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This Texas Sheet Cake is one of the easiest cakes you will make in a jelly roll pan and topped with the most incredible chocolate frosting. With just a few steps and simple ingredients, it will win you over in no time!
This is one of my favorite chocolate cakes ever and not because it’s so easy to make, but I’m a sucker for that warm chocolate frosting! If you’re looking for an easy, fast and utterly delicious cake, this Texas Sheet Cake is the answer. With easy to follow steps and a delicious chocolate flavor, you just can’t go wrong with it!
The Best Texas Sheet Cake
- Uses Simple, Pantry Staple Ingredients
- Makes Enough To Feed A Crowd
- Moist & Delicious With The Best Chocolate Frosting
- Heavenly Chocolate Flavor
Nothing is easier than a sheet cake and having such simple ingredients makes it even more worth while. Great for any time of the year, the Texas Sheet Cake will surely become a family favorite!
Ingredient Notes
- Butter – I used unsalted to control the sodium in the recipe for both the cake and the frosting. You can use salted butter, but just omit the salt from the ingredient list.
- Sugar – For this recipe we need granulated sugar for the cake batter and icing sugar which is the same as powdered sugar or confectioners sugar for the chocolate frosting.
- Flour – All – purpose is best for your cake.
- Eggs – You’ll need large eggs at room temperature.
- Milk – I used 2% milk and this is needed from the frosting.
- Cocoa Powder – Aim for the unsweetened one so we can control the sweetness of your recipe, especially since we will be using it in both the cake and the frosting.
How to Make Texas Sheet Cake
- Preheat oven: Preheat the oven to 350°F. Grease a 10×15-inch sheet cake pan or spray it with cooking spray.
- Prepare the chocolate mixture: Add the butter, water and 4 tbsp of the cocoa powder to a medium saucepan over medium heat. Bring the mixture to a boil, stirring occasionally and cook until all the butter has melted. Remove from heat.
- Mix the ingredients: In a separate large bowl combine the flour, sugar, baking soda and salt together. In another smaller bowl whisk together the sour cream, eggs and vanilla extract. Add the sour cream mixture to the flour bowl and whisk until combined.
- Combine wet and dry mixtures and bake: Pour the chocolate mixture from the sauce pan over the batter and mix with a hand mixer until the batter is smooth and there are no lumps. Pour the cake batter in the prepared sheet cake pan and transfer to the oven. Bake for 15 to 20 minutes or until set.
- Prepare the frosting: About half way through baking the cake, add the milk and cocoa powder to a saucepan over medium-low heat. Cook until the butter has melted and mixture comes to a boil. Remove from heat and mix in the powder sugar using a hand held mixer. Mix until smooth and there are no more lumps.
- Finish the cake: Pour the hot chocolate frosting over the hot cake and use a spatula to spread it evenly over the cake. Allow the frosting to set at room temperature for about 10 minutes before slicing the cake and serving.
FAQ’s and Expert Tips
FAQ’s
Frequently Asked Questions
Can I use a different pan?
A sheet cake is normally baked in a very large, flat rectangular pan. You can do this in a 10×15″ pan, or a 18×13″ pan, however if you only have a 9×13″ pan, that should work as well. If you use a larger pan, obviously the cake will be thinner, hence the name sheet cake.
Why Is It Called Texas Sheet Cake?
It is said that Texan cooks created the Texas Sheet Cake and were inspired from the German Sweet Chocolate Cake. However, this is all unclear. We do know it’s called a sheet cake because it’s baked in a large sheet pan.
Why Does My Frosting Look Clumpy?
Make sure to stir frequently while bringing the frosting mixture to a boil and don’t leave it on the hot stove after it’s done. It will stick to the bottom and may form little burnt clumps because of that.
Tips
- Make sure to prepare your frosting ingredients before so as you make the frosting everything is ready to go, because you will have to work quickly.
- Keep in mind to pour the hot frosting over the hot cake because this is what’s going to create the fudge like consistency.
- This cake can be served either warm or cold, but I prefer it warm with a scoop of ice cream.
- Chopped pecans or walnuts are often seen on Texas sheet cakes, so feel free to add some if you like.
Leftovers
Store leftovers in an airtight container on the counter for up to 3 days. However, I prefer to refrigerate it, especially if you want it to last longer.
Freezing
To freeze the cake, let it cool completely after it has been frosted then cover it well with plastic wrap and another layer of aluminum foil. Freeze for up to 1 month.
Want More Cake Recipes?
Texas Sheet Cake
Ingredients
Sheet Cake
- 1 cup butter 2 sticks
- 1 cup water
- 4 tablespoon cocoa powder unsweetened
- 2 cups all-purpose flour
- 2 cups sugar granulated
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 6 tablespoon milk
- ½ cup butter 1 stick
- 4 tablespoon cocoa powder unsweetened
- 3¾ cups powdered sugar
Instructions
- Preheat oven: Preheat the oven to 350°F. Grease a 10×15-inch sheet cake pan or spray it with cooking spray.
- Prepare the chocolate mixture: Add the butter, water and 4 tbsp of the cocoa powder to a medium saucepan over medium heat. Bring the mixture to a boil, stirring occasionally and cook until all the butter has melted. Remove from heat.
- Mix the ingredients: In a separate large bowl combine the flour, sugar, baking soda and salt together. In another smaller bowl whisk together the sour cream, eggs and vanilla extract. Add the sour cream mixture to the flour bowl and whisk until combined.
- Combine wet and dry mixtures: Pour the chocolate mixture from the sauce pan over the batter and mix with a hand mixer until the batter is smooth and there are no lumps.
- Bake the cake: Pour the cake batter in the prepared sheet cake pan and transfer to the oven. Bake for 15 to 20 minutes or until set.
- Prepare the frosting:Â About half way through baking the cake, add the milk and cocoa powder to a saucepan over medium-low heat. Cook until the butter has melted and mixture comes to a boil. Remove from heat and mix in the powder sugar using a hand held mixer. Mix until smooth and there are no more lumps.
- Finish the cake: Pour the hot chocolate frosting over the hot cake and use a spatula to spread it evenly over the cake. Allow the frosting to set at room temperature for about 10 minutes before slicing the cake and serving.
Tips & Notes:
- Make sure to prepare your frosting ingredients before so as you make the frosting everything is ready to go, because you will have to work quickly.
- Keep in mind to pour the hot frosting over the hot cake because this is what’s going to create the fudge like consistency.
- This cake can be served either warm or cold, but I prefer it warm with a scoop of ice cream.
- Chopped pecans or walnuts are often seen on Texas sheet cakes, so feel free to add some if you like.
- Store leftovers in an airtight container on the counter for up to 3 days. However, I prefer to refrigerate it, especially if you want it to last longer.
- To freeze the cake, let it cool completely after it has been frosted then cover it well with plastic wrap and another layer of aluminum foil. Freeze for up to 1 month.
Very delicious and not too sweet perfect balance of chocolate and sweetness .
Quick comment: you never mention when to add the water in the preparation section of the recipe!
It’s mentioned in step 2. 🙂
I love this cake, but I have to laugh…THREE…THREE??…sticks of butter?? 😜 Such a typical Southern recipe, think I gained 5 lbs. just reading the recipe! But of course, that’s what makes it so delish… and the chocolate.
I know!! Butter does make it better, though. 🙂