Texas Sheet Cake

I keep this Texas Sheet Cake recipe in my back pocket for whenever I need to feed a crowd and have a guaranteed-to-please chocolate dessert. I’ve made it for birthday parties, school events, and more family gatherings than I can count because it’s a classic Southern dessert that bakes in one pan, stays perfectly moist, and gets topped with a warm cocoa frosting that melts right into the soft cake underneath.

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What I love most is how simple it is to pull together. The batter whisks up fast with pantry staples, and there’s no layering or fancy decorating involved. I pour the rich chocolate frosting over the cake while it’s still warm, so it soaks into every bite and creates that smooth, fudgy finish that makes this sheet cake so hard to resist. It’s the kind of no-fail, from-scratch dessert that always comes through when I need something easy, chocolatey, and guaranteed to make everyone happy.

Calling all chocolate lovers! If you think this Texas Sheet Cake is amazing, you have to check out my Death By Chocolate Poke Cake or this fun throwback Hostess Sheet Cake.

Key Ingredients

Below is a quick rundown of the ingredients used in this recipe. Full measurements are listed in the recipe card.

Cake

• Flour: All purpose flour works best. If you need a gluten-free option, a 1 to 1 gluten-free baking blend usually works.
• White sugar,salt, unsalted butter
• Cocoa powder: Natural cocoa is the classic choice. Dutch process cocoa gives a deeper flavor but may bake slightly differently.
• Boiling water: You can swap the boiling water for hot coffee if you want a stronger chocolate flavor.
• Buttermilk: If you don’t have it on hand, make a quick substitute by adding a tablespoon of lemon juice or vinegar to milk and letting it sit for a few minutes. You can also use sour cream thinned with a little milk for a similar effect.
• Eggs, baking soda, vanilla extract

Icing

• Unsalted butter: Salted butter works too, but the frosting may taste a little more salty.
• Cocoa powder
• Milk: Any type works. You can use evaporated milk for an extra rich frosting.
• Vanilla extract
• Powdered sugar: Add gradually while whisking so it blends smoothly.

How to Make Texas Sheet Cake

1. Prep the pan and oven: Lightly spray an 18×13 inch sheet pan with cooking spray and preheat the oven to 350°F.
2. Mix the dry ingredients: In a large mixing bowl, combine flour, sugar, and salt.
3. Make the chocolate mixture: Melt butter in a saucepan over medium-low heat. Whisk in the cocoa powder, then add the boiling water and whisk until smooth.
4. Mix the wet ingredients: In a small bowl, whisk together the buttermilk, eggs, baking soda, and vanilla.
5. Combine the batter: Stir the egg mixture into the cocoa mixture, then pour into the flour mixture and mix until smooth. The batter will be thin, and that’s exactly how it should be.
   
6. Bake the cake: Pour the cake batter into the prepared pan and bake for about 20 minutes.
7. Poke the cake: Remove the cake from the oven and poke holes all over with a fork so the frosting can sink in slightly.
   
8. Make the frosting: Melt the butter in a saucepan over medium-low heat. Whisk in the cocoa, then remove from the heat and stir in the milk, vanilla, and powdered sugar gradually until smooth.
9. Frost the cake: Pour the warm frosting mixture over the warm cake and spread quickly with a spatula. Let it cool for 10 to 15 minutes before slicing and serving.
   

Make Ahead & Storage Instructions

• Make ahead: You can bake and frost this cake a day in advance. Keep it covered tightly at room temperature. For the best texture, frost the cake while it is still warm rather than making the cake and frosting separately.
• Store: Keep the cake covered in an airtight container or with a layer of foil at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Reheat: If you like the frosting extra soft, warm individual slices in the microwave for a few seconds, especially after refrigeration.
• Freeze: Wrap the cooled, frosted cake tightly to freeze. For best flavor and texture, enjoy within 1 month, though it can last up to 2 months if well wrapped. Thaw in the fridge or at room temperature before serving.

More Chocolate Desserts You Might Like

• Depression Cake
• Chocolate Eclair Cake
• Buckeye Brownies
• Peanut Butter Cup Brownies
• 7 Layer Bars

If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

4.50 from 8 votes

Recipe for Texas Sheet Cake with Buttermilk

Author — Jennifer Fishkind

Serves — 15

This Texas Sheet Cake bakes up rich, chocolatey, and perfectly soft in one pan. Warm chocolate frosting is poured right on top, soaking into the cake for a fudgy, irresistible finish. Easy to slice and share.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

 

For the cake

• ▢ 2 cups flour
• ▢ 2 cups sugar
• ▢ ¼ tsp salt
• ▢ 4 tbsp cocoa
• ▢ 16 tbsp unsalted butter 1 cup
• ▢ 1 cup boiling water
• ▢ ½ cup buttermilk
• ▢ 2 eggs whisked together
• ▢ 1 tsp baking soda
• ▢ 1 tsp vanilla extract

For the icing

• ▢ 14 tbsp unsalted butter
• ▢ 4 tbsp cocoa
• ▢ 6 tbsp milk
• ▢ 1 tsp vanilla extract
• ▢ 3½ cups powdered sugar 

Instructions

 

• Lightly spray an 18×13 baking sheet with cooking spray and set aside. Preheat your oven to 350°F.
• In a large mixing bowl combine your flour, sugar, and salt.
• In a large sauce pan over medium-low heat melt your unsalted butter. Add your cocoa powder and whisk together.
• Add boiling water and whisk it into the mixture.
• In a separate small bowl, combine your buttermilk, eggs, baking soda, and vanilla then whisk together. Stir buttermilk mixture into chocolate mixture and whisk together. Mix with dry ingredients (flour, sugar, and salt).
• Pour into sheet cake pan and bake at 350°F for 20 minutes. Remove from the oven and poke with forks (so that the yummy frosting goes down into the cake just a little bit and makes it even that much better).
• While your cake is baking, start your frosting by melting your remaining 14 tablespoons of unsalted butter in a large saucepan over medium-low heat. Add your cocoa and whisk together. Turn off heat. Add your milk, vanilla, and powdered sugar (sift it in while whisking instead of just dumping all of it in at once). Stir until no lumps remain.
• Pour your frosting over your cake and let cool for about 10 to 15 minutes before serving.

Jenn’s Notes

Storage :

• To Store: You can store Texas sheet cake on the counter at room temperature for up to 5 days. Cover any leftovers with plastic or foil. The cake will stay moist without being refrigerated because of the frosting that soaks into the cake.
• To Freeze: Cover the cooled cake in plastic or foil and freeze for up to 2 months. When ready to enjoy, be sure to let the cake thaw and come to room temperature before serving.

Tips:

• Using a different-sized sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.
• A fork or a wooden barbecue skewer is the perfect width for the holes in the cake.
• When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the frosting fills the holes completely.

Nutrition Info

Calories: 498kcal | Carbohydrates: 70g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 137mg | Potassium: 94mg | Fiber: 1g | Sugar: 55g | Vitamin A: 754IU | Calcium: 33mg | Iron: 1mg

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