Texas Sheet Cake Recipe: The Chocolate Classic That Never Fails

Discover the joy of baking with this rich, moist, and utterly irresistible Southern favorite.

There’s something truly magical about the way a Texas Sheet Cake fills your kitchen with its warm, chocolate aroma — rich, nostalgic, and deeply comforting. This is not a fussy, layered bakery cake. It’s a humble, generous, crowd-pleasing dessert that’s been shared at family gatherings, potlucks, church suppers, and celebrations across the South for generations.

What makes this cake so special isn’t just its flavor — it’s the experience. The batter comes together quickly, the cake bakes into a soft, moist sheet, and the warm chocolate frosting is poured right over the top while the cake is still hot, melting into every inch of the surface. The result is a dessert that’s incredibly tender, rich without being heavy, and impossible to resist.

Whether you’re baking for guests, bringing dessert to a gathering, or simply craving a slice of pure chocolate comfort, this classic Texas Sheet Cake recipe delivers every single time.

Ingredients for Texas Sheet Cake

All-purpose flour (2 cups) — Provides structure and gives the cake its soft yet sturdy crumb.
Granulated sugar (2 cups) — Sweetens the cake and balances the cocoa’s richness.
Salt (¼ teaspoon) — Enhances the chocolate flavor and keeps the sweetness from feeling flat.
Unsweetened cocoa powder (4 tablespoons) — The soul of the cake, delivering deep chocolate flavor.
Butter (1 cup) — Adds richness, moisture, and that melt-in-your-mouth texture.
Water (1 cup) — Helps bloom the cocoa and intensify the chocolate flavor.
Buttermilk (½ cup) — Keeps the cake tender with a slight tang for balance.
Eggs (2) — Bind the batter and add lightness.
Baking soda (1 teaspoon) — Lifts the cake and creates a soft crumb.
Vanilla extract (1 teaspoon) — Rounds out the chocolate with warm sweetness.

For the Chocolate Frosting

Butter (½ cup)
Milk (¼ cup)
Unsweetened cocoa powder (3 tablespoons)
Vanilla extract (1 teaspoon)
Powdered sugar (3½ cups)
Chopped pecans (optional) — Add crunch and nutty depth.

How to Make Texas Sheet Cake

Step 1 — Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or jelly roll pan and set aside.

Step 2 — Mix Dry Ingredients

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

Step 3 — Heat the Chocolate Mixture

In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a gentle boil, then remove from heat.

Step 4 — Combine Batter

Pour the hot chocolate mixture into the dry ingredients and stir until smooth. Add buttermilk, eggs, and vanilla, mixing until fully combined.

Step 5 — Bake

Pour batter into prepared pan and bake for 20–25 minutes, until a toothpick inserted comes out clean.

How to Make the Chocolate Frosting

While the cake bakes, melt butter, milk, and cocoa in a saucepan. Remove from heat and whisk in vanilla and powdered sugar until smooth. Pour frosting over the hot cake immediately so it melts into the surface.

Sprinkle with pecans if using.

Why This Cake Is So Loved

It’s incredibly moist and tender.
It feeds a crowd easily.
It uses simple pantry ingredients.
The frosting melts into the cake for unbeatable texture.

Pro Tips for Perfect Texas Sheet Cake

Frost while the cake is still hot for the signature glossy finish.
Use good-quality cocoa for deeper flavor.
Don’t overbake — this cake should stay soft and moist.

Serving Suggestions

Serve warm with a glass of milk, a scoop of vanilla ice cream, or a dollop of whipped cream. This cake is perfect for birthdays, potlucks, holidays, and everyday cravings.

Final Thoughts

This Texas Sheet Cake is proof that simple recipes often create the most unforgettable desserts. With its soft crumb, rich chocolate flavor, and warm frosting that melts right into the cake, it’s a dessert that never goes out of style.

If you’re looking for a cake that’s easy, reliable, crowd-pleasing, and irresistibly delicious — this is the one you’ll come back to again and again.