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If you’ve never made a Texas sheet cake recipe, you’re in for a treat. This classic Texas chocolate sheet cake is thin, ultra-moist, and topped with that iconic warm chocolate frosting that sinks into the cake just enough to make every bite irresistible. It’s one of those no-fuss desserts that feels nostalgic and special all at once — the kind you make for potlucks, birthdays, or when you just need a really good chocolate cake.
If you love my Copycat Portillo’s Chocolate Cake or my Heath Bar Cake, then you’ll also love this fudgy sheet cake!
Why you’ll love this Texas chocolate sheet cake recipe!
The method of making this sheet cake is pretty unique, which is part of its charm if you ask me!
You’ll heat a mixture of butter, water, and cocoa powder on the stovetop and pour it into the batter while it’s still hot right into a jelly roll pan. Then, the icing also goes on hot, making it unlike any other chocolate frosting recipe I’ve tried!
The cake has a rich chocolate flavor, with a fluffy, moist texture (you can thank the sour cream for that!) that’s hard to resist. It’s also huge—maybe it got its name because it’s practically the size of Texas! Like this Wacky Cake, it’s great for big family parties and summer barbecues.
Here are just a few reasons you’ll love it:
- Feeds a crowd — perfect for parties, potlucks, and family gatherings.
- Ultra-moist and tender, thanks to the classic hot cocoa batter method.
- One bowl, simple ingredients, no fancy baking skills required.
- That pour-on chocolate frosting sets into the most irresistible finish.
- Easy to make ahead, making it ideal for busy schedules.
Table of Contents
Ingredients You’ll Need
All of these are common ingredients you probably already have in your pantry or can find at your local grocery store.
You’ll find the ingredient quantities for this sheet cake recipe in the recipe card at the bottom of the page, but here are some notes to keep in mind.
- Unsalted butter – Because you’ll be melting the butter, you don’t need to soften it first, but I often do just because it melts faster that way.
- Unsweetened cocoa powder – Don’t use cocoa mix! It’s not the same.
- All-purpose flour – While I haven’t tried it personally, I think you could easily make this a gluten-free Texas sheet cake by using a gluten-free 1:1 baking blend.
- Sugars – You will need both granulated sugar (for the cake batter) and powdered sugar (for the frosting).
- Sour cream – Use full-fat sour cream; it will yield the moistest texture.
- Milk – Use whole milk or 2% milk for best results.
- Eggs – Here’s the best way to crack an egg.
- Vanilla extract – Pure vanilla extract is best.
- Other baking ingredients – You’ll also need baking soda and kosher salt.
- Chocolate chips (optional) – Some people love to add even more chocolate. You can fold chocolate chips into the batter or sprinkle some on top right after spreading the frosting on the cake.
How to Make Texas Chocolate Sheet Cake
This classic cake comes together with just a few easy steps!
- Make the cake batter: Boil butter, water, and cocoa powder. Stir together the dry ingredients and the remaining wet ingredients. Pour the boiling mixture into the flour and egg mixture and stir to combine.
- Make the frosting: Boil the milk, cocoa, and butter, then add the powdered sugar.
- Bake the cake: Bake at 350ºF for 15 to 18 minutes.
- Frost: Pour the hot icing over the hot cake and spread to coat. This helps create a warm glaze that hardens over the top of the cake.
Storage Instructions
Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week (but be aware that in the refrigerator, it will dry out faster). You can also freeze this cake for up to 3 months and let it thaw at room temperature before serving.
Frequently Asked Questions
Texas sheet cake is thinner, baked in a large sheet pan, and topped with warm frosting that’s poured directly onto the cake. This creates an ultra-moist texture that sets it apart.
Yes! It actually tastes even better the next day, making it perfect for advance prep.
A traditional rimmed sheet pan works best, but you can use a 9×13 pan — just expect a thicker cake and longer bake time.
Texas sheet cake is bigger! That’s why it’s such a great recipe for a crowd.
More Chocolate Cake Recipes You’ll Love
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Texas Sheet Cake
Ingredients
Cake
- 2 sticks unsalted butter
- 1 cup water
- 5 tbsp unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
Frosting
- 6 tbsp whole milk
- 4 tbsp unsweetened cocoa powder
- 1 stick unsalted butter
- 3 ¾ cups powdered sugar
Instructions
- Preheat the oven to 350F. Grease a 18×13 inchbaking sheet.
- Add butter, cocoa powder, and water to a medium sauce pot and bring to a boil over medium-high heat.
- In a medium sized mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
- In a small mixing bowl, whisk together sour cream, eggs, and vanilla. Set aside.
- Add egg mixture to the flour mix and stir to combine.
- When cocoa mixture is boiling, add it to the flour and egg mix and stir to combine. Be sure to mix thoroughly so ensure no lumps in the batter.
- Pour batter into the prepared baking sheet and smooth with a spatula.
- Bake for 15-18 minutes. While the cake bakes, prepare the frosting.
- Add the milk, cocoa, and butter to a medium sauce pot and bring to a boil.
- Once it boils, remove from the heat and stir in the powdered sugar. Whisk to combine making sure no lumps are present. Pour the hot icing over the hot cake using a small spatula to smooth the icing over the entire surface. Let the cake cool for 10-15 minutes before slicing.
Notes
- Sift the cocoa and powdered sugar if needed. Sometimes they can get clumpy in the container and those little clumps don’t always dissolve when heated.
- Grease the pan well. I use the wrapper from the butter and slather that all over the baking sheet. Make sure you get the edges and corners so the cake doesn’t stick!
- Add any decorations before the icing sets. If you want to add sprinkles to make your sheet cake more festive or chocolate chips for more chocolate flavor, add them a few minutes after pouring on the icing. You don’t want the icing so hot that it makes the sprinkles bleed or melt, but you also don’t want the icing to be completely set either, or the sprinkles won’t stick. (In other words, the icing should be wet, but no longer piping hot.)
If your family likes chocolate then this cake is what they rave about. I’ve tried about every chocolate desert out there and I haven’t found a recipe that comes close to being as Delicious as this cake is. It will become your go to recipe.