Texas Sheet Cake is a classic American dessert beloved for its rich, chocolatey flavor and incredibly moist texture. Often baked in a large, shallow sheet pan, this cake is perfect for feeding a crowd at potlucks, family gatherings, and celebrations. Its hallmark feature is a warm chocolate frosting poured directly over the cake while still hot, creating a luscious, slightly fudgy topping that seeps into the sponge below. With its origins in Southern kitchens, this cake became popular for its simple ingredients, quick preparation, and unforgettable flavor. It remains a nostalgic favorite and a true comfort food dessert.
Ingredients
Cake:
- 1 stick oleo (butter or margarine)
- 1 cup water
- 4 tbsp cocoa powder
- 2 cups flour
- 2 cups sugar
- ½ tsp salt
- 2 eggs
- ½ cup sour cream
- 1 tsp baking soda
Icing:
- 1 stick oleo (butter or margarine)
- 4 tbsp cocoa powder
- 6 tbsp milk
- 3¾ cups confectioners’ sugar
- 1 tsp vanilla extract
- 1 cup nuts (chopped )
Instructions
Step 1: Prepare Cake Base
- Bring to boil in a saucepan: butter (oleo), water, and cocoa. Stir until smooth.
Step 2: Combine Dry Ingredients
- In a large bowl, mix flour, sugar, and salt.
Step 3: Blend Wet and Dry
- Pour the hot cocoa mixture into the dry ingredients and stir until combined.
Step 4: Add Remaining Ingredients
- Beat in eggs, sour cream, and baking soda until smooth.
Step 5: Bake the Cake
- Pour into a greased 17x11x¾ inch sheet pan.
- Bake at 350°F for about 20 minutes, until set.
Step 6: Prepare Frosting
- While the cake bakes, bring butter, cocoa, and milk to a boil.
Step 7: Finish Frosting
- Remove from heat. Stir in confectioners’ sugar, vanilla, and nuts until smooth.
Step 8: Frost While Warm
- Spread the warm icing evenly over the hot cake.
- Cool slightly before cutting into squares.
Tips
- Use pecans or walnuts in the frosting, or omit nuts for a smoother finish.
- For deeper chocolate flavor, use Dutch-process cocoa.
- Add 1 teaspoon cinnamon to the batter for a classic Texas-style variation.
- If using salted butter, reduce added salt in the batter.
- Line the pan with parchment for easy removal and cleaner cuts.
- Spread frosting on the cake while hot for a shiny, glazed finish (as written).
- For thicker pieces, bake in a slightly smaller pan and increase baking time a few minutes.
- Substitute buttermilk for sour cream (same amount) if desired.
- Add mini marshmallows to the warm cake before frosting for a retro twist.
Nutrition
Calories: 285kcalCarbohydrates: 41gProtein: 2gFat: 10gSaturated Fat: 4.5gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 3.8gTrans Fat: 0.2gCholesterol: 30mgSodium: 190mgPotassium: 75mgFiber: 1gSugar: 33gVitamin A: 280IUCalcium: 20mgIron: 1mg
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