The BEST Texas Sheet Cake Recipe!

Sharing the BEST Texas Sheet Cake recipe today that is about to blow your mind! This texas sheet cake is perfectly soft, sweet and rich with dark cocoa powder. Perfect for potlucks and any party celebration.

texas sheet cake

Texas Sheet Cake

Thrilled to share this decadent sheet cake with you today that is perfect for any occasion. It’s a chocolate lovers dream for sure. Perfect for serving large number of people and easy to transport. Excited for you to try my recipe!

What Is Texas Sheet Cake?

It’s basically a soft chocolate caked baked in a jelly roll pan with warm rich chocolate frosting poured over top. Pecans are often added to the frosting as well. This style of cake is very popular for potlucks and parties as it serves 16 people in one pan.

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texas sheet cake

Ingredients Needed For Texas Sheet Cake

  • butter
  • water
  • unsweetened cocoa powder (Hershey’s Dark is preferred)
  • all-purpose flour
  • granulated sugar
  • baking soda
  • kosher salt
  • buttermilk
  • large eggs
  • pure vanilla extract
  • 2% milk
  • powdered sugar

See bottom of post for full recipe and instructions.

texas sheet cake

How To Make Texas Sheet Cake

  1. Preheat oven to 350 degrees F. and spray a 13 x 17 1/2 inch jelly roll pan with cooking spray. You can also line with tin foil if you’d like.
  2. To prepare cake, place 2 sticks of butter in a medium saucepan over medium heat to melt. Stir in water then whisk in cocoa powder until smooth. Stir until mixture comes to a boil then remove from heat and let cool for 10 minutes.
  3. Place flour, sugar, baking soda and salt into a large mixing bowl, stirring to combine. Place buttermilk, eggs and vanilla into a small bowl, whisk then stir into flour mixture. Pour warm chocolate mixture into bowl, slowly. I do this in three phases, stirring in between each. Pour cake batter into jelly roll pan and bake for 18-20 minutes until baked through.
  4. Start preparing icing when there’s 5 minutes of bake time left on the sheet cake. Place milk and cocoa powder into a large saucepan over medium heat, whisking to combine. Stir in softened butter and bring mixture to a boil. When comes to a boil, turn off heat then slowly add powdered sugar whisking very well until icing is a nice consistency. Note, this icing sets up if left alone too long. Needs to be poured over cake as soon as its done. Pour icing over warm cake spreading evenly over sides. Let cake cool for 20 minutes before cutting into squares. Note, using a plastic knife to cut squares helps cut without cake sticking.

texas sheet cake

Why Is It Called Texas Sheet Cake?

Some say it’s simply because the cake is huge. Others say because it’s because it’s ultra rich. Some point to the addition of ingredients like buttermilk and pecans, or to the fact that the recipe is similar to one submitted to the Dallas Morning News in 1957 that subsequently swept the country.

texas sheet cake

Once chocolate mixture has cooled for a good 10 minutes, slowly start stirring it into the cake batter. I do this in 3 batches.

texas sheet cake

Continue to add melted chocolate until cake has been well combined.

texas sheet cake

Pour cake batter into prepared jelly roll pan and spread evenly.

What Size Jelly Roll Pan For Texas Sheet Cake?

There are a few different sizes of jelly roll pans, but I found that using the 13 x 17 1/2 inch size is perfect.

texas sheet cake

Once cake has cooled for about 20 minutes, cut into squares. Using a plastic knife helps prevent sticking. One of my favorite baking tricks.

texas sheet cake

So excited for you to try this decadent chocolate cake. It’s PERFECTION.

texas sheet cake

Enjoy!

texas sheet cake

The BEST Texas Sheet Cake!

This is hands down the BEST Texas Sheet Cake Recipe. Simple, sweet and perfectly rich.
Course: Dessert
Cuisine: American
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings: 16
Calories: 290kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • Bowl
  • saucepan
  • jelly roll pan

Ingredients

  • 2 sticks salted butter
  • 1 cup water
  • 7 tablespoons unsweetened cocoa powder I used Hershey's Dark
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2/3 cup buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Icing

  • 1/4 cup plus 2 Tablespoons 2% milk
  • 5 tablespoons unsweetened cocoa powder I used Hershey's Dark
  • 1 stick salted butter softened
  • 3 3/4 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350 degrees F. and spray a 13 x 17 1/2 inch jelly roll pan with cooking spray. You can also line with tin foil if you'd like.
  • To prepare cake, place 2 sticks of butter in a medium saucepan over medium heat to melt. Stir in water then whisk in cocoa powder until smooth. Stir until mixture comes to a boil then remove from heat and let cool for 10 minutes.
  • Place flour, sugar, baking soda and salt into a large mixing bowl, stirring to combine. Place buttermilk, eggs and vanilla into a small bowl, whisk then stir into flour mixture. Pour warm chocolate mixture into bowl, slowly. I do this in three phases, stirring in between each. Pour cake batter into jelly roll pan and bake for 18-20 minutes until baked through.
  • Start preparing icing when there's 5 minutes of bake time left on the sheet cake. Place milk and cocoa powder into a large saucepan over medium heat, whisking to combine. Stir in softened butter and bring mixture to a boil. When comes to a boil, turn off heat then slowly add powdered sugar whisking very well until icing is a nice consistency. Note, this icing sets up if left alone too long. Needs to be poured over cake as soon as its done. Pour icing over warm cake spreading evenly over sides. Let cake cool for 20 minutes before cutting into squares. Note, using a plastic knife to cut squares helps cut without cake sticking.

Nutrition

Calories: 290kcal | Carbohydrates: 68g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 201mg | Potassium: 100mg | Fiber: 2g | Sugar: 53g | Vitamin A: 52IU | Calcium: 26mg | Iron: 1mg
Keywords: texas sheet cake, texas sheet cake recipe

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texas sheet cake

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8 Responses
  1. Britt

    My great grandmother passed a similar recipe down. Only difference is to add a teaspoon of cinnamon to the cake and to the frosting (sometimes she’d add walnuts too). It’s always a hit!

      1. Jenny

        Hi Misty,
        I used a smaller pan the first time I made it and couldn’t add all of the sheet cake batter. Just don’t fill it all of the way full to the top of the pan.

    1. Jenny

      Measure it, if it’s close to the size I have listed here it will work. If it’s smaller, just don’t pour all of the cake batter in, you want to leave room for the cake to rise.

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