Texas Sheet Cake Recipe
Bring home a slice of southern charm with The Best Texas Sheet Cake Recipe. Extra moist, deeply chocolatey, and smothered in warm fudge frosting, this cake always steals the show.
It’s the classic potluck favorite made even better with rich cocoa, a hint of coffee, and an irresistibly shiny chocolate glaze that sets perfectly on every bite.
What You’ll Need for The Best Texas Sheet Cake Recipe
- Unsalted butter – Creates a rich, tender crumb and deepens the chocolate flavor.
- Cocoa powder – The heart of this cake’s deep chocolate taste.
- Sour cream – Adds unbeatable moisture and a subtle tang.
- Large eggs – Bind the batter and give structure.
- Vanilla extract – Enhances all the chocolatey goodness.
- All-purpose flour – The sturdy base for this soft, fluffy sheet cake.
- Granulated sugar & light brown sugar – Sweeten the cake and add a touch of caramel warmth.
- Baking soda & salt – Help the cake rise just right and balance flavors.
- Instant coffee (optional) – Intensifies the chocolate notes.
- Whole milk – Lends creaminess to the fudge frosting.
- Powdered sugar – Makes the frosting glossy and smooth.
- Toasted pecans (optional) – Add classic crunch and a nutty finish.
Quick & Easy Steps for The Best Texas Sheet Cake Recipe
Start by preheating your oven and prepping a jelly roll pan for that signature sheet cake look. Melt butter, cocoa, and water together until smooth and slightly cooled.
Whisk dry ingredients in one bowl and blend sour cream, eggs, and vanilla in another. Combine everything into one luscious batter and pour into your pan.
Bake until a toothpick comes out clean. While the cake bakes, make the warm fudge frosting by melting butter and milk, then whisking in cocoa, powdered sugar, and vanilla.
Pour the warm frosting over the still-warm cake, sprinkle with pecans if you’d like, and let it set into a perfect, glossy finish.
Tips & Sweet Twists for Texas Sheet Cake Success
For the richest chocolate flavor, don’t skip the optional instant coffee—it won’t taste like coffee but will make the cocoa shine. Toast pecans for extra depth, or swap them for walnuts if that’s your preference.
Add a pinch of cinnamon to the batter for a Tex-Mex flair, or drizzle caramel over the frosting for a decadent twist. For an ultra-moist crumb, make sure not to overbake; check at the minimum bake time.
Storing & Savoring Leftover Texas Sheet Cake
Keep leftover Texas Sheet Cake fresh by storing it covered at room temperature for up to three days. If you prefer, refrigerate it for up to five days, but always bring it back to room temp before serving for the best texture.
To freeze, slice the cooled cake and wrap each piece in plastic wrap, then place in an airtight container for up to two months. Thaw overnight in the fridge or at room temp, and enjoy that gooey chocolate fudge frosting all over again.
Texas Sheet Cake Recipe
Ingredients
- 1 ½ cups 300 g granulated sugar
- 1 teaspoon baking soda
- ½ cup 125 g sour cream
- 2 cups 250 g all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon instant coffee optional
- 1 teaspoon vanilla extract
- ½ cup 100 g light brown sugar, firmly packed
- 2 large eggs room temperature
- 1 cup 226 g unsalted butter, cut into 8 pieces
- ⅓ cup 33 g cocoa powder
- 1 cup 235 ml water
Frosting
- 4 cups 500 g powdered sugar, sifted after measuring
- ¾ teaspoon vanilla extract
- ½ cup 113 g salted butter, cut into pieces
- 1 cup toasted pecans optional
- 6 Tablespoons natural cocoa powder
- 6 Tablespoons whole milk
Instructions
- Preheat oven to 350°F (175°C) and generously grease and flour a 10×15 jelly roll pan or coat with baking spray. In a medium saucepan over low heat, combine butter, water, and cocoa powder, stirring occasionally until the butter is completely melted. Increase heat to medium and bring the mixture to a gentle boil, then remove from heat and let cool for 15–20 minutes. While the chocolate mixture cools, whisk together flour, granulated sugar, light brown sugar, baking soda, salt, and instant coffee in a large bowl. In a separate bowl, whisk together sour cream, eggs, and vanilla extract, then incorporate this into the dry ingredients until just blended. Stir the cooled chocolate mixture into the batter and mix until smooth and cohesive. Spread the batter evenly in the prepared pan and bake for 18–22 minutes or until a toothpick inserted in the center emerges clean or with a few moist crumbs. As the cake bakes, prepare the frosting by warming milk and butter in a medium saucepan over medium-low heat until the butter melts. Remove from heat, whisk in cocoa powder until fully incorporated, then add powdered sugar and vanilla, whisking until smooth and pourable. Immediately pour the warm frosting over the hot cake, then sprinkle with toasted pecans if desired. Allow the frosting to set for about an hour before slicing and serving.
