Dessert

Texas Sheet Cake

Texas Sheet Cake is a beloved, easy-to-make dessert known for its moist, chocolatey base and rich icing that’s poured over the cake while it’s still warm, creating a smooth, fudgy finish. The addition of sour cream makes this cake ultra-soft, while the optional chopped pecans in the icing add a touch of Southern charm and crunch. Perfect for gatherings, this large, crowd-pleasing cake is ready to serve right from the pan—simple, satisfying, and decadently delicious!

Why You’ll Love This Recipe:

Easy to Make: Simple steps and no special equipment required!
Perfect for a Crowd: Baked in a sheet pan, this cake yields plenty of servings.
Ultra Moist and Chocolatey: Sour cream and cocoa combine for a rich, moist cake with intense chocolate flavor.
Classic Southern Dessert: This is a nostalgic, crowd-pleasing dessert that’s great for gatherings and celebrations.

Key Ingredients:

Butter: Butter adds richness and moisture, creating a tender crumb and enhancing the chocolate flavor.

Cocoa Powder: Cocoa is used in both the cake and icing, delivering a deep chocolate flavor that’s perfectly balanced by the sugar.

Sour Cream: The sour cream adds moisture and a slight tang that keeps the cake soft and balanced in flavor.

Vanilla Extract: Vanilla enhances the chocolatey notes and adds a warm undertone to both the cake and icing.

Pecans: Chopped pecans are optional but add a traditional, crunchy topping that pairs wonderfully with the chocolate icing.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Step-by-Step Instructions:

Prepare the Cake Batter

1. Preheat the Oven: Preheat to 350°F (175°C).

2. Prepare the Baking Pan: Grease a 13×18 inch sheet cake or jelly roll pan.

3. Combine Butter, Water, and Cocoa: In a medium saucepan, combine 1 cup butter, 1 cup water, and ¼ cup cocoa powder. Heat over medium until smooth. Avoid boiling for too long.

4. Mix Dry Ingredients: In a large bowl, whisk together 2 cups sugar, 2 cups flour, and ⅛ teaspoon salt.

5. Combine Wet and Dry Ingredients: Carefully pour the hot butter mixture into the dry ingredients, stirring continuously.

6. Add Eggs and Baking Soda: Beat in 2 large eggs, one at a time. Then add 1 teaspoon baking soda and mix well.

7. Incorporate Sour Cream and Vanilla: Add ½ cup sour cream and 1 teaspoon vanilla extract, mixing until smooth.

8. Pour Batter into Pan: Spread the batter evenly in the prepared pan.

9. Bake the Cake: Bake for 20 minutes, or until a toothpick comes out clean.

Prepare the Icing

1. Combine Butter, Cocoa, and Milk: In a medium saucepan, combine ½ cup butter, ¼ cup cocoa powder, and ¼ cup plus 2 tablespoons milk. Heat over medium until it comes to a boil.

2. Remove from Heat and Add Sugar and Vanilla: Remove from heat, then add sifted confectioners’ sugar and ½ teaspoon vanilla extract, mixing until smooth.

3. Add Pecans (Optional): Stir in chopped pecans or sprinkle on top after icing is spread.

Assemble the Cake

1. Ice the Cake While Hot: Pour warm icing over the hot cake, spreading evenly to allow it to seep into the cake.

2. Cool and Serve: Let the cake cool completely in the pan before slicing and serving.

Serving Suggestions:

Classic Presentation: Cut into squares or rectangles and serve as-is for a crowd-pleasing dessert.
With Ice Cream: Pair with a scoop of vanilla or coffee ice cream for a decadent treat.
Add a Sprinkle of Sea Salt: A sprinkle of flaky sea salt over the icing adds a contrast to the sweetness and enhances the chocolate flavor.

Storage Tips:

Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigeration: Refrigerate for up to 5 days. Let the cake come to room temperature before serving for the best texture.
Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Variations:

Spicy Chocolate Sheet Cake

Add a pinch of cayenne pepper or a teaspoon of cinnamon to the cake batter for a hint of warmth that complements the chocolate.

Almond Chocolate Sheet Cake

Replace pecans with slivered almonds in the icing, or add ½ teaspoon of almond extract to the cake batter for a chocolate-almond twist.

Mocha Texas Sheet Cake

Substitute ¼ cup of the water in the cake batter with freshly brewed coffee for a mocha flavor that enhances the chocolate. You can also add a teaspoon of espresso powder to the icing.

Coconut Chocolate Sheet Cake

Add a layer of sweetened shredded coconut to the top of the icing before it sets, giving it a delicious coconut-chocolate combination.

Conclusion:

Texas Sheet Cake is a decadent, chocolate lover’s dream that’s easy to make and even easier to enjoy! With its soft, moist texture and rich, fudgy icing, it’s a classic Southern dessert that’s always a hit. Perfect for family gatherings, potlucks, or just a cozy night in, this cake is as delightful as it is simple. Enjoy each chocolatey bite!

Print

Texas Sheet Cake

A rich and chocolatey sheet cake with a luscious cocoa icing. Perfect for gatherings or a treat for chocolate lovers!
Course Dessert
Cuisine American
Keyword chocolate cake, easy dessert, sheet cake, Texas sheet cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 slices

Ingredients

  • 1 cup butter for cake
  • 1 cup water
  • 1/4 cup cocoa powder for cake
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup butter for icing
  • 1/4 cup cocoa powder for icing
  • 1/4 cup + 2 tablespoons milk for icing
  • 1 box confectioners' sugar 1 pound, sifted
  • 1/2 teaspoon vanilla extract
  • chopped pecans optional

Instructions

  • Preheat oven to 350°F (175°C). Grease a 13×18-inch sheet cake or jelly roll pan.
  • In a saucepan, combine 1 cup butter, 1 cup water, and 1/4 cup cocoa powder. Heat over medium until smooth. Do not let it boil for too long.
  • In a large bowl, whisk together 2 cups sugar, 2 cups flour, and 1/8 teaspoon salt.
  • Pour the hot butter mixture into the dry ingredients, stirring continuously.
  • Beat in 2 large eggs, one at a time, then add 1 teaspoon baking soda and mix well.
  • Add 1/2 cup sour cream and 1 teaspoon vanilla extract, mixing until smooth.
  • Spread batter in the prepared pan and bake for 20 minutes or until a toothpick comes out clean.
  • In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa powder, and 1/4 cup + 2 tablespoons milk. Heat over medium until it reaches a boil, then remove from heat.
  • Stir in the sifted confectioners' sugar and 1/2 teaspoon vanilla extract until smooth.
  • Stir in chopped pecans or sprinkle them on top after spreading the icing, if desired.
  • Pour the warm icing over the hot cake, spreading evenly to let it seep into the cake.
  • Let the cake cool completely in the pan before slicing and serving.

Notes

This Texas Sheet Cake is rich and moist, with a chocolate icing that sets as it cools. Optional chopped pecans add a delicious crunch and a hint of nutty flavor.

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