Texas Sheet Cake is a quick and easy moist decadent chocolate cake covered with a chocolate fudge pecan frosting. This large rich cake goes a long way so small pieces are best. This is the perfect potluck, pool party, birthday party and family reunion cake. 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 therefore bakes up considerably faster. The frosting is spread when the cake is still warm making it possible to enjoy this cake in about an hour. There are a few steps to this classic recipe but none of them are too complicated. Even the novice cook can handle this delectable treat. You can buy a special sheet cake pan made for this or just simply use a jelly roll pan and it works like a dream.
How do you make Texas Sheet Cake?
First, in a medium saucepan over medium-low heat melt two sticks of butter, add the water, and 4 tablespoons cocoa powder. Bring the mixture to a low boil whisking frequently. Then remove it from the heat. Let it cool for about 20 minutes away from the heat of the stove. Meanwhile in a large mixing bowl combine the flour, sugar, baking soda, and kosher salt. Next in a separate small mixing bowl whisk together the sour cream, eggs, and vanilla extract.
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. Then 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, one stick of butter, and 4 tablespoons cocoa powder in a large saucepan over medium-low heat. Bring to a low boil whisking constantly. Then remove it from the heat. Working quickly stir in the powdered sugar and the pecans or walnuts. Now pour the icing over the warm cake spreading with a spatula. Let the frosting set for about 15 minutes before slicing the cake and enjoying.
Recipe Tips and Helpful Hints
- 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 as long as you are in the ballpark the cake will turn out great.
- Spray the jelly roll pan with nonstick baking spray or grease well and lightly flour.
- Use good quality unsweetened cocoa powder. I really love Ghirardelli premium cocoa powder.
- Cool the butter, water, and cocoa mixture for about 20 minutes away from the heat of the stove. Whisking helps to cool the mixture faster.
- Both chopped pecans and chopped walnuts work in this recipe.
- 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 is setting up too fast while you are stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.
- Once the warm frosting is poured on the cake spread quickly but carefully with a spatula.
- Texas sheet cake does not need to be refrigerated. It will keep for several days at room temperature. For best results store in an airtight container or cover tight with plastic wrap.
More chocolate desserts to try!
Texas Sheet Cake Recipe
Ingredients
- 1 cup butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 cups all purpose flour
- 1 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons milk
- 1/2 cup unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 3 1/2 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 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. Now pour the icing over the warm cake spreading with a spatula. Let the frosting set for about 15 minutes before slicing and enjoying.
Notes
- A jelly roll pan works perfectly for this recipe. Most jelly roll pans are 1 inch deep and 12 x 17. Mine is a tad smaller at 11 x 16 but as long as you are in the ballpark the cake will turn out great.
- Spray the jelly roll pan with nonstick baking spray or grease well and lightly flour.
- Use good quality unsweetened cocoa powder. I really love Ghirardelli premium cocoa powder.
- Cool the butter, water, and cocoa mixture for about 20 minutes away from the heat of the stove. Whisking helps to cool the mixture 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 is setting up too fast while you are stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.
- Once the warm frosting is poured on the cake spread quickly but carefully with a spatula.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rosey
Everything is better in Texas, including this sheet cake. This looks scrumdiliumptious.
Becky, Cuddle Fairy
Looks absolutely delicious! Thank you for the detailed instructions. I adore a cake with walnuts in it and one that will last for a few days is a big bonus.
Beth Pierce
Yes indeed. It even tastes better the next day!
Everything Enchanting
I have never had Texas Sheet Cake! It looks so good, gotta try it soon 😍.
Tammy
Oh how I wish I had a slice of this right now! Looks so moist and delicious. I have to make this over the weekend 😀
Beth Pierce
Thanks Tammy! Enjoy!!
Stephanie
This is such a delicious cake. I’ve had a few versions since moving to Texas, it seems to be the desert of choice at parties here. My family loved this desert!
Beth Pierce
Thanks Stephanie! So glad that they liked it!
Arilag
Is it necessary (preferable) to sift the confectioners sugar or flour?
Beth Pierce
I don’t sift it but do spoon the flour and sugar into a measuring cup and level off with a straight edge.
Sharon Toms
This sounds like a delicious cake recipe. Can I bake it in a 13×9 cake pan?
Beth Pierce
Yes I imagine that you can but I have never tried. Maybe the readers have.
Mairead
Texas sheet cake is a delicious treat. I love the creamy frosting on this cake and how quickly the whole cake comes together. Perfect for pot lucks and get togethers.
Michele
Texas Sheet Cake is my favorite! Thanks for the great recipe.
Biana
This chocolate cake looks so delicious! And I like how simple it is to make it.
Alexis Marler
I’ve made this cake many times. I add one teaspoon of cinnamon to the cake batter. It adds a little ‘punch’ to the flavor!
Jenn
This is my go-to sheet cake anytime I need to bring a dish to a family event or party. Everybody loves it and I love how simple it is!
Cate
Texas sheet cake is always my go to when I need a good dessert, this one looks incredible, making it asap!
HEATHER PERINE
I’ve always wanted to try making a Texas Sheet cake, going to have to give it a try – looks so easy and SO delicious! Especially that frosting!
Beth Pierce
Thanks so much! Enjoy!!
Liz
this is calling on all my pregnancy cravings right now! looks so delish!
Shanna
These were so good and I can’t wait to make them again.