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Texas Sheet Cake

Texas Sheet Cake is a thin, ultra-moist chocolate cake topped with a warm, pourable cocoa frosting that sets into a glossy, fudgy layer. Baked in a large sheet pan, it’s perfect for feeding a crowd and delivering bold chocolate flavor in every bite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 20 cookies

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 2 eggs
  • 1 cup butter
  • 1 cup water
  • 5 tablespoons unsweetened cocoa powder

Frosting

  • 6 tablespoons milk
  • 5 tablespoons unsweetened cocoa powder
  • ½ cup butter
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts optional

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 10×15-inch pan.
  • In a large bowl, combine flour, sugar, baking soda, and salt. Beat in sour cream and eggs. Set aside.
  • In a saucepan over low heat, melt 1 cup butter. Add water and 5 tablespoons cocoa powder. Bring to a boil, then remove from heat.
  • Allow mixture to cool slightly, then stir into the egg mixture until fully blended.
  • Pour batter into prepared pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Make the Frosting

  • In a saucepan, combine milk, 5 tablespoons cocoa powder, and ½ cup butter. Bring to a boil, then remove from heat.
  • Stir in confectioners' sugar and vanilla extract until smooth. Fold in chopped walnuts if using.
  • Spread frosting evenly over the warm cake. Allow to set before slicing and serving.

Notes

  • Frost While Warm: Ensures the icing spreads smoothly and sets perfectly.
  • Don’t Overbake: The cake should remain moist and tender.
  • Skip the Nuts if Needed: The cake is just as delicious without walnuts.
  • Storage: Keep covered at room temperature for up to 3 days.
  • Make Ahead Friendly: Flavor improves after resting for several hours.