Classic Texas Sheet Cake is perfect for a crowd
A chocolaty, moist, and tender cake with decadent homemade frosting is a chocolate lover’s dream. Even though this Texas Sheet Cake is made from scratch, it is simple and easy to make. Rich and fudgy, it’s always a crowd-pleaser, making it perfect for potlucks, parties, and summer barbecues.
You can sprinkle walnuts, pecans, or toasted coconut on top of the creamy chocolate icing for another layer of deliciousness. Whether you add toppings or not, the chocolate flavor is as big as Texas, and your family and friends will love it.
For anyone who loves chocolate, this is the easiest chocolate cake you will ever make. My family has been making this cake for years, and it’s always a favorite at any family gathering. I hope you like this sheet cake as much as we do.
Delicious Desserts for a Crowd
- Soft Batch Cream Cheese Chocolate Chip Cookie Bars
- Strawberry Rhubarb Crumb Bars
- Magnolia Bakery Jamboree
- Frosted Banana Bars
- Elcair Cream Puff Dessert
- Lunch Lady Peanut Butter Bars
Step-by-Step Photos for how to make Texas Sheet Cake
Frequently Asked Questions about How to Make Texas Sheet Cake
Can I use the microwave to make the chocolate mixture for the cake?
You can, but the water and butter heat at a different rate in the microwave. For the best results, I prefer melting it on the stove, and I think it’s easier to do it in a pan on the stove.
Do I have to boil the butter, water, and cocoa powder together?
A lot of Texas sheet cakes don’t have you boil the water because they use oil. The nice thing about boiling the cocoa powder with the water is it enhances the chocolate fudginess of the cake.
Can I use oil in place of the butter?
I like the way the cake tastes made with butter more than with oil. If you want to use oil, mix the cocoa powder with the flour and sugar, and then add the 1 cup oil. Mix well, and then whisk in 1 cup hot water. No matter what, you want to use hot water because you’re going to get more chocolaty-ness with it. Also, you could use coconut oil if you like that flavor, but you will still need to melt it.
Will buttermilk work in place of the sour milk?
Yes, you can use buttermilk in its place. In a pinch, sour cream or plain/vanilla Greek yogurt will work, but keep in mind the texture of the cake will be a little denser.
Can I make the frosting in the microwave instead of on the stovetop?
Yes. If you want to make it in the microwave, you just put the butter and cocoa in a microwave-safe dish and microwave it for 60-90 seconds or until the butter is melted and hot enough to dissolve/activate the cocoa. Then you can whisk or beat the powdered sugar, vanilla, and milk into it until everything is smooth.
Does the cake need to be completely cooled before frosting it?
Frosting the cake when it’s completely cooled or hot right out of the oven will cause the frosting to roll to the side. Wait to frost the cake until it is almost cooled all the way but still warm.
What toppings do you recommend?
Chopped walnuts or pecans sprinkled on top of the warm frosting adds a delicious crunchy texture. Toasting the nuts first will enhance their flavor and texture. If you love chocolate and coconut, sprinkle toasted coconut on top, and then try my Lazy Day Chocolate Coconut Cake next. YUM!
Do I need to store the cake in the refrigerator?
The cake can be stored tightly covered with plastic wrap on the counter for up to 3 days or in the refrigerator for up to 5 days.
Baker’s Tools for Texas Sheet Cake:
Sheet Cake Recipes You've Gotta Try!
- Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter
- 1 cup water
- 4 tbsp unsweetened cocoa powder
- 2 eggs, beaten
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ cup sour milk (add 1 tsp white vinegar to ½ cup milk and let sit for 5 minutes)
- Frosting:
- ½ cup butter
- 5 tbsp milk
- 4 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 3 cups powdered sugar
- Optional Toppings:
- Chopped walnuts or pecans
- Toasted Coconut
- For the cake:
- Preheat the oven to 350 degrees. Spray a large 18x13 baking sheet with cooking spray and set aside.
- In a large mixing bowl, whisk together the flour and sugar.
- Next, in a medium-sized saucepan, bring the butter, water, and cocoa powder to a boil over medium heat.
- Remove from heat and pour over the flour mixture. Whisk together until well combined.
- Whisk in the beaten eggs, baking soda, vanilla extract, and sour milk. Mix until well blended. The batter will be really thin.
- Next, evenly pour the batter onto the prepared baking sheet.
- Bake at 350 degrees for 25-35 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake is cooling, make the frosting. Wait to frost the cake until it is almost cooled all the way but still warm. Frosting the cake when it's hot or completely cooled will cause it to roll to the side.
- For the frosting:
- Add the powdered sugar to a medium-sized mixing bowl and set aside.
- Next, add butter, milk, and cocoa powder to a saucepan. Bring mixture to a boil.
- Remove from heat and whisk in the vanilla extract.
- Pour the mixture over the powdered sugar and whisk until smooth. You can use a hand mixer instead of a whisk, if you want. The frosting should be nice and smooth.
- Next, pour the frosting over the warm cake and spread it evenly with the back of a spoon (see step-by-step photos). Then sprinkle the cake with nuts or coconut, if desired. Let the cake cool for at least 30 minutes to let the frosting set before cutting and serving.
- Store leftover cake covered tightly with plastic wrap on the counter for up to 3 days or in the refrigerator for up to 5 days.
- Enjoy!
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My sister-in-law gave me this recipe about 50 years ago. She got it from the school where she worked as a teacher’s aid. It was part of occasional hot lunch dessert for the kids. I haven’t made it in many years. I will say, it’s a delicious chocolate cake.
Thanks, Charolette! I remember my grandma making this recipe years ago, but she called it buttermilk brownies 🙂