The Best Texas Sheet Cake Recipe for Sweet Chocolate Bliss

A Texas sheet cake represents a decadent chocolate sensation that changes ordinary baking into an extraordinary culinary adventure.

Southern kitchens pride themselves on this foolproof dessert that delivers maximum flavor with minimal complexity.

Its remarkable moistness comes from carefully selected ingredients working in delicious harmony.

Dense chocolate layers promise an indulgent experience that feels simultaneously nostalgic and luxurious.

Generous pan dimensions mean more servings for hungry friends and family gatherings.

Buttermilk and cocoa combine to create a remarkably tender crumb that sets this cake apart from standard chocolate recipes.

Warm chocolate glaze creates a glossy finish that sparks immediate dessert enthusiasm.

Why This Cake Is Big on Chocolate and Bigger on Love

• Indulge in Decadent Chocolate Bliss: This Texas Sheet Cake delivers an intense chocolate experience with its rich, moist texture and deep cocoa flavor that melts in your mouth.
• Super Quick and Easy Baking: Whip up this crowd-pleasing dessert in under 30 minutes, making it perfect for last-minute gatherings, potlucks, or sudden sweet cravings.
• Versatile Crowd-Pleaser Dessert: Adaptable for any occasion from family dinners to holiday parties, with optional pecan topping that adds a delightful crunch and Southern charm to the classic chocolate cake.
• Comfort Food with Minimal Cleanup: Baked in a single sheet pan and requiring simple ingredients, this recipe offers maximum deliciousness with minimal kitchen mess and effort.

What You’ll Need for That Classic Sheet Cake Magic

• Butter: Rich, creamy base for cake texture and deep flavor.
• Water: Helps blend ingredients and create moist cake consistency.
• Cocoa Powder: Provides rich chocolate essence and deep brown color.
• Sugar: Sweetens and helps create soft, tender cake structure.
• All-Purpose Flour: Provides essential structure and body to the cake.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients together and provide structure.
• Sour Cream: Adds moisture and creates tender, soft crumb.
• Baking Soda: Helps cake rise and creates light texture.
• Vanilla Extract: Adds depth and enhances chocolate flavor.

• Butter, Cocoa Powder, Milk: Create rich, smooth chocolate icing base.
• Confectioners Sugar: Provides sweetness and smooth frosting texture.
• Pecans: Optional crunchy topping for added texture and nutty flavor.

How to Bake a Fudgy Texas-Sized Treat

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F. Grease a 13×18-inch sheet cake or jelly roll pan thoroughly to prevent sticking.

Step 2: Create Chocolate Base

• Butter
• Water
• Cocoa powder

Heat over medium, stirring until smooth. Be careful not to boil too long.

Step 3: Mix Dry Ingredients

• Sugar
• Flour
• Salt

Step 4: Combine Wet and Dry Ingredients

Pour the hot butter mixture into dry ingredients. Stir continuously until well blended.

Step 5: Add Eggs and Baking Soda

Incorporate 2 large eggs one at a time. Mix in baking soda, stirring until fully combined.

Step 6: Finish Cake Batter

• Sour cream
• Vanilla extract

Mix until smooth and creamy.

Step 7: Bake the Cake

Spread batter evenly in prepared pan. Bake for 20 minutes or until a toothpick comes out clean.

Step 8: Prepare Chocolate Icing

• Butter
• Cocoa powder
• Milk

Bring to a boil, then remove from heat.

Step 9: Complete the Icing

• Sifted confectioners' sugar
• Vanilla extract

Mix until smooth with no lumps.

Step 10: Optional Nut Topping

• Mix chopped pecans into the icing
• Sprinkle pecans on top of the iced cake

Step 11: Ice the Cake

Pour warm icing over the freshly baked cake. Let it run down the edges, creating delicious pockets.

Step 12: Cool and Serve

Allow the cake to cool completely in the pan before slicing and serving.

Tips to Keep It Moist and Rich All the Way Through

• Measure Precisely: Use exact measurements for flour, sugar, and cocoa to ensure the perfect texture and rich chocolate flavor.
• Mix Thoroughly: Stir ingredients completely to prevent flour pockets and create a smooth, consistent batter that bakes evenly.
• Control Heat Carefully: Watch the butter-cocoa mixture closely to avoid scorching, removing from heat just as it becomes smooth and combined.
• Test for Doneness: Insert a toothpick at an angle into the cake's center; it should come out clean with no wet batter clinging to it.
• Ice While Warm: Pour the chocolate icing over the cake while it's still slightly warm to help it absorb and create a glossy, seamless topping.

