Name: The BEST Texas Sheet Cake EVER!!
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup margarine (for the cake); 1 cup water; 4 tablespoons cocoa powder; 2 cups all-purpose flour; 2 large eggs, beaten; 1 teaspoon baking soda; 2 cups granulated sugar; 1/2 cup sour cream; 1/2 cup margarine (for the frosting); 6 tablespoons milk; 4 tablespoons cocoa powder; 1 cup chopped walnuts (optional); 3 1/2 cups powdered sugar; 1 teaspoon vanilla extract

A decadent, moist chocolate cake with warm fudgy frosting that’s perfect for feeding a crowd. This classic Southern dessert bakes in a sheet pan, making it easy to transport to potlucks, family gatherings, or anywhere you need to bring joy through chocolate.

Why You’ll Love This Recipe

Texas Sheet Cake is beloved for good reason – it’s incredibly simple to make but delivers impressive results. The cake itself is wonderfully moist with a tender crumb, while the poured-on frosting creates a fudgy top layer that sets to perfection. Unlike layer cakes that require careful assembly, this no-fuss dessert comes together quickly. The combination of boiling the ingredients for both the cake and frosting produces a unique texture that’s impossible to resist. Plus, it’s designed to feed a crowd, making it perfect for gatherings of all kinds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the base of this cake, providing structure while maintaining a tender crumb. Its protein content is perfect for this type of sheet cake – enough to hold together but not so much that it becomes tough.

Granulated sugar sweetens the cake just right and contributes to its moist texture by retaining moisture during baking.

Margarine adds richness and flavor to both the cake and frosting. Its high fat content creates a moist, tender cake while giving the frosting its smooth, spreadable consistency. Unsalted butter can be substituted if preferred.

Cocoa powder delivers the chocolate flavor in both the cake and frosting. Regular unsweetened cocoa powder works perfectly here – no need for Dutch-processed varieties.

Eggs bind the ingredients together while adding structure and richness. They help create that perfect tender-yet-stable texture that makes Texas Sheet Cake so satisfying.

Sour cream is the secret weapon in this recipe, adding moisture and a subtle tang that balances the sweetness. Plain Greek yogurt makes a good substitute if needed.

Baking soda acts as the leavening agent, helping the cake rise to just the right height. It reacts with the acidic ingredients to create a light texture.

Powdered sugar creates that smooth, fudgy frosting that’s the hallmark of Texas Sheet Cake. Its fine texture dissolves completely for a silky result.

Vanilla extract adds depth of flavor to the frosting, enhancing the chocolate notes without overwhelming them.

Walnuts provide optional crunch and nutty flavor in the frosting. They can be omitted for those with allergies or preferences, or substituted with pecans for a more traditional Southern twist.

Directions

For the cake:

Preheat the oven to 375°F (190°C). Grease and flour (or spray with nonstick spray) a 10″x15″x2″ jelly roll pan.
In a large saucepan, bring the margarine, water, and cocoa powder to a boil. Remove from heat and allow to cool slightly.
Add the flour, beaten eggs, baking soda, sugar, and sour cream to the saucepan. Mix well.
Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 10-15 minutes before making the frosting.

For the frosting:

In a saucepan, bring the margarine, milk, and cocoa powder to a boil. Remove from heat and stir in the walnuts (if using), powdered sugar, and vanilla extract.
Beat the mixture until smooth and immediately pour it over the warm cake.
Let the cake cool until the frosting sets before cutting and serving.

Servings and Timing

This Texas Sheet Cake recipe yields approximately 20 generous slices, making it perfect for gatherings and celebrations. Prep time is just 20 minutes, with a cooking time of 22 minutes, for a total time of about 42 minutes from start to finish. Each slice contains approximately 391 calories, making it a rich but reasonable treat.

Variations

Peanut Butter Twist: Add 1/2 cup of peanut butter to the frosting for a chocolate-peanut butter combination.

Mint Chocolate: Add 1/2 teaspoon of mint extract to the cake batter and sprinkle crushed peppermint candies on top of the frosting.

