Texas Sheet Cake is a much-loved classic: rich chocolate, fudgy texture, and a large format that feeds a crowd. This recipe evokes family gatherings and simple comforts—thin, wide squares of cake with a glossy, slightly soaked-in frosting. For many, a scattering of crunchy nuts on top is the perfect finishing touch.
I make this cake when I need an easy dessert that will satisfy a group. It uses straightforward, affordable ingredients and comes together quickly. Because it bakes in a sheet pan, it’s ideal for potlucks, school events, and family dinners—everyone gets a generous piece and the leftovers keep well.
Sheet Cake vs Regular Cake
The primary difference is the pan. A Texas sheet cake is baked in an 18×13-inch half-sheet (jelly roll) pan, producing thinner, wider pieces than a traditional layer cake. Instead of tall slices, you cut squares. This design makes the cake easier to serve and gives more surface area for the fudgy frosting to mingle with the crumb.
Ingredients for Texas Sheet Cake
This recipe uses pantry staples. Below are the quantities for a standard 18×13 sheet:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup (2 sticks) butter
- 1/2 cup sour cream
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- For the frosting: 1/2 cup butter, 1/3 cup milk, 1/3 cup unsweetened cocoa powder, 4 cups powdered sugar (sifted or whisked), 1 tsp vanilla
- 1 cup chopped walnuts or pecans (optional)
How to Make Texas Sheet Cake
This cake is straightforward, with the unusual step of combining some elements on the stove. The batter will start as a crumbly mix, then become smooth after you add the hot cocoa mixture.
- Preheat the oven to 350°F (175°C). Grease an 18×13-inch sheet pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, beat the eggs and stir in the sour cream until smooth. Add the egg-sour cream mixture to the dry ingredients and stir until a crumbly dough forms.
- In a small saucepan, melt 1 cup butter over medium heat. Stir in the water and 1/3 cup cocoa powder and bring to a boil. Remove from heat and pour the hot mixture into the crumbly dough. Stir until the batter becomes smooth and well combined.
- Pour the batter into the prepared sheet pan, spreading it evenly. Bake for about 20 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Texas Sheet Cake Frosting
The frosting is cooked briefly on the stove and poured warm over the warm cake so it soaks in slightly, creating that signature fudgy texture.
- While the cake bakes, melt 1/2 cup butter in a saucepan over medium heat. Add 1/3 cup milk and heat until combined.
- Remove from heat and whisk in 1/3 cup cocoa powder, 1 tsp vanilla, and 4 cups sifted powdered sugar until smooth. If the frosting has lumps, press it through a fine-mesh sieve or whisk vigorously until smooth.
- Stir in the chopped nuts if using.
- As soon as the cake comes out of the oven, pour the warm frosting evenly over the top. Spread gently if needed. The warm frosting will settle into the cake and create a glossy, slightly fused top.
Nuts or No Nuts?
Nuts add a pleasant crunch and flavor contrast, but they’re optional. If you’re serving a crowd with mixed preferences, consider adding nuts to one side of the pan only. For other variations, you can top the cake with toasted coconut or toffee bits instead.
How to Store Texas Sheet Cake
Store leftover cake covered at room temperature for up to two days. A lidded sheet pan or an airtight container works well. If you need to keep it longer, refrigerate for up to five days; allow slices to come to room temperature before serving for the best texture.
More Dessert Recipes
Biscoff Cheesecake Cups
Snickerdoodle Blondies
Marshmallow Peanut Butter Rice Krispies Brownies
Happy Cooking!
I hope you enjoy this Texas Sheet Cake—it’s one of those comforting, crowd-pleasing desserts that’s simple to make and hard to resist. Happy baking!
Recipe Summary
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup (2 sticks) butter
- 1/2 cup sour cream
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- Frosting: 1/2 cup butter, 1/3 cup milk, 1/3 cup cocoa, 4 cups powdered sugar, 1 tsp vanilla
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F. Grease an 18×13-inch sheet pan.
- Combine dry ingredients. Beat eggs with sour cream and add to dry mix to form a crumbly dough.
- Melt butter and stir in water and cocoa; bring to a boil. Add to dough and mix until smooth.
- Pour batter into pan and bake 20 minutes.
- Make frosting by melting butter, adding milk, then cocoa, vanilla, and powdered sugar. Strain if needed. Stir in nuts if desired.
- Pour warm frosting over warm cake and spread evenly. Let set before slicing.