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texas sheet cake in a sheet pan with icing and cut up into slices.
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4.67 from 3 votes

Texas Sheet Cake

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Cake, Dessert
Cuisine: American
Servings: 24
Calories: 299kcal


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


  • 6 tablespoon milk
  • ½ cup butter 1 stick
  • 4 tablespoon cocoa powder unsweetened
  • cups powdered sugar


  • Preheat oven: Preheat the oven to 350°F. Grease a 10x15-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: 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.


  1. 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.
  2. Keep in mind to pour the hot frosting over the hot cake because this is what's going to create the fudge like consistency.
  3. This cake can be served either warm or cold, but I prefer it warm with a scoop of ice cream.
  4. Chopped pecans or walnuts are often seen on Texas sheet cakes, so feel free to add some if you like.
  5. 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.
  6. 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.


Serving: 1slice | Calories: 299kcal | Carbohydrates: 45g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 208mg | Potassium: 58mg | Fiber: 1g | Sugar: 35g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg