Chocolate Texas Sheet Cake
The best version of Texas sheet cake out there, this extremely moist cake is more chocolatey than other versions and so easy to make! No mixer needed!
If you haven’t experienced the absolute joy that is Texas sheet cake, you need to make amends immediately. This cake is so easy and uses pantry-friendly ingredients, which means it is the perfect cake to make anytime, anywhere!
Unique Texas Sheet Cake Batter
For the cake, butter, water and cocoa are brought to a simmer and poured over:
- flour
- granulated sugar
- baking soda + salt
The batter is easily whisked together (no mixer needed!). Once the warm chocolate mixture is stirred into the dry ingredients, the following typical cake ingredients are added:
- eggs
- milk or buttermilk
- vanilla
The batter is quite thin and may have tiny bubbles throughout. Totally normal!
The cake batter is poured into a half sheet pan (more on that in a minute!). Because it is a relatively thin cake, it bakes quickly! Don’t over bake. Don’t over bake. Don’t over bake.
While the cake bakes, the simple frosting is put together using a similar method to the cake batter.
- Butter, cocoa powder and milk are brought to a simmer.
- Off the heat, powdered sugar is whisked in until the frosting is smooth
The magic really occurs when the warm frosting is poured over the warm cake. This warm + warm frosting method is important!
After the cake cools and the frosting sets up a bit, the frosting forms a delightfully thin layer of chocolate frosting on top of the rich, chocolatey, indulgently soft cake.
In the pictures above, those small spots are bubbles, not lumps. If you sift the cocoa powder and sift the powdered sugar, there won’t be any lumps in the cake.
The bubbles smooth out easily when spreading the frosting over the cake.
This Texas sheet cake is incredibly delicious served warm, at room temperature, or chilled. It is one versatile cake.
Which means…you can add chopped pecans to the top of the cake, if you desire. Because I have some resident nuts-in-desserts haters around here (sometimes, that’s me 😬), I serve chopped pecans on the side so everyone can add them if they like.
What size pan is best for Texas sheet cake?
This recipe calls for the cake to be baked in a half sheet pan (i.e. the large, rimmed baking sheets about 11X17-inches in size).
FYI: even though the term “jelly roll pan” is thrown around a bit irresponsibly at times to encompass any large-ish, rimmed baking pan, it is NOT the same as a half sheet pan.
When it comes to Texas sheet cake, the batter really can be baked in any of the following pans. Each pan will produce a slightly different result. If using a jelly roll pan, make sure the sides are high enough so the batter doesn’t overflow.
Jelly Roll Pan = 15X10 inches (this is the one I have {aff. link} and I use it almost exclusively for cream cheese filled pumpkin rolls)
Half Sheet Pan = 11X17 inches or about 12X18 inches on outer edges and often just called a “sheet pan” (I have these pans {aff. link} – they last forever and I use them for all my cookie baking)
9X13-Inch Pan = I prefer using a metal 9X13-inch pan {aff. link} for baking cakes but a glass baking pan {aff. link} can also be used (it helps to reduce the oven temperature by 25 degrees if using glass)
If you want to maintain the strict identity of the classically thin and loveable Texas sheet cake, I suggest baking it in a half sheet pan per the recipe.
This cake is a huge favorite for my family, Brian in particular. I’d like to think it’s because he grew up in Texas, but funny enough, he wasn’t introduced to this cake while living there.
I heard once that this cake is called Texas sheet cake simply because of the large sheet pan size rather than it actually originating in Texas.
Either way, it really is a classic. I’m partial to the recipe below because it has just a touch more cocoa powder in both the cake and the frosting. It’s a small tweak, but it makes a huge difference in making an already beloved cake even more delicious.
Texas Sheet Cake
Ingredients
Cake:
- 2 cups (424 g) granulated sugar
- 2 cups (284 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (227 g) salted butter
- 1 cup water
- 5 tablespoons cocoa
- ½ cup (113 g) sour cream or buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Frosting:
- ½ cup (113 g) salted butter
- 5 tablespoons cocoa
- ⅓ cup milk or buttermilk
- ½ teaspoon vanilla extract
- Pinch of salt
- 3 ½ cups (397 g) powdered sugar, sifted to avoid lumps
- Chopped, toasted pecans (optional)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a half sheet pan (a rimmed baking sheet measuring 11X17-inches). Set aside.
- For the cake, in a large bowl, whisk together the granulated sugar, flour, baking soda and salt.
- In a medium saucepan, add the butter and water. Sift in the cocoa to avoid lumps. Bring the mixture to a boil. Pour over the dry ingredients and stir until combined.
- Add the buttermilk, eggs and vanilla and mix until well-combined.
