Go Back
–+ servings
Serving of Texas sheet cake on a white plate.

Texas Sheet Cake Recipe

This Texas sheet cake recipe is an old standard from the '70s with a lovely chocolate cake topped with a delicious chocolate frosting for a decadent chocolately dessert that will feed a crowd.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Icing and Frosting 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 20
Calories 282 kcal

Equipment

  • Sheet Cake Pan or Jelly Roll Pan approx. 26 in by 18 in

Ingredients
  

  • 1 cup butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 2 large eggs

Icing

  • 4 tablespoons unsweetened cocoa powder
  • 1 pound powdered sugar (16 oz) aka confectioners' sugar
  • 1/2 cup butter
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 375 degrees
  • Grease and flour the sheet pan.
  • In a large heavy saucepan over medium high heat, combine the butter, water, and cocoa.
  • Stir until it comes to a boil, then remove from heat.
  • In a separate bowl, combine the flour, sugar, salt, and baking soda. Whisk together well.
  • In another mixing bowl, combine the sour cream and eggs. Mix well.
  • Add the sour cream and egg mixture to the cocoa mixture on the stove. Mix well.
  • Add the flour mixture to the saucepan. Mix until well combined.
  • Pour the batter into the prepared sheet pan and bake for 20 minutes.
  • When the cake is close to done, make the icing by combining cocoa, butter, and milk in a saucepan on the stove on medium heat.
  • Stir the icing until it comes to a boil, then add the powdered sugar and vanilla. Whisk until smooth and frost the cake while it is still warm.

Notes

Many people add nuts to the icing. Either chopped pecans or walnuts, about 1/2 cup.
If you notice, there are little lumps in my icing. That's the powdered sugar. It doesn't change the flavor, but it also doesn't look its best. One way to help avoid this is to sift the powdered sugar before adding it to the cocoa mix. You can also try using a hand mixer for a smoother texture.
You can keep the cake on the counter wrapped in plastic wrap for a couple of days and in the refrigerator for a few more.

Nutrition

Serving: 1gCalories: 282kcalCarbohydrates: 31gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 236mgPotassium: 77mgFiber: 1gSugar: 21gVitamin A: 532IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Tag @hearthnvine on Instagram