This classic Texas sheet cake is the ultimate dessert for chocolate lovers. With its ultra-moist texture, rich chocolate flavor, and irresistible fudgy icing, this cake is a family favorite that’s perfect for any occasion. Whether you’re hosting a party, attending a potluck, or craving a nostalgic treat, this recipe is as easy to make as it is to enjoy.
I still remember the first time my mom baked this Texas sheet cake for a family gathering. The warm, chocolatey aroma filled the house, and by the time dessert rolled around, there wasn’t a crumb left!
Over the years, I’ve made this recipe countless times, and it never fails to impress. It’s simple, comforting, and brings people together just like a good recipe should.
What’s Inside This Recipe?
My Take on Mom’s Classic Texas Sheet Cake
This recipe holds a special place in my heart because it’s one of those timeless desserts that everyone loves. What makes it truly special is the combination of a tender, chocolatey cake and a luscious, glossy icing that seeps into every bite.
The addition of buttermilk in the batter gives it a subtle tang and keeps the texture incredibly moist, while the icing, poured on while the cake is still warm, creates that signature fudgy layer.
I also love how versatile this cake is. You can keep it classic or add your own twist like sprinkling chocolate chips on top or adding chopped pecans for extra crunch. It’s a Texas-sized dessert with endless possibilities!
Ingredients for Mom’s Classic Texas Sheet Cake
Before we dive into the steps, here’s everything you’ll need to make this classic Texas sheet cake. These ingredients come together to create a rich, chocolatey cake with a fudgy finish. Make sure to measure everything accurately for the best results!
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup buttermilk (or substitute with ½ cup milk + ½ tablespoon vinegar, mixed and left to sit for 5 minutes)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Icing
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Optional:
- ½ cup chopped pecans or walnuts
How to Make Mom’s Classic Texas Sheet Cake
Making this iconic dessert is easier than you might think. Just follow these simple steps, and you’ll have a delicious Texas sheet cake ready to enjoy in no time!
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 13×18-inch sheet pan or jelly roll pan with butter or non-stick spray, and set it aside. A sheet pan is key to achieving the thin, tender layers that make this cake unique.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set this aside while you prepare the wet ingredients.
3. Cook the Chocolate Mixture
In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir frequently until the butter melts and the mixture is smooth. Remove from heat and let it cool slightly.
4. Combine Wet and Dry Ingredients
Pour the chocolate mixture into the bowl of dry ingredients. Stir gently until just combined. Add the buttermilk, eggs, and vanilla extract, mixing until the batter is smooth and well-blended.
5. Bake the Cake
Pour the batter into the prepared pan, spreading it out evenly. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, you can start on the icing.
6. Make the Fudgy Icing
In the same saucepan you used earlier, melt the butter over medium heat. Stir in the cocoa powder and milk, whisking until smooth. Remove from heat and gradually whisk in the powdered sugar and vanilla until the icing is glossy and thick.
7. Ice the Cake While Warm
As soon as the cake comes out of the oven, pour the warm icing over it. Use a spatula to spread the icing evenly, letting it soak into the cake slightly. If you’d like, sprinkle chopped pecans or walnuts on top for extra texture.
8. Cool and Serve
Let the cake cool completely in the pan before slicing into squares. Serve it as-is or with a scoop of vanilla ice cream for an extra indulgent treat!
How to Serve Mom’s Classic Texas Sheet Cake
This Texas sheet cake is perfect for any occasion, from casual weeknights to holiday gatherings. For a simple presentation, cut it into squares and serve it directly from the pan.
If you’re feeling fancy, you can plate each piece with a dollop of whipped cream or a drizzle of caramel sauce. Pair it with coffee or a glass of cold milk for a truly satisfying dessert.
Storing and Enjoying Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week.
Just be sure to let it come to room temperature before serving to enjoy its full flavor and texture. You can also freeze individual slices for up to 3 months just wrap each piece tightly in plastic wrap and place them in a freezer bag.
Top Tips for Customizing Your Texas Sheet Cake
- Add chocolate chips: Sprinkle a handful of chocolate chips over the batter before baking for an extra dose of melty chocolate.
- Try different nuts: Swap out pecans for walnuts or skip the nuts altogether if you prefer a nut-free cake.
- Make it vanilla: For a fun twist, try a Texas-sized vanilla sheet cake by swapping the cocoa powder with an equal amount of flour and adding an extra teaspoon of vanilla extract.
- Amp up the flavor: Add a pinch of cinnamon or espresso powder to the cake batter for a subtle depth of flavor.
Your Questions About Texas Sheet Cake Answered
What makes Texas sheet cake different from other chocolate cakes?
Texas sheet cake is known for its thin, moist layers and the way the warm icing melds with the cake. It’s also baked in a large sheet pan, making it perfect for feeding a crowd.
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 tablespoon of vinegar or lemon juice with 1/2 cup of milk. Let it sit for 5 minutes before using.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container until you’re ready to serve.
Can I use a 9×13-inch pan instead of a sheet pan?
You can, but the cake will be thicker and may need more time to bake. Check for doneness with a toothpick after about 25 minutes.
Rich, chocolatey, and oh-so moist!
Mom’s classic Texas sheet cake is a dessert that’s stood the test of time, and for good reason. It’s simple, delicious, and always a hit with family and friends.
I hope you’ll give this recipe a try and see why it’s one of my all-time favorites. If you do, I’d love to hear about it! Leave a comment below, share your thoughts, or tag me at WandaRecipes.com.
Happy baking!
Texas Sheet Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup buttermilk or substitute with ½ cup milk + ½ tablespoon vinegar, mixed and left to sit for 5 minutes
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the Icing
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Optional:
- ½ cup chopped pecans or walnuts:
Instructions
Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 13×18-inch sheet pan or jelly roll pan with butter or non-stick spray, and set it aside. A sheet pan is key to achieving the thin, tender layers that make this cake unique.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set this aside while you prepare the wet ingredients.
Cook the Chocolate Mixture
- In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir frequently until the butter melts and the mixture is smooth. Remove from heat and let it cool slightly.
Combine Wet and Dry Ingredients
- Pour the chocolate mixture into the bowl of dry ingredients. Stir gently until just combined. Add the buttermilk, eggs, and vanilla extract, mixing until the batter is smooth and well-blended.
Bake the Cake
- Pour the batter into the prepared pan, spreading it out evenly. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, you can start on the icing.
Make the Fudgy Icing
- In the same saucepan you used earlier, melt the butter over medium heat. Stir in the cocoa powder and milk, whisking until smooth. Remove from heat and gradually whisk in the powdered sugar and vanilla until the icing is glossy and thick.
Ice the Cake While Warm
- As soon as the cake comes out of the oven, pour the warm icing over it. Use a spatula to spread the icing evenly, letting it soak into the cake slightly. If you’d like, sprinkle chopped pecans or walnuts on top for extra texture.
Cool and Serve
- Let the cake cool completely in the pan before slicing into squares. Serve it as-is or with a scoop of vanilla ice cream for an extra indulgent treat!
