Texas Sheet Cake

Texas sheet cake is a classic thin chocolate cake with a warm, pourable cocoa frosting that soaks right into the top. It bakes quickly in a large pan, making it perfect for potlucks, birthdays, and holiday crowds. The sour cream keeps the cake extra tender and moist, while the icing sets into a glossy, fudge-like layer. It’s rich without being overly heavy, and the chopped walnuts add a nice crunch if you like them. The best part: you frost it while the cake is still warm, so it spreads effortlessly.

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 2 eggs
• 1 cup butter
• 1 cup water
• 5 tbsp unsweetened cocoa powder
• 6 tbsp milk
• 5 tbsp unsweetened cocoa powder
• 1/2 cup butter
• 4 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350°F and grease and flour a 10×15-inch pan.
2. Combine flour, sugar, baking soda, and salt in a large bowl.
3. Beat in sour cream and eggs, then set aside.
4. Melt 1 cup butter in a saucepan over low heat, then add water and 5 tbsp cocoa.
5. Bring the cocoa mixture to a boil, remove from heat, and cool slightly.
6. Stir the cocoa mixture into the batter until blended, then pour into the prepared pan.
7. Bake about 20 minutes, until a toothpick inserted in the center comes out clean.
8. For the icing, bring milk, 5 tbsp cocoa, and 1/2 cup butter to a boil in a saucepan, then remove from heat.
9. Stir in confectioners’ sugar and vanilla, then fold in walnuts if using.
10. Spread the frosting over the warm cake and let set before slicing.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 430 kcal | Servings: 24

Tips

For the smoothest, fudgiest frosting, sift the confectioners’ sugar before stirring it in so it melts in without lumps.

Frost the cake while it’s still warm (not piping hot) so the icing spreads easily, then let it sit 30–60 minutes to set before cutting; store covered at room temperature for 2 days or refrigerate for up to 5 days.

FAQ

Do I have to use walnuts?
No—leave them out for a nut-free sheet cake, or swap in pecans if you prefer.

Why frost it while it’s warm?
The warm cake helps the icing spread and slightly soak in, creating that classic Texas sheet cake texture.

Can I make this in a different pan size?
A 10×15-inch pan is ideal; a thicker cake in a smaller pan may need more bake time.

Can I freeze Texas sheet cake?
Yes—freeze slices in an airtight container; thaw at room temperature or in the fridge before serving.