Of all the chocolate cake recipes I love, this Texas Sheet Cake might just be my latest favorite! It’s one of the easiest cake recipes around and is always a crowd favorite. If a thin, moist chocolate cake doused in fudgy frosting sounds good to you, then you need to make this easy cake!
Easy Texas Chocolate Sheet Cake Recipe
If you have a party or potluck to attend, you need to make this easy Texas chocolate sheet cake! It’s the perfect size for a crowd and everyone always loves it. After all, who doesn’t like chocolate cake?!
As perfect as the sheet cake itself is, I think my favorite part of this recipe is the sweet, almost fudge-like frosting. It has just the right amount of sugar that balances with the rich chocolatey flavor.
The way that the frosting almost sinks into the cake itself is what makes this sheet cake so downright delicious. As much as I usually love a thick layer of homemade frosting, there’s something just so satisfying about a perfectly thin layer that pretty much becomes one with the cake!
Why you’ll love this Texas Sheet Cake recipe
- Classic: This is a cake that feels like it’s been around forever! It’s a childhood favorite of mine that I love to this day. This Texas sheet cake recipe is the definition of tried and true!
- Chocolate: If you want to satisfy that craving for chocolate, this is the recipe for you! It’s just enough chocolate to hit the spot without being even close to over the top.
- Simple: This recipe takes under an hour from start to finish and is made with simple, inexpensive ingredients. Even the most novice of home chefs can master this easy dessert recipe in no time!
How to make Texas Sheet Cake with Fudge Glaze
- Melt the butter, water, and cocoa powder on the stove.
- Bring the mixture to a boil, then pour it into a bowl.
- Whisk the sugar, flour, salt, and baking soda.
- Combine the wet and dry mixtures.
- Add in the eggs and sour cream.
- Pour the batter into a baking sheet and bake.
- Melt the butter on the stove.
- Add the cocoa powder and milk to the melted butter.
- Remove from heat once boiling.
- Pour the hot mixture into a bowl and beat in the powdered sugar and vanilla extract.
- Pour the mixture directly onto the hot cake.
- Sprinkle with walnuts or sprinkles, and enjoy!
How long will Texas sheet cake stay fresh?
In an airtight container at room temperature, the cake will stay fresh for 3-4 days. When cut into even squares, this cake looks so cute on the countertop! It’s a great thing to reach for when you need a little sweet snack.
Why is my frosting hard?
Sadly, if you wait too long to pour the frosting onto the hot cake, it will harden. This can happen within just a few minutes, so it’s important to move quickly when making this sheet cake!
I recommend having all of the ingredients at hand and ready to use. This is a pretty fast moving recipe, and you need to pour the warm frosting over the hot cake when it’s fresh out of the oven for best results.
Can I add anything else to this easy sheet cake recipe?
Besides sprinkling the top with sprinkles or walnuts, there are a few other ways you can personalize this Texas sheet cake!
Feel free to get creative with your toppings! While sprinkles and walnuts are traditional, this cake is also delicious when topped with things like chocolate chips, caramels bits, and chocolate candies like M&Ms’s.
Recipe Tips and Tricks
- To make sure the frosting is ready to go, make it while the cake is baking.
- Don’t try to use your hands to beat this cake batter! It’s hard to beat by hand. Instead, use a hand or stand mixer.
- Try your best to cut this cake into even squares! It does wonders for presentation.
This easy Texas sheet cake is the best chocolate cake to make for a crowd! It’s easy, delicious, and always a big hit.
More chocolate recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Texas Sheet Cake Recipe
For the Sheet Cake
- 1 cup unsalted butter
- 1 cup black coffee
- 6 tablespoons cocoa powder
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup sour cream
For the Frosting
- ½ cup unsalted butter
- 4 tablespoons cocoa powder
- 6 tablespoons milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- *Optional* 1 cup chopped walnuts candies, or sprinkles for topping
- Read all steps and notes before beginning.
- Preheat oven to 400 degrees. Prepare a 12×17 cookie sheet with a non-stick baking spray; spray all sides and bottom.
- In a medium sized saucepan, melt the butter, water, and cocoa powder on the stove; bring it to a boil. Once it has reached the boiling point, pour the mixture into a large bowl. Set aside.
- In a small bowl, whisk together the sugar, flour, salt, and baking soda. Add the dry mixture into the wet mixture; mixing until well combined. Add in the eggs and sour cream; mixing in between each addition. Pour the batter into the prepared cookie sheet and bake for 20 minutes.
- In a small saucepan, melt the butter on the stove. Add in the cocoa powder and milk; heating just until boiling. Remove from the stove. Pour the mixture into a bowl and beat in the powdered sugar and vanilla. Once mixed, pour directly onto the hot cake and it will set up. DO NOT let the frosting mixture sit for too long as it will harden in the pan and won’t spread onto the cake. Allow the icing to set and completely cool before covering/storing.
- Can be stored covered at room temperature for 3-4 days.
- It is best to have the ingredients ready as this moves step by step quickly. The work will be less and it will come together better if everything is already measured and laid out.
- A hand or stand mixer will work great for this, the hand mixer is plenty. The batter is hard to beat by hand.
- Prepare the frosting while the cake is baking as it will need to be frosted when the cake is hot out of the oven.