There are desserts that disappear quickly from the table—and then there’s Texas Sheet Cake, a legendary treat so indulgent and beloved that guests come back for seconds before the first slice is even gone. This deep, decadent chocolate cake, slathered with warm cocoa frosting and optionally studded with crunchy walnuts, is pure magic in every bite. Soft, moist, and surprisingly easy to make, Texas Sheet Cake is one recipe every baker—beginner or pro—needs in their collection.

Whether you’re heading to a potluck, holiday dinner, backyard BBQ, or just want to spoil your family with something irresistibly chocolatey, this is the cake that never fails. And yes, you will be saving this recipe.

🍫 What Is Texas Sheet Cake?

Texas Sheet Cake is a thin, fudgy chocolate cake that’s baked in a large, shallow pan and topped with warm chocolate frosting that melts into the cake. Unlike traditional layered cakes, this dessert is fast, unfussy, and made entirely from scratch with basic pantry ingredients.

What makes it “Texan”? The bold flavors, of course. It’s big on chocolate, rich in texture, and often served at Southern gatherings where food is love and dessert is always homemade. The sheet cake’s thin profile makes it a dream to slice, stack, and store—and even better to eat.

🧁 Texas Sheet Cake Recipe

This version stays true to tradition with a rich batter, simple stovetop frosting, and an optional crunch of chopped walnuts. It comes together easily and feeds a crowd, making it ideal for parties and celebrations.

📝 Ingredients

For the 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

For the Icing:

6 tablespoons milk
5 tablespoons unsweetened cocoa powder
½ cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional but traditional)

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch sheet pan. This size gives the cake its signature thin, melt-in-your-mouth structure.

Step 2: Make the Batter

In a large bowl, combine:

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt

Beat in:

½ cup sour cream
2 eggs

Set this mixture aside while you prep the chocolate base.

In a small saucepan, melt:

1 cup butter

Then stir in:

1 cup water
5 tablespoons cocoa powder

Bring to a gentle boil, then remove from heat. Let cool slightly, then stir this cocoa mixture into the egg-flour mixture. Mix until blended. The batter will be rich, chocolatey, and slightly loose—just the way we want it.

Step 3: Bake the Cake

Pour the batter into your prepared 10×15 inch pan. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

🔔 Pro Tip: While the cake is baking, prep your icing. It’s important to frost the cake while it’s still warm—that’s how you get the gooey, slightly sunken texture that makes Texas Sheet Cake so addictive.

🍫 Step 4: Make the Icing

In a large saucepan, combine:

6 tablespoons milk
5 tablespoons unsweetened cocoa powder
½ cup butter

Bring to a boil, then remove from heat and stir in:

4 cups confectioners’ sugar
1 teaspoon vanilla extract

Fold in:

1 cup chopped walnuts (optional)

Stir until smooth and well-blended.

🍯 Frosting Tip: You want the icing to be pourable and warm—but not overly hot—when spreading. Pour it gently over the warm cake and let it spread naturally. Use a spatula only if needed.

🕒 Recipe Recap

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 20+ squares

This cake serves a crowd with ease, and leftovers (if there are any) stay moist for days!

🥄 Why This Cake Works

This isn’t your average chocolate cake—it’s got deep cocoa richness, an ultra-soft crumb thanks to sour cream, and a fudgy frosting that melds into the surface of the cake.

Here’s why it’s so good:

Sheet pan = fast baking & cooling
Warm icing sinks slightly into the cake
Sour cream adds moisture without heaviness
No mixer needed—just bowls and a whisk
Optional nuts add Southern-style crunch

🍴 Serving Suggestions

Texas Sheet Cake is ideal for serving at events, holidays, and potlucks. It’s easy to cut into neat squares and doesn’t require refrigeration, making it incredibly portable.

Serve it:

With vanilla ice cream for a dessert that’s to-die-for
At picnics or family reunions
On a cake stand as the centerpiece of a dessert table
As a birthday cake for the chocoholics in your life

🧊 Storage & Make-Ahead Tips

Room Temp: Store in an airtight container for up to 4 days
Fridge: Store for up to a week (frosting may firm slightly)
Freezer: Freeze unfrosted cake layers, or individual frosted slices, for up to 3 months

To thaw: let slices come to room temperature or warm gently in the microwave for 15 seconds.

❤️ Final Thoughts

If you’re on the hunt for a foolproof chocolate cake that wows a crowd and keeps your kitchen stress-free, this Texas Sheet Cake is your new go-to. It’s quick to make, impossible to mess up, and incredibly indulgent. Whether you’re baking for a celebration or just treating yourself to something special, this cake delivers every single time.

So go ahead—pin it, print it, bake it, share it. And most importantly? Save this recipe. You’ll be glad you did.

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