Mexican Chocolate: Add 1 teaspoon of cinnamon and a pinch of cayenne pepper to the cake batter for a spicy kick.

Double Chocolate: Fold 1 cup of chocolate chips into the cake batter before baking for extra chocolate goodness.

Coconut Topping: Sprinkle 1 cup of toasted coconut flakes over the frosting before it sets.

Buttermilk Substitute: Replace the water in the cake with buttermilk for a tangy flavor profile.

Storage/Reheating

Room Temperature: Texas Sheet Cake can be stored at room temperature in an airtight container or covered tightly with plastic wrap for 3-4 days. The cake actually improves after the first day as the flavors meld together.

Refrigeration: For longer storage, refrigerate the cake for up to a week. Cover tightly to prevent it from drying out or absorbing refrigerator odors.

Freezing: This cake freezes beautifully for up to 3 months. Cut into individual portions before freezing for easy single servings. Wrap each piece tightly in plastic wrap, then aluminum foil or place in freezer bags.

Thawing: Thaw frozen cake portions at room temperature for about 1-2 hours or overnight in the refrigerator.

Reheating: While typically enjoyed cold or at room temperature, individual slices can be gently warmed in the microwave for 10-15 seconds if desired for a more molten frosting experience.

FAQs

Why is it called Texas Sheet Cake?

While the exact origins are debated, Texas Sheet Cake got its name from its size – everything’s bigger in Texas! The large, thin sheet pan format makes it perfect for feeding crowds, and the style of making both the cake and frosting with a boiling method is characteristic of this Southern classic.

Can I use butter instead of margarine?

Yes, unsalted butter can be substituted for margarine in equal amounts in both the cake and frosting. Some bakers actually prefer butter for its flavor, though traditionalists often stick with margarine.

Why do you pour the frosting on while the cake is still warm?

Pouring the warm frosting over a still-warm cake is essential to the texture of Texas Sheet Cake. This allows the frosting to partially melt into the top layer of the cake, creating that characteristic fudgy layer that sets as it cools.

What if I don’t have a jelly roll pan?

A 9×13-inch baking pan can be used instead, though the cake will be thicker and may require a slightly longer baking time. Check for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.

Can I make Texas Sheet Cake ahead of time?

Absolutely! In fact, many people believe this cake tastes better the day after baking as the flavors have time to develop. Make it up to two days in advance and store at room temperature, tightly covered.

Is there a way to make this cake less sweet?

You can reduce the sugar in the frosting by up to 1/2 cup without significantly affecting the texture. Adding a pinch of salt to both the cake and frosting can also help balance the sweetness.

What’s the difference between Texas Sheet Cake and regular chocolate cake?

Texas Sheet Cake is distinctive because of its thin, sheet pan format, the boiling method used for the batter, and the poured-on warm frosting. Regular chocolate cakes are often taller, layered, and frosted after completely cooling.

Can I add espresso powder to enhance the chocolate flavor?

Yes! Adding 1-2 teaspoons of instant espresso powder or strong coffee in place of some of the water will enhance the chocolate flavor without making the cake taste like coffee.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The edges may also begin to pull away slightly from the sides of the pan.

Why did my frosting harden before I could spread it evenly?

The frosting sets quickly as it cools. Work fast when pouring and spreading it, and make sure to have all frosting ingredients measured and ready before you begin cooking it. If it hardens too quickly, you can place the pan over very low heat for a few seconds to soften it again.

Conclusion

Texas Sheet Cake stands as a testament to the beauty of simple, crowd-pleasing desserts. With its moist chocolate crumb, fudgy frosting, and straightforward preparation, it’s no wonder this cake has become a staple at family gatherings, potlucks, and celebrations across America. The unique method of pouring warm frosting over a warm cake creates that signature texture that’s impossible to achieve with other chocolate cakes. Whether you’re baking for a special occasion or simply craving a chocolatey treat, this recipe delivers consistent, delicious results with minimal effort. The next time you need to feed a crowd or just want to bring a smile to someone’s face, Texas Sheet Cake is the answer – a true classic that never disappoints.