Best Texas Sheet Cake Recipe

Texas Sheet Cake is a classic chocolate dessert that’s been gracing potlucks, church socials, and family gatherings for generations! This thin, incredibly moist cake is topped with a warm, glossy chocolate frosting that seeps into every bite. With simple pantry ingredients and a straightforward method, you’ll have a crowd-pleasing dessert ready in under 30 minutes.

Love More Desserts Recipes? Try My Old Fashioned Gingerbread Cake or this No Bake Nutella Cheesecake next.

Why You’ll Love This Recipe

Ultra moist, richly chocolatey, and topped with a warm fudgy frosting, Texas Sheet Cake is the ultimate crowd-pleasing dessert. It’s simple to make, serves plenty, and delivers big chocolate flavor in every bite. Perfect for potlucks, parties, or any time you’re craving something sweet and comforting.

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Ingredient List

For the Cake Batter:

• 1 cup (240 ml) water
• 1 cup (227 g) butter
• 3 tablespoons (22.5 g) unsweetened cocoa powder
• 2 cups (240 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (2.5 g) salt
• 1/2 cup (120 g) sour cream
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract

For the Chocolate Frosting:

• 6 tablespoons (90 ml) milk
• 3 tablespoons (22.5 g) unsweetened cocoa powder
• 1/2 cup (115 g) butter
• 3 3/4 cups (450 g) powdered sugar

Friendly Notes: Don’t try to substitute the sour cream with milk or yogurt – the tanginess and fat content are what make this cake so tender! If you only have salted butter, just reduce the added salt to 1/4 teaspoon.

Why These Ingredients Work

The sour cream is the secret weapon here – it adds moisture, tenderness, and a slight tang that balances all that chocolate sweetness. The boiling chocolate mixture that gets poured into the batter creates a super smooth, lump-free cake with an incredible texture. Using unsweetened cocoa powder in both the cake and frosting gives you deep, rich chocolate flavor without being overly sweet. The baking soda reacts with the sour cream to give the cake a perfect rise and tender crumb. And that hot frosting? It’s thin enough to spread easily but sets into the most beautiful glossy finish!

Essential Tools and Equipment

• 18×13 inch half-sheet pan (or 9×13 inch pan for a thicker cake)
• Medium saucepan
• Large mixing bowl
• Small mixing bowl
• Whisk
• Spatula
• Hand mixer (optional, but helpful for smoothing frosting)
• Measuring cups and spoons

How To Make Texas Sheet Cake

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F. Grease your 18×13 inch half-sheet pan really well with butter or cooking spray. Don’t skip this step – you want every slice to release beautifully!

Step 2: Make the Chocolate Base

In a medium saucepan, combine the water, butter, and cocoa powder. Cook over medium heat, stirring occasionally, until the mixture comes to a full rolling boil. You’ll see big bubbles breaking the surface. Once it boils, remove it from the heat immediately.

Step 3: Mix the Dry Ingredients

While your chocolate mixture is heating up, whisk together the flour, sugar, baking soda, and salt in a large bowl. Make sure everything is evenly distributed – no pockets of baking soda hiding out!

Step 4: Combine the Wet Ingredients

In a small bowl, whisk together the sour cream, eggs, and vanilla until the mixture is smooth and no lumps of sour cream remain. This might take a minute of good whisking, but it’s worth it!

Step 5: Build the Batter

Add your sour cream mixture to the dry ingredients and stir just until combined. Don’t overmix – a few small lumps are fine. Now here comes the magic: immediately pour that hot chocolate mixture right into the batter and mix until completely smooth. The batter will be quite thin, and that’s exactly what you want!

Step 6: Bake the Cake

Pour the batter into your prepared pan and use a spatula to spread it into an even layer, making sure it reaches all the corners. Bake for 15–20 minutes. The cake is done when it springs back lightly when you touch the center. Don’t overbake – this cake stays incredibly moist when baked just right!

Step 7: Start the Frosting

When your cake is about halfway through baking, it’s time to make the frosting. In a saucepan, combine the milk, cocoa powder, and butter. Bring to a boil over medium heat, stirring constantly.

Step 8: Finish the Frosting

Remove the frosting from heat and immediately stir in all the powdered sugar. Whisk like crazy until the frosting is smooth and glossy. If you have any stubborn lumps, use a hand mixer to beat them out. The frosting should be pourable but not watery.

Step 9: Frost While Hot

This is THE most important step! As soon as the cake comes out of the oven and while the frosting is still hot, pour that frosting right over the hot cake. Use a spatula to spread it evenly across the entire surface. The heat helps the frosting melt slightly into the cake, creating that signature Texas Sheet Cake texture.

Step 10: Let It Set

Let the frosted cake sit for about 10 minutes to let the frosting set up. It’ll still be slightly warm and absolutely irresistible. Then slice and serve!