- Spread the batter evenly in the prepared pan. Bake for 20-25 minutes until the cake is evenly baked and springs back lightly to the touch (watch closely; it is a thin cake and bakes quickly).
- While the cake bakes, make the frosting. In a medium saucepan, combine the butter, cocoa, milk (or buttermilk), vanilla and salt. Bring the mixture to a simmer over medium heat, stirring constantly.
- Immediately remove from the heat and add the sifted powdered sugar a cup at a time, whisking in between additions and mixing until the frosting is smooth. Keep the frosting warm if the cake is not finished baking.
- Pour the warm frosting over the warm cake and spread evenly. Top with chopped pecans, if desired. Let the cake cool to room temperature. Serve at room temp or chilled.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (from my old recipe binder put together by my Aunt Marilyn 20 years ago)
Recipe originally posted September 2018; updated Jan 2023 with new photos, recipe notes, etc.
Superb!!! is it possible to adapt this to a regular size cake?
Do you mean a 9X13-inch cake or a round cake?
A 9×13
Hi Mel. Hoping to make this as a 9×13 cake. It was so delicious. I was hoping for an increased cake to frosting ratio. I am not sure what to modify to make sure that the cake would rise if that is the proper term. Thanks.
Hi Guy, if you are wanting a thicker cake in a 9X13-inch pan, I believe you should be able to use the same amount of batter and then keep an eye on the baking time (it will likely need 10 or so more minutes, if not more, of baking time). I’d try a 1/2 or 3/4 batch of frosting.
So simple to put together plus it feeds a crowd. It’s become a family and friend favorite and requested for birthdays more than any other treat.
I made this exactly as you said to except baked it for 18 minutes instead. It turned out great, except everyone in my family thought it was way too sweet. Next time I’d try decreasing the sugar and powdered sugar.
The taste is amazing n not so sweet
Just made this after a nostalgic conversation with my adult son talking about how the school cafeteria sheet pan chocolate cake was gold in elementary school. My son said this is the exact same gold he remembers from 3rd grade. Thank you for this amazing recipe. I used sour cream. Delish!!
This is EXCELLENT! I made it exactly as the recipe is written and will add this to my prized recipe stash. It is just like the awesome chocolate cake served in my highschool lunchroom. We all looked forward to chocolate cake day at that school! Ive been on a search for the perfect recipe to duplicate that cake for a while now. My family loved it and my brothers and husband agree that it tastes just like school cake. (Our lunch ladies were THE BEST and could throw down some great food!) Thanks so much for the recipe and great instructions!
Yum!! This was a hit with my family!! Thank you for sharing this recipe
Perfect! My wife asked me to makes brownies but I decided to go rogue and make cake instead. There were no complaints in my house.
I cut the recipe in half and baked it in an 8″ square pan for 25 minutes. I also added a little instant espresso to the frosting because coffee makes everything better. This is a keeper!
Hi Mel, just wondering if you ever tried adding a little espresso powder to the cake and/or frosting? I haven’t made it yet and I have a problem with tweaking a recipe the first time I make it. If you’ve tried it and didn’t think it added anything to the cake, I would definitely like to know! Thanks!
I haven’t tried that, but I bet it would be delicious! Sorry I can’t give firsthand experience on doing it. But I don’t think it would mess it up to try it.
Hi
I would like to make this in advance to take to family beach trip. Can I make, cut and freeze or how long will it stay fresh? I would love to be able to freeze so it would travel better than bringing a cookie sheet. Thanks for your response. I’ve made this before and love it!
Oh boy, I’m honestly not sure, Karen! I don’t know how it would fare being frozen with the frosting. It seems like it might be kind of a messy situation as it thaws. I’m sorry I’m not more help!
Hey, Mel! I know this is an older post for you and you may not even get a chance to respond but it’s worth a try!
I have made this several times (yummy), and each time my frosting does not settle in and get that glassy top that is so beautiful. I am a very experienced baker. I have poured it on right off the stove, cake right out of the oven. Thoughts?
Hi Laura, what’s happening when you pour the frosting on top?
I definitely have to spread it out, then it basically just sets really fast with spread marks and all. I can barely get it to the edges before it starts setting. Maybe less powdered sugar?
Thanks for the additional details – yes, if it’s that thick, try less powdered sugar (maybe 1/4 to 1/2 cup) and see how that goes.
I want to eat the whole pan! I didn’t, I wont. But I want to, These are perfect and just one of those simple but so crazy delicious desserts!
I first baked this recipe for the Super Bowl back in February. My youngest son has declared it his favorite dessert and said it should be a “Sunday Tradition”. A month and a half later, it’s still a family favorite! By far the best Texas Sheet Cake I’ve ever had. Thank you for another AMAZING recipe Mel!
