Texas Sheet Cake Recipe

Texas Sheet Cake is the kind of old-fashioned dessert that brings out smiles at every gathering, whether it’s a backyard barbecue or a birthday celebration. With its incredibly moist, chocolatey base and glossy, nut-studded frosting, this iconic sheet cake checks all the boxes for comfort food in a single bite. The best part? It’s easy to make from scratch and meant for sharing — no fancy layers, just pure chocolate decadence baked in one big pan. If you’re in the mood for something crowd-pleasing and crave-worthy, keep reading to discover why this beloved Texas Sheet Cake recipe has stood the test of time.

Ingredients You’ll Need

Gathering the ingredients for this classic treat couldn’t be simpler, but each one pulls its weight for flavor, texture, or that signature fudgy shine. Here’s what you’ll need, along with a few tips to guarantee your Texas Sheet Cake turns out irresistible every single time:

• Margarine: Keeps the cake extra moist and lends that nostalgic richness to both the cake and the frosting.
• Water: Ensures a wonderfully tender crumb and helps dissolve the cocoa for full chocolate flavor.
• Cocoa Powder: Unsweetened cocoa adds a deep, satisfying chocolate punch throughout.
• All-Purpose Flour: The backbone of the cake’s structure — measure it carefully for the perfect bake.
• Eggs (large, beaten): Help the cake rise and stay fluffy.
• Baking Soda: Gives the cake a light lift and keeps it soft.
• Granulated Sugar: Sweetens every bite, balancing the cocoa’s bittersweet edge.
• Sour Cream: Adds tang and ensures a supremely tender, melt-in-your-mouth crumb.
• Milk: Adds creaminess to the frosting and helps it spread smoothly.
• Chopped Walnuts (optional): Offer a classic crunch and nutty flavor that pairs perfectly with chocolate.
• Powdered Sugar: Guarantees a velvety-smooth, glossy frosting.
• Vanilla Extract: Rounds out the chocolate and adds a hint of warmth to the frosting.

How to Make Texas Sheet Cake

Step 1: Prep Your Pan and Preheat the Oven

Before you do anything else, set your oven to 375F and prepare a 10”x15”x2″ baking pan or jelly roll pan. A quick butter and flour treatment — or a generous spray of nonstick cooking spray — will keep your Texas Sheet Cake from sticking and make serving a breeze.

Step 2: Make the Chocolate Base

In a large saucepan, combine 1 cup margarine, 1 cup water, and 4 tablespoons cocoa powder. Bring the mixture to a boil over medium heat, stirring occasionally. Once it bubbles, remove it from the heat and let it cool slightly. This bubbling chocolate mixture is the magic that gives Texas Sheet Cake its signature fudgy flavor!

Step 3: Mix in Dry and Wet Ingredients

To the cooled chocolate base, add the flour, eggs, baking soda, granulated sugar, and sour cream. Stir everything together until your batter is smooth and glossy, with no streaks of flour remaining. Get ready for some seriously decadent aromas!

Step 4: Bake the Cake

Pour the batter into your prepared pan and slide it onto the middle oven rack. Bake for 22–25 minutes, but be sure to check a few minutes early — you want a toothpick inserted in the center to come out clean. Overbaking is the enemy of a tender Texas Sheet Cake, so keep a close eye on it.

Step 5: Prepare the Frosting

As the cake cools for 10–15 minutes, make the legendary fudge frosting. In a saucepan, combine 1/2 cup margarine, 6 tablespoons milk, and 4 tablespoons cocoa powder. Bring to a gentle boil, then remove from heat. Immediately stir in the walnuts (if using), powdered sugar, and vanilla extract. Beat well until the mixture is glossy and smooth.

Step 6: Frost While Warm

Quickly pour the warm frosting over the still-warm cake and gently spread it to all the corners. This step lets the topping seep into the cake just a bit, creating that irresistibly gooey top layer. Let the cake cool until the frosting sets — the hardest part is waiting!

How to Serve Texas Sheet Cake

Garnishes

For a simple finishing touch, sprinkle extra chopped walnuts or even a pinch of flaky sea salt over the freshly frosted cake. If you want something a bit fancier, a dusting of powdered sugar or a few chocolate shavings makes your Texas Sheet Cake look bakery-worthy without any extra fuss.

Side Dishes

Pair your Texas Sheet Cake with a scoop of vanilla ice cream for a dreamy hot-and-cold contrast. A glass of cold milk or a cup of strong coffee also strikes a lovely balance with the rich, chocolatey goodness. If you’re entertaining, fresh berries like raspberries or strawberries can lighten things up alongside each slice.

Creative Ways to Present

Cut your Texas Sheet Cake into standard squares for casual gatherings, or use a round biscuit cutter for elegant single-serve rounds. For festive occasions, stack smaller slices with frosting in between for a quick cake tower, or serve in cupcake liners for easy grab-and-go bites at a picnic or potluck.

Make Ahead and Storage

Storing Leftovers

Leftover Texas Sheet Cake keeps beautifully covered at room temperature for up to 3 days. Just store slices in an airtight container or wrap the pan tightly with foil to keep the cake puddly and moist — if you’re lucky enough to have leftovers at all!

Freezing

If you want to store your Texas Sheet Cake longer, you can freeze individual pieces (frosted or unfrosted!) in airtight containers for up to 2 months. Let them cool completely before wrapping to prevent ice crystals, and pop in a sheet of parchment between layers to keep the frosting intact.

Reheating

To re-capture that fresh-from-the-oven flavor, gently reheat slices of Texas Sheet Cake in the microwave for 10–15 seconds — just until the frosting turns glossy and the cake feels warm. Be careful not to overheat, or the frosting may melt completely.

FAQs

Can I use butter instead of margarine in Texas Sheet Cake?

Absolutely! Butter lends a slightly richer, creamier flavor to both the cake and the frosting. Just swap it in cup-for-cup, and you’ll get a delicious result with even more depth.

Is it necessary to add walnuts to the frosting?

Not at all! Classic Texas Sheet Cake often features walnuts for crunch, but feel free to skip them for a nut-free version, or substitute with pecans if that’s your favorite.

Why do I have to pour the frosting on a warm cake?

The secret to that iconic, slightly gooey top layer is pouring the warm, glossy frosting directly over a still-warm cake. This lets the frosting sink in just enough for extra fudginess without becoming soggy.

Can I make Texas Sheet Cake in advance?

Absolutely! You can bake and frost the cake a day ahead — in fact, some say it tastes even better the next day as the flavors have time to settle. Just store it covered at room temp until you’re ready to serve.

What size pan do I need for Texas Sheet Cake?

A 10”x15”x2″ jelly roll pan is traditional and gives you the perfect ratio of thin, fudgy cake to plenty of frosting. If you only have a slightly different size, just keep an eye on the baking time and check for doneness.

Final Thoughts

Once you’ve made Texas Sheet Cake from scratch, you’ll see why it’s a beloved tradition for so many families. It’s rich, it’s beautifully simple, and it always, always disappears fast. Give it a try — whether you’re new to baking or a sheet cake enthusiast, this recipe guarantees heaps of chocolate joy with every bite.

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