Classic Texas Sheet Cake Recipe

Our Texas Sheet Cake recipe delivers the ultimate chocolate sheet cake. It’s rich and soft, with a thick, fudgy frosting that sets to the perfect bite. It’s made for potlucks, family gatherings, and anyone who believes there’s no such thing as too much chocolate.

You won’t see it on a magazine cover, but you’ll see an empty pan every time.

Texas Sheet Cake wasn’t some chef-driven invention, just home bakers sharing what works.

It started showing up in Southern kitchens around the 1950s, made famous by being printed in The Dallas Morning News. And somewhere between it baking fast, serving a crowd, traveling well, and that signature warm chocolate frosting, it became a steady favorite at big gatherings everywhere.

What you get today is exactly what made it a hit back then. A soft, tender crumb that stays moist for days, and a rich chocolate frosting that sets into a smooth, fudgy layer right on top.

It’s big, it’s bold, and it doesn’t mess around.

This classic works the same every time, with simple ingredients and a straightforward method.

It only takes 20 minutes to prepare, 35 to bake, and you’re done in under an hour. (Cooling time not included. Patience sold separately.)

If you’re into full-throttle chocolate, my Mississippi Mud Cake brings a rich chocolate base stacked with gooey marshmallows and poured-over warm chocolate frosting. For a pure chocolate joy my amazing Matilda’s chocolate cake is the option for you.

Or try my crowd-pleasing Coca-Cola Cake, made with moist chocolate cake, warm fudgy frosting, and a layer of crunchy pecans on top.

Ingredients

Gather the ingredients to prepare our Texas Sheet Cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We make our Texas Sheet Cake recipe with buttermilk, but plain yogurt or sour cream will both work as a straight swap.

You can use any neutral oil in place of the vegetable oil. Canola oil or sunflower oil are good substitutes.

And if you’re low on unsalted butter, you can use salted butter. Just cut back on the added salt by a pinch.

Recipe Variations

Mocha Sheet Cake: Swap half the water with strong-brewed coffee or add 1-2 teaspoon espresso powder to the cocoa mixture to enhance the chocolate flavor

Buttermilk Texas Sheet Cake: Replace half the water with buttermilk for extra tang and tenderness.

Cinnamon Kick: Add one teaspoon of ground cinnamon to the dry ingredients for a warm, spiced chocolate twist.

Spicy Chocolate Cake: Stir a pinch of cayenne or chili powder into the frosting for a little heat behind the sweet.

Orange-Chocolate Sheet Cake: Add one tablespoon of orange zest to the batter and a splash of orange extract to the frosting.

Nutty Texas Cake: Stir chopped pecans or walnuts into the frosting right before pouring it over the cake.

Peanut Butter Frosting: Replace two tablespoons of the cocoa in the frosting with peanut butter powder for a salty-sweet finish.

How to make a Texas Sheet Cake

Follow my simple step-by-step instructions to learn how to make a Texas Sheet Cake in your home kitchen.

Preheat oven to 375°F.

Grease and flour a half sheet pan (13×18″).

Add the flour, sugar, baking soda, and table salt to a large bowl.

Whisk to combine.

Add the butter, vegetable oil, cocoa powder, and water to a small saucepan over medium heat.

Combine and heat until the butter is melted.

Add the butter/cocoa mixture to the dry ingredients.

Mix until fully incorporated.

Add the eggs, buttermilk, and vanilla to another large bowl.

Whisk to combine the wet ingredients.

Gradually add the wet ingredients to the batter.

Stir just enough to blend together.

Pour the batter into the prepared pan.

Place the pan on the center rack of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few wet crumbs.

Add the butter, cocoa, and buttermilk to a small saucepan over medium heat.

Stir to combine until the butter has melted.

Increase the temperature to medium-high and bring to a boil, stirring frequently.

Remove the pot from the heat and add the confectioners’ sugar and vanilla.

Whisk until well blended.

Pour the frosting evenly over the warm cake.

Let the frosting cool, then cut and serve.

Chef Tips

Make sure your eggs and buttermilk are at room temperature. Cold ingredients can mess with the batter’s texture.

Use a light-colored metal pan for even baking. Dark pans tend to brown the edges too fast.

Don’t overmix the batter once you add the eggs and buttermilk. Just stir until it comes together, then stop.

Pour the frosting while the cake is still warm, so it spreads evenly and melts into the top.

Let the cake cool completely before covering it up, or you’ll trap steam and lose that perfect fudgy top.

This cake isn’t fancy; it’s not a showstopper, but it’s OMG delicious and easy to make. The rich chocolate cake and frosting will have everyone reaching for another slice.

Serving Suggestions

Enjoy warm with a scoop of vanilla ice cream for that hot-and-cold contrast.

Pair with a strong hot coffee, an iced cold brew, or a glass of milk.

Dust with powdered sugar or cocoa powder for a quick, pretty finish.

Cut into small squares for sharing, snacking, or sneaking seconds.

Serve alongside fresh berries or cherries for a tart pop of freshness.

How to Store

Once cooled, store your Texas Sheet Cake in an airtight container at room temperature for up to 4 days.

If you want that just-baked warmth without melting the frosting completely, just pop a slice in the microwave for about 10 seconds.

You can also freeze it as a whole cake or as individual slices. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Let it thaw at room temperature before serving.

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