I had lost my Texas sheet cake recipe, and went online hoping to find a similar version. I am sure glad that I came across yours! I made the cake yesterday, for an evening snack, and it was a huge hit in my household! The cake is so moist and the icing I could eat by itself:)
Thank you Mel. Made this, it is awesome like fudge on cake! Used jelly roll pan, 25 min. Exactly perfect. The preparations were not normal cake prep and strained my brain a little but this is delicious and useful recipe to know. Solves the “cake to icing” ratio perfectly.
How do you keep little round pieces of white flour from showing up in the finished product? I’m not familiar with sifting flour, do you measure the flour before or after sifting? Despite the pieces of flour in the cake, everyone loved the cake! Planning to make for a birthday this weekend so figured I would post my question. Thank you!
I don’t sift the dry ingredients for this recipe, but if you do, you would want to measure and then sift.
This Recipe is my all time favorite got to when i make texas sheet cake. I even make it gluten free and it taste like a gooey brownie. I use buttermilk instead of the sour cream. For the gluten free i still do everything the same as i would if i was cooking it with regular flour. The only thing is it has a little bit less flour even though i use the same amount as regular flour.
Delicious! Especially when you’ve eaten all the remaining chocolate in your house haha. I made the cake with 1/2 cup less sugar and the frosting with a cup less sugar and it was still plenty sweet, moist, and chocolatey.
Any tips on the frosting soaking into the cake? It was tasty, but our frosting completely disappeared into the cake!!
Weird! Try waiting a little bit to let the cake cool or add a bit more powdered sugar to thicken the frosting.
Here’s one for you! Well… I was out of buttermilk, as well as vinegar ( to make buttermilk) so I was going for lemon juice for the win… Cake was in the oven when I went to make the frosting…when I reached for the lemon juice… only to discover that I’d accidentally grabbed the LIME juice while making the cake! Oooops! So, not sure how the cake will turn out. Batter tasted good. Frosting tasted delicious… I guess I’ll find out soon enough. Yikes! Rookie mistake! Anyone else ever make this error? Or similar? Thanks for the wonderful recipe! Hope I didn’t butcher it too badly! Have a great weekend!
Does it need to be refrigerated?
I like to refrigerate it (it tastes delicious chilled).
Amazing! My whole family is mmm-ing their way between bites. I made a standard recipe several years ago but it wasn’t as intense in chocolate flavor and was dry. Thank you so much for sharing your version, Mel!
Quarantine baking adventures continue at our house and we made Texas Sheet cake for the first time!
Myyyyyy oh MY! this cake is perfection!
Love the thin cake to frosting ratio. Cake was so moist and tender and flavorful, I love that the icing isn’t sickeningly sweet! It balances the dessert out to be just perfect! We used 5 Tbs cocoa powder for the cake 4 TBs cocoa for the frosting and it suited our tastes.
Another dangerously good recipe… we had cut some slices and gave some to our neighbors to prevent me from eating the whole pan myself! Already dreaming of when I am going to make this again!
I’m loving all your quarantine baking adventures, Bri!
I had a recipe for a Texas choc. sheet cake, I lost it so I am trying your recipe. Looks similiar to the one I had. Baking it fot the fish fry at church. Thank you!
How do you cut cake without damaging sheet pan?
My mother in law always uses a disposable plastic knife to cut her Texas sheet cake because she says it makes a cleaner cut, and I imagine doesn’t damage the pan either
You never let me down, Mel. I made this for the food portion of my 5th grader’s state project, so hopefully, this cake is actually tied to TX! 😉 However much it represents Texas, it is delicious. My daughter asked me to make another one for her friends the same week. The cakes got rave reviews from everyone and there’s not a crumb left from two jelly roll pans in one week!
This is the best! (And you are a good momma).
Here I used the phrase “jelly roll pan” irresponsibly. It was really a half sheet pan.
You know what? My family thinks I’m an awesome cook. I’m really not. I just discovered your blog.
Haha, thanks for making me smile, Julie. Take all the credit! If you’re the one doing the cooking, you deserve it!
This is Aunt Hinkley’s cake. Not Texas Sheet Cake, also called Texas Sheath Cake, which has cinnamon in the cake batter and pecans in the frosting.
I’ve been making Texas sheet cake for years but mostly out of sentiment since it was a popular dessert when I was a girl. My kids liked it but it wasn’t my favorite. The minor adjustments you made to a traditional TX sheet cake recipe make all the difference! The depth of chocolate flavor and extra fudginess make it out of this world. Thanks for restoring my faith in Texas sheet cake!