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    Home » Recipes » Cakes

    Texas Sheet Cake

    Published: Apr 26, 2023 by Kristin · This post may contain affiliate links. · 38 Comments

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    Texas Sheet Cake is a delicious and classic dessert that is loved by many for its chocolate flavor, fudge frosting, and easy preparation. This sheet cake is a thin, flat cake made with a rich chocolate batter, baked in a jelly roll pan, and typically topped with a thick layer of incredible chocolate frosting. You can also make this cake into cake bites or cookies for a fun variation!

    moist, flavorful chocolate cake with a fudge like frosting

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    Jump to:
    • The BEST Texas Sheet Cake Recipe
    • Why is it called Texas Sheet Cake?
    • Ingredients You Will Need
    • How to make a Chocolate Texas Sheet Cake
    • Buttermilk Substitution
    • What pan to use for Texas Sheet Cake
    • Frequently Asked Questions
    • Serving and Storing Texas Sheet Cake
    • Best Tips for the Original Texas Sheet Cake Recipe
    • More Cake Recipes to try
    • Chocolate Texas Sheet Cake

    The BEST Texas Sheet Cake Recipe

    If you’re a chocolate lover, this cake is for you! It includes a delightful combination of fluffy chocolate cake with a fudgy frosting!

    This classic recipe is one that has been around since about 1852, created by the Baker Chocolate Factory. A variation of the recipe also showed up in a Dallas newspaper article published in 1957. Since then, it has quickly become a Southern classic recipe served for just about any occasion! I love bringing this cake to potlucks, parties, and gatherings as it serves a large crowd!

    Why is it called Texas Sheet Cake?

    This chocolate cake recipe is made using a sheet cake pan, which is where it gets the name, “sheet cake.”  A sheet cake is any cake that is made in a large rectangular pan known as a sheet pan or jelly roll pan/cookie sheet. 

    The main difference between a sheet cake and regular cake comes down to the pan used. Regular cakes typically are made in an 8×8 or 9×13 baking dish, whereas these sheet cakes are made using a 17×12 or 18×13/18×12 inch pan.

    pieces of moist chocolate cake with a chocolate frosting on a serving platter

    Ingredients You Will Need

    See printable recipe card below for exact ingredient amounts and step by step directions.

    Cake

    • Flour- all-purpose
    • Sugar- granulated
    • Salt
    • Cocoa Powder
    • Butter- I prefer unsalted as salt is added to this cake
    • Boiling Water
    • Buttermilk- see substitution idea below
    • Eggs
    • Baking Soda
    • Vanilla Extract- pure is best

    Fudge Frosting

    • Pecans- chopped, this is optional but highly recommended
    • Butter- unsalted is what I use
    • Cocoa Powder
    • Milk
    • Vanilla Extract- pure is best
    • Powdered Sugar

    How to make a Chocolate Texas Sheet Cake

    1. In a medium mixing bowl, combine the flour, sugar, and salt.
    2. In a saucepan, melt the butter and add in the cocoa powder.
    3. Stir in the boiling water, allowing mixture to boil for about 30 seconds before removing from heat.
    4. Pour over flour mixture and stir lightly.
    5. In a small bowl, add the buttermilk, eggs, baking soda, and vanilla. Stir until combined.
    6. Pour into chocolate/flour mixture and stir until combined.
    7. Pour batter into cookie sheet (use an 18 x 13 to avoid spillage).
    8. Bake cake in preheated oven, 350, for about 19-21 minutes. While cake is baking, make frosting by melting butter in a saucepan.
    9. Add cocoa powder and stir until combined.
    10. Remove from heat and add in the milk, vanilla, and powdered sugar.
    11. Add in the pecans.
    12. Pour frosting over the warm cake once cake is removed from oven. Allow to sit for about 30 minutes prior to cutting into squares!

    Buttermilk Substitution

    The simplest way to substitute buttermilk is to pour 1 Tbsp. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk. Allow the mixture to sit for about 5 minutes and continue with recipe. In this cake, if using the buttermilk substitution, you will use ½ cup of the 1 cup made.

    texas sheet cake has a fudge like frosting on top of a chocolate cake

    What pan to use for Texas Sheet Cake

    Typically, this cake is made using a 10×15 jelly roll pan, however, there are several options you can use depending on desired thickness of the cake.

    10×15 Jelly Roll Pan- this is the classic way to make the cake

    13×18 Half Baking Sheet- this results in the thinnest cake, so reduce bake time a bit

    9×13 baking pan- this is the thickest cake option, so you will want to increase bake time to about 35-40 minutes.

    Frequently Asked Questions

    What are the other names for sheet cake? Texas Sheet Cake is known by several names. These may also be called buttermilk brownies, brownie sheet cake, chocolate brownie cake, chocolate sheet brownies, Mexican chocolate cake, and more! Same great cake, just the name changes.

    Do I need to refrigerate Texas Sheet Cake? Although you do not need to, this cake DOES last longer if covered and stored in the refrigerator. If you live in a warm, humid climate, it is best to store in the fridge to prevent condensation on top.

    Can I make this cake in advance? Absolutely! You can bake, cool, and store this sheet cake a day in advance if tightly wrapped in plastic wrap.

    Do I have to include the nuts on top? Chopped Pecans or Walnuts are often using in the frosting of this cake, however, if you do not like nuts or have a nut allergy, feel free to omit and the cake will still be just as delicious!

    rich chocolate cake covered in fudge like frosting

    Serving and Storing Texas Sheet Cake

    This classic cake can be served at room temperature, warm from the oven, or chilled. It all depends on desired preference. I tend to enjoy this most when its at room temperature as it gives the frosting time to fully set up and be the perfect consistency.

