If you’re craving a dessert that’s rich, chocolaty, and absolutely crowd-pleasing, this Texas Sheet Cake Recipe is going to be your new best friend. It’s the perfect balance of moist, tender cake paired with a luscious, fudgy frosting that seeps into every bite. Whether you’re celebrating a special occasion or just want to indulge in a nostalgic treat, this classic Southern-style sheet cake ticks all the boxes with minimal fuss and maximum flavor.
Ingredients You’ll Need
This Texas Sheet Cake Recipe calls for simple, straightforward ingredients that are probably already in your pantry. Each one plays an important role: from the cocoa powder that brings deep chocolate flavor to the sour cream which keeps the cake wonderfully moist and tender.
- 1 cup water: Helps dissolve the cocoa powder and bring moisture to the batter.
- 1 cup vegetable oil: Adds richness and keeps the cake soft without heaviness.
- ¾ cup unsweetened cocoa powder: The star ingredient providing that bold chocolate punch.
- 2 cups all-purpose flour (spooned and leveled): The base for the cake’s structure.
- 1 ½ cups white granulated sugar: Sweetness that balances the cocoa’s bitterness.
- 1 teaspoon baking soda: Leavens the cake to help it rise perfectly.
- ½ teaspoon salt: Enhances the flavors and deepens chocolate notes.
- ½ cup full fat sour cream: Adds moisture and a subtle tang for a tender crumb.
- 2 large eggs (room temperature): Bind all the ingredients while contributing to the cake’s richness.
- 1 teaspoon vanilla extract: Elevates the overall flavor with a warm hint.
- 1/3 cup whole milk: Balances batter consistency and adds creaminess.
- 5 tablespoons unsweetened cocoa powder: For the decadent frosting.
- ½ cup unsalted butter (1 stick): Makes the frosting rich and smooth.
- 3 ¼ cups powdered sugar: Sweetens and thickens the frosting.
- 2 teaspoons vanilla extract: Intensifies the frosting’s flavor.
- ½ teaspoon salt: Balances the sweetness of the frosting perfectly.
How to Make Texas Sheet Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350 degrees Fahrenheit to ensure it’s hot and ready when your batter is mixed. Meanwhile, grease an 18×13 inch baking sheet with butter so your cake doesn’t stick and has a lovely crust on the edges.
Step 2: Combine the Liquid Chocolate Mixture
In a medium saucepan, whisk together water, vegetable oil, and the cocoa powder. Heat it over medium until the mixture just starts to boil, making sure the cocoa powder dissolves completely. This step unlocks the chocolate’s deep flavor and allows it to meld beautifully with the other ingredients.
Step 3: Mix Dry Ingredients
In a large bowl, whisk flour, sugar, baking soda, and salt together until thoroughly combined. This ensures even distribution of the leavening agent and seasoning, preventing lumps and creating a smooth batter.
Step 4: Combine Wet and Dry Mixtures
Pour the hot chocolate mixture into the dry ingredients, thoroughly scraping the pan to get every bit. Using a hand mixer or whisk, blend until the batter is silky and smooth. This is the moment you begin to see that luscious chocolate canvas come together.
Step 5: Add Sour Cream, Eggs, and Vanilla
Incorporate the sour cream, eggs, and vanilla extract into the batter, mixing until everything is well combined. These ingredients provide moisture, richness, and a subtle flavor boost that makes this Texas Sheet Cake Recipe so irresistible.
Step 6: Pour and Bake
Spread the batter evenly into your prepared baking sheet using an offset spatula. Gently tap the pan on the counter to settle the batter and remove any air bubbles. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean, signaling that perfect moistness.
Step 7: Make the Frosting
While the cake bakes, prepare the frosting by melting butter and cocoa powder together. Once combined, remove from heat and whisk in powdered sugar, vanilla extract, salt, and milk until smooth and pourable. This frosting is the magic sauce that sets this Texas Sheet Cake Recipe apart.
Step 8: Frost the Cake
Right after removing the cake from the oven, pour the warm frosting over it, spreading gently with a spatula if needed. The heat from the cake helps the frosting spread and sink in, giving you that fudgy, decadent top layer everyone swoons over.
How to Serve Texas Sheet Cake Recipe
Garnishes
Keep it classic with a simple dusting of powdered sugar or add a handful of chopped walnuts or pecans for a delightful crunch. A few fresh berries or a light sprinkle of sea salt can also elevate the flavor, adding unexpected freshness or balance to that sweet chocolate richness.
