Chocolate Texas sheet cake is made with a moist and velvety chocolate cake topped with a fudgy chocolate frosting while the cake is still warm. It’s a crowd-pleasing classic!
Best Texas Sheet Cake Recipe
Rich and moist with a cooked chocolate icing that is glossy and fudgy, chocolate Texas sheet cake is an irresistible classic dessert baked in a jelly roll sheet pan. It’s large enough to serve a crowd just like favorite just like my chocolate poke cake.
This classic Southern dessert is one I remember my mom making for potlucks growing up since it can feed about 30-40 people.
I add sour cream to my Texas sheet cake recipe so it turns out so soft and tender and the frosting is added to the cake while warm so it thickens as it cools into a creamy, fudge-like layer. The iconic size and icing set this cake apart from a regular chocolate cake!
Best Size of Pan to Use for Sheet Cake
Texas sheet cake is famously baked in a half sheet pan, which is great for feeding a big crowd. Because the jelly roll pan is so large and more shallow, the cake is a bit thinner which gives it the perfect cake to frosting ratio.
I prefer to use a 18×13″ half sheet pan, which typically feeds about 30-40 people. If you’d like to half this recipe, you can bake it in a 9×13″ pan for the same great results.
Cake Ingredients
Find the full printable recipe with specific measurements below.
- Flour: A traditional all-purpose flour is used for a light texture. Learn how to measure flour without a scale for great results.
- Sugar: Finely granulated sugar adds the perfect sweetness to this dessert.
- Butter: Use salted butter for more flavor and richness. If you only have unsalted butter add 1/4 teaspoon salt.
- Natural cocoa powder: 100% pure unsweetened cocoa powder gives the cake a rich and chocolatey flavor.
- Sour cream: The secret ingredient (better than buttermilk) in this Texas sheet cake recipe. It moistens the cake and gives it a soft crumb.
- Eggs: Make sure to use fresh eggs for the best results.
- Baking staples: Baking soda, fine sea salt and vanilla extract.
- Texas sheet cake frosting: Butter, cocoa powder, milk, vanilla, powdered sugar and salt.
How to Make Chocolate Texas Sheet Cake
I do have to warn you that this isn’t your typical ‘mix everything in a bowl’ type of cake. There is a little more work involved on the stove, but I promise you, it will be worth it!
- Boil. In a large bowl, combine the flour, sugar, baking soda and salt. Then add the cubed butter, water and cocoa powder in a medium saucepan and heat over medium heat. Bring to a light boil, then remove from heat and let sit for 2 minutes.
- Pour. Next pour the warm chocolate mixture into the bowl with the dry ingredients and mix until combined.
- Stir. Then stir in the sour cream, eggs and vanilla (I always add a little more vanilla for good measure).
- Bake. Pour the batter in a greased 18×13″ half sheet pan and then bake at 350°F for about 18 to 20 minutes (or until a toothpick comes out clean).
- Prepare icing. About halfway through baking, begin to prepare the icing. Melt the butter in a medium saucepan over low heat. Then add in the cocoa powder and stir. Once the mixture has melted and comes to a light simmer, remove from heat and slowly stir in milk, vanilla and a pinch of salt. Then slowly stir in powdered sugar.
- Frost. Spread the sheet cake frosting over the cake immediately after you remove it from the oven. It thickens really quickly, so you need to work fast!
Tips and Variations
- I usually start making the frosting after the cake has been baking in the oven for about 10 minutes. That way it’s ready to be poured on top of the cake right when it comes out of the oven so that the frosting soaks in and keeps it moist.
- The frosting will need time to cool before slicing so that it thickens up and stays firm. So make sure you give it time to cool down before cutting into squares.
- Feel free to mix chopped pecans or walnuts into the frosting for a crunchy, nutty taste. Or you can simply sprinkle them over the icing while it’s still wet on the cake.
- If you love vanilla cake more than chocolate, try this white Texas sheet cake! And for a cookie version, these Texas sheet cake cookies are a must-make!
- We love to serve our Texas chocolate sheet cake with a scoop of homemade vanilla ice cream and a dollop of fresh whipped cream. The perfect combination!
Storage
Texas sheet cake does not need to be refrigerated and will stay fresh at room temperature in an airtight container for up to 3 days. However feel free to stick in the fridge to keep it fresh for a few more days if desired. It can also be frozen for up to 3 months.
Looking for more homemade chocolate cake recipes? Try chocolate cupcakes from scratch, chocolate lava cakes and chocolate flourless cake, too!
More Chocolate Desserts
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Chocolate Texas Sheet Cake
Video
Ingredients
Cake:
- 2 cups (260 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt or table salt
- 1 cup (226 g) salted butter , sliced
- 1 cup water
- ¼ cup (18 g) unsweetened cocoa powder
- ⅔ cup (155 g) sour cream
- 2 large eggs , whisked
- 1 Tablespoon vanilla extract
Icing:
- ½ cup (113 g) salted butter , sliced
- 3-4 Tablespoons (15 g) unsweetened cocoa powder
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 3 cups (330 g) sifted powdered sugar
- ⅛ teaspoon salt
Instructions
Chocolate cake
- Preheat the oven to 350°F. Butter a half sheet pan (18×13 inches) and set aside.
- In a large bowl combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda and 3/4 teaspoon salt. Set aside.
- Heat 1 cup butter, 1 cup water and 1/4 cup cocoa in a medium saucepan over medium heat. Bring to a light boil and then remove from heat and let sit 2 minutes. Then pour into the flour mixture. Stir until combined.
- Stir in 2/3 cup sour cream, 1 Tablespoon vanilla and 2 eggs. Pour mixture into prepared pan.
- Bake for 18-20 minutes, or until a toothpick comes clean. Halfway through cooking, start making the icing.
Chocolate icing
- Melt 1/2 cup butter in a medium saucepan over low heat. Stir in 3-4 Tablespoons cocoa powder. Once the mixture has melted and comes to a light simmer, remove from heat and slowly whisk in 1/3 cup milk, 1 teaspoon vanilla and a pinch of salt. Then slowly stir in powdered sugar.
- Evenly pour the icing over the cake immediately when it comes out of the oven. Immediately spread out evenly with a rubber spatula.
- Allow to cool and then cut into squares.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Birthdays, Cake + Cupcakes, Chocolate, Desserts, Freezer-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I call this “Crack Cake” I am ADDICTED!!! This recipe is SO close to my Aunts and she just made the absolute BEST!! GOOD job! Love it!!
Just to verify – 3/4 tsp salt and salted butter in both cake and icing?
Correct :)
Wonderful!!
Tripled the recipe.
I’m so happy to hear you loved it, Amanda! :)
This is so simple to make but tastes amazing!
I haven’t had this since I was a kid and I had a sudden craving. Found this and I’m in heaven. What’s great is you can even make a half batch easily and it was great for dessert after dinner. Fantastic and easy recipe!
I’m so glad you enjoyed it! This is a recipe that reminds me of my childhood as well.
Not yet When you say ‘powdered sugar’, do you mean icing sugar?
Yes, powdered sugar is the same as icing sugar or confectioners’ sugar.