This Texas Sheet Cake is the perfect amount of chocolate, moist, and delicious. You get a moist, easy-to-make cake, without the fuss and without it being too rich. It’s easy to make and easy to serve.
You’ll love this chocolate sheet cake recipe
You will absolutely love this Chocolate Sheet Cake. Not only is it really easy to make, but it’s easy to serve and isn’t too rich.
One of the best parts about this cake is that you don’t have to wait for it to cool to add the icing. You actually pour it on while it’s still warm.
This is such a simple, but delicious cake to make. It’s the kind of cake that doesn’t require any fancy tricks.
What is a Texas sheet cake?
Texas sheet cake is a type of cake that originated in the United States, particularly in the state of Texas. It’s a moist, thin cake made from a simple batter.
The batter is poured into a large, shallow baking sheet (hence the name “sheet cake”) and baked until it’s cooked through.
Once the cake is baked and still warm, a chocolate frosting is poured over the top. The frosting seeps into the cake, creating a deliciously moist and flavorful dessert.
Texas sheet cake is known for its simplicity, moist texture, and chocolate flavor.
It’s often served at potlucks, picnics, and gatherings because it can feed a crowd and is easy to transport and serve.
ingredients in chocolate sheet cake
- all purpose flour
- granulated sugar
- sour cream
- eggs
- baking soda
- salt
- butter
- water
- cocoa powder
- buttermilk
- powdered sugar
- vanilla
how to make Texas sheet cake with buttermilk
- Preheat the oven to 350ºF.
- Cream together the sugar, sour cream, and eggs in a mixing bowl.
- Add the flour, baking soda, and salt. Mix well.
- In a saucepan over medium heat, melt the butter. Turn off the heat and whisk in the water and cocoa until smooth.
- Add the cocoa and butter mixture to the mixing bowl with the flour. Mix well to combine.
- Pour the batter into a greased half-sheet size pan with sides.
- Bake for 20 minutes. Remove from the oven and cool slightly before icing. It can still be warm.
- Heat a small saucepan over low heat.
- Add the butter and let it melt completely.
- Add the buttermilk and cocoa. Whisk to combine.
- Remove it from the heat and add it to a mixing bowl with powdered sugar and vanilla.
- Spread it on the cake while the icing is still warm.
- Let the cake cool completely before serving. The icing will firm up once it cools.
tips and tricks for this Texas sheet cake recipe
When making the icing, it’s important to keep it over low heat. If you get it too hot, it will begin to separate.
You do not have to wait for the cake to completely cool to add the icing. Just pour it over the warm cake.
You can also add chopped pecans to the icing.
tools to make Texas sheet cake
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Buy Now → how to store chocolate sheet cake
Allow the cake to cool completely. Cover it tightly and it can be stored at room temperature for up to 2 days.
To extend the shelf life (or to avoid softening of the icing), you can cover it and place it in the refrigerator.
faqs for chocolate cake
You can freeze Texas sheet cake. Cover it tightly and place it in an airtight container in the freezer for up to 6 months. When you’re ready to enjoy it, allow it to thaw in the refrigerator overnight.
The cake is called “Texas sheet cake” because of its origins and the size of the cake. The name “Texas” is included to signify that it’s a cake that originated in Texas. The “sheet cake” part of the name refers to the method of baking the cake in a large, shallow baking sheet, resulting in a thin, single-layer cake.
Texas sheet cake can be stored at room temperature for up to 2 days as long as the room isn’t too warm. You can refrigerate it to extend the life of the cake.
Texas sheet cake is most commonly baked in an 18×13 rimmed baking sheet.
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If you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
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Texas Sheet Cake Recipe
Ingredients
Cake Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter
- 1 cup water
- 4 tablespoons cocoa powder
Icing Ingredients
- 1 stick butter
- 1/4 cup cocoa powder
- 1/3 cup buttermilk
- 1 lb powdered sugar
- 1 teaspoon vanilla
Instructions
Cake
- Preheat the oven to 350ºF.
- In a mixing bowl, cream together sugar, sour cream, and eggs.
- Add the flour, baking soda, and salt. Mix well.
- To a saucepan over medium heat, melt the butter. Turn off heat and whisk in the water and cocoa until smooth.
- Add the cocoa and butter mixture to the mixing bowl with the flour. Mix well to combine.
- Pour the batter into a greased half-sheet sized pan with sides.
- Bake for 20 minutes. Remove from the oven and cool slightly before icing. It can still be warm.
Icing
- Heat a small saucepan over low heat.
- Add the butter and let it melt completely.
- Add the buttermilk and cocoa. Whisk to combine.
- Remove it from the heat and add it to a mixing bowl with powdered sugar and vanilla.
- Spread it on the cake while the icing is still warm.
- Let the cake cool completely before serving. The icing will firm up once it cools.
Video
Notes
- When making the icing, it’s important to keep it over low heat. If you get it too hot, it will begin to separate.
- You do not have to wait for the cake to completely cool to add the icing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
NOT the original. The original had cinnamon in it.
Hi Juju,
I’ve removed your 1 star rating since you very clearly have not actually made the recipe and decided instead to leave a rude and inappropriate comment. I did however want to respond. I’m a 6th generation Texan and we’ve never put cinnamon in ours. You are welcome to your opinion, however you are not welcome to leave inappropriate and false reviews on my site. Best of luck to you in your future cooking endeavors.
It would have been nice if you gave the PAN sizes to use.So if it’s a one size or a two x or three x what size sheet pan 13 x 17. 9x 13?
Lenore,
It’s listed 3 times on the page. Twice in the post itself (once in the instructions, once in the FAQ) and again in the instructions in the recipe card. For reference again, it is a HALF SHEET pan which is 18×13. I specifically also mention it’s important to use a rimmed baked sheet as well. If you have any further questions, please let me know and I’m happy to help.
The Sheet Cake recipe reminds me off my mother-in-laws recipe! I’m looking forward to trying this recipe! So glad I came across it!! Wish me luck❣️