Texas Sheet Cake

If I need to feed a crowd and make people genuinely happy, Texas sheet cake is my answer every single time. It is a thin, fudgy chocolate cake baked in a big sheet pan, and the magic happens when you pour warm chocolate frosting over the hot cake so it melts into this glossy, irresistible layer. One pan feeds an army, which is exactly what you want at a party.

This is the cake my family requests for birthdays, graduations, and those big potlucks where you need something that travels well and slices into a million pieces. It comes together fast and it never, ever lasts.

The hot frosting trick

Here is the thing that makes a sheet cake a Texas sheet cake. You pour the warm frosting over the cake while the cake is still hot from the oven. The frosting seeps into the top of the cake just slightly and then sets into a smooth, fudgy finish. Do not let either one cool first or you will lose that signature glossy layer.

You will want a big rimmed sheet pan for this, and an offset spatula makes spreading the frosting fast and even.

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Make it your own

The classic version stirs toasted pecans right into the frosting, and it is wonderful that way. If you have nut-free folks at the table, just leave them out and it is still incredible. A good quality cocoa powder makes a real difference in that deep chocolate flavor, so use one you trust.

This cake is best the day it is made but holds up beautifully covered on the counter for a couple of days, if you can keep people out of it.

Texas Sheet Cake

A thin, ultra-moist chocolate cake poured into a sheet pan and topped with warm fudgy frosting while still hot. The crowd-pleaser that feeds a whole party.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 servings

Course: Dessert

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup butter
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the frosting

• 1/2 cup butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Preheat the oven to 350 degrees F and grease a large rimmed sheet pan.
2. In a saucepan, bring the butter, water, and cocoa to a boil, stirring until smooth, then remove from heat.
3. Whisk in the flour and sugar, then beat in the eggs, sour cream, baking soda, and vanilla until smooth.
4. Pour the batter into the sheet pan and bake for 18 to 20 minutes until a toothpick comes out clean.
5. For the frosting, bring the butter, cocoa, and milk to a boil, then whisk in the powdered sugar and vanilla.
6. Pour the warm frosting over the hot cake and spread evenly. Let cool before slicing into squares.

Notes

Pour the warm frosting over the cake while both are still hot so it spreads into a glossy layer. Add toasted pecans to the frosting if you love the classic version.

Feed your people

The next time you need a dessert that makes everyone feel taken care of, make this. It is humble, it is generous, and it is the kind of chocolate cake people remember. Enjoy every square.

So glad you are here.
xo, Pam