Texas Sheet Cake

Texas Sheet Cake is a quick, easy, moist, decadent chocolate cake covered with chocolate fudge pecan icing. This large, rich cake goes a long way, so small pieces are best. It is the perfect cake for a potluck, pool party, birthday party, or family reunion. Just watch how fast it disappears.

Life is better with cake, don’t you agree? This delectable Texas Sheet Cake is thinner than your average single-layer cake and bakes considerably faster. The frosting is spread while the cake is still warm, making it possible to enjoy it in about an hour.   

This classic recipe has a few steps, but none are too complicated. Even the novice cook can handle this delectable treat. You can buy a special sheet cake pan for this or use a jelly roll pan, which works like a dream. If you like this cake, try chocolate pound cake, chocolate zucchini cake, and chocolate cherry cake.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: unsalted. If using salted butter, eliminate the added salt.
• Cocoa powder: Use good quality unsweetened cocoa powder. I love Ghirardelli premium cocoa powder.
• Sour cream: Full fat is best
• Vanilla extract: Use the pure stuff
• Milk: Whole or 2%
• Nuts: Both chopped pecans and chopped walnuts work in this recipe.

How to Make Texas Sheet Cake

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First, melt two sticks of butter in a medium saucepan over medium-low heat, and add the water and the cocoa powder. Bring the mixture to a low boil, whisking frequently. Remove the pan from the heat. Let it cool for about 20 minutes away from the stove’s heat. 

Meanwhile, combine the flour, sugar, baking soda, and kosher salt in a large mixing bowl. Whisk the sour cream, eggs, and vanilla extract in a separate small mixing bowl.

Once the chocolate mixture has cooled for about 20 minutes, pour the egg and sour cream mixture into the flour mixture. Now, pour the chocolate mixture in as well. Stir to combine, mixing just until incorporated. Pour the batter into a greased and floured jelly roll pan and bake.

While the cake is baking, combine the milk, a stick of butter, and 4 tablespoons of cocoa powder in a large saucepan over medium-low heat. Bring the mixture to a low boil, whisking constantly. Then, remove the saucepan from the heat.

Working quickly, stir in the powdered sugar and the pecans or walnuts. Pour the icing over the warm cake, spreading it with a spatula. Let the frosting set for about 15 minutes before slicing and enjoying the cake.

Preparation Tips

• A jelly roll pan works perfectly for this Texas Sheet Cake recipe. Most jelly roll pans are 1 inch deep and 12 x 17. Mine is a tad smaller at 11 x 16, but the cake will turn out great as long as it is in the ballpark.
• Cool the butter, water, and cocoa mixture for about 20 minutes away from the stove’s heat. Whisking helps to cool the mix faster.
• When making the frosting, be prepared to work quickly. Have everything you need within range and your powdered sugar measured. Keep the warm cake close by.
• If the frosting sets up too fast while stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.

Storage

This Texas sheet cake does not need to be refrigerated. It will keep for several days at room temperature. For best results, store it in an airtight container or cover it tightly with plastic wrap.

More Chocolate Desserts

Double Chocolate Chip Cookies

Chocolate Covered Strawberries

Chocolate Pudding

Chocolate Ice Cream

Rich Chocolate Pie

Double Chocolate Chip Muffins

Texas Sheet Cake Recipe

An easy, decadent chocolate cake that is baked in a jelly roll pan and topped with a simple five-ingredient luscious chocolate pecan fudge icing. This Texas Sheet Cake recipe is perfect for potlucks, parties, and birthdays.

5 from 33 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 32 servings

Calories: 237kcal

Author: Beth Pierce

Ingredients

Sheet Cake

• 1 cup unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa powder
• 2 cups all purpose flour
• 1¾ cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

Chocolate Pecan Icing

• 6 tablespoons milk
• ½ cup unsalted butter
• ¼ cup unsweetened cocoa powder
• 3½ cups powdered sugar
• 1 cup chopped pecans or walnuts

Instructions

• Preheat the oven to 350 degrees.  Grease and lightly flour a jelly roll pan (12 x 17 – 1 inch deep)
• In a medium saucepan over medium-low heat melt 1 cup butter, add water, and 4 tablespoons cocoa. Bring mixture to a low boil; whisking frequently.  Remove from the heat; cool for 20 minutes.
• In a large bowl, combine flour, sugar, baking soda, and salt. In a separate small bowl whisk together the sour cream, eggs, and vanilla extract.
• Pour the egg and sour cream mixture and the chocolate mixture into the flour mixture. Stir to combine, mixing just until incorporated. Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
• In the last few minutes of the cake baking, start the frosting. Combine the milk, 1/2 cup butter, and 4 tablespoons cocoa powder in a large saucepan over medium-low heat. Bring to a low boil, whisking constantly.  Remove from the heat.
• Working quickly, stir in the powdered sugar and the pecans or walnuts. Pour the icing over the warm cake, spreading quicklu with a spatula. Let the frosting set for about 15 minutes before slicing and enjoying.

Notes

• A jelly roll pan works perfectly for this Texas Sheet Cake recipe. Most jelly roll pans are 1 inch deep and 12 x 17. Mine is a tad smaller at 11 x 16, but the cake will turn out great as long as it is in the ballpark.
• Cool the butter, water, and cocoa mixture for about 20 minutes away from the stove’s heat. Whisking helps to cool the mix faster.
• When making the frosting, be prepared to work quickly. Have everything you need within range and your powdered sugar measured. Keep the warm cake close by.
• If the frosting sets up too fast while stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.

Nutrition

Calories: 237kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 124mg | Potassium: 57mg | Fiber: 1g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

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