    Slice the cake using a sharp knife, and then use a flat spatula to remove the piece. A scoop of ice-cream is the best topping, although it is not NEEDED for this cake.

    Cover leftovers and store in refrigerator for up to 5 days. You can also freeze this if stored in a freezer safe container, up to 3 months.

    Best Tips for the Original Texas Sheet Cake Recipe

    • Make sure to fully grease your pan as you don’t want this cake to stick.
    • A higher sided pan is best for this recipe to prevent the fudge frosting from spilling over. I use a 18×13, but if you notice the frosting spilling over, simply push it back into place and it will set up quickly enough.
    • Pour the frosting on the cake while still warm. Most cake recipes require a fully cooled cake, however, this one is best when still warm and frosting gets poured on. Lots of ooey gooey flavor!
    • Margarine may be used in place of butter, all up to preference.

    More Cake Recipes to try

    Death by Chocolate Dump Cake 

    Hot Fudge Pudding Cake 

    Chocolate Peanut Butter Earthquake Cake 

    Mississippi Mud Cake 

    Lazy Day Cake 

    Oreo Dirt Cake

     

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    texas sheet cake is a moist chocolate cake with fudge like frosting

    Chocolate Texas Sheet Cake

    Recipe by: Kristin
    Texas Sheet Cake is a classic Southern favorite that is perfectly soft, sweet and rich with dark cocoa powder. A moist and fluffy chocolate cake covered in a fudge like frosting. Perfect for potlucks and any party celebration!!
    4.42 from 17 votes
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 673 kcal

    Equipment

    • Cookie Sheet
    • Mixing Bowls
    • Sauce Pan

    Ingredients
      

    • CAKE
    • 2 cups flour
    • 2 cups sugar
    • ¼ teaspoon salt
    • 4 tablespoon cocoa powder
    • 2 sticks butter
    • 1 cup boiling water
    • ½ cup buttermilk
    • 2 eggs
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • FROSTING
    • ½ cup pecans, chopped
    • 1 ¾ stick butter
    • 4 tbsp cocoa powder
    • 6 tbap milk
    • 1 teaspoon vanilla extract
    • 4 cups powdered sugar

    Instructions
     

    • In a medium mixing bowl, combine the flour, sugar, and salt.
    • In a saucepan, melt the butter and add in the cocoa powder.
    • Stir in the boiling water, allowing mixture to boil for about 30 seconds before removing from heat.
    • Pour over flour mixture and stir lightly.
    • In a small bowl, add the buttermilk, eggs, baking soda, and vanilla.
    • Stir until combined.
    • Pour into chocolate/flour mixture and stir until combined.
    • Pour batter into cookie sheet (use an 18 x 13 to avoid spillage).
    • Bake cake in preheated oven, 350, for about 19-21 minutes.
    • While cake is baking, make frosting by melting butter in a saucepan.
    • Add cocoa powder and stir until combined.
    • Remove from heat and add in the milk, vanilla, and powdered sugar.
    • Add in the pecans.
    • Pour frosting over the warm cake once cake is removed from oven.
    • Allow to sit for about 30 minutes prior to cutting into squares!

    Nutrition

    Calories: 673kcalCarbohydrates: 93gProtein: 5gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 105mgSodium: 418mgPotassium: 134mgFiber: 2gSugar: 74gVitamin A: 953IUVitamin C: 1mgCalcium: 44mgIron: 2mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

     

     

     

     

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    Comments

    1. Charlotte says

      June 03, 2020 at 7:27 pm

      4 stars
      Do you grease the pan?

      Reply
      • Kristin says

        June 04, 2020 at 1:50 pm

        Good catch, yep, you need to grease the cookie sheet first! I’ll correct now!

        Reply
    2. Gail says

      November 10, 2019 at 4:44 pm

      Can you use a boxed cake mix?

      Reply
      • Kristin says

        November 10, 2019 at 5:33 pm

        Are you wanting to make the boxed cake and pour the recipes frosting over it? If so, that works great, just a bit different texture on cake because the boxed rises a bit more and has a moist flavor, this cake is a bit more dense!

        Reply
    3. ruth ludwig says

      January 24, 2019 at 12:11 pm

      5 stars
      I have been making Texas brownies for about 20 years…so was interested to see a slightly different version….my question…are you using US measurements? like for a Canadian 1/4 cup = 3 tbsp…not 4…just curious…I don’t use nuts in mine…allergies and on a 13×18″ pan I get about 36 servings

      Reply
      • Kristin says

        January 24, 2019 at 1:44 pm

        Yep, I am using US measurements in my recipe! As for serving size, yes, its quite a bit, just depends how big you cut the pieces! Hope you enjoy!!

        Reply
    4. Cindy says

      December 08, 2018 at 5:48 pm

      It’s better with Cinnamon in the batter !!

      Reply
      • Kristin says

        December 09, 2018 at 7:52 am

        Yum!! I will try that next time, thanks!

        Reply
    5. Poopsie Robison says

      December 08, 2018 at 4:27 pm

      Adding a bit of cinnamon to the cake batter gives this cake a bit of a difference. Yum

      Reply
      • Kristin says

        December 09, 2018 at 7:52 am

        Oh yum! I will have to try that! Thanks!!

        Reply
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    4.42 from 17 votes (15 ratings without comment)

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    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

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