The Best Texas Sheet Cake Recipe

The first time I made this Texas sheet cake recipe, I wasn’t trying to impress anyone. It was one of those last-minute desserts for a family get-together, and I just needed something quick.

I didn’t expect much.  But as soon as I poured that warm frosting over the hot cake, it turned into magic. The way it melts slightly, seeps into the crumb, and then sets into a thin, fudgy layer is something you just can’t get from a boxed mix.

This cake is classic southern comfort: simple ingredients, easy prep, and a flavor that feels nostalgic every single time.

Why It Works

What makes Texas sheet cake special isn’t just the taste — it’s the texture. It’s light but moist, rich without being heavy, and it has that glossy chocolate glaze that hardens just enough to make every bite perfect.

You don’t need a mixer or fancy pans. Everything comes together in one pot and one bowl, baked in a sheet pan that makes it perfect for sharing. Church gatherings, birthdays, potlucks — this cake was practically invented for moments like that.

Ingredients (Serves 15–18 Slices)

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (2 sticks)
• 1 cup water
• ¼ cup unsweetened cocoa powder
• 2 large eggs
• ½ cup sour cream (or plain yogurt)
• 1 teaspoon vanilla extract

For the Frosting:

• ½ cup unsalted butter (1 stick)
• ¼ cup unsweetened cocoa powder
• ⅓ cup milk
• 1 teaspoon vanilla extract
• 3 ½ cups powdered sugar

Optional: chopped pecans or walnuts for topping

Start with the Base

Preheat your oven to 350°F (175°C) and grease a 10×15-inch sheet pan. You can also line it with parchment paper if you want easy cleanup later.

In a large bowl, mix together the flour, sugar, baking soda, and salt. Set it aside — that’s your dry base.

Make the Chocolate Mixture

In a medium saucepan, melt the butter over medium heat. Once melted, add the cocoa powder and water, whisking until smooth.

Let it just come to a gentle boil, then remove it from the heat. Pour this hot chocolate mixture straight into your dry ingredients and stir until combined. It will look glossy and smell amazing already.

This step gives the cake that deep, rich flavor — you’re basically blooming the cocoa in butter, and that’s where all the intensity comes from.

Add the Wet Ingredients

In a separate bowl, whisk together the eggs, sour cream, and vanilla extract. Pour that mixture into the chocolate batter and stir until smooth and shiny.

The sour cream is the secret here — it makes the cake extra moist and gives it that soft, melt-in-your-mouth crumb.

Bake It

Pour the batter into your prepared sheet pan and spread it evenly with a spatula.

Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. It bakes quickly because it’s thin, so don’t walk away for too long — this cake likes your attention.

While the cake bakes, start making the frosting. You’ll want to pour it over the cake while both are still warm — that’s the magic moment.

Make the Frosting

In the same saucepan (no need to wash it), melt the butter over medium heat. Add the cocoa powder and milk, whisking until smooth and slightly bubbly.

Remove from the heat and stir in vanilla extract. Then, gradually whisk in the powdered sugar until the frosting is silky and pourable.

If it’s too thick, add a splash more milk. You’re looking for a texture like warm fudge sauce — glossy but not runny.

Pour It Warm

Once the cake comes out of the oven, don’t wait too long. Pour the warm frosting evenly over the warm cake, letting it spread naturally to the edges.

If you’re adding nuts, sprinkle them over right away before the frosting sets.

This step always feels satisfying — the frosting sinks slightly into the cake, sealing in all the moisture and creating that shiny, signature top.

Let It Set

Let the cake rest at room temperature for about 30 minutes before cutting. The frosting will firm up but stay soft underneath, like the top of a brownie.

Slice into squares or rectangles — whatever fits your mood. It’s meant to be rustic and easy.

Serve and Enjoy

Texas sheet cake doesn’t need any extras, but a scoop of vanilla ice cream or a little whipped cream makes it even better.

It’s perfect at room temperature or slightly chilled. I’ve even served leftovers straight from the fridge the next morning (and yes, cake for breakfast is allowed).

The flavor somehow gets richer overnight, so if you make it ahead, you’ll be rewarded with an even better slice the next day.

Why I Love This Cake

This is one of those recipes that’s hard to mess up. Even when I’ve overbaked it slightly or rushed the frosting, it still turns out delicious. It’s comforting and forgiving — the kind of dessert that feels like it was passed down, even if you just found it online last week.

Every time I make it, it reminds me that simple ingredients, when treated right, can feel luxurious. Butter, cocoa, sugar, flour — nothing fancy, just pure chocolate joy baked into a thin layer.

And when people ask for seconds, that’s how you know you’ve done it right.

Storage and Make-Ahead

This cake keeps well covered at room temperature for up to 3 days. You can refrigerate it if you prefer it firmer, or freeze slices individually for up to 2 months.

If you’re baking it for a party, you can make it a day ahead — just cover tightly once it cools completely. The frosting seals in moisture, so it actually stays fresh longer than most cakes.

Final Thoughts

Texas sheet cake is one of those recipes that sticks with you — not because it’s fancy, but because it’s reliable. It’s easy enough for a weekday and special enough for a celebration.

The process feels relaxed, the ingredients are humble, but the end result? Pure chocolate comfort.

Whenever I bring this cake to a gathering, someone always asks for the recipe. And honestly, that’s the best compliment a home baker can get.

Can I Use Dutch-Process Cocoa Instead of Regular?

You can, but it will slightly change the flavor. Dutch-process cocoa is darker and less acidic, which gives the cake a smoother, deeper chocolate taste. If you use it, skip the baking soda and add ½ teaspoon baking powder instead.

Can I Make This in a 9×13 Pan Instead?

Yes, you can. Just bake it for about 5 minutes longer — around 25 minutes total. The cake will be a little thicker, and the frosting might pool more on top, but that’s never a bad thing.