My Texas sheet cake is effortless but delivers big on flavor, with an ultra-moist cake and a rich, fudgy finish in every bite. It comes together quickly with simple pantry staples, making it perfect as a last-minute dessert when you still want to impress.
When I tested this recipe, I kept it for a few days to see how well it would hold if made in advance. The frosting turns fudgier with time, keeping the cake moist and delicious for a few days. It always disappears fast, with people going back for seconds (and asking for the recipe before they leave!).
A reader, Teresa, says: “I’ve made this foolproof recipe 5 times and it is such a crowd pleaser. It’s incredibly moist and rich. It comes together so quickly, bakes up in a flash, and feeds a crowd. 10/10!!” ★★★★★
Table of Contents
What Is A Texas-Style Sheet Cake?
A Texas sheet cake is a classic Southern-style chocolate cake known for its thin, wide shape and ultra-moist, tender crumb. Unlike a traditional chocolate sheet cake, it’s baked in a large jelly roll pan or half sheet pan that cooks quickly and stays incredibly soft.
Aside from it being a thin cake, what really makes Texas sheet cake unique is the warm, pour-over frosting that’s spread on while the cake is still hot, melting right into the surface for a glossy, crackly, almost candy-like finish. It’s rich, fudgy, and often studded with pecans. The result is a deeply chocolatey, slightly gooey cake that’s simple to make but totally irresistible!
Easy Texas Sheet Cake Ingredients & Substitutions
These are the main ingredients you need to make this easy Texas sheet cake recipe. You can find the full list of ingredients and measurements in the recipe card below.
Unsweetened cocoa powder — use natural cocoa powder for a more classic chocolate flavor, or swap in Dutch-processed cocoa powder for a smoother, deeper chocolate taste. You will use it in both the cake batter and the frosting.
Granulated sugar — this white sugar sweetens the cake batter and provides structure for a tender, airy crumb.
Baking soda — this leavener reacts with the acidity in the sour cream and cocoa powder to ensure the Texas sheet cake rises to the fullest. Do not swap it for baking powder, or the cake won’t have the correct texture.
Unsalted butter and salt — with rare exception, I always bake with unsalted butter and add salt to taste. This is the easiest and best way to ensure consistent results since the saltiness of salted butter can vary by brand.
Sour cream — the tangy acidity and extra fat content of sour cream make a supremely tender crumb. If needed, you can use full-fat Greek yogurt in place of sour cream.
Large eggs — make sure you bring them to room temperature before starting. This helps them blend into the batter more easily with less mixing and less risk of clumpy egg whites throughout.
Water — this humble ingredient is the necessary moisture for the batter, helping to dissolve the sugar and hydrate the flour for a smoother, more pourable batter and a moist cake. If possible, start with filtered water for the best taste.
Whole milk — the combination of butter, milk, cocoa powder, and powdered sugar makes a delicious, fudgy, glaze-like frosting.
Powdered sugar — this fine sugar is key to thickening the frosting and getting the correct texture. It will dissolve easily from the heat of the warm milk and form a crackly surface over the top of the cake when it cools. If you’re fresh out, you can easily make your own powdered sugar with granulated sugar and cornstarch.
Pecans — optional, but delicious for added crunch and richness. Since they’ll end up chopped anyway, save yourself a bit of money by opting for pecan pieces instead of pricier pecan halves. For added flavor, toast the pecans first.
Can I leave out the pecans?
Yes! You can absolutely leave out the pecans if you prefer. The cake will still be just as rich and delicious without them. If you’d like to keep a bit of crunch, feel free to swap in another nut like toasted walnuts, sliced almonds, or even pistachios for a fun twist.
Work Quickly With The Frosting
This cooked frosting is meant to set into a slightly firm, crackly layer—almost like a glaze—as it cools. It sets up quickly, so be ready to pour and spread it right away. The heat from the cake will buy you a little extra time, but you’ll still want to work fast for a smooth, glossy finish!
Pro Tips For Making This Recipe
Use a scale to measure your flour and other ingredients. This is the most accurate method and will prevent you from ending up with a dense sheet cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
Gently tap the sheet pan of batter on the counter a few times before baking. This will pop any large air bubbles. You don’t have to do this, but if you notice larger pockets of air, or if your batter isn’t settling evenly into the corners of the tray, this can help.
The cake needs to be hot when pouring on the frosting. While I typically recommend cakes to cool before frosting them, you do not want to let this cake cool first. The frosting will seize up when trying to spread it over a cool cake. This is not a recipe you can divide into different prep stages, so be ready with the frosting when the cake comes out of the oven.
How To Make Texas Sheet Cake
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making Texas-style chocolate sheet cake. You can find the full set of instructions in the recipe card below.
1. In a medium saucepan, combine the water, butter, and cocoa powder. Bring it to a boil over medium heat, stirring until everything is smooth and well combined. Remove from the heat.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, baking soda, and salt). In a separate small bowl, whisk the sour cream, eggs, and vanilla extract until smooth.
3. Add the sour cream mixture to the flour mixture and beat with an electric mixer on medium speed just until combined.
4. Pour in the warm butter and cocoa mixture.
5. Beat on low speed until the batter is smooth and fully blended.
6. Pour the batter into a greased 18×13-inch rimmed sheet pan and spread it into an even layer. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Near the end of the cake baking time, make the frosting by combining the butter, milk, and cocoa in a medium saucepan. Bring to a boil over medium-high heat, stirring until smooth, then remove from the heat.
8. Working quickly, add the powdered sugar to the cocoa mixture and whisk until smooth. Stir in the pecans if using, then immediately pour the frosting over the warm cake and quickly spread it into an even layer. (Don’t wait or the frosting will firm up too much to spread!) Let the cake cool completely before slicing.
