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 Texas Sheet Cake Bites or Shortcut Texas Sheet Cake Cookies for a fun variation!
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.
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
- In a medium mixing bowl, combine the flour, sugar, and salt.
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In a saucepan, melt the butter and add in the cocoa powder.
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Stir in the boiling water, allowing mixture to boil for about 30 seconds before removing from heat.
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Pour over flour mixture and stir lightly.
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In a small bowl, add the buttermilk, eggs, baking soda, and vanilla. Stir until combined.
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Pour into chocolate/flour mixture and stir until combined.
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Pour batter into cookie sheet (use an 18 x 13 to avoid spillage).
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Bake cake in preheated oven, 350, for about 19-21 minutes. While cake is baking, make frosting by melting butter in a saucepan.
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Add cocoa powder and stir until combined.
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Remove from heat and add in the milk, vanilla, and powdered sugar.
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Add in the pecans.
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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.
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!
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
Chocolate Peanut Butter Earthquake Cake
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Chocolate Texas Sheet Cake
Video
Equipment
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 tablespoon 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
Dierdre Edward says
My mother would always make this cake for me on my birthday. She has been gone several years now but seeing this recipe brought back memories. Thank you for sharing.
Kristin says
Awww, sorry to hear that! Hope you enjoy the recipe!
Margaret McQuinn says
Can you use a bunt pan?
Kristin says
Hmmm, I am not sure! You would have to increase the bake time significantly due to thickness of cake. It possibly could work though. If you try it, be sure to let me know!
Barbara. Hill says
Can’t wait to try this recioe .Looks delicious !!
Kristin says
Hope you enjoy it!!
Alice says
Can u use regular Milk?
Kristin says
If using regular milk in place of the buttermilk, follow these instructions: Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using
Carolyn Browning says
How many does this serve? Can you freeze this cake?
Kristin says
You can definitely freeze this! As for servings, it makes lots, so I would say about 12-16 servings at least! Enjoy!
Leann says
I add 2-3 T peanut butter to the icing and it is wonderful
Kristin says
Oh that sounds amazing! I have to try that next time, thanks!
Dorothy Girzny says
I need to make this vegan. I substitute eggs with applesauce. What can I substitute for buttermilk?
Kristin says
Here is the substitutions I have found……
Buttermilk: Substitute an equal amount of soymilk mixed with lemon juice. Allow the mixture to thicken 5 minutes before using. Or substitute an equal amount of vegan sour cream substitute diluted half and half with water.
DeDee says
My Granny used to make this cake. I cant WAIT to make it. Thank you for sharing.
Kristin says
So glad you’re going to make it! Its a favorite of mine!!
Judie Highmiller says
Love this cake. Glad to find the recipe
Kristin says
Hope you enjoy!!
Julie Slater says
My recipe call for cinnamon. It is wonderful!!
Kristin says
Oh yum! How much cinnamon? I have to try that next time!
Margaret blackwell says
How much is 2 sticks butter please
Kristin says
2 sticks is 1 cup of butter 🙂
Nealla says
I just add the dry ingredients to my boiling mixture in the saucepan (turn off heat/flame). Whisk together, add eggs and buttermilk, whisk again and pour into baking pan…..one less dish to wash. I think that replacing the buttermilk with sour cream makes the cake more moist. Been making this recipe for 35 years…..my favorite!
Kristin says
Great tip on the sour cream, I will have to try that! Thanks!
Sue Horlock says
Is the flour plain or selfraising ?
Kristin says
I use plain flour 🙂