Big chocolate energy incoming: this Texas sheet cake is overflowing with buttery richness, cocoa warmth, and that irresistible fudgy-top-meets-cakey-bottom situation. Made with pantry classics like flour, sugar, cocoa, butter, and a splash of sour cream, it’s got just the right balance of old-school texture and gooey flair.
Let’s be real—Texas sheet cake is not trying to be fancy. That’s part of its charm. It’s cozy, nostalgic, and has been the reliable “bring a fork right now” dessert for decades. This version comes together with a mix of stovetop stirring and laid-back mixing, baked in a big ol’ sheet pan so there’s plenty to go around. Whether you’re sharing it at a potluck or sneakily slicing off another corner at midnight, the soft crumb and warm, crackly icing hit the sweet spot every time.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Texas Sheet Cake Recipe
This cake doesn’t need a lot of hype, but let’s give it a little love anyway.
- Ridiculously simple to make: You melt stuff, stir stuff, and pour it all in a pan. Not even a mixer required.
- Deep chocolate flavor: Two rounds of cocoa mean it’s chocolaty without being too rich or bossy.
- Perfect crackly icing layer: Poured over the cake while it’s still warm, it soaks in just the right amount.
- Feeds a crowd with zero stress: It’s huge, flat, and slices without falling apart or getting weird edges.
- Super versatile occasion-wise: Works at weeknight dinners, birthdays, office parties—or breakfast (no judgment).
- Optional walnuts, aka pro move: They add a satisfying crunch that sings with the soft cake and warm frosting.
Ingredient Notes
You’ve probably got most of this on hand already, which feels like a little win before chocolate is even involved.
- Butter: We’re using a lot, and for good reason. It adds deep, toasty flavor and helps the icing set into that dreamy layer.
- Cocoa powder: Go with unsweetened. It brings that rich, dark-chocolate flavor without excess sugar muddling things up.
- Flour: All-purpose is perfect here—sturdy enough to hold up to the gooey icing but still bakes nice and tender.
- Granulated sugar: Not just for sweetness—it helps with structure too. Don’t skimp or swap this one.
- Baking soda and salt: Together, they do their usual baking magic, keeping everything soft, fluffy, and balanced.
- Sour cream: Adds tang and moisture. If you’re out, plain Greek yogurt works in a pinch (but let’s be honest, sour cream wins).
- Eggs: They bind everything together and keep the cake from collapsing on itself in the oven.
- Milk (for the icing): Helps thin out the icing so it’s pourable but still sets. Whole milk is best, but use what you’ve got.
- Powdered sugar: Essential for that classic crackly icing glaze. Sift it if it’s lumpy, or live on the edge like me.
- Vanilla extract: Just a splash brightens up all that chocolate.
- Chopped walnuts (optional): Highly encouraged; gives a nice surprise crunch and a grown-up vibe.
How To Make This Texas Sheet Cake Recipe
If you’ve got 30-ish minutes, a pan, and some stovetop commitment, you’re golden. This thing basically makes itself once everything’s stirred.
-
Prep your pan and oven: Preheat to 350°F and butter a large 10×15-inch sheet pan. Dust it with flour so nothing sticks. Grab your medium saucepan for the stovetop portion.
-
Make the chocolate-butter mixture: Melt the butter over low heat, then stir in water and 5 tablespoons of cocoa. Bring it to a gentle boil—bubbly but not splattering. Turn off the heat and let it cool a bit. You don’t want scrambled eggs later, trust me.
-
Whisk the dry ingredients: In your biggest mixing bowl, combine the flour, sugar, baking soda, and salt. No need to sift unless your flour’s been living in the back of your pantry for a decade.
-
Add the eggs and sour cream: Stir them into the dry mix. It’s going to look clumpy and weird—don’t worry, it gets pretty when the cocoa mixture joins the party.
-
Combine everything: Slowly mix the cooled cocoa mixture into the batter. Stir until everything comes together in a glossy, smooth, chocolate river of cake goodness.
-
Bake it off: Pour the batter into your greased pan and slide it in the oven. Bake for about 20 minutes, or until a toothpick poked into the center comes out clean (or with a few fudgy crumbs—that’s gold).
-
While it bakes, make the icing: In a clean saucepan, heat milk, cocoa, and butter until boiling, then remove from heat. Stir in the powdered sugar and vanilla until it’s silky smooth. Add the walnuts if you’re using them.
-
Pour the icing on warm cake: Don’t wait. The whole magic of Texas sheet cake is that hot icing on a warm cake—it slightly melts in and creates a fudgy-glazed top that’s absurd in the best way.
Storage Options
Let’s talk leftovers. If, by some weird twist of fate, there are any.
Once your Texas sheet cake has cooled and been properly admired, cover it tightly with foil or plastic wrap. You can leave it at room temp for 2 to 3 days. It actually gets fudgier the next day—bless.
Want to store it longer? It’s fridge-friendly. Just transfer it to an airtight container or keep it in the same sheet pan (if it fits) and cover well. It’ll keep for up to 5 days there. To bring back that soft, just-baked vibe, microwave a slice for about 10–15 seconds before serving.