Texas Sheet Cake Recipe
Video
Equipment
- 18×13-inch rimmed baking sheet
- Mixing Bowls
- Electric mixer (optional)
- Saucepan
Ingredients
For the Cake:
- 1 cup water (240mL)
- 1 cup unsalted butter (226g)
- ¼ cup unsweetened cocoa powder (25g)
- 2 cups all-purpose flour (240g)
- 2 cups granulated sugar (400g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream (120g)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup plus 2 tablespoons unsalted butter (141g)
- ½ cup whole milk (120mL)
- ¼ cup unsweetened cocoa powder (25g)
- 4 cups powdered sugar (480g)
- 1 cup finely chopped pecans optional (113g)
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray an 18×13-inch rimmed sheet pan with baking spray.
- In a medium saucepan, combine the water, butter, and cocoa powder. Bring to a boil over medium heat, stirring until smooth. Remove from the heat.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a small bowl, whisk together the sour cream and eggs. Add the sour cream mixture to the flour mixture and beat with an electric mixer on medium speed until combined. (You can use a wooden spoon too, but the mixture will be stiff so I like to use a hand mixer.)
- Add the warm butter mixture to the batter and carefully beat together on the lowest speed until well blended and smooth.
- Pour the batter into the prepared sheet pan and smooth into an even layer.
- Bake for 15 to 18 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs.
- While the cake is baking, make the frosting.
For the Frosting:
- In a medium saucepan, combine the butter, milk, and cocoa.
- Bring to a boil over medium-high, stirring until smooth. Remove from the heat. (If your cake is still baking, keep this mixture warm and proceed immediately after removing the cake from the oven.)
- Add the powdered sugar and whisk until smooth. Stir in the pecans, if using. Immediately pour over the hot cake, quickly spreading it in an even layer over the cake. Let cool completely before slicing. Store the cake covered at room temperature for up to 5 days.
Notes
- If the frosting sets up too quickly while mixing in the powdered sugar, place the saucepan over low heat and whisk vigorously. This will melt it again. You can also add another splash of milk if needed.
- Instead of mixing the pecans into the frosting, you can sprinkle them on top of the cake after covering it with frosting if desired. This is a great way to make half of the cake without nuts if some people prefer that.
Nutrition
Cake Storage
Store the Texas sheet cake covered at room temperature for up to 2 to 3 days. Because the frosting sets into a firm, fudgy layer, it holds up well without refrigeration. If you prefer, you can refrigerate it for up to 5 days, but the cake may feel a bit dry. Just let slices come to room temperature before serving for the best texture.
To freeze, let the cake cool completely, then wrap tightly (or store in an airtight container) and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Yes, you can bake this in a 9×13-inch pan. Just keep in mind the cake will be thicker, so it will need a longer baking time of about 30 to 35 minutes. You can also cut the frosting recipe by half if you prefer a thinner layer on top.
Adding hot liquid to the cake batter actually serves an important purpose. When the hot liquid hits the flour, it allows the starches in the flour to fully swell and hydrate quickly before the cake enters the oven. By doing this, the flour holds onto more moisture that would evaporate out in the oven, making the cake moister.
The heat also helps “bloom” the cocoa powder, intensifying the chocolate flavor. As the cocoa powder rehydrates and heats up, it releases more of its rich, chocolatey notes. It’s the same trick I use in my classic chocolate cake recipe!
Typically, if your frosting turns out thick and oily, that’s a sign it was overcooked. The key is to just bring the milk and butter mixture to a boil, then immediately remove it from the heat.
If you let it continue cooking beyond that point, a few things can happen. The prolonged heat can cause the milk in the frosting to separate, resulting in a lumpy or greasy texture. Or, too much of the moisture can evaporate, leaving you with a frosting that’s overly thick and dry. So, keep an eye on it and remove it when you see bubbles.
More Chocolate Cake Recipes To Try
Devil’s Food Cake is deeply rich, moist, and fudgy, with an intense chocolate flavor and a tender, fluffy crumb. Finished with luscious chocolate buttercream, it’s a classic, crowd-pleasing dessert for serious chocolate lovers.
My favorite Chocolate Cupcake recipe yields treats that are ultra-moist and soft with a rich, velvety crumb and decadent chocolate buttercream. It’s a foolproof, bakery-worthy dessert that delivers big chocolate flavor in every perfectly portioned bite.
Chocolate Bundt Cake is incredibly moist and packed with deep chocolate flavor, all wrapped up in a beautiful, easy-to-slice shape. Finished with a glossy glaze, it’s as stunning as it is delicious.
Molten Chocolate Lava Cake is the ultimate decadent dessert, with a rich outer cake and a warm, gooey chocolate center that flows with every bite. It’s surprisingly simple to make, but it feels totally restaurant-worthy. Perfect for date nights at home!
This Better Than Sex Cake is an ultra-moist, crowd-favorite dessert soaked with sweetened condensed milk and caramel, then topped with fluffy whipped topping and crunchy toffee bits. It’s easy to make, incredibly indulgent, and perfect for parties or potlucks.
If you’ve tried this Texas Sheet Cake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Donna J Bacon says
YES! Highly recommend! Get requests to make again and again!!!
Thank you! John!
Teresa says
I’ve made this foolproof recipe 5 times and it is such a crowd pleaser. It’s incredibly moist and rich. It comes together so quickly, bakes up in a flash, and feeds a crowd. 10/10!!
MARIE says
GREAT! Not too sweet very easy to make.
Martha says
I’ve just finished making this recipe, the cake is cooling, all frosted. It sure looks beautiful! My only suggestion is to make sure you have a nice flat surface prepared for the hot cake so it frosts evenly. Can’t wait to dig in tomorrow. Thanks 😊