become your go-to recipe for any gathering. Whether you serve it with pecans or keep it simple, one thing is certain: everyone will come back for seconds.