And yes, you can freeze it. Slice first, wrap in plastic, and then stash in a freezer bag. It’ll keep for a few months, which means future you gets a chocolate surprise when needed. Defrost at room temp or zap it in the microwave before eating.
Variations and Substitutions
Maybe you’re out of something, or maybe you’re just the curious type. Here’s what you can switch up without offending the cake gods.
- Greek yogurt for sour cream: It’ll give a slight tang and the texture works well. Just use full-fat if possible for richness.
- Pecans instead of walnuts: Totally fine. Pecans are actually a pretty traditional choice and add that Southern flair.
- Espresso powder in the batter: Stir in a teaspoon to deepen the chocolate, if you’re into that almost-mocha richness.
- Mini marshmallows in the icing: Sounds wild, but toss a handful in while the frosting’s hot and swirl until melty.
- Go nut-free: Skip the walnuts altogether, and the cake is still completely on the money.
What to Serve with Texas Sheet Cake
You don’t need much to make this cake shine—but if you want to round things out, here are a few ideas.
-
Coffee, obviously. A hot cup of black coffee (or even a rich cold brew) balances the sweetness like a dream. Plus, coffee and chocolate are basically best friends.
-
Something fresh and crisp. Serve it after a vibrant dinner like this pan seared cod with rainbow chard. Light main, rich dessert—you feel balanced, even if you go back for seconds.
-
Vanilla ice cream. I mean, yes. The cold creaminess against the warm, gooey cake is straight-up dessert harmony.
-
A playful dessert duo. If you’re feeding a crew or just feeling indecisive, pair it with a scoop of peanut butter & banana delight like these ice cream sandwiches. They play off each other in an “I didn’t mean to, but I ate both” kind of way.
-
A glass of cold milk. Classic, nostalgic, and still totally correct.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this Texas sheet cake ahead of time?
Absolutely. In fact, it’s even better the next day after the icing has had time to settle into the cake. Just cook it as usual, let it cool completely, then cover tightly. You can leave it at room temp overnight or pop it in the fridge if your kitchen runs warm. It’s one of those desserts that tastes like you meant to plan ahead, even if you didn’t.
Can I make this without nuts?
Definitely. Just skip the walnuts in the icing and proceed as directed. The cake and frosting don’t rely on nuts for structure—just for extra crunch and flavor. Leaving them out won’t mess anything up, and it becomes safe for folks with allergies (or fear of textures).
What size pan do I need for Texas sheet cake?
The classic choice is a 10×15-inch rimmed jelly roll pan. It gives that iconic thin-but-rich texture and the icing-to-cake ratio we all crave. You can use a slightly larger pan if needed, but avoid smaller pans—the batter might overflow and nobody likes cleaning burnt chocolate off the bottom of an oven.
Can I make this gluten-free?
You can try! Use a 1:1 gluten-free baking blend that includes xanthan gum. Texture might be slightly different (a bit denser), but it’s still totally satisfying. Do a test run if you’re baking for someone with celiac though, just to be safe on cross-contamination and the structure holding together.
Texas Sheet Cake
Ingredients
For the Cake
- 1 cup (226 g) unsalted butter 2 sticks
- 1 cup (240 ml) water
- 5 tbsp (30 g) unsweetened cocoa powder
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tsp (5 g) baking soda
- 0.5 tsp (2.5 g) salt
- 2 large (2) eggs room temperature
- 0.5 cup (120 g) sour cream or plain Greek yogurt
For the Icing
- 0.5 cup (113 g) unsalted butter 1 stick
- 6 tbsp (90 ml) milk whole milk preferred
- 4 tbsp (24 g) unsweetened cocoa powder
- 3.5 cups (420 g) powdered sugar sift if lumpy
- 1 tsp (5 ml) vanilla extract
- 0.75 cup (90 g) chopped walnuts optional
Equipment
- 10x15-inch rimmed jelly roll pan
- Medium saucepan
- Large mixing bowl
- Whisk
Instructions
- Prep your pan and oven: Preheat oven to 350°F (175°C). Butter a 10x15-inch rimmed jelly roll pan and dust with flour; set aside.
- Make the chocolate-butter mixture: In a medium saucepan over low heat, melt 1 cup butter. Stir in 1 cup water and 5 tablespoons cocoa; bring to a gentle boil. Remove from heat and let cool slightly.
- Whisk the dry ingredients: In a large mixing bowl, combine flour, sugar, baking soda, and salt. Whisk together.
- Add the eggs and sour cream: Stir in eggs and sour cream. Mixture will look clumpy—don’t worry.
- Combine everything: Gradually pour the slightly cooled cocoa mixture into the bowl, stirring until batter is glossy and smooth.
- Bake: Pour batter into the prepared pan and bake for 18–22 minutes, until a toothpick comes out clean or with moist crumbs.
- Make the icing: While the cake bakes, heat 1/2 cup butter, milk, and 4 tablespoons cocoa in a clean saucepan until boiling. Remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in walnuts if using.
- Ice the cake: Pour hot icing over the warm cake as soon as it comes out of the oven. Tilt the pan gently to evenly coat the surface. Let cool slightly before slicing.
