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.
I’m a 6th generation Texan, and this is the Texas Sheet Cake recipe I grew up with. It’s been passed down in my family for generations, and we’ve served it at everything from birthdays to backyard cookouts. I’ve tested a lot of versions over the years, but nothing beats this one. It’s rich, moist, and that warm, poured-on frosting gives it that signature melt-in-your-mouth texture. This isn’t just another chocolate cake… It’s a piece of home.
Why You’ll Love This Recipe for Texas Sheet Cake
It’s the real deal. This isn’t just any chocolate cake. It’s a true Texas Sheet Cake, straight from a 6th generation Texan’s family recipe.
That warm icing magic. The fudgy, pour-on icing sinks into the cake while it’s still hot, giving you that signature melt-in-your-mouth texture.
Feeds a crowd. Whether it’s at a potluck, party, or just your family with a big sweet tooth, this one makes enough to go around.
Simple, but still has big flavor. There’s no complicated steps or fancy ingredients. It’s just a classic, foolproof cake that delivers every single time.
Comfort food at it’s finest. It’s nostalgic, rich, and ridiculously good. The kind of cake that disappears fast and gets asked for often.
Texas Sheet Cake Ingredients
- all purpose flour
- granulated sugar
- sour cream
- eggs
- baking soda
- salt
- butter
- water
- cocoa powder
- buttermilk
- powdered sugar
- vanilla
Tools to Make Texas Sheet Cake
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Buy Now → 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.
How to Make Texas Sheet Cake Frosting
- 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.
Best Texas Sheet Cake Recipe Tips
- 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 cool completely to add the icing. Just pour it over the warm cake.
- You can also add chopped pecans to the icing.
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.
Texas Chocolate Sheet Cake FAQs
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.
More Dessert Recipes Like This Chocolate Texas Sheet Cake Recipe
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Chocolate Texas Sheet Cake (with Buttermilk)
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.
Does the recipe really call for 1 POUND of powdered sugar, or is that a misprint? Just checking before I make the recipe.
Can’t wait to make it! It sounds delicious!
Thanks!
Jan
Hi Jan! Great question! Yes, the recipe really does call for 1 pound of powdered sugar. It sounds like a lot, but it’s the perfect amount for that rich, fudgy icing that gets poured over the warm cake. If you’re measuring it out by cups, it’ll be about 3¾ to 4 cups.
Let me know how it turns out when you make it. It’s been in my family for generations and I hope you’ll love it!
Kara, What a wonderful recipe to share with family and friends. Just new to Texas from California and I love how Texans take such pride in their state and Our Country.
You glow girl …6th generation…that is something to be truly proud of.
Can’t wait to try this recipe and many more.
All the best in your success,
Stephie
Stephie, welcome to Texas! ❤️ I love hearing how much you’re enjoying the pride and tradition here. It’s truly something special. I hope you love the Texas Sheet Cake and any other recipes you try. Thank you for your sweet words and support, it truly means so much! Wishing you all the best in your new Texas adventure!
Delish! You are brave to post this because Texans hold this recipe close and everyone has a different recipe. I personally added another 1/4 icing sugar because it wasn’t sweet enough for me! I’m a serious sugar addict! Thanks again. God bless.
Hi Martha! I’m so glad you enjoyed it! As a 6th generation Texan, this version is the one we’ve been making for generations, but I knew it might be a heated debate doing so haha!
What is the measurement for a half sheet pan?
Thank you
Lori
Hi Lori,
Thank you for your question! A half-sheet pan typically measures 18 x 13 inches with a 1-inch rim. If you’re using a pan of that size, it should work perfectly for the Texas Sheet Cake recipe. Let me know if you have any other questions!
Hi! Looking to make this for the first time. Is it possible to bake in a glass 8×13 dish? Thanks in advance!
Hi Trista! Yes, you technically can make it in an 8×13 glass dish, but there are a few adjustments to consider. A half sheet pan that this recipe is written for is 18×13 so switching to an 8×13 glass dish, will have it be much thicker and require a longer baking time. You’ll want to reduce the oven temperature slightly by about 25°F and increase the baking time (probably to about 40-45 minutes). You’ll need to really monitor it carefully to keep it from overbaking. I haven’t personally tested in that size myself so you’ll just want to really test and be careful. By chance if you meant “18” and not “8” and it’s just switching from a metal sheet pan to a glass dish, I would recommend still reducing the temperature by 25°F, and checking a few minutes early on the cake.
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❣️