Classic Texas Sheet Cake is a time-honored Southern favorite known for its moist, tender crumb and luscious warm chocolate frosting that soaks into the cake while still hot. Baked in a large sheet pan, it’s perfect for serving a crowd and always a hit at potlucks, holidays, and family gatherings.
Why You’ll Love This Recipe
- Incredibly moist and chocolatey with a melt-in-your-mouth texture.
- The warm poured frosting sets into the cake, making every bite rich and flavorful.
- Simple ingredients and quick preparation make it a go-to for any event.
- Feeds a large group — perfect for parties, holidays, or church suppers.
- Stays moist for days and can be made ahead.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Buttermilk
- Eggs
- Unsalted butter
- Water
- Vanilla extract
For the frosting:
- Unsalted butter
- Milk
- Unsweetened cocoa powder
- Powdered sugar
- Vanilla extract
- Optional: chopped pecans or walnuts for topping
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan or jelly roll pan.
- Make the cake batter: In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, combine butter, cocoa powder, and water. Bring to a boil, then pour the hot mixture into the dry ingredients. Stir to combine.
- In a separate bowl, whisk together eggs, buttermilk, and vanilla. Add this to the main mixture and stir until smooth.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the frosting: In a saucepan, melt butter with cocoa powder and milk. Bring to a gentle boil, then remove from heat. Stir in powdered sugar and vanilla until smooth.
- Pour the warm frosting over the cake immediately after removing it from the oven. Spread evenly with a spatula. Add chopped nuts if using.
- Let cool at room temperature until the frosting sets, about 1 hour.
Servings and timing
Servings: 24–30 squares
Prep time: 15 minutes
Bake time: 20–22 minutes
Cooling time: 1 hour
Total time: Approximately 1 hour 45 minutes
Variations
- Add 1 teaspoon of cinnamon to the batter for a spiced twist.
- Use sour cream instead of buttermilk for a denser cake.
- Top with toasted coconut or marshmallows instead of nuts.
- Substitute almond extract in the frosting for a nutty aroma.
- Make it in a 9×13-inch pan for a thicker cake (increase baking time by 5–10 minutes).
Storage/reheating
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days; bring to room temperature before serving.
- Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge.
- No reheating necessary — serve at room temperature or slightly warm for a softer frosting.
FAQs
Why is it called a Texas sheet cake?
The name reflects the cake’s large size and bold flavor — both hallmarks of Texan-style cooking. Its origins are rooted in Southern hospitality and community meals.
Can I make this without buttermilk?
Yes. You can substitute with a mix of milk and vinegar or lemon juice (1 tablespoon per cup of milk).
Why do I pour frosting over the cake while it’s hot?
Pouring warm frosting on the hot cake allows it to soak in slightly, creating a fudgy layer and sealing in moisture.
Can I make this gluten-free?
Yes, by using a 1:1 gluten-free flour blend. Results may vary slightly in texture, but the flavor will remain rich.
How do I prevent the cake from drying out?
Do not overbake. Cover tightly once cooled and store at room temperature or refrigerate for longer shelf life.
Can I add chocolate chips to the batter?
You can, but they may sink due to the thin batter. Toss chips in flour before adding to help distribute them.
Can I make this into cupcakes?
Yes, but reduce baking time to 15–18 minutes and keep an eye on doneness. Pour frosting over the tops while they are still warm.
Is this cake good for layering?
Texas sheet cake is best as a single-layer cake due to its thin and moist structure. It’s not ideal for stacking.
Can I use Dutch-processed cocoa?
Yes, but you may need to adjust the leavening slightly. Natural cocoa is traditional, but both work for this recipe.
Should I toast the nuts before adding them?
Toasting pecans or walnuts before sprinkling on top enhances their flavor and adds a satisfying crunch.
Conclusion
Classic Texas Sheet Cake is more than a dessert — it’s a Southern tradition that brings people together. Its deep chocolate flavor, ultra-moist crumb, and signature fudge frosting make it a timeless favorite for any celebration. Whether you’re feeding a crowd or preparing a treat to share with family, this recipe delivers big flavor and warm nostalgia in every bite.
PrintClassic Texas Sheet Cake: Rich and Moist Chocolate Sheet Cake with a Warm Fudge Frosting – A Beloved Southern Dessert Tradition
Classic Texas Sheet Cake is a rich and moist chocolate cake baked in a large sheet pan and topped with a warm, pourable fudge frosting. This beloved Southern dessert is easy to make and perfect for feeding a crowd.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
- In a large bowl, whisk together flour, sugar, salt, and baking soda. Set aside.
- In another bowl, whisk together sour cream and eggs. Set aside.
- In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil, then remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and mix well.
- Stir in the sour cream and egg mixture, followed by the vanilla extract, and mix until smooth.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting: In a saucepan, melt the butter over medium heat. Stir in cocoa powder and milk and bring just to a boil. Remove from heat.
- Whisk in powdered sugar and vanilla extract until smooth. Stir in chopped pecans if using.
- Pour the warm frosting over the hot cake and spread quickly and evenly.
- Allow the cake and frosting to cool completely before slicing and serving.
Notes
- Frost the cake while it’s still warm to help the frosting soak in slightly for extra richness.
- Omit pecans if you prefer a nut-free version.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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