Because it produces a cake that is both moist and rich with a robust chocolate flavor, this recipe for Texas Sheet Cake is the best and easiest chocolate cake you’ll ever make. This is because the cake that it produces is both moist and rich. This sheet cake is a large, thin chocolate cake that is covered in warm chocolate frosting with pecans. It is a popular choice for gatherings as well as potlucks.

This chocolatey Texas sheet cake is dense, yet airy and fluffy, and it’s the ideal size for catering to the dietary needs of a large gathering. Because of the decadent fudgy center and the nutty frosting, this cake is a guaranteed hit whenever I serve it. This enduring dish from the South is a safe bet.

The speed and simplicity with which this sheet cake can be thrown together will astound you. Because this is one of the rare recipes that does not call for waiting for the cake to cool before frosting it, you do not need to wait for the cake to cool before frosting it. In addition to being incredibly easy to prepare, all that is required of you is to combine the ingredients by beating them together, then pour the batter into a sheet pan and bake it.


  • Butter: because the salt content of various brands of salted butter varies, using unsalted butter ensures that the flavor will always be consistent.
  • Use natural cocoa powder that is not sweetened for the best possible results. My go-to brand of cocoa powder is Ghirardelli, and I highly recommend it.
  • Sugar: the recipe for this cake calls for not one but two distinct types of sugar. Granulated sugar is called for in the recipe for the cake’s batter, but powdered sugar is required for the frosting.
  • Before you use the baking soda, check to make sure that it has not lost its freshness. This results in a Texas sheet cake that is loftier and more risen than normal.
  • Always opt for the full-fat variety of sour cream when cooking. Not only does the sour cream make the cake more moist, but it also lends it a flavor that is deliciously tart and tangy.
  • By utilizing whole milk, the flavor of the frosting is able to be maintained. Never use plain water or skim milk again.
  • Pecans give this dish an irresistible crunch, which is largely responsible for the dish’s popularity. Walnuts are an excellent stand-in for pecans and can be used in their place if necessary.


For the Cake:
  • 1 cup water (240mL)
  • 1 cup unsalted butter (226g)
  • ¼ cup unsweetened cocoa powder (25g)
  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream (120g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Frosting:
  • ½ cup plus 2 tablespoons unsalted butter (141g)
  • ½ cup whole milk (120mL)
  • ¼ cup unsweetened cocoa powder (25g)
  • 4 cups powdered sugar (480g)
  • 1 cup finely chopped pecans optional (113g)


  • Calories: 671kcal 
  • Carbohydrates: 93g 
  • Protein: 5g 
  • Fat: 33g 
  • Saturated Fat: 17g 
  • Polyunsaturated Fat: 3g 
  • Monounsaturated Fat: 11g 
  • Trans Fat: 1g 
  • Cholesterol: 95mg 
  • Sodium: 212mg 
  • Potassium: 160mg 
  • Fiber: 3g 
  • Sugar: 74g 
  • Vitamin A: 830IU 
  • Vitamin C: 0.2mg 
  • Calcium: 49mg 
  • Iron: 2mg


Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

 Servings 12 servings

 Calories 671kcal


  • 18×13-inch rimmed baking sheet
  • Mixing Bowls
  • Electric mixer (optional)
  • Saucepan


  1. Put the water, butter, and cocoa powder into a medium saucepan, and stir the ingredients together until they are incorporated. Bring to a boil over medium heat, stirring the mixture frequently as it cooks. Take it out of the oven and set it aside.

2. In the second step, mix all of the dry ingredients together in a large bowl: flour, sugar, baking soda, and salt. In a separate bowl, combine the eggs and sour cream, and whisk the mixture until it is smooth.

3. After incorporating the sour cream mixture into the flour mixture, continue beating with an electric mixer set to a medium speed.

4. Mix the melted butter and the warm milk into the batter until it is evenly distributed.

5. To ensure that all of the ingredients are thoroughly combined, use a mixer set to a low speed.

6. The batter should then be poured into a greased sheet pan that measures 18 by 13 inches and should have a rim all the way around it. After 15 to 18 minutes in the oven, if you insert a wooden pick into the center of the loaf, it should come out with a few moist crumbs.

7. Melt the butter in a saucepan of medium size while simultaneously adding the milk and cocoa powder. Bring to a boil over medium heat while stirring frequently in order to smooth out the texture. Take it out of the oven and set it aside.

8. When you get to step 8, add the powdered sugar and give it a good whisking to combine it. If you are going to use pecans, you should mix them in now. Pour on top of the still-warm cake, then work quickly to spread it out into an even layer. Before you cut it, you should wait until it has completely cooled down.


  • The most accurate way to measure flour is with a scale; doing so will ensure that your sheet cake isn’t too dense. Without a scale, you can measure flour by spoonful, fluffing it with the spoon, and then leveling it off with the knife. By doing it this way, you won’t accidentally fill the measuring cup too full.
  • Overmixing the batter will result in a dense cake. Get everything just combined by mixing.
  • If you want the eggs to incorporate into the batter without being overbeat, you should let them come to room temperature first. Put the eggs in a bowl of hot tap water to warm them up if you forgot to bring them out.
  • If you pour hot frosting onto a cold cake, the frosting will harden and become difficult to spread. You can’t split the cooking and chopping up into two separate days. Making the cake a day ahead of time will allow for plenty of time to cool after it has been frosted.
  • The pecans can be sprinkled on top of the frosted cake instead of being folded into the frosting.
  • If you want to prevent the frosting from spilling over the sides of the pan, use a sheet pan with the highest rim you can find.
  • Put the saucepan on low heat and whisk furiously if the frosting begins to set up as you add the powdered sugar.
  • To release any trapped air before baking, tap the sheet pan on the counter.


Where should I keep the cake?

The cake will keep, covered, for up to 5 days at room temperature. If you don’t cover it or put it in the fridge, it will dry out.

I want to know if this cake can be frozen?

Sure, you can! Before covering the cake with plastic wrap, make sure the frosting has set. Put in the freezer for a maximum of three months. Remove the plastic wrap and let it sit out on the counter for a few hours at room temperature before serving.

Who brought the cake?

The Library of Congress looked into the history of the cake but was unable to determine where the recipe or name originated. They believe the recipe, a variation on the German chocolate cake, first appeared in the South in the 1950s.

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