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+ servings

Texas Sheet Cake

A southern classic, Texas Sheet Cake is a decadent chocolate dessert with rich icing that can easily feed a crowd.
Prep Time 15 mins
Cook Time 20 mins
Frosting Time 10 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 15
Calories 626 kcal


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


  • 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.


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.


Calories: 626kcalCarbohydrates: 87gProtein: 5gFat: 31gSaturated Fat: 19gTrans Fat: 1gCholesterol: 105mgSodium: 171mgPotassium: 122mgFiber: 2gSugar: 69gVitamin A: 951IUCalcium: 42mgIron: 2mg