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Extra moist, richly chocolatey, smothered with a glossy fudge frosting, this Texas Sheet Cake recipe takes the classic you know and love and amps it up a notch. I’ve tweaked this recipe to absolute perfection and I think you’ll love my take on this well-loved sheet cake. Recipe includes a how-to video!
I originally shared this recipe for Texas Sheet Cake over on Spend with Pennies!
I’m so in love with this cake. The tender chocolate crumb, the sleek, fudgy, shiny frosting, how simple it is to make…
Chocolate lovers, you’re going to want to try this one.
Chances are you’ve had or at least heard of Texas sheet cake before (fun fact: Texas sheet cake didn’t actually originate in Texas, just like German chocolate cake isn’t from Germany!). It’s a southern classic, baked in a jelly roll pan and perfect for bringing to a party or potluck. Or polishing off by yourself, I don’t judge.
Texas sheet cake is a classic, and the age-old recipe was almost perfect as-is. Almost. You know I can’t resist tweaking anything I try, and this recipe was no exception. I wanted the crumb to be just a bit softer, moister, more flavorful, and richer than the original, and oh did we get there. I took a few notes from my (best ever) chocolate cake recipe:
- Brown sugar in addition to granulated adds both moisture and a depth of flavor.
- A splash ofvanilla extract, for added flavor of course.
- A sprinkle of instant coffee enhances the chocolate flavor without making the cake taste like coffee.
- Extracocoa powder, for an even more intense chocolate flavor.
These small modifications make thiscake a chocolate-lover’s dream.
And that frosting! That beautifully glossy blanket of chocolate fudge frosting is simple to make and absolutely heavenly. It’s made on the stovetop like a ganache, but it’s not quite as heavy, instead it’s light and melts in your mouth, giving way to that perfect chocolate crumb.
Storing
Chances are you won’t have any leftovers. But just in case you want to make it in advance:
Texas sheet cake can be stored covered or in an airtight container at room temperature for several days. It will keep longer in the refrigerator, but keep in mind that the fridge tends to dry out cakes, even if they are covered. This cake can also be frozen. Allow it to coolcompletely and then cover tightly with plastic wrap and freeze for up to 2-3 months.
Enjoy! For a peanut buttery variation, try my peanut butter sheet cake!
More Chocolate Recipes to Try:
- Hot Chocolate Cake
- Dark Chocolate Cupcakes
- Chocolate Cupcakes
- Chocolate Truffles
- Easy Fudge Recipe
Let’s bake together!Head on over tomy YouTube channelwhere I’ve already uploaded over 200 recipe videos that you can watch for free!
The Best Texas Sheet Cake Recipe
Extra moist, richly chocolatey, covered in a shiny chocolate fudge frosting, this Texas Sheet Cake recipe takes the classic you know and love and amps it up a notch. I've tweaked this recipe to absolute perfection and I think you'll love my take on this well-loved sheet cake.
Check out the how-to video just below the recipe!
4.96 from 41 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Servings: 15 slices
Calories: 493kcal
Author: Sam Merritt
Ingredients
- 1 cup (226 g) unsalted butter cut into 8 pieces
- 1 cup (235 ml) water
- ⅓ cup (33 g) cocoa powder
- ½ cup (125 g) sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee optional
FROSTING
- 6 Tablespoons whole milk
- ½ cup (113 g) salted butter cut into pieces
- 6 Tablespoons natural cocoa powder
- 4 cups (500 g) powdered sugar sifting is recommended (after measuring) to avoid any lumps
- ¾ teaspoon vanilla extract
- 1 cup toasted pecans optional, see note
Recommended Equipment
Instructions
Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.
1 cup (226 g) unsalted butter, 1 cup (235 ml) water, ⅓ cup (33 g) cocoa powder
While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.
2 cups (250 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon instant coffee, ½ cup (100 g) light brown sugar, firmly packed
In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
½ cup (125 g) sour cream, 2 large eggs, 1 teaspoon vanilla extract
Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once cake has finished baking (or several minutes before), begin preparing frosting.
FROSTING
Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
6 Tablespoons whole milk, ½ cup (113 g) salted butter, 6 Tablespoons natural cocoa powder, 4 cups (500 g) powdered sugar, ¾ teaspoon vanilla extract
Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.
1 cup toasted pecans
Allow frosting to harden (about one hour) and then slice and serve!
Notes
Some people like to top their Texas Sheet Cake with toasted pecans. You can omit them as I often do, or add them whole or chopped after pouring the frosting. Alternatively you can sprinkle the chopped pecans over the cake before pouring the frosting.
Nutrition
Serving: 1slice | Calories: 493kcal | Carbohydrates: 75g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 269mg | Potassium: 120mg | Fiber: 2g | Sugar: 59g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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Reader Interactions
Comments
Alvera May
Been looking for my Texas sheiku recipe. This looks exactly like the one I lost. Thanks so much for doing the video great job!Reply
Sam
I hope you love it, Alvera! 🙂
Reply
Audrey
Every recipe I’ve ever made from Sam has been amazing, and this cake did not disappoint! 15/10, probably the best chocolate cake I’ve ever had. So delicious, soft, and so moist. I actually made it in a 9×13 pan because it was what I had and baked it for longer, checking for the toothpick to come out clean, and it worked great. Will definitely be making this again soon!Reply
Sam
I’m so glad you enjoyed it so much, Audrey! 🙂
Reply
Alejandra
This is the first cake I have ever baked and it came out great! The intructions and video were easy to follow. The end result was a delicious and moist chocolate cake. Thank you for the great recipe!Reply
Jackie
I made this cake this morning for Christmas and it is the best cake I have ever had. The icing was perfect. The cake was so moist and light tasting. Thank you so much for an awesome recipe.Reply
Emily @ Sugar Spun Run
We’re so happy you loved it, Jackie! Thanks for trying our recipe 😊
Reply
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