You Must Know

The cake MUST be hot when you frost it, and the frosting MUST be hot too. This isn’t negotiable! If either cools down, the frosting won’t spread properly or sink into the cake the way it should. Time your frosting so it’s ready right when the cake comes out of the oven.

Personal Secret: I always sift my cocoa powder and powdered sugar before making the frosting.

Pro Tips & Cooking Hacks

• Don’t overbake! This cake bakes fast – check it at 15 minutes. It should spring back when touched but still look slightly moist.
• Sift for success: Those lumps in cocoa powder are stubborn. Sifting before you start saves you from lumpy frosting.
• Use room temperature eggs: They’ll incorporate more smoothly into the sour cream mixture.
• Work quickly: Have everything measured and ready to go. This recipe moves fast, especially when it’s time to frost!
• For extra glossy frosting: Add a tiny splash of vanilla extract to the hot frosting before spreading.

Flavor Variations / Suggestions

• Coffee Lover’s Version: Replace the water in the cake with strong brewed coffee for deeper chocolate flavor. You can also add 1 teaspoon of instant espresso powder to the frosting.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the cake batter and sprinkle crushed Andes mints on top of the warm frosting.
• Nutty Delight: Stir 1 cup of chopped pecans or walnuts into the batter before baking, or sprinkle them on top of the hot frosting.
• Mexican Hot Chocolate: Add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper to the cake batter for a spicy kick.
• Cookies & Cream: Crush Oreos and sprinkle them over the frosting while it’s still warm.

Make-Ahead Options

This cake is actually best made a few hours ahead! The frosting has time to fully set, and the flavors meld together beautifully. You can make it up to 2 days in advance – just keep it covered at room temperature (or refrigerated in hot, humid weather).

I don’t recommend freezing this cake because the frosting can get a bit weepy when thawed, but if you must, wrap individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature.

Recipe Notes & Baker’s Tips

• Pan size matters! An 18×13 inch pan gives you that classic thin cake. If you use a 9×13 inch pan, increase the baking time to 30–35 minutes. The cake will be thicker and more “brownie-like.”
• Why sour cream? It adds moisture and a subtle tang that keeps this cake from being too sweet. Full-fat sour cream works best.
• Frosting too thick? Add a splash more milk, one teaspoon at a time. Too thin? Add more powdered sugar.
• Altitude adjustments: If you’re baking above 3,000 feet, reduce the baking soda to 3/4 teaspoon and increase the oven temp to 375°F.

Serving Suggestions

Serve this cake slightly warm with a cold glass of milk – that’s the traditional way and honestly the best! It’s also amazing with vanilla ice cream melting on top, or a dollop of fresh whipped cream.

This cake is perfect for:

• Potlucks and church socials (it feeds 24+ people!)
• Birthday parties (kids AND adults love it)
• Backyard barbecues
• Game day gatherings
• Any time you need an easy, impressive dessert

Cut it into small squares for a crowd, or larger pieces if you’re serving dessert lovers who can handle the chocolate intensity!

How to Store Your Texas Sheet Cake

Room Temperature: Store covered with plastic wrap or in an airtight container for 2–3 days. In warm or humid weather, it’s better to refrigerate.

Refrigerator: Covered, this cake will keep for up to 5 days. Let it come to room temperature before serving, or enjoy it cold (it’s actually delicious chilled!).

Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature for about 30 minutes before serving.

Reheating: If you want to enjoy it warm again, microwave individual slices for 10–15 seconds, or warm the whole pan in a 300°F oven for 10 minutes.

Allergy Information

Contains: Wheat (gluten), dairy (butter, sour cream, milk), eggs

Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. No other changes needed – it works beautifully!

Dairy-Free: This is trickier. You’d need to substitute dairy-free butter, coconut cream for sour cream, and dairy-free milk. The texture will be slightly different but still delicious.

Egg-Free: Try using flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes). The cake may be slightly denser but will still work.

Questions I Get Asked A Lot

My frosting is lumpy – what did I do wrong?

This usually happens when the powdered sugar or cocoa powder has lumps to begin with. Always sift them before adding to the hot liquid! If you’re already stuck with lumpy frosting, use a hand mixer to beat it smooth. It works like a charm!

Do I have to frost it while it’s hot?

YES! This is the signature of Texas Sheet Cake. The hot frosting melts slightly into the hot cake, creating that amazing texture. If you let either cool, the frosting will just sit on top like regular frosting instead of soaking in.

Can I use Greek yogurt instead of sour cream?

Full-fat Greek yogurt can work in a pinch, but sour cream gives better results. Greek yogurt is thicker and doesn’t have quite the same tang, so your cake might be slightly denser.

Why is my cake dry?

Usually this means it was overbaked. Remember, this is a thin cake that bakes in just 15–20 minutes. Check it early! Also make sure you measured your flour correctly (spoon and level, don’t scoop) and used full-fat sour cream.

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