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Chocolate lovers get excited, because I am sharing my secrets for the absolute best Texas sheet cake! With just 15 minutes of prep, you’ll have a perfectly moist chocolate cake with irresistible chocolate frosting that is perfect for large gatherings.
This is the Best Recipe for Texas Sheet Cake
Ready for the secret to the best chocolate cake? In this recipe, we use vegetable oil instead of butter to make this Texas sheet cake extra moist! Then, top the chocolate cake recipe with rich chocolate frosting and bam, sounds simple enough but it’s literally the perfect cake. When your sweet tooth is craving chocolate, this cake delivers.
This Texas sheet cake recipe is the perfect dessert for family gatherings, birthday parties, and family reunions.
What is Texas Sheet Cake?
Classic Texas sheet cake is known for its large size, moist and tender texture, and rich chocolate flavor. It’s a popular dessert in the southern United States and is often served at gatherings, potlucks, and other social events.
Chocolate Sheet Cake Recipe Ingredients
Texas sheet cake is made with simple ingredients, many of which you may already have on hand. Get the full recipe with measurements and instructions in the recipe card below.
Cake
- Water
- Vegetable oil
- Natural unsweetened cocoa powder
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Sour cream
- Large eggs
- Vanilla extract
What You’ll Need for Texas Sheet Cake Frosting
- Milk
- Natural unsweetened cocoa powder
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Salt
What size pan will I need to make a Texas Chocolate Sheet Cake?
For this recipe, you will need a 18 x 13 half sheet cake pan. Don’t use a jelly roll pan (10×15 inches). There is too much batter to fit that size! This cake is meant to be the size of Texas!
How to Make Texas Sheet Cake
This is the easiest chocolate cake to make! Perfect for church potlucks, parties or just because you need some chocolate! Get the full recipe in the recipe card below.
- Preheat the oven to 350ºF. Grease a half sheet pan (18×13) liberally with butter or vegetable shortening. This cake does tend to stick more, so shortening is best.
- In a medium saucepan over medium heat, heat the water, vegetable oil and cocoa powder until boiling. Stir to dissolve the cocoa powder. When it begins to boil, remove from the heat and allow it to cool while you prep the dry ingredients.
- In a medium mixing bowl, combine the flour, granulated sugar, baking soda, and salt.
- Gently pour the hot mixture into the dry ingredients, mixing with an electric mixer on low speed until combined.
- Add in the sour cream, eggs and vanilla extract, mix again until combined.
- Pour the batter into the pan and bake for 15-22 minutes or until a toothpick inserted in the center comes out clean. Make the frosting 5 minutes before the cake is done.
Making Texas Sheet Cake Frosting
Adding warm frosting to the top of this rich chocolate cake just takes it to the next level. Get the full recipe with ingredients and measurements in the recipe card below.
- In a medium saucepan over low heat, heat the milk, cocoa powder, and butter until it just begins to boil.
- Remove it from the heat and stir in the powdered sugar, vanilla extract, and salt. Use a whisk to break up the powdered sugar clumps.
- Pour the frosting over the warm cake. Allow the frosting to set completely for slicing and serving.
Texas Chocolate Sheet Cake Variations
- Peanut Butter Texas Sheet Cake: Swirl some peanut butter into the warm chocolate frosting to complete the chocolate flavor.
- Spicy Chocolate Cake: Add some spice by including ingredients like cinnamon, cayenne pepper, or chili powder to the cake batter and frosting.
- Toppings: Sprinkle your favorite toppings on the top of the cake. Some ideas are chocolate chips, white chocolate chips, sprinkles, your favorite nuts (chopped), mini marshmallows, fresh berries, toasted coconut shavings, caramel drizzle, and powdered sugar.
Tips for Making this Texas Chocolate Sheet Cake Recipe
- Use a 18 x 13 half sheet pan: Don’t use a jelly roll pan (10×15 inches). There is too much batter to fit that size!
- Use vegetable oil for extra moisture: I used vegetable oil instead of butter in my cake batter to make the cake extra moist!!
Tips for Cutting and Serving Chocolate Texas Sheet Cake
Cutting and serving a chocolate Texas sheet cake can be a bit different from serving a regular round cake due to its size and the fact that it’s baked in a large sheet pan. Here are some tips to help you cut and serve it effectively:
- Use a Sharp Knife: A sharp knife will help you cut through the cake and frosting smoothly without causing too much mess or crumbling.
- Cutting Technique: Cut slices into squares or rectangles for uniform sized pieces.
- Clean the Knife: After each cut, wipe the knife clean with a damp cloth or paper towel. This will prevent the cake and frosting from sticking to the knife, resulting in cleaner cuts.
- Serve with a Spatula: Once you’ve cut a piece, slide a spatula or cake lifter underneath to lift it out cleanly and transfer it to a serving plate.
- Garnish Before Serving: If you’re using any garnishes such as chopped nuts, sprinkle them over the pieces just before serving. This ensures they stay crunchy and fresh.
How to Store this Recipe for Texas Sheet Cake
Texas sheet cake can be stored covered or in an airtight container at room temperature for up to 3 days.
Should Texas Sheet Cake be refrigerated?
This cake doesn’t have to be refrigerated, but it will last longer when stored in the refrigerator in an airtight container.
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Texas Chocolate Sheet Cake
Ingredients
Cake
- 1 cup water
- 1 cup vegetable oil
- ¾ cup natural unsweetened cocoa powder, 63 grams
- 2 cups all-purpose flour, 240 grams
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
Frosting
- ⅓ cup milk
- 5 tbsp natural unsweetened cocoa powder
- ½ cup unsalted butter, 1 stick
- 3 cups powdered sugar, 341 grams
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
Cake
- Preheat the oven to 350ºF. Grease a half sheet pan (18×13) liberally with butter or vegetable shortening. This cake does tend to stick more, so shortening is best.
- In a medium saucepan over medium heat, heat the water, vegetable oil and cocoa powder until boiling. Stir to dissolve the cocoa powder. When it begins to boil, remove from the heat and allow it to cool while you prep the dry ingredients.
- In a medium mixing bowl, combine the flour, granulated sugar, baking soda, and salt.
- Gently pour the hot mixture into the dry ingredients, mixing with an electric mixer on low speed until combined.
- Add in the sour cream, eggs and vanilla extract, mix again until combined.
- Pour the batter into the pan and bake for 15-22 minutes or until a toothpick inserted in the center comes out clean. Make the frosting 5 minutes before the cake is done.
Frosting
- In a medium saucepan over low heat, heat the milk, cocoa powder, and butter until it just begins to boil. Remove it from the heat and stir in the powdered sugar, vanilla extract, and salt. Use a whisk to break up the powdered sugar clumps.
- Pour the frosting over the warm cake. Allow the frosting to set completely for slicing and serving.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This cake was EXCEPTIONALLY GOOD!!! It was my first time making a cake from scratch and it came out AMAZING! So moist and the frosting 😮 🤯! Highly recommend!
Super excited about making this cake for my son’s birthday!! Can it be made the day before? Best to leave it at room temp, or keep in the fridge?
You can definitely make it the day ahead of time. I would refrigerate overnight and pull out a few hours before serving.