Texas Sheet Cake Recipe Ready in 30 Minutes

If you’ve never had Texas Sheet Cake before, get ready to fall in love with the ultimate chocolate dessert that’s rich, moist, and perfect for feeding a crowd! This classic Southern favorite features a soft, tender cake base topped with warm fudgy icing that melts right into every bite. Whether you’re baking for a birthday, potluck, or just craving something sweet and homemade, this easy chocolate sheet cake recipe is a must-try for chocolate lovers everywhere.

Why You’ll Love Texas Sheet Cake

• So Simple To Make: This cake comes together with basic pantry staples and no fancy techniques required. You don’t need any special baking skills to pull it off. Just mix, pour, and bake – it’s that easy. Even the icing is cooked in one pot and poured right on top!

• Ultra Moist Texture: Thanks to the sour cream and cocoa mixture, this cake turns out incredibly moist and tender every time. The chocolatey batter stays soft and rich after baking. It’s a dessert that tastes homemade in the best way. Each slice stays fresh and fudgy for days!

• Feeds A Crowd: This sheet cake makes enough to serve up to 32 people – perfect for parties, potlucks, or holiday gatherings. You can bake it in one pan and serve it straight from there. No need to worry about layering or decorating. Just slice and enjoy!

• That Warm Chocolate Icing: Pouring the warm frosting over the warm cake is what makes this recipe so special. It creates a melt-in-your-mouth topping that locks in flavor and moisture. Add chopped walnuts on top for a little crunch if you’d like. It sets up perfectly for easy slicing and serving.

• Classic Southern Flavor: Texas sheet cake is a beloved dessert for a reason. It’s rich, chocolatey, nostalgic, and comforting all at once. One bite and you’ll understand why it’s been a favorite for generations. It’s a recipe you’ll want to make again and again.

Ingredients For Texas Sheet Cake

• All-Purpose Flour – This gives the cake structure and a soft crumb that’s perfect for sheet cakes.

• Granulated Sugar – Adds sweetness and helps keep the cake moist.

• Baking Soda – Acts as the leavening agent, helping the cake rise and stay fluffy.

• Salt – Balances out the sweetness and enhances the chocolate flavor.

• Sour Cream – The secret ingredient for a super moist cake with a slight tang that enhances the chocolate.

• Eggs – Help bind the ingredients and provide structure to the cake.

• Butter – Used in both the cake and icing for rich flavor and a soft texture. Also used to help create the thin chocolate mixture that blends smoothly into the batter.

• Unsweetened Cocoa Powder – Adds deep chocolate flavor to both the cake and the icing.

• Milk – Used in the icing to create a pourable, creamy texture.

• Confectioners’ Sugar – Also known as powdered sugar, it gives the icing a smooth and velvety finish.

• Vanilla Extract – Adds warmth and depth to the icing flavor.

• Chopped Walnuts (optional) – Add crunch and a nutty touch on top of the rich chocolate frosting.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