Few desserts capture the essence of Southern comfort quite like a Texas Sheet Cake. With its tender, moist texture and rich chocolate flavor, topped with a fudgy, decadent frosting, this cake is a go-to for birthdays, potlucks, holidays, or just because. It’s easy to make, quick to assemble, and guaranteed to satisfy any chocolate craving.

Why You’ll Love This Recipe

• Simple Ingredients: Chances are you already have everything in your pantry.
• Quick to Make: From start to finish, this cake takes less than an hour.
• Rich Flavor: Perfect balance of cocoa and sweetness in every bite.
• Versatile: Nut-free or customized toppings are easy to add.

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 Frosting

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

Step-by-Step Instructions

1. Prepare Pan and Oven

Preheat the oven to 350°F (175°C).
Grease and flour a 10×15-inch pan to prevent sticking.

2. Mix Dry Ingredients

In a large bowl, combine flour, sugar, baking soda, and salt.
Add sour cream and eggs, then beat until smooth. Set aside.

3. Prepare Cocoa Mixture

In a saucepan over low heat, melt the butter.
Add water and cocoa powder, stir, and bring to a boil.
Remove from heat and let cool slightly.

4. Combine and Bake

Stir the cooled cocoa mixture into the egg mixture until well blended.
Pour batter into the prepared pan and spread evenly.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

5. Make the Frosting

In a large saucepan, combine milk, cocoa powder, and butter.
Bring to a boil, stirring frequently. Remove from heat.
Gradually stir in confectioners’ sugar until smooth.
Add vanilla and fold in walnuts if using.

6. Frost the Cake

Spread the warm frosting evenly over the hot cake.
Allow the cake to cool slightly so the frosting sets before serving.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Add a dollop of whipped cream and drizzle of chocolate syrup for extra indulgence.
• Pair with coffee or a cold glass of milk for the ultimate classic dessert.

Tips for Success

• Don’t Overmix: Stir batter until just combined for a light, tender cake.
• Work Quickly with Frosting: Spread over the cake while both are warm for best texture.
• Use High-Quality Cocoa Powder: Richness makes a difference.
• Custom Toppings: Try pecans, chocolate chips, or shredded coconut instead of walnuts.

Variations

• Nut-Free Option: Simply omit walnuts.
• Add a Twist: Mix 1 tsp cinnamon into the batter for subtle warmth.
• Mocha Flavor: Add 1 tbsp instant coffee granules to the cocoa mixture.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps up to 5 days for extended freshness.
• Reheating: Microwave individual slices for 15–20 seconds to enjoy warm.

FAQs

Can I Freeze Texas Sheet Cake?
Yes! Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge.

What’s the Difference Between a Sheet Cake and a Regular Cake?
Sheet cakes are baked in shallow pans, resulting in a thinner cake with more surface area for frosting.

Can I Use a Different Pan Size?
Yes, a 9×13-inch pan works. The cake will be slightly thicker, and baking time may need adjusting.

Final Thoughts

This Texas Sheet Cake is a true Southern classic. With its rich chocolate flavor, moist texture, and luscious frosting, it’s a crowd-pleaser every time. Perfect for any occasion—or simply to satisfy your sweet tooth—this cake is sure to become a family favorite. Enjoy!