Texas Sheet Cake

Texas Sheet Cake is one of those classic recipes that everyone loves. My grandma would always make this growing up and I absolutely fell in love with it. It’s chocolatey, it’s fudgy, it’s huge, and it’s always a crowd-pleaser. It’s so satisfying and is even better (in my humble opinion) with the addition of crunchy nuts on top.

I love making this cake because it’s easy and feeds a crowd. It’s perfect for large family gatherings or parties. Plus, no one is ever mad if you bring sheet cake. In fact, I’d say most people are downright giddy when they find out. 

Sheet Cake vs Regular Cake 

The main difference between sheet cake and regular cake is the pan that it’s cooked in. Texas sheet cake is baked in a standard 18×13 baker’s half-sheet pan (also known as a jelly roll pan) so that each piece is thinner and wider than your traditional cake slice. With Texas sheet cake, you end up with squares of cake rather than slices.  

Ingredients for Texas Sheet Cake

I usually have everything on hand to make this cake. The ingredients are simple and inexpensive, and the recipe makes a giant cake. This is the perfect dessert for groups.

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt: Those of you who have been around here for a while know that I swear by Redmond salt. It’s the only salt I use in my cooking and baking. Use code AMBERSKITCHEN for 15% off all Redmond products.
• Eggs
• Butter: I usually bake with salted butter.
• Sour cream: Makes this sheet cake so moist and delicious. Don’t skip it! 
• Water 
• Unsweetened cocoa powder: You can use regular Hershey’s cocoa powder for this one. You don’t need to use the fancy kind. 
• Milk 
• Powdered sugar 
• Vanilla 
• Chopped nuts: I like to use walnuts for this recipe.

How to Make Texas Sheet Cake

Making Texas sheet cake is not hard. Some of the elements of the batter and the frosting are made on the stove, which is a little different than some cake recipes you’ve probably made before.

Start by preheating your oven and greasing your sheet pan with cooking spray or butter. Next, combine the dry ingredients in a medium bowl. In another bowl, mix together the sour cream and the eggs, then add the mixture to the bowl with the dry ingredients. Mix until a crumbly dough forms. It might look wrong, but I promise, it’s right!

Next, melt the butter in a saucepan over the stove. Once it is melted, mix in the water and cocoa powder. Bring that mixture to a boil, then remove it from the stove and pour the mixture into the bowl with the crumbly dough. Mix well until you’re left with a smooth batter.

Pour that all into your greased sheet pan and bake for 20 minutes. 

Texas Sheet Cake Frosting

While the cake is in the oven, make the frosting. Melt the butter in a saucepan over the stove. Add the milk and cook for a minute,  until the milk combines with the butter. Then add the vanilla, cocoa powder, and sifted powdered sugar and whisk together. Sifted powdered sugar is important here so that the frosting doesn’t get clumpy. If there are clumps, you can run the frosting through a fine mesh sieve to strain out any clumps. Add the nuts, if using.

Now this is where we break the rules. You’ve probably heard to never frost a warm cake, right? Well, this cake depends on that warm frosting poured on top of the warm cake. That way, the frosting soaks in just a little bit and the cake becomes extra fudgy and moist. The border between cake and frosting is a little blurry here, and honestly, I love it! 

As soon as the cake is out of the oven, pour the frosting over the cake. It creates this delicious texture that’s so unlike other cakes.

Nuts or No Nuts?

Personally, I’m team nuts, because I like the flavor and texture that they add to this cake, but the good news is you can leave them off too. Or, if your family is mixed, you can do half with nuts and half without nuts. If you wanted to add another topping to this cake, you could do toffee bits or toasted coconut too.

How to Store Texas Sheet Cake 

I like to make this cake in a sheet pan that has a lid. That way, I can just pop the lid on any leftovers and store it on the counter. You don’t need to refrigerate this cake if you eat in within a couple of days.

More Dessert Recipes

Biscoff Cheesecake Cups

Snickerdoodle Blondies

Marshmallow Peanut Butter Rice Krispies Brownies

Happy Cooking!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

Texas Sheet Cake

5 from 12 votes

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Ingredients

Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup butter 2 sticks
• 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 unsweetened cocoa powder
• 4 cups powdered sugar sift or whisk
• 1 tsp vanilla
• 1 cup chopped walnuts optional

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Instructions

For the cake:

• Preheat oven to 350° F and grease an 18×13 sheet pan with cooking spray or butter.
• Combine flour, sugar, baking soda, and salt in a medium bowl. In a small bowl, beat together the sour cream and eggs. Pour the egg mixture into the dry ingredients and mix until a crumbly dough forms.
• In a saucepan, melt the butter. Mix in the water and cocoa powder. Bring to a boil, then pour into the crumbly dough mixture. Mix well until a smooth batter forms.
• Pour batter into prepared cookie sheet. Bake at 350° F for 20 minutes.

For the frosting:

• While cake is in the oven, melt the butter in a saucepan over medium heat. Add the milk and cook over medium heat until combined with the butter.
• Add the vanilla, cocoa powder, and sifted powdered sugar. Mix together.
• If clumps have formed, then strain the frosting using a fine mesh strainer. Once the frosting is smooth, add the nuts and mix them in.
• Pour the warm frosting over the warm cake. Spread evenly.
• Enjoy!