Texas Sheet Cake
This Texas Sheet Cake is rich, chocolatey, and topped with warm chocolate frosting that melts right into the cake. It’s simple to make, perfect for sharing, and always a solid choice for Christmas parties, birthdays, or any time you need a dessert that feeds a crowd.
I love sheet cakes because they’re easy. You mix the batter, pour it into the pan, and you’re good to go. They’re the kind of dessert you can take anywhere and know people will be happy. If you love easy chocolate bakes, you might also enjoy my Sweet Potato Brownies, Oreo Cheesecake Brownies, Chocolate Peanut Butter Brownies, or Biscoff Brownies. They all have that same chocolate vibe and share well at parties.
Why you’ll love this Texas Sheet Cake
My Go To Texas Sheet Cake for Parties and Potlucks
I started making Texas Sheet Cake because I love having a dessert that slices neatly and serves a lot of people. It fits so many moments through the year, like cookouts in the summer or holiday parties in December. Every time I bring it somewhere, someone asks for the recipe, which is always a good sign that it needs to stay in the rotation.
Ingredients Needed for Texas Sheet Cake
- Unsalted butter: Gives the cake its rich base and helps melt the cocoa. It also keeps the texture soft.
- Water: Helps thin the cocoa mixture and brings everything together on the stove.
- Unsweetened cocoa powder: This is where the deep chocolate flavor comes from.
- All purpose flour: Creates a tender base that still holds a fudgy center.
- Granulated sugar: Sweetens the cake and balances the cocoa.
- Baking soda: Helps the cake rise just enough without losing that soft brownie-like texture.
- Salt: Brings out the flavor of the chocolate.
- Sour cream: Adds moisture and gives the cake a smooth, rich crumb.
- Eggs: Add structure and help bind the batter.
- Milk: Used in the frosting to make it creamy and pourable.
- Powdered sugar: Sweetens the frosting and helps it set into a thick layer.
- Vanilla extract: Gives the frosting a warm sweetness.
- Walnuts: Optional, but they add a nice crunch if you like texture in your frosting.
How to make Texas Sheet Cake
**For more detailed instructions, please refer to the printable recipe card below.**
Melt the butter, water, and cocoa in a saucepan over low heat. Bring it to a gentle boil, take it off the heat and let it cool slightly.
Whisk the flour, sugar, baking soda, and salt in a large bowl.
Add the sour cream and eggs and mix until smooth. This can be very dry if your eggs are smaller.
Pour the slightly cooled cocoa mixture into the bowl and stir until the batter is fully blended.
Spread the batter into the prepared pan.
Bake for about 20 minutes, or until a toothpick comes out clean or with moist crumbs.
Add the milk, cocoa, and butter to a saucepan and heat until it reaches a gentle boil.
Whisk in the powdered sugar and vanilla until smooth.
Pour the warm frosting over the warm cake and spread quickly before it sets.
Sprinkle with walnuts and cut into squares.
Variations
- No nut frosting: Skip the walnuts for a smooth chocolate topping. This gives you a classic look and keeps the texture soft for anyone who prefers nut free desserts.
- Add espresso: A teaspoon of instant espresso in the batter deepens the chocolate flavor without turning it into a coffee cake. It just adds a richer base.
- Orange chocolate twist: Add orange zest to the frosting for a citrus note that pairs so well with chocolate. It gives the cake a bright flavor without being strong.
- Peanut butter swirl: Warm a bit of peanut butter and drizzle it over the frosting before it sets. Swirl it lightly with a knife for a fun finish.
- Mini sheet pan version: Cut the recipe in half and bake it in a smaller pan. It bakes faster and is perfect when you want something chocolatey but don’t need twenty servings.
Serving Suggestions
- Serve with ice cream: A scoop of vanilla on top of a warm slice is always a hit. The warmth melts the ice cream a bit and makes the cake feel extra special.
- Add fresh berries: Raspberries or strawberries add a bright flavor against the chocolate. They also make the tray feel a little more dressed up for parties.
- Make a dessert spread: Pair this with my Carrot Cake Sheet Cake to give guests a second flavor option. Both slice cleanly and look great on a dessert table.
- Bring it to a potluck: Texas Sheet Cake travels well, so it’s perfect for school events, holidays, or summer parties. It sits nicely next to treats like my Coconut Cream Bars or Caramel Apple Cheesecake Bars.
- Cut into small squares for snacking: If you want this to stretch even further, cut it into bite size pieces. It works well for big gatherings or office trays.
Storage and Freezing
- How should I store Texas Sheet Cake?
Keep the cake covered tightly at room temperature for up to three days. If your kitchen is warm, you can refrigerate it, but bring it back to room temperature before serving so the frosting softens again.
- Can I freeze Texas Sheet Cake?
Yes. Freeze slices in a single layer, then stack them with parchment once they are solid. They thaw well and keep the frosting intact. It’s handy for quick treats during busy weeks.
Don’t forget to pin this for later!
Tips & Tricks
- Pour the frosting while the cake is warm: This helps the frosting melt slightly into the surface and gives the cake that signature finish. It sets quicker and more evenly this way.
- Use a light hand with the flour: Too much flour takes away from the brownie like texture. Level your measuring cups to keep the crumb soft.
- Let the cocoa mixture cool a bit: If it’s too hot when added to the batter, it can scramble the eggs. A short rest makes everything blend smoothly.
- Move fast with the frosting: Once the powdered sugar goes in, it thickens quickly. Have your spatula ready so you can spread it before it sets.
- Slice after it cools: The frosting needs a little time to firm up. Once it does, you get clean squares that look great on a platter.
Recommended
More Easy Desserts
FAQ
Texas Sheet Cake
Ingredients
Cake
- 1 cup 2 sticks unsalted butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs
Chocolate Frosting
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1/2 cup 1 stick unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F. Line and grease an 11 x 17 inch sheet pan with butter or nonstick spray.
- Melt the butter in a medium saucepan over low heat. Stir in the water and cocoa powder, then bring the mixture to a gentle boil. Remove from the heat and let it cool slightly.
- Whisk the flour, sugar, baking soda, and salt together in a large mixing bowl.
- Add the sour cream and eggs to the dry ingredients and mix until smooth. ****This can be dry if your eggs are on the smaller. Just mix it as best you can. It will all work out once the cooled cocoa mixture is added.
- Pour the slightly cooled cocoa mixture into the bowl and whisk or stir until the batter is fully combined and no dry streaks remain.
- Pour the batter into the prepared sheet pan and spread it into an even layer. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make the chocolate frosting while the cake bakes. Add the cocoa powder, milk, and butter to a saucepan and heat over medium heat until it comes to a gentle boil. Remove from the heat.
- Whisk in the powdered sugar and vanilla until the frosting is smooth and glossy.
- Pour the warm Chocolate frosting over the warm cake and spread it out quickly into an even layer. Sprinkle with walnuts and let it set. Slice into squares and serve.
