This is the BEST Texas Sheet Cake! This chocolate cake is easy to make, and it always gets raves at pot lucks. Great for feeding a crowd!
Texas sheet cake is a classic Southern dessert that’s perfect for any occasion. The recipe is easy to follow, and it results in a delicious, chocolatey cake that everyone will love. Whether you’re celebrating a birthday or just want something sweet and satisfying to serve at a potluck, this homemade Texas sheet cake is going to be your new go-to!
Homemade Texas Sheet Cake Recipe
If you love my Homemade Chocolate Cake or Copycat Portillo’s Chocolate Cake, then you’ll also love this Texas sheet cake. The method of making it is pretty unique—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! It’s great for big family parties and summer barbecues.
See recipe card below this post for ingredient quantities and full instructions.
For the Cake:
- Unsalted butter
- Unsweetened cocoa powder – Don’t use cocoa mix! It’s not the same.
- All-purpose flour
- Granulated sugar
- Baking soda
- Kosher salt
- Sour cream – Use full-fat sour cream; it will yield the moistest texture.
- Eggs – Here’s the best way to crack an egg.
- Vanilla extract
For the Frosting:
- Whole milk
- Unsweetened cocoa powder
- Unsalted butter
- Powdered sugar – I recommend sifting this first to make sure you don’t have any lumps.
How to Make Texas Sheet Cake
Preheat the oven to 350ºF. Grease an 18×13-inch baking sheet with butter or cooking spray.
2. Make the Chocolate Mixture
Add the butter, cocoa powder, and water to a medium saucepan; bring to a boil over medium-high heat.
3. Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
4. Mix the Wet Ingredients
In a small bowl, beat the sour cream, eggs, and vanilla until smooth. Set this aside, too.
5. Finish the Batter
Add the egg mixture to the dry ingredients and stir to combine. Pour the boiling cocoa mixture into the batter and stir to combine.
Pour the cake batter into the prepared baking pan and smooth it out with a spatula. Bake for 15-18 minutes.
7. Make the Frosting
While the cake bakes, prepare the frosting. Add the milk, cocoa, and butter to a medium saucepan and bring to a boil. Remove from the heat and stir in the powdered sugar, whisking to make sure there are no lumps.
8. Ice the Cake
Pour the hot icing over the hot cake, then smooth it with a spatula. Let the cake cool for 10-15 minutes, then slice and serve.
How to Store Texas Sheet Cake
Texas sheet cake can be stored 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.
What’s the difference between sheet cake and regular cake?
Sheet cake is made in a sheet pan, which means it’s much thinner than a traditional cake made in a round, square, or rectangular baking pan.
Why is Texas cake called Texas cake?
No one is exactly sure! Some people think it’s because the recipe was originally published in a Texas newspaper, while others think it’s because of the massive size of the cake.
Can you leave sheet cake out?
Yes, you can leave Texas sheet cake at room temperature; it will last for at least 3 days, perhaps even longer depending on the humidity level in your kitchen.
More Easy Cake Recipes
Texas Sheet 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
- 6 tbsp whole milk
- 4 tbsp unsweetened cocoa powder
- 1 stick unsalted butter
- 3 ¾ cups powdered sugar
- Preheat the oven to 350F. Grease a 18×13 inchbaking sheet.
- Add butter, cocoa powder, and butter 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.