Texas Sheet Cake – The Best Old-Fashioned Chocolate Cake Recipe

When it comes to legendary Southern desserts, Texas Sheet Cake holds a special place. It’s a rich, chocolatey cake that’s baked in a sheet pan, covered in warm fudgy icing, and sprinkled with pecans (if you like them). This cake is famous for being easy to make, quick to bake, and perfect for feeding a crowd. Whether you’re planning a holiday dinner, a birthday celebration, or just want a simple dessert that wows, this recipe is a must-try.

In this complete guide, I’ll walk you through not just the classic Texas Sheet Cake recipe, but also expert baking tips, variations you can try, serving ideas, and answers to common questions. If you want a cake that gets Google’s attention and also satisfies every sweet tooth at the table, this is it.

What Is Texas Sheet Cake?

Texas Sheet Cake is a thin, moist chocolate cake baked in a large sheet pan and topped with warm chocolate icing. It’s sometimes called “chocolate sheet cake” or “Texas funeral cake” because it’s often served at potlucks, church gatherings, and big family events in the South.

Unlike tall layer cakes that require stacking and decorating, this cake is quick, fuss-free, and crowd-friendly. The texture is soft and fluffy, while the icing melts into the surface of the cake, giving it a gooey and irresistible finish.

Why You’ll Love This Recipe

Big batch dessert – Serves 20+ people.
Quick baking time – Ready in under an hour.
Moist and rich – Sour cream makes it extra tender.
Perfect for parties – Travels well and can be made ahead.
Customizable – Add nuts, swap frosting flavors, or spice it up.

Ingredients for Texas Sheet Cake

For the Cake:

2 cups all-purpose flour – Provides structure.
2 cups granulated sugar – Sweetness and moisture.
1 teaspoon baking soda – Helps the cake rise.
½ teaspoon salt – Balances flavors.
½ cup sour cream – Keeps the cake soft and slightly tangy.
2 large eggs – For binding and richness.
1 cup butter (2 sticks) – Gives flavor and texture.
1 cup water – Helps blend the cocoa and butter.
4 tablespoons unsweetened cocoa powder – Deep chocolate flavor.

For the Icing:

½ cup butter – Forms the base of the icing.
4 tablespoons unsweetened cocoa powder – For richness.
6 tablespoons milk – Whole milk works best.
4 cups powdered sugar – For a smooth, creamy texture.
1 teaspoon vanilla extract – Enhances the chocolate flavor.
1 cup chopped pecans (optional) – Traditional Southern topping.

Step-by-Step Instructions

Step 1 – Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease and flour a 10×15-inch sheet pan (or use a jelly roll pan).

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

Step 3 – Make the Chocolate Mixture

In a saucepan over medium heat, combine butter, water, and cocoa powder. Stir and bring to a gentle boil. Once smooth, remove from heat.

Step 4 – Combine Wet and Dry

Pour the hot chocolate mixture into the dry ingredients. Stir gently until blended. Add sour cream and eggs, mixing until smooth.

Step 5 – Bake the Cake

Pour the batter into the prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

Step 6 – Prepare the Icing

While the cake is baking, make the frosting. In a saucepan, melt butter, cocoa powder, and milk together. Remove from heat, then whisk in powdered sugar and vanilla until creamy. Stir in pecans if using.

Step 7 – Frost the Cake

Immediately after removing the cake from the oven, pour the warm frosting over the hot cake. Spread evenly so it soaks in.

Expert Tips for Success

Frost while warm – The icing melts into the cake for a fudgy finish.
Use fresh cocoa powder – Old cocoa loses flavor.
Don’t overmix – Overmixing makes the cake dense.
Cool before slicing – Let the icing set for at least 30 minutes.

Delicious Variations

Orange Texas Sheet Cake – Add orange zest to the batter and icing.
Mocha Version – Add 1 teaspoon instant coffee to the chocolate mixture.
Peanut Butter Icing – Swap cocoa in the frosting with creamy peanut butter.
Nut-Free – Skip pecans for a smooth finish.
Birthday Style – Top with colorful sprinkles instead of nuts.

How to Store Texas Sheet Cake

Room Temperature: Cover and store for up to 3 days.
Fridge: Keeps fresh for up to 7 days (bring to room temp before serving).
Freezer: Wrap tightly and freeze for up to 3 months.

Serving Suggestions

Serve with vanilla ice cream for extra indulgence.
Pair with coffee, tea, or a glass of milk.
Cut into small squares for parties and gatherings.

FAQs About Texas Sheet Cake

1. Can I make Texas Sheet Cake without sour cream?
Yes, you can substitute with plain Greek yogurt for a similar tangy and moist result.

2. What makes Texas Sheet Cake different from regular chocolate cake?
It’s thinner, baked in a sheet pan, and topped with warm icing that soaks into the cake.

3. Can I make it ahead of time?
Absolutely! In fact, it tastes even better the next day.

4. Do I have to add pecans?
No—pecans are traditional, but the cake is just as delicious without them.

Final Thoughts

Texas Sheet Cake is a dessert that has truly stood the test of time. It’s easy, fast, and foolproof, yet it delivers maximum flavor. Whether you make it for a casual family dinner, a holiday party, or a big gathering, this cake will always be the first to disappear.

Once you try it, you’ll understand why this cake is a Southern classic and why so many families keep it in their recipe box for generations.