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
Texas Sheet Cake Recipe
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
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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.