Texas sheet cake is a rich, ultra-moist chocolate cake baked in a jelly roll pan and topped with warm, fudgy frosting that soaks right into every bite.
This Southern classic is beloved for its easy prep, crowd-pleasing flavor, and irresistibly gooey chocolate icing that’s poured on while the cake is still warm.
Star Players in the Best Texas Sheet Cake
- Butter – Forms the foundation of both the cake and frosting, lending moisture and richness to every bite.
- Unsweetened Cocoa Powder – Delivers deep chocolate flavor without being overly sweet.
- All-Purpose Flour – Gives the cake its tender yet sturdy structure.
- Granulated Sugar – Balances the bitterness of cocoa and keeps the crumb soft.
- Sour Cream – Adds moisture and a subtle tang, enhancing the richness.
- Eggs – Help bind the batter and add fluffiness to the sheet cake.
- Vanilla Extract – Rounds out the flavors with a warm, aromatic note.
- Powdered Sugar – Sweetens the frosting and gives it that signature silky texture.
- Milk – Creates a smooth pourable frosting that spreads easily across the cake.
Let’s Bake: How to Make Texas Sheet Cake
Preheat your oven and get your pan ready—this recipe moves fast. Start by melting butter with cocoa and water on the stove until it bubbles.
While that’s heating, mix the dry ingredients in one bowl and whisk the eggs, sour cream, and vanilla in another. Pour the egg mixture into the dry, then stream in the hot chocolate mixture.
Whisk until the batter is smooth, pour it into the pan, and bake just until set—don’t overbake! As it cooks, make the frosting by boiling cocoa, milk, and butter, then whisking in powdered sugar until silky.
Once the cake comes out, pour the hot frosting directly over it. It’ll seep into the cake, creating a glossy, fudgy layer on top. Give it ten minutes to set, then slice and serve warm.
Sweet Talk: Tips for a Legendary Sheet Cake
This cake is most iconic when served slightly warm, just as the frosting has settled into a fudgy layer. For an extra decadent twist, stir chopped pecans into the frosting before pouring it over the cake.
Be sure not to overbake—it should be just set in the center to maintain that melt-in-your-mouth texture. If you’re short on sour cream, full-fat Greek yogurt works as a swap.
Want to get creative? Try a pinch of cinnamon in the batter for a Tex-Mex-inspired twist, or add espresso powder to the chocolate base to deepen the flavor even more.
Save a Slice: Storing Your Texas Sheet Cake
To keep the cake moist and fudgy, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days.
If you need to make it ahead, the cake freezes beautifully—just wrap slices individually in plastic and foil, then thaw at room temp. To reheat, microwave a slice for 10–15 seconds to restore that just-baked magic.
Texas Sheet Cake
Ingredients
Cake
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup water
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
Frosting
- 6 tablespoons milk
- 3 tablespoons unsweetened cocoa powder
- 3 3/4 cups powdered sugar
- 1/2 cup butter
Instructions
- Preheat the oven to 350°F and thoroughly grease an 18×13-inch jelly roll pan. In a medium saucepan set over medium heat, combine the butter, water, and cocoa powder. Bring the mixture to a rolling boil. In the meantime, whisk together the flour, sugar, baking soda, and salt in a separate large mixing bowl. In a smaller bowl, blend the sour cream, eggs, and vanilla extract until smooth. Add the sour cream mixture to the dry ingredients and stir until incorporated. Carefully pour the hot chocolate mixture into the batter and stir until the consistency is uniform and smooth. Transfer the batter into the prepared pan, spreading it evenly with a spatula. Bake for 15–20 minutes, checking for doneness around the 15-minute mark.
- While the cake bakes, prepare the frosting. In a saucepan, heat the butter, milk, and cocoa powder over medium heat until the mixture boils. Remove from heat and immediately whisk in the powdered sugar, using a hand-held mixer if necessary to ensure a smooth texture. Pour the warm frosting over the freshly baked, still-hot cake. Use a spatula to evenly spread the icing across the surface. Let the frosting set for approximately 10 minutes before serving.
