There’s something steadying about a cake that doesn’t need layering, leveling, or piping. Texas Sheet Cake is one of those desserts that reminds you baking doesn’t have to feel like a performance. You mix. You pour. You frost while it’s still warm.
This recipe is here for you when you need something chocolatey that feeds a group without demanding much in return.
You’ll learn exactly how to get that signature pour-over fudge frosting right without lumps or sugar crust. I’ve made this cake more times than I can count for birthdays, bake sales, and late-night neighbor drop-ins. It never lets me down.
What Makes This Texas Sheet Cake Recipe Different
Most recipes give you the steps. I’m going to give you the reasoning. That pourable fudge frosting? The timing is everything. You frost it while the cake is still hot.
This lets the top layer melt just enough to marry into the crumb, turning the surface into a shiny, soft seal that keeps the inside moist for days. It’s one of those old Southern habits that just works.
And that thin batter everyone worries about? That’s the secret to the tender texture. You don’t need a thick cake here. You need a light crumb that spreads evenly across your pan, bakes quickly, and carries the weight of the frosting without collapsing.
Simple Pantry Ingredients Make a Cake That Travels Well
Start with flour, sugar, salt, and baking soda. Nothing fancy, just the basics.
In a saucepan, butter melts with water and cocoa powder. This step does more than blend. It blooms the cocoa. That’s how you get deep chocolate flavor without using expensive dark chocolate.
Pour that warm mixture over your dry ingredients. It’ll feel wrong at first. That’s normal. Keep stirring. Then whisk in buttermilk, eggs, and vanilla. You’ll have a silky, pourable batter that slips right into your greased 9×13 pan.
A quick note from my kitchen: I’ve used both buttermilk and the vinegar-and-milk substitute many times. Buttermilk gives a slightly richer tang and a finer crumb. The substitute works just fine in a pinch, but if you have buttermilk on hand, use it. You’ll notice the difference, especially on day two.
Texas Sheet Cake Frosting Timing and Texture Tips
While the cake bakes, start your frosting. This isn’t a set-it-aside situation. You’ll want that frosting warm and ready when the cake comes out.
Butter, milk, and cocoa powder go into a saucepan. Once they steam, pull the pan from heat and whisk in powdered sugar and vanilla. The texture should be thick but pourable, think glaze, not ganache.
Pour it straight over the hot cake. Don’t wait. The heat helps the frosting sink just a touch into the surface, sealing in moisture and flavor. Smooth it out quickly. It sets fast.
If you love a bit of crunch, scatter chopped pecans while the frosting is still warm. They’ll sink in just enough to hold their place without falling off when sliced.
How Texas Sheet Cake Compares to Classic Chocolate Sheet Cake
People often ask me if Texas Sheet Cake is the same as a Classic Chocolate Sheet Cake. It’s not.
This Classic Chocolate Sheet Cake stands taller and often uses a whipped frosting once the cake has cooled. Texas Sheet Cake skips the wait. It’s thinner, faster, and built for immediate gratification.
Both have a place in my kitchen. If you want something more formal, go with the classic. If you want something crowd-pleasing and quick? Texas Sheet Cake wins every time.
Serving and Storing Tips That Keep It Fresh
Serve this cake straight from the pan. No need to unmold or decorate. Just slice and lift. The pieces hold together well, even when cut small. I’ve served it warm with a scoop of vanilla ice cream and cold with a morning coffee. It holds up either way.
Store it covered at room temperature for up to 3 days. The frosting acts like a lid. If your kitchen runs warm, you can refrigerate it, but let it come back to room temperature before serving. The frosting softens up again and tastes smoother.
Planning ahead? Bake the cake the night before. Pour the frosting just before bed. By morning, it’s ready for slicing.
Keep This Texas Sheet Cake Recipe Handy and Join the Conversation
I keep this recipe printed and taped inside my pantry door. It’s that reliable. If you’re pinning recipes for birthdays, potlucks, or casual weeknight desserts, this one belongs on your dessert board.
Save this Texas Sheet Cake for later and let it be your go-to crowd pleaser.
Tried it? Share how it turned out in the comments. Let me know if you made any changes or have questions. I always read your notes and love learning what worked best in your kitchen.
Texas Sheet Cake Recipe
Rich chocolate sheet cake topped with warm fudge frosting and optional chopped pecans. A classic Southern favorite that comes together quickly and feeds a crowd.
Ingredients
- For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar)
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Frosting
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- PREPARE THE PAN AND OVEN: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a rimmed sheet pan with high edges to prevent overflow.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until evenly combined.
- HEAT THE WET INGREDIENTS: In a medium saucepan over medium heat, melt the butter with the cocoa powder and water. Stir continuously until the mixture is smooth and begins to boil. Remove from heat immediately once it starts to bubble.
- COMBINE BATTER: Pour the hot cocoa mixture into the dry ingredients and stir until mostly blended. Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully incorporated. The batter will be thin.
- BAKE THE CAKE: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- START THE FROSTING: While the cake is baking, begin the frosting. In a clean saucepan over medium heat, melt the butter with the cocoa powder and milk. Stir until the mixture is smooth and begins to steam.
- FINISH THE FROSTING: Remove the saucepan from the heat and immediately whisk in the powdered sugar and vanilla extract. Mix until the frosting is smooth and pourable.
- FROST THE CAKE: As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake. Use a spatula to spread it to the edges.
- ADD PECANS AND COOL: Sprinkle chopped pecans over the frosting while it is still warm, if using. Allow the cake to cool in the pan before slicing and serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. The cake can be made a day in advance. If omitting pecans, no adjustments to the frosting are needed.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 477Total Fat 22gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 9gCholesterol 73mgSodium 118mgCarbohydrates 68gFiber 1gSugar 53gProtein 4g
