This classic Texas sheet cake recipe has been a family favorite for years. It’s simple to prepare, feeds a crowd, and yields a moist, tender cake. Spread the homemade frosting over the warm cake and sprinkle with pecans or walnuts for a perfect finish.
There are many variations of Texas sheet cake, but this is the original — straightforward, reliable, and always popular. The batter is easy to mix, uses pantry staples, and bakes into a cake that practically melts in your mouth.
Why I Like This Recipe
- Feeds a crowd. Sheet cake is ideal for celebrations, potlucks, and gatherings because it’s delicious and serves many people without fuss.
- Easy to adapt. Traditional Texas sheet cake often includes pecans, but walnuts or even mini chocolate chips work well. You can fold nuts into the frosting or simply sprinkle them on top — both approaches are tasty.
- Simple, common ingredients. This recipe uses staples you likely already have. If you don’t have buttermilk, plain milk plus a tablespoon of vinegar provides the same effect. Cinnamon is optional in the batter — I skip it here to keep the chocolate flavor pure, but a pinch can be nice if you enjoy the pairing.
What Others Are Saying
Five stars! Only change I make is to put the nuts on the cake before the hot frosting so they too get covered in chocolate. —Donna
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Tips and Tricks
- Thin batter is normal. The batter for Texas sheet cake is noticeably thinner than regular cake batter — that’s expected and produces the right texture.
- Frost while the cake is hot. The signature silky frosting is poured over the hot cake so it melts slightly and sets to a smooth finish as the cake cools.
- Cool completely before slicing. Let the cake cool fully to make clean slices and allow the frosting to set and the flavors to marry.
- Use a half-sheet pan. A 13″ x 18″ x 1″ half-sheet (jelly roll) pan is the best size for this recipe. A whole sheet pan will be too large and a 9×13 pan will require longer baking time and produce a thicker cake.
Ingredients
Cake
- All-purpose flour
- Sugar: 2 cups — this recipe is meant to be indulgent, so keep the sugar for authentic flavor and texture.
- Salt
- Water
- Cocoa powder: For a richer profile, use a blend of regular and dark baking cocoa if desired.
- Butter: Salted or unsalted will work; salted butter is fine here.
- Vanilla extract
- Eggs
- Milk: Regular milk works; buttermilk is optional.
- Vinegar: Helps react with baking soda to create lift.
- Baking soda
Chocolate Frosting
- Butter
- Powdered sugar
- Cocoa powder
- Milk
- Vanilla
Toppings
- Nuts: Pecans, walnuts, or your preferred topping. Mini chocolate chips or sprinkles also work well.
See the recipe card below for exact measurements and full instructions.
How To Make Texas Sheet Cake
Step 1: Preheat oven to 350°F. Mix flour, sugar, and salt in a large bowl and set aside.
Step 2: In a saucepan over medium heat, combine butter, water, and cocoa powder. Stir as the butter melts and bring the mixture to a boil, then remove from heat.
Step 3: Slowly pour the hot butter-chocolate mixture over the dry ingredients and stir until combined.
Step 4: Whisk together eggs, milk, vinegar, baking soda, and vanilla in a small bowl.
Step 5: Add the egg mixture to the large bowl and mix until smooth and fully combined.
Step 6: Pour the batter into a greased 13″ x 18″ half-sheet pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Make the frosting by creaming softened butter, then adding cocoa powder, powdered sugar, vanilla, and milk. Beat on high until the frosting is light and fluffy.
Step 8: Immediately spread the frosting over the hot cake so it smooths evenly. Chop the nuts and sprinkle them over the top. Allow the cake to cool completely before slicing.
Top Tip
Use a sturdy whisk for mixing batter; many home cooks find a Danish dough whisk or a similar tool very effective. A hand mixer isn’t required for this recipe.
Texas Sheet Cake FAQs
Texas sheet cake is a large, thin chocolate cake baked in a sheet pan and traditionally covered with a chocolate frosting while still hot. The quick frosting-and-heat combination yields a smooth, glossy finish and a tender crumb.
Yes, you can use a 9×13 pan, but the cake will be thicker and require a longer bake time (about 35–40 minutes). For the classic thin sheet-cake result, a 13″ x 18″ half-sheet pan is preferred and bakes in about 25 minutes.
Cover the cake loosely with plastic wrap or a pan lid to keep it fresh for up to three days at room temperature, or refrigerate for longer storage. A snap-on sheet-pan lid works well if you have one.
Yes. Freeze the cake in a sturdy pan or transfer to a freezer-safe container, and freeze for up to two months. Thaw in the refrigerator before serving.
More Sheet Pan Desserts To Make
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Honey Bun Sheet Cake
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Buckeye Chocolate Peanut Butter Sheet Cake
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Apple Slab Pie
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Frosted Banana Bars
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Classic Texas Sheet Cake
Ingredients
Cake
- 2 cup all purpose flour
- 2 cup white sugar
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- ⅓ cup cocoa powder (baking cocoa)
- 2 large eggs
- ½ cup milk
- 1 Tablespoon vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Chocolate Frosting
- ½ cup butter softened
- 3 ¾ cup powdered sugar sifted
- ⅓ cup baking cocoa
- ⅓ cup milk
- 1 teaspoon vanilla
Toppings
- 1 cup pecans or walnuts chopped
Instructions
Cake Instructions
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Preheat oven to 350 degrees F.
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Mix flour, sugar, and salt in a large bowl. Set aside.
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Heat butter, water, and cocoa powder in a saucepan over medium heat. Stir as butter melts and bring to a boil, then remove from heat.
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Slowly pour the butter/chocolate mixture over the dry ingredients and stir to combine.
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Whisk eggs, milk, vinegar, baking soda, and vanilla in a small bowl. Add to the batter and mix until smooth.
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Pour batter into a greased 13″ x 18″ half-sheet pan.
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Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.
Frosting Instructions
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Cream softened butter. Add cocoa, powdered sugar, vanilla, and milk, and beat on high until light and fluffy.
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Spread the frosting over the hot cake and sprinkle with chopped pecans or walnuts. Let cool completely before slicing.