Moist Texas Sheet Cake is a classic Southern dessert made with rich cocoa, tender chocolate cake, and warm fudgy frosting poured over the top. This easy one-pan recipe is perfect for parties, potlucks, and family gatherings. Quick to prepare, full of flavor, and large enough to feed a crowd, this chocolate sheet cake is a go-to recipe for any occasion.

Ingredients

For the Cake

1 cup (240 ml) water
1 cup (227 g) unsalted butter
3 tablespoons (22.5 g) unsweetened cocoa powder
2 cups (240 g) all-purpose flour
2 cups (400 g) granulated sugar
1 teaspoon (5 g) baking soda
½ teaspoon (2.5 g) salt
½ cup (120 g) sour cream
2 large eggs
1 teaspoon (5 ml) vanilla extract

For the Frosting

6 tablespoons (90 ml) milk
3 tablespoons (22.5 g) unsweetened cocoa powder
½ cup (115 g) unsalted butter
3 ¾ cups (450 g) powdered sugar

Instructions

Prepare the pan and oven
Preheat your oven to 350°F (175°C). Grease and lightly flour a 13×18-inch sheet pan.
Make the chocolate mixture
In a medium saucepan, combine water, butter, and cocoa powder. Heat over medium heat until it comes to a boil, then remove from heat.
Mix the dry ingredients
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
Mix the wet ingredients
In a separate bowl, beat together the sour cream, eggs, and vanilla extract until smooth.
Combine
Add the sour cream mixture to the dry ingredients and stir until just combined. Then pour in the hot chocolate mixture from the saucepan and mix until smooth and lump-free.
Bake
Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean (usually closer to 15 minutes).
Make the frosting
While the cake bakes, prepare the frosting. In a saucepan, combine milk, cocoa powder, and butter. Bring to a boil, then remove from heat. Stir in powdered sugar until smooth (a hand mixer helps eliminate lumps).
Frost the cake
Pour the hot frosting over the warm cake. Spread evenly with a spatula. Allow to set for at least 10 minutes before slicing and serving.

Tips

Use good-quality cocoa powder for the best chocolate flavor.
Don’t overbake; the cake should stay moist and soft.
Frost the cake while it’s still warm so the icing spreads and sets perfectly.
If your powdered sugar is clumpy, sift it before adding to the frosting.

Variations and Substitutions

Buttermilk instead of sour cream: Adds a slightly tangier flavor.
Add nuts: Stir chopped pecans or walnuts into the frosting for a classic Southern touch.
Sheet pan size: A 9×13-inch pan will also work, but the cake will be thicker, so increase bake time slightly.
Gluten-free version: Use a good-quality gluten-free all-purpose flour blend.

FAQs

Can I make Texas sheet cake ahead of time?
Yes, it keeps well covered at room temperature for up to 3 days.

Do I need to refrigerate the cake?
No, it’s best stored at room temperature unless your kitchen is very hot.

Can I freeze Texas sheet cake?
Yes. Bake and cool the cake (without frosting), wrap tightly, and freeze for up to 2 months. Frost after thawing.

Serving Suggestions

Perfect for potlucks, picnics, and parties since it serves a crowd.
Pair with a scoop of vanilla ice cream for an extra indulgent dessert.
Serve with fresh berries for a lighter touch.

Why You’ll Love This Recipe

This Texas Sheet Cake is rich, moist, and perfectly chocolatey with a fudgy frosting that melts into the cake. It’s quick to make, easy to serve, and ideal for feeding a crowd—no wonder it’s a timeless favorite!