Side Dishes
This cake is a dessert that loves company. Serve it alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even some fresh fruit for contrast. A hot cup of coffee or a chilled glass of milk pairs beautifully, making each bite even more comforting.
Creative Ways to Present
Cut your Texas Sheet Cake into fun shapes using cookie cutters for a party, or layer chunks of the cake with cream and berries in a trifle bowl for a festive twist. Wrapping individual slices in parchment paper tied with baker’s twine makes a charming gift or treat for guests.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Texas Sheet Cake Recipe tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the cake moist and the frosting deliciously soft, perfect for snacking anytime.
Freezing
If you want to save some for later, freeze the cake in wrapped portions—either frosted or unfrosted. When wrapped tightly in plastic and then foil, it can last for up to 2 months in the freezer without losing its wonderful texture.
Reheating
To enjoy a freshly baked experience, thaw frozen slices overnight in the fridge, then warm gently in the microwave for 15-20 seconds. The frosting will soften, and you’ll get bites that taste just like they came out of the oven.
FAQs
Can I use a different type of oil instead of vegetable oil?
Absolutely! You can substitute with canola oil or light olive oil, which won’t alter the flavor drastically and still keep your Texas Sheet Cake Recipe wonderfully moist.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a subtle tang that balances the sweetness and richness of the cake, but if you don’t have it, you can swap with Greek yogurt or buttermilk for similar results.
Can I make this cake gluten-free?
Yes, by using a gluten-free all-purpose flour blend, you can adapt this Texas Sheet Cake Recipe for gluten sensitivities without compromising texture or flavor.
Why does the frosting need to be poured while the cake is still hot?
Pouring frosting onto a hot cake allows it to melt slightly and seep into the crumb, creating that signature fudgy layer that makes this cake so irresistibly gooey and delicious.
How long does the cake stay fresh once frosted?
Your Texas Sheet Cake Recipe will stay fresh and moist for about 3 days at room temperature when stored in an airtight container. Beyond that, refrigerate it to preserve freshness for up to a week.
Final Thoughts
This Texas Sheet Cake Recipe is a timeless treasure that never fails to impress with its rich chocolate flavor and moist texture. Whether you’re baking for family, friends, or just treating yourself, it’s a simple recipe full of heart and warmth. Give it a try and watch how quickly it becomes a go-to favorite in your dessert repertoire!
Print
Texas Sheet Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Texas Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan, topped with a decadent, fudgy chocolate frosting. Perfect for parties and gatherings, it combines the convenience of a one-pan cake with the irresistible chocolate flavor that everyone loves.
Ingredients
Cake
- 1 cup water
- 1 cup vegetable oil
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour (spooned and leveled)
- 1 ½ cups white granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup full fat sour cream
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- â…“ cup whole milk
Frosting
- 5 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter (1 stick)
- 3 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is ready for baking the cake.
- Prepare pan: Grease an 18×13 inch baking sheet with butter to prevent sticking and set it aside.
- Make cocoa mixture: In a medium saucepan, combine the water, vegetable oil, and ¾ cup cocoa powder. Whisk to combine and heat over medium until it begins to boil, ensuring the cocoa powder dissolves completely. Remove from heat and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined.
- Combine wet and dry ingredients: Pour the hot cocoa mixture into the dry ingredients, scraping the saucepan with a spatula to get all the mixture out. Use a hand mixer or whisk to blend on medium speed until the batter is smooth.
- Add remaining wet ingredients: Add the sour cream, eggs, and 1 teaspoon vanilla extract to the batter. Mix again until fully incorporated and smooth.
- Pour and spread batter: Pour the cake batter into the prepared baking sheet and spread evenly using an offset spatula. Tap the pan on the counter a few times to settle the batter evenly.
- Bake the cake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare frosting: After the cake has baked for about 10 minutes, start making the frosting. In a medium saucepan, melt the butter over medium heat. Stir in 5 tablespoons cocoa powder, then remove from heat. Gradually whisk in the powdered sugar, 2 teaspoons vanilla extract, ⅓ cup whole milk, and ½ teaspoon salt until the frosting is smooth and pourable.
- Frost the cake: Pour the warm frosting evenly over the hot cake while still in the pan to allow it to sink in and create a fudgy topping. Spread if needed.
- Cool and serve: Allow the cake to cool completely in the pan before slicing into 24 squares and serving. This allows the frosting to set properly.
Notes
- Use room temperature eggs for better incorporation and a smoother batter.
- The sour cream adds moisture and richness, making the cake extra tender.
- Be careful not to overbake the cake to keep it moist.
- Pouring the frosting while the cake is still warm helps it absorb better for fudgier results.
- Store any leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