Best Storage for Cake That Stays Amazing Day Two

• Refrigeration Method: Store your Texas Sheet Cake in an airtight container with a tight-fitting lid. Cover the cake loosely with plastic wrap or aluminum foil to prevent drying out. Properly stored, the cake will stay fresh in the refrigerator for up to 4-5 days.
• Room Temperature Storage: Keep the cake at room temperature for 1-2 days maximum if your kitchen remains cool and dry. Place it in a cake carrier or cover with a cake dome to maintain moisture and prevent dust or debris from settling on top.
• Reheating Technique: Warm individual slices in the microwave for 10-15 seconds to restore that fresh-from-the-oven softness.

Sides and Scoops to Serve With This Big Bake

• Pair with Smooth Coffee: Rich, dark roast coffee complements the deep chocolate flavors, cutting through the cake's sweetness and enhancing its decadent texture.
• Match with Creamy Vanilla Ice Cream: Chilled, smooth vanilla ice cream provides a delightful contrast to the warm cake, creating a perfect temperature and flavor balance.
• Serve alongside Toasted Pecans: Extra toasted pecans on the side offer a nutty crunch that elevates the cake's existing pecan topping, adding another layer of delicious complexity.
• Enjoy with Port Wine: A sweet, robust port wine provides a luxurious adult pairing that matches the cake's intense chocolate profile and rich, indulgent character.

New Flavors to Stir Into Your Next Slice

• Nutty Chocolate Sensation: Replace pecans with toasted almonds or walnuts for a different nutty crunch that complements the rich chocolate base.
• Mocha Magic Infusion: Add two tablespoons of strong brewed coffee to the batter and replace water with coffee for an intense chocolate-coffee flavor profile.
• Caramel Chocolate Dream: Drizzle homemade caramel sauce over the cooled cake before serving, creating a decadent layer of sweetness that enhances the chocolate's depth.
• Mexican Chocolate Spin: Mix in a teaspoon of ground cinnamon and a pinch of cayenne pepper to the batter for a subtle warm spice that transforms the traditional Texas sheet cake into a vibrant, zesty dessert.

Texas Sheet Cake Recipe

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4.8 from 8 reviews

• Total Time: 35 minutes
• Yield: 24 1x

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Description

Indulgent Texas sheet cake delivers rich chocolate bliss with a perfect balance of moist cake and glossy pecan-studded frosting. Lone Star State dessert magic promises pure comfort in each delectable, irresistible slice you’ll savor.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup butter (for cake)
• 1 cup water
• 2 large eggs

Chocolate and Seasoning Ingredients:

• ¼ cup cocoa powder (for cake)
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ¼ cup sour cream

Frosting Ingredients:

• ¼ cup butter
• ¼ cup cocoa powder (for icing)
• 1 box sifted confectioners’ sugar (approximately 1 pound)
• ¼ cup plus 2 tablespoons milk
• ½ teaspoon vanilla extract
• Optional: chopped pecans

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Instructions

1. Preheat the oven to 350°F (175°C) and thoroughly grease a 13×18-inch sheet cake or jelly roll pan with butter or cooking spray.
2. In a medium saucepan, combine unsalted butter, water, and unsweetened cocoa powder. Melt these ingredients over medium heat, stirring constantly until the mixture is smooth and well-incorporated.
3. In a large mixing bowl, whisk together granulated sugar, all-purpose flour, and salt until evenly distributed.
4. Carefully pour the hot butter and cocoa mixture into the dry ingredients, stirring continuously to create a uniform batter.
5. Crack two large eggs into the mixture, adding them one at a time and mixing thoroughly after each addition. Incorporate baking soda, stirring until completely blended.
6. Fold in sour cream and vanilla extract, mixing until the batter becomes smooth and glossy.
7. Transfer the batter to the prepared pan, using a spatula to spread it evenly across the surface.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
9. For the icing, melt butter in a saucepan, then add unsweetened cocoa powder and milk. Bring to a gentle boil, stirring constantly.
10. Remove from heat and gradually whisk in powdered sugar and vanilla extract until the mixture is completely smooth and free of lumps.
11. Pour the warm icing over the hot cake, allowing it to flow down the sides and create a uniform coating.
12. Optional: Sprinkle chopped pecans over the icing while it’s still warm.
13. Let the cake cool completely in the pan for approximately 1 hour before cutting into squares and serving.

Notes

• Uncover the magic of a Texas-sized chocolate delight that transforms ordinary ingredients into an extraordinary dessert experience.
• Precision matters when mixing hot butter and cocoa, ensuring a silky-smooth base that promises rich, decadent flavor in every bite.
• Sour cream secretly adds incredible moisture, making this sheet cake impossibly tender and keeping it soft for days after baking.
• Homemade chocolate icing becomes the crowning glory, draping over warm cake like a luxurious chocolate waterfall that invites immediate indulgence.
• Pecans offer optional crunch, bringing delightful texture and nutty complexity to this classic Southern sweet treat that feeds a crowd effortlessly.
• Cooling the cake inside its pan allows flavors to meld and settle, creating a dessert that tastes even better the next day.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 370 kcal
• Sugar: 30g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0.5g
• Carbohydrates: 51g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg