This Best Texas Sheet Cake is a showstopper dessert that’s as easy to make as it is delicious. In just 30 minutes of prep and 20 minutes of baking, you’ll have a moist, fudgy cake topped with a luscious, velvety chocolate glaze. The rich cocoa flavor pairs perfectly with the buttery undertones, creating a treat that’s indulgent yet comforting. Each bite offers a heavenly balance of soft crumb and smooth frosting, making it impossible to resist a second slice.
Perfect for gatherings or a cozy night in, this cake serves up 15 generous slices of pure joy. The decadent texture and deep chocolatey aroma will have everyone reaching for more. Whether you’re a seasoned baker or a beginner, this recipe promises to deliver a dessert that’s both impressive and effortless. Dive into a slice and savor the magic of this classic Texas favorite!
Ingredients for the Best Texas Sheet Cake
- For the Cake:
- 1 cup (226 g) unsalted butter, cut into 8 pieces
- 1 cup (235 ml) water
- ⅓ cup (33 g) cocoa powder
- ½ cup (125 g) sour cream (can substitute with plain yogurt)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee (optional, enhances chocolate flavor)
- For the Frosting:
- 6 Tablespoons whole milk
- ½ cup (113 g) salted butter, cut into pieces
- 6 Tablespoons natural cocoa powder
- 4 cups (500 g) powdered sugar (sift after measuring to avoid lumps)
- ¾ teaspoon vanilla extract
- 1 cup toasted pecans (optional, for topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10×15 jelly roll pan or spray with baking spray.
- Prepare the chocolate mixture: In a medium saucepan, combine butter, water, and cocoa powder. Cook over low heat, stirring occasionally, until the butter melts. Increase heat to medium and bring to a boil. Remove from heat and let cool for 15-20 minutes.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and instant coffee (if using).
- Combine wet ingredients: In another bowl, whisk together sour cream, eggs, and vanilla extract. Stir this mixture into the dry ingredients until combined.
- Add chocolate mixture: Once the chocolate mixture has cooled for at least 15 minutes, stir it into the flour/sour cream mixture until smooth and fully combined.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare the frosting: While the cake is baking (or a few minutes before it’s done), combine milk and butter in a saucepan. Cook over medium/low heat until the butter melts. Remove from heat and whisk in cocoa powder. Add powdered sugar and vanilla extract, whisking until smooth.
- Frost the cake: Pour the frosting over the warm cake immediately after baking. If using pecans, sprinkle them over the frosting.
- Let it set: Allow the frosting to harden for about 1 hour before slicing and serving.
Perfect Pairings: Serving Suggestions
This rich and decadent Texas Sheet Cake is a crowd-pleaser on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve it with fresh berries like strawberries or raspberries. It’s also a great dessert to bring to potlucks or family gatherings—just slice it into squares and watch it disappear!
Keep It Fresh: Storage and Reheating Tips
Store your Texas Sheet Cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’d like to keep it longer, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. To reheat, let it come to room temperature or warm it in the microwave for 10-15 seconds for that just-baked feel.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the pecans for walnuts or omit them entirely if you prefer. For a nut-free version, try sprinkling shredded coconut over the frosting. You can also experiment with different extracts—almond or peppermint would add a unique twist to the frosting.
Time-Saving Hacks for Busy Bakers
To save time, measure out all your ingredients before you start (mise en place). If you’re short on time, skip the instant coffee—it enhances the chocolate flavor but isn’t essential. For the frosting, sift the powdered sugar ahead of time to avoid lumps and speed up the process.
Essential Equipment for Success
A 10×15 jelly roll pan is key for this recipe—it ensures the cake bakes evenly and has the perfect thickness. A sturdy whisk and a medium-sized saucepan are also must-haves for mixing the batter and preparing the frosting. If you don’t have a sifter for the powdered sugar, a fine-mesh strainer works just as well!
Best Texas Sheet Cake Recipe (with Video!)
Ingredients
- 1 cup unsalted butter cut into 8 pieces
- 1 cup water
- ⅓ cup cocoa powder
- ½ cup sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee optional
FROSTING
- 6 Tablespoons whole milk
- ½ cup salted butter cut into pieces
- 6 Tablespoons natural cocoa powder
- 4 cups powdered sugar sifting is recommended (after measuring) to avoid any lumps
- ¾ teaspoon vanilla extract
- 1 cup toasted pecans optional, see note
Instructions
- Preheat oven to 350F (175C) and thoroughly grease and flour a 10×15 jelly roll pan (or spray with baking spray).
- Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.
- While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.
- In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
- Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
- Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- FROSTINGCombine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
- Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.
- Allow frosting to harden (about one hour) and then slice and serve!