Texas Sheet Cake

A southern classic, Texas Sheet Cake is a decadent chocolate dessert with rich icing that can easily feed a crowd.

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If you are looking for a tasty and easy way to do dessert for the masses, then Texas Sheet Cake is the way to go. The best part about this recipe is that the top of the cake is lightly poked with a fork so that the chocolate icing soaks into it, making it perfectly fudgy and moist all the way through.

If you are looking for more easy dessert recipes, check out some of our favorite classic cakes which include our Better Than Sex Cake, No Bake Eclair Cake and our Jello Pie.

TEXAS SHEET CAKE INGREDIENTS

You will need:                                                

• 2 cups flour
• 2 cups sugar
• ¼ teaspoon salt
• 4 tablespoons cocoa powder
• 16 tablespoons unsalted butter (1 cup)
• 1 cup boiling water
• ½ cup buttermilk
• 2 eggs, whisked together
• 1 teaspoon baking soda                                         
• 1 teaspoon vanilla extract

For the icing:

• 14 tablespoons unsalted butter
• 4 tablespoons cocoa powder
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 3 ½ cups of powdered sugar                                                                             

SUBSTITUTIONS AND ADDITIONS

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

PECANS: Add 1 cup of chopped pecans to your frosting for a nutty crunch on top of your cake that’s truly Texan.

CINNAMON: Add 1 teaspoon of cinnamon to your cake batter and ½ teaspoon to your frosting for plenty of added sweet cinnamon flavor.

HOW TO MAKE THIS TEXAS SHEET CAKE RECIPE                   

STEP ONE: Lightly spray an 18×13-inch baking sheet with cooking spray and set it aside. Preheat your oven to 350°F.

PRO TIP: Using a different sized sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.

STEP TWO: In a large bowl combine your all-purpose flour, sugar and salt.

STEP THREE: In a large saucepan over medium-low heat, melt your butter. Add your cocoa powder and whisk together. Add the boiling water and whisk it into the butter mixture.

STEP FOUR: In a separate small bowl, combine your buttermilk, eggs, baking soda, and vanilla then whisk together. Stir the buttermilk mixture into the chocolate mixture and whisk together. Mix with the dry ingredients (flour, sugar, and salt).

STEP FIVE: Pour batter into the sheet cake pan and bake at 350°F for 20 minutes. Remove the pan from the oven and poke to make fork holes across the top of the entire cake (so that the yummy frosting soaks down into the cake just a little bit and makes it even that much better!

PRO TIP: A fork or a wooden barbecue skewer is the perfect width for the holes in the cake.

STEP SIX: While your cake bakes, start your chocolate frosting by melting your butter in a large saucepan over medium-low heat. Add your cocoa and whisk together. Turn off heat. Add your milk, vanilla, and powdered sugar (sift it in while whisking instead of just dumping all of it in at once). Stir until no lumps remain.

STEP SEVEN: Pour your frosting over your warm cake and let cool for about 10 to 15 minutes before serving (if you can wait that long)!

PRO TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the frosting fills the holes completely.

HOW TO SERVE

Because of its size, this moist chocolate cake is perfect to serve at family gatherings and for birthday parties. For an extra delicious dessert, you could add homemade whipped cream and a scoop of vanilla ice cream on the side.

Serve a slice of this cake with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it down.

STORAGE

ON THE COUNTER: Texas sheet cake will stay good for up to 5 days at room temperature, just be sure to cover it with plastic wrap or foil. This cake doesn’t need to be refrigerated and will stay moist due to the frosting that soaks into the cake.

IN THE FREEZER: To freeze your Texas sheet cake, cover it in plastic wrap or foil and store it in your freezer for up to 2 months. Let your cake cool completely first. When you’re ready to eat your cake, let it defrost completely and come to room temperature first.

This classic Texas Sheet Cake is perfect for feeding a crowd. It’s a classic Southern recipe for a sweet chocolate cake covered in homemade decadent frosting. All the chocolate lovers in your life will give it two thumbs up!

FAQ

MORE RECIPES YOU’LL LOVE

• Oatmeal Cake
• Chocolate Pudding Cake
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• Chocolate Cherry Dump Cake
• Classic Cheesecake
• Pumpkin Sheet Cake

Texas Sheet Cake

5 from 2 votes

A southern classic, Texas Sheet Cake is a decadent chocolate dessert with rich icing that can easily feed a crowd.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 15

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Ingredients

  

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For the cake

• 2 cups flour
• 2 cups sugar
• ¼ teaspoon salt
• 4 tablespoons cocoa
• 16 tablespoons unsalted butter (1 cup)
• 1 cup boiling water
• ½ cup buttermilk
• 2 eggs whisked together
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the icing

• 14 tablespoons unsalted butter
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 teaspoon vanilla
• 3 ½ cups powdered sugar

Instructions

 

• Lightly spray an 18×13 baking sheet with cooking spray and set aside. Preheat your oven to 350°F.
• In a large mixing bowl combine your flour, sugar, and salt.
• In a large sauce pan over medium-low heat melt your unsalted butter. Add your cocoa powder and whisk together.
• Add boiling water and whisk it into the mixture.
• In a separate small bowl, combine your buttermilk, eggs, baking soda, and vanilla then whisk together. Stir buttermilk mixture into chocolate mixture and whisk together. Mix with dry ingredients (flour, sugar, and salt).
• Pour into sheet cake pan and bake at 350°F for 20 minutes. Remove from the oven and poke with forks (so that the yummy frosting goes down into the cake just a little bit and makes it even that much better).
• While your cake is baking, start your frosting by melting your remaining 14 tablespoons of unsalted butter in a large saucepan over medium-low heat. Add your cocoa and whisk together. Turn off heat. Add your milk, vanilla, and powdered sugar (sift it in while whisking instead of just dumping all of it in at once). Stir until no lumps remain.
• Pour your frosting over your cake and let cool for about 10 to 15 minutes before serving.

Video

Notes

TIP: Using a different-sized sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.

 

TIP: A fork or a wooden barbecue skewer is the perfect width for the holes in the cake.

 

TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the frosting fills the holes completely.

Nutrition

Calories: 626kcal | Carbohydrates: 87g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 171mg | Potassium: 122mg | Fiber: 2g | Sugar: 69g | Vitamin A: 951IU | Calcium: 42mg | Iron: 2mg

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