You don’t have to be from the South to enjoy this decadent Texas Sheet Cake Recipe. Not only is this cake so easy to make but it is the best chocolate cake. Plus, that icing just melts in your mouth.
Growing up, we always had Texas Sheet Cake Recipe at every holiday and family get together. Everyone always looked forward to this chocolate flavor cake and for good reason! It is the absolute best cake recipe ever!
It doesn’t matter if you have never made a cake and icing from scratch before because this recipe is super easy. You are going to love this cake and any of our Texas Desserts. I also have been making Easy Chocolate Depression Cake for years and it’s always a hit.
For individual desserts, try Texas Sheet Cake Bites.
Table of contents
Why is it called Texas sheet cake?
The cake is larger than most as it uses a large sheet cake. Many believe this is why it is called Texas sheet cake because of the large size.
It can also be said that the chocolate cake and chocolate icing that combine to make a decadent cake is another reason for the name. Everything is bigger in Texas and this cake is amazing. It is definitely a treat and not the first bit healthy.
Ingredients
- All-purpose Flour
- Unsweetened Cocoa Powder
- White Sugar
- Baking Soda
- Salt
- Sour Cream
- Eggs
- Butter
Ingredients for Frosting
- Milk
- Unsweetened Cocoa Powder
- Butter
- Powdered Sugar
- Vanilla Extract
- Chopped Walnuts – This is optional. You can also use chopped pecans.
Get the complete ingredient list at the bottom in the recipe card.
How to make Texas Sheet Cake
- Step 1. First, go ahead and preheat your oven to 350 degrees F. Then grease and flour the pan.
Step 2. Whisk the flour, sugar, baking soda and salt. Beat in the sour cream and eggs into the dry ingredients.
Step 3. Next, melt the butter on low in a saucepan. Add the water and cocoa. Bring to a boil over medium heat. Remove from heat.
Step 4. Allow to cool slightly, then add the cocoa mixture into the flour mixture.
Step 5. Spread the batter into prepared sheet pan. Bake this cake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Step 6. Make the frosting while the cake cools. Use a large saucepan, combine the milk, cocoa and butter. Bring to a boil, then remove from heat.
Step 7. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended.
Step 8. Spread frosting over warm cake.
Step 9. Slice and enjoy.
Storage
The size of the cake and the icing limits storage options. I find it easiest to cover with plastic wrap on the baking sheet and then cut and serve when you are ready to enjoy. You can also place the leftovers inside an airtight container.
Also see How Long Does Birthday Cake Last.
Frequently Asked Questions
You can leave the cake out as long as it is wrapped properly. It should keep up to 5 days. If you refrigerate the cake, let it sit at room temperature before serving for best taste.
The biggest reason why the Texas Sheet Cake is different than other cake is how easy it is to put together. Instead of having to melt butter and the chocolate in separate bowels you can mix everything in one large mixing bowl or saucepan.
That is why I love making this sheet cake it has easy ingredients, easy process and easy cleanup. Plus it taste amazing.
This recipe uses a 10×15 baking sheet or jelly roll pan. Some people use a 9×13 pan but the cake will be thicker and not have the traditional Texas Sheet Cake look.
You can also use a bakers half sheet which is a 18×13.
We love the cake with nuts and you can use walnuts or pecans. They both are fabulous. If you don’t care for nuts, just leave them out and the cake will still be amazing. It is the best cake and we just love it.
It is very simple to make this your own. I have even did half and half. We have some people in the family that do not care for nuts.
Try these other easy cake recipes
Try this luscious Texas chocolate sheet cake recipe for the best treat. Leave a comment once you do.
Texas Sheet Cake
Ingredients
- Ingredients for cake:
- 2 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- Ingredients for frosting:
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and ½ cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
We love this cake. This is my first time using sour cream instead of buttermilk, but it’s delicious. Its perfect because I usually have sour cream on hand, but not buttermilk.
FAMILY FAVORITE
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thank you!