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Rich and chocolatey Texas sheet cake is the perfect cake for a crowd! It’s easy to make with a luscious warm frosting that sinks into the cake.
a note from megan
2026 Update: I first published this recipe back in 2014. It has been retested and updated with new photos and more tips!
There are certain things in life that can only be fully comprehended once you experience them for yourself, and I believe that Texas Sheet Cake is one of those things.
If you’re able to taste that first piece, still warm from the oven, with ever-so-slightly gooey frosting dripping down the side? Oh, man.
This cake is both fluffy and moist, with the pecans helping to cut through the rich chocolate flavor. Don’t skip the pecans—it wouldn’t be Texas sheet cake without it.
Even though this is a thinner cake, it’s still a special-occasion cake, something you will want to share with others lest you be tempted to eat a square here and a square there, each one successively larger. I won’t tell if you don’t share, though!
Ingredients for Texas Sheet Cake
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- All-purpose flour
- Granulated sugar
- Powdered sugar (confectioners’ sugar)
- Cocoa powder
- Baking soda
- Cinnamon
- Salt
- Unsalted butter
- Sour cream
- Eggs
- Milk
- Vanilla
- Pecans
If you don’t have sour cream on hand, no problem! I have made this cake with buttermilk and with plain yogurt, and all three work very well. Simply swap in the same amount. Note that you want regular yogurt, not thicker Greek-style yogurt.
How to make this recipe
Preheat your oven to 350°F. Grease a rimmed sheet pan with nonstick spray. You’ll want to use a standard half sheet pan, not a quarter sheet.
If you’ve never made Texas sheet cake before and are worried about it overflowing the sides (I know I was the first time!) you can bake in a jelly roll pan or a 9×13-inch pan instead for a thicker cake. However, know that your cake will not overflow in a sheet pan!
Cut the butter into chunks and combine with water and cocoa powder in a large saucepan. Set over medium heat and bring just to a boil, stirring to melt the butter and combine everything.
Once the butter is fully melted, remove from the heat. Whisk in the flour, sugar, salt, and cinnamon.
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Stir in the sour cream, baking soda, and eggs until fully combined and there are no streaks in the batter.
Pour into the sheet pan and carefully transfer to the oven. Bake for 15-20 minutes.
While the cake is baking, start making the frosting. You want to time it so that the cake is still warm when the frosting is ready; having both warm while spreading creates a fudgy top layer of cake.
In a medium saucepan, combine the butter, milk, and cocoa powder, heating to just boiling and melting everything together.
Remove from heat and quickly stir in all of the powdered sugar, vanilla, and pecans, mixing until fully incorporated.
Pour the frosting over the warm cake, spreading evenly. Wait until set (if you can!) before slicing and serving.
Storage tips
One great thing about this cake is that it keeps very well, thanks to the extra moisture from the warm frosting.
To keep at room temperature, cover it tightly with plastic wrap, and enjoy within 3 days.
Keeping it in the refrigerator is recommended for longer storage, or if you’re in a warmer climate. Make sure it is well wrapped, and it should last up to 1 week.
If you’re serving slices from the fridge, I like to warm them slightly in the microwave just to get more of that ooey-gooey texture back.
For a non-chocolate version, try blonde Texas sheet cake!
The next time you need to feed a crowd, make Texas sheet cake. It’s perfect for any celebration!
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Texas Sheet Cake
Ingredients
For the cake
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sour cream, buttermilk, or plain yogurt
- 1 teaspoon baking soda
- 2 large eggs
For the frosting
- 1/2 cup unsalted butter
- 6 tablespoons milk
- 4 tablespoons cocoa powder
- 1 pound powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans
Directions
- Preheat oven to 350°F. Coat a 18×13 rimmed baking sheet with nonstick cooking spray and set aside.
- In a large saucepan, combine butter, water, and cocoa powder. Heat just to a boil, whisking to melt butter and combine ingredients.1 cup unsalted butter, 1 cup water, 4 tablespoons cocoa powder
- Remove from heat and whisk in flour, sugar, salt, and cinnamon. Stir in sour cream, baking soda, and eggs until well-blended and no streaks remain.2 cups all-purpose flour, 2 cups granulated sugar, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/2 cup sour cream, 1 teaspoon baking soda, 2 large eggs
- Pour batter into pan and bake for 15-20 minutes.
- To make the frosting, in a medium saucepan combine butter, milk, and cocoa powder and heat to boiling.1/2 cup unsalted butter, 6 tablespoons milk, 4 tablespoons cocoa powder
- Remove from heat and quickly whisk in powdered sugar, vanilla, and pecans. Pour over cake while still warm. Let the frosting set before serving.
Notes
- You can also bake this in a 9×13-inch pan for a thicker cake. Increase baking time to 25 minutes.
- In place of sour cream, buttermilk or plain yogurt (not Greek style) can be used.
- Adapted from Family Circle
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
You just made my mouth water and my heart homesick in one fell swoop. It’s been far too long since I’ve made Texas Sheet Cake, and I’m pretty sure James has *never* had it. Travesty.
Amber, this is something we must remedy the next time you visit.
My mom has made this cake my whole life, but her recipe is from Iowa. No nuts, and the frosting is just a little smoother. I wonder if Midwestern Sheet Cake is a thing?
I’ve never made Texas sheet cake in a 13 x 9 pan…always in a sheet pan. So I wanted to try your recipe. It came out beautifully! I’ll never make it any other way. Isn’t that frosting glorious?! And I usually use sour cream but preferred your suggestion of yogurt…used a vanilla flavored Greek style. Great recipe, thank you!