The classic Texas Sheet Cake recipe has been a Southern staple for generations, delivering pure chocolate bliss in every bite. This oversized dessert combines a supremely moist chocolate cake with warm, poured-on fudgy frosting that sets to perfection. Whether you're heading to a potluck or feeding a crowd at home, this humble but heavenly sheet cake never fails to impress with its rich cocoa flavor, hint of cinnamon, and that signature frosting that forms a delicate crust on top. From church socials to family reunions, it's a beloved piece of Texas baking tradition that keeps people coming back for seconds – and thirds!
Why You'll Love This Texas Sheet Cake Recipe
Get ready to fall in love with the ultimate crowd-pleasing Texas Sheet Cake recipe! Think of the most decadent brownie meeting the fluffiest chocolate cake – that's what we've got here. The magic happens when you pour that warm, fudgy frosting over the hot cake, creating an irresistible treat that's perfect for feeding a hungry crowd.
What makes this cake special is its no-fuss approach to pure indulgence. The sheet pan format means every piece gets that perfect balance of tender cake and rich frosting. And unlike those fancy layer cakes that can be a bit intimidating, this recipe is wonderfully forgiving – even novice bakers can create something spectacular.
Whether you're heading to a potluck, planning a family gathering, or just craving something deliciously chocolatey, this cake has your back. The best part? You'll have plenty to share, though once people taste it, don't be surprised if the pan comes home empty!
Jump to:
Ingredients
the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs, room temperature
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
the Chocolate Frosting:
- ½ cup unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Texas Sheet Cake recipe Instructions
Let's make this Texas Sheet Cake recipe a breeze to follow! Here's your step-by-step guide to chocolate perfection
Prepare Your Workspace
- Preheat your oven to 350°F (175°C)
- Grease an 18x13 inch sheet pan or jelly roll pan
- Gather all ingredients and bring eggs and buttermilk to room temperature
Make the Cake Batter
- In a large bowl, whisk together flour, sugar, and salt
- In a medium saucepan, combine butter, water, and cocoa powder
- Bring the mixture to a boil, stirring constantly
- Pour the hot chocolate mixture over the dry ingredients and mix well
- Beat in eggs one at a time
- Stir in buttermilk, baking soda, and vanilla until smooth
Bake the Cake
- Pour batter into the prepared pan, spreading evenly
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean
- Begin preparing the frosting when the cake has about 5 minutes left to bake
Make the Frosting
- In a saucepan, combine butter, cocoa powder, and milk
- Heat until butter melts, stirring constantly
- Remove from heat and gradually stir in powdered sugar and vanilla
- Mix until smooth and pourable
Finish and Serve
- Pour warm frosting over the hot cake
- Sprinkle with chopped pecans if using
- Let cool completely before cutting into squares
Storage Instructions
- Room Temperature: Cover tightly and store for up to 4 days
- Refrigerator: Keeps fresh for up to a week
- Freezer: Wrap well and freeze for up to 3 months
Recipe Variations
- Vanilla Texas Sheet Cake: Omit cocoa powder and add extra vanilla
- Peanut Butter Version: Add ½ cup peanut butter to the frosting
- Gluten-Free Option: Use a 1:1 gluten-free flour blend
- Dairy-Free: Substitute with plant-based milk and butter alternatives
Equipment For Texas Sheet Cake Recipe
- 18x13 inch sheet pan or jelly roll pan
- Medium saucepan
- Large mixing bowl
- Whisk and spatula
- Measuring cups and spoons
Top Tip
Use room temperature eggs and buttermilk for better incorporation
Don't overbake – the Texas Sheet Cake recipe should be just set when tested with a toothpick
Pour the frosting while both cake and frosting are still warm
For extra richness, toast the pecans before adding them to the frosting
Grandma's Magic Touch
There's something special about recipes passed down through generations, and this Texas Sheet Cake carries that same heartwarming magic. Just like grandma's kitchen on a Sunday afternoon, this recipe brings back memories of family gatherings and the irresistible aroma of chocolate wafting through the house. The secret? Pouring that warm, fudgy frosting over the hot cake – a technique our grandmothers perfected long before fancy baking methods came along.
This classic Texas Sheet Cake recipe delivers a rich, chocolatey dessert that's perfect for feeding a crowd. With its signature fudgy frosting and ultra-moist texture, this oversized chocolate cake has been a Southern staple for generations.
Every slice of this Texas Sheet Cake recipe carries the warmth of grandma's kitchen and decades of baking wisdom. What makes it special? It's those little tricks passed down through generations - like pouring the frosting while the cake is still warm, letting the chocolate goodness seep into every pore. Our grandmothers knew that the perfect Texas Sheet Cake isn't just about ingredients; it's about timing, temperature, and that extra sprinkle of love that transforms a simple chocolate cake into a family treasure.
FAQ
Why do they call it Texas sheet cake?
Texas Sheet Cake recipe got its name because of its large, thin size – everything's bigger in Texas! The cake originated in Texas during the mid-20th century and is characterized by its sheet pan size, chocolate-pecan flavoring, and warm poured frosting. Its shape allows it to feed large gatherings, which fits with Texas's reputation for generous hospitality.
What is the difference between a sheet cake and a regular cake?
A sheet cake is baked in a large, rectangular sheet pan, typically 13x18 inches, creating a thinner, single-layer cake. Regular cakes are usually baked in round or square pans and are often stacked in multiple layers. Sheet cakes are designed to feed more people, have a more even baking texture, and are easier to transport and serve at large gatherings.
Does Costco sell custom sheet cakes?
Yes, Costco sells custom sheet cakes at their bakery department. They offer half-sheet cakes that serve 48 people for around $20. Customers can choose from white or chocolate cake with vanilla or chocolate filling. While design options are more limited than specialty bakeries, Costco allows basic customization of colors, messages, and some decorative elements. Orders typically require 2-3 days advance notice.
Can you leave Texas sheet cake out overnight?
Texas sheet cake can be left out at room temperature for up to 2 days if properly covered. However, for best freshness and food safety, store it in an airtight container or cover tightly with plastic wrap. If the frosting contains cream cheese or other dairy products, refrigerate after 2 hours. The cake will stay fresh for up to 5 days when refrigerated.
How did your Texas Sheet Cake Recipe turn out?
This recipe is sure to impress with its rich chocolate flavor and irresistible fudgy frosting. If you're a fan of Southern desserts, be sure to try our Bourbon Pecan Pie Recipe next – another easy-to-make yet delicious treat!
Did you make this Texas Sheet Cake Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Texas Sheet Cake Recipe
Easy Texas Sheet Cake Recipe
Equipment
- 18x13 inch sheet pan or jelly roll pan
- Medium saucepan
- Large mixing bowl
- Whisk and spatula
- Measuring cups and spoons
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs room temperature
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Frosting:
- ½ cup unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease 18x13 inch sheet pan.
- Mix flour, sugar, and salt in large bowl.
- Boil butter, water, and cocoa in saucepan.
- Pour hot mixture over dry ingredients; mix well.
- Beat in eggs one at a time.
- Add buttermilk, baking soda, and vanilla.
- Pour into pan. Bake 20-25 minutes.
For the Frosting:
- Heat butter, cocoa, and milk until butter melts.
- Remove from heat; add sugar and vanilla.
- Pour over hot cake.
- Sprinkle with pecans if using.
Notes
- Cake is done when toothpick comes out clean
- Pour frosting while cake is still hot
- Cool completely before cutting
- Keeps 4 days at room temperature
- Can freeze up to 3 months
Leave a Reply