Texas Sheet Cake Recipe: A Classic Southern Dessert Everyone Loves
If you’ve ever been to a Texas potluck, family reunion, or church gathering, you’ve probably seen a big pan of rich, chocolatey goodness sitting front and center — that’s the famous Texas Sheet Cake. Moist, fudgy, and topped with a luscious chocolate frosting that melts right into the cake, this dessert is a true Southern icon.
In this guide, we’ll walk you through how to make the best Texas Sheet Cake recipe from scratch, share expert baking tips, variations (like peanut butter and white Texas sheet cake), and even how to store it perfectly. Whether you’re a first-time baker or a dessert pro, this recipe will be your go-to for every occasion.
🍫 What Is a Texas Sheet Cake?
A Texas Sheet Cake is a large, thin chocolate cake baked in a jelly roll pan (usually 10×15 or 11×17 inches) and topped with a warm, fudgy icing poured over while the cake is still hot. The result? A soft, melt-in-your-mouth texture that’s almost like a brownie and a cake combined.
The origins of Texas Sheet Cake aren’t completely clear, but most believe it became popular in the South in the 1950s and 1960s after appearing in community cookbooks. Some call it the “chocolate buttermilk sheet cake”, while others know it simply as “Texas chocolate cake.” Either way, one thing’s for sure — it’s irresistibly good.
🧁 Why You’ll Love This Texas Sheet Cake Recipe
- Easy to make: No need for a mixer or fancy tools — everything’s mixed in a saucepan and bowl.
- Feeds a crowd: Perfect for parties, potlucks, and family gatherings.
- Ultra-moist texture: The buttermilk and hot cocoa mixture make the cake extra tender.
- Rich chocolate flavor: Deep, old-fashioned cocoa flavor in every bite.
- Quick frosting: The warm icing sets in minutes, giving it that signature glossy finish.
🥣 Ingredients You’ll Need for Texas Sheet Cake Recipe
Here’s what you need to make a classic Texas Sheet Cake from scratch — simple ingredients with big flavor!
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk (or substitute below)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional but classic)
🍰 How to Make Texas Sheet Cake (Step-by-Step)
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and lightly grease a 10×15-inch jelly roll pan or a 13×18 baking sheet. You can also line it with parchment paper for easier cleanup.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine:
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Whisk until evenly combined and set aside.
Step 3: Make the Chocolate Mixture
In a medium saucepan over medium heat:
- Melt 1 cup of butter.
- Add 1 cup of water and 1/4 cup of unsweetened cocoa powder.
- Stir constantly until the mixture just begins to boil.
- Remove from heat and let it cool slightly.
Pour this warm chocolate mixture over your dry ingredients. Mix gently with a spatula or whisk until smooth.
Step 4: Add the Wet Ingredients
Whisk together:
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Pour this into your batter and stir until everything is well combined. The batter should be thin and glossy — that’s what makes the cake so moist.
Step 5: Bake the Cake
Pour the batter into your prepared pan and smooth out the top.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Do not overbake — you want that tender, fudgy texture!
Step 6: Make the Fudge Frosting
While the cake is baking, start the frosting so it’s ready to pour over the warm cake.
In a saucepan:
- Melt 1/2 cup butter over medium heat.
- Stir in 1/4 cup cocoa powder and 1/4 cup milk.
- Bring just to a boil, then remove from heat.
- Whisk in powdered sugar and vanilla extract until smooth and creamy.
- Fold in pecans, if using.
Step 7: Frost the Cake
As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake. Use an offset spatula to spread it out quickly — it will start to set fast!
Let the cake cool completely before slicing.
🍫 Texas Sheet Cake Recipe Tips for Success
- Don’t skip the buttermilk: It gives the cake its signature tang and tenderness. If you don’t have any, make your own — mix 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice, then let sit for 5 minutes.
- Use real butter: Margarine won’t give the same rich flavor or texture.
- Pour frosting while hot: The icing melts into the cake, giving it that shiny, fudgy finish.
- Add a pinch of espresso powder: For deeper chocolate flavor, stir in 1 teaspoon espresso powder to the batter or frosting.
- Make ahead: This cake tastes even better the next day once the flavors meld together!
🥄 Variations of Texas Sheet Cake
1. White Texas Sheet Cake
A vanilla twist on the classic! Replace the cocoa powder with a little almond extract and add a creamy vanilla glaze instead of chocolate frosting. It’s light, buttery, and great for spring or summer.
2. Peanut Butter Texas Sheet Cake
Swap 1/4 cup of butter in the frosting for 1/4 cup peanut butter. This gives a nutty, salty-sweet balance that chocolate lovers will adore.
3. German Chocolate Texas Sheet Cake
Add sweetened shredded coconut and chopped pecans to the frosting to mimic German chocolate cake flavor.
4. Texas Sheet Cake Cupcakes
Pour batter into cupcake liners (fill ¾ full) and bake for 12–14 minutes. Drizzle frosting on top for mini, portable versions!
5. Gluten-Free Texas Sheet Cake
Use a 1:1 gluten-free flour blend — the texture will still be moist and delicious.
🍽️ Serving Suggestions
Texas Sheet Cake is meant for sharing! It’s perfect for:
- Potlucks
- Birthday parties
- Family dinners
- Picnics
- Church gatherings
Serve it plain, or add a scoop of vanilla ice cream on the side for an extra treat. The warm chocolate and cold ice cream combo is heavenly.
🧊 How to Store Texas Sheet Cake
- At Room Temperature: Cover with foil or plastic wrap; it stays fresh for up to 3 days.
- In the Fridge: Store in an airtight container for up to 5 days (great for make-ahead desserts).
- To Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
💬 Frequently Asked Questions
Can I make Texas Sheet Cake without buttermilk?
Yes! Use 1/2 cup regular milk mixed with 1/2 tablespoon lemon juice or vinegar. Let it sit for a few minutes — it will curdle slightly and work perfectly as a substitute.
What size pan should I use?
The traditional size is 10×15-inch jelly roll pan, but you can also use a 9×13-inch pan (it will be slightly thicker and need a few more minutes to bake).
Can I make Texas Sheet Cake ahead of time?
Absolutely. Bake and frost the cake up to 2 days ahead — it actually gets moister as it sits!
Can I use store-bought frosting?
You could, but the homemade warm chocolate frosting is what makes this recipe iconic. It’s worth the extra 5 minutes!
🤠 The Southern Charm of Texas Sheet Cake
Part of what makes the Texas Sheet Cake recipe so special is its simplicity. It doesn’t need layers, fancy decorations, or hours of prep. Just honest, homemade chocolate cake — rich, gooey, and made to share.
It’s more than just dessert; it’s nostalgia on a plate. Generations of Texans have passed down this recipe, serving it at celebrations big and small. Once you bake it, you’ll understand why it’s called a “sheet cake for the soul.”
📝 Printable Texas Sheet Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
For Frosting:
- 1/2 cup butter
- 1/4 cup cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans (optional)
Instructions:
- Preheat oven to 350°F. Grease a 10×15-inch jelly roll pan.
- Combine flour, sugar, baking soda, and salt in a large bowl.
- In a saucepan, heat butter, water, and cocoa until just boiling.
- Pour over dry ingredients; mix well.
- Stir in eggs, buttermilk, and vanilla.
- Pour into pan and bake 18–22 minutes.
- For frosting, heat butter, cocoa, and milk to a boil; remove from heat.
- Whisk in powdered sugar and vanilla until smooth. Add pecans if desired.
- Pour over hot cake; spread evenly. Cool before slicing.
🎉 Final Thoughts
There’s a reason this Texas Sheet Cake recipe has stood the test of time — it’s easy, crowd-pleasing, and absolutely decadent. From its silky chocolate frosting to its rich, moist crumb, this cake embodies Southern comfort at its finest.
So next time you need a dessert that’s guaranteed to impress, skip the layer cakes and grab your sheet pan. This Texas Sheet Cake will have everyone asking for seconds — and the recipe!
