If you grew up in the South, you’ve probably had Texas Sheet Cake at some point — at a church potluck, a family reunion, or someone’s birthday where they “didn’t want anything too fancy.” And if you didn’t grow up with it, well, welcome.
This thing is part cake, part brownie, and part fudge — all spread out on a giant sheet pan like it owns the place. It’s moist (yeah, I said it), chocolatey, and topped with warm, pour-on icing that sinks into the cake like it was meant to be there.
You don’t need to be a baking pro to pull it off, either. Everything goes in one pan, no layers, no piping bags, and no chill time. Just mix, bake, pour, and try not to eat half the pan with a spoon.
What makes this recipe so great?
It’s the perfect combo of easy and impressive. You don’t need layers, mixers, or any weird ingredients — just basic pantry stuff and a sheet pan. It comes together fast, bakes quick, and that warm icing?
It basically does all the heavy lifting in the flavor department. Plus, it feeds a crowd without breaking a sweat, which makes it a go-to for birthdays, cookouts, holidays, or literally any day you’re craving chocolate.
It’s the kind of dessert that gets eaten down to the last crumb.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Icing:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
The Cake Comes Together Fast
Start by preheating your oven to 350°F and greasing a 13×18-inch sheet pan (also called a jelly roll pan). If you use a smaller pan, the cake might overflow — this thing’s got volume.
In a big mixing bowl, combine the flour, sugar, and salt. Don’t overthink it, just give it a quick stir to break up clumps.
Next, grab a saucepan and melt the butter with water and cocoa powder over medium heat. Stir it until smooth — don’t walk away or you’ll scorch the cocoa.
Once it’s melted and bubbling just a bit, pour that hot mixture right into the dry ingredients and mix it up. It’ll look weird at first but trust the process.
In a separate bowl, lightly beat the eggs and stir in the sour cream, baking soda, and vanilla. Then add that to the main batter and mix until it’s smooth and glossy.
Pour it into your greased pan, spread it evenly, and bake it for about 18–20 minutes. Keep an eye on it — when a toothpick comes out clean, you’re good.
Make the Icing While the Cake’s Still Hot
Here’s where the magic happens. You want to make the icing while the cake’s still warm so it can soak in just a little. Don’t wait.
In the same saucepan you used earlier (because who needs more dishes?), melt the butter, cocoa, and milk over medium heat. Stir it until smooth, then remove from heat and whisk in the powdered sugar and vanilla.
If it looks too thick to pour, add a splash more milk. If you’re using pecans, stir them in now.
The second the cake comes out of the oven, pour that warm icing all over the top. Don’t wait. Use a spatula to spread it around quickly before it sets.
It’ll form this glossy, fudgy layer that’s basically a cheat code for any chocolate craving.
Give It Time (If You Can)
You can eat it warm, and a lot of people do. But if you let it cool completely, it sets up into this soft, tender slab of chocolate heaven with a slightly crackly top.
It’s rich but not too sweet, and honestly — it hits harder the next day. Just cover it with foil or plastic wrap and leave it on the counter.
No need to refrigerate unless you’re in a hot climate or added something like cream cheese to the frosting (which, by the way, you don’t need).
How to Serve It (Other Than Straight From the Pan)
Most of the time, people just cut squares and serve it as-is. Nothing wrong with that. But if you want to dress it up a bit, throw a scoop of vanilla ice cream on top or add a sprinkle of sea salt right after you ice it.
Got leftover whipped cream? That works, too.
You can also make mini versions by baking in a cupcake tin (just reduce the bake time), or go rogue and use it as the base for a trifle. But really, this thing’s best when it’s big, messy, and unapologetically simple.
A Few Tips for Getting It Just Right
Use real butter. Margarine won’t give you the same richness. Also, make sure your cocoa powder’s unsweetened — if it’s Dutch-processed or super dark, it might taste a little different, but that’s not a dealbreaker. And don’t skip the sour cream. It makes the cake super moist and balances the sweet with a tiny bit of tang.
If you’re anti-nuts, skip them. If you’re not sure if your crowd likes them, leave them on the side. Either way, you can’t really mess this up unless you burn the icing or overbake the cake. Just keep it simple and don’t stress.
Texas Sheet Cake is the kind of dessert people remember. It feeds a bunch, it keeps well, and it comes together way faster than most cakes. Whether you’re making it for a birthday, a cookout, or just because it’s Tuesday and you need chocolate — this one’s a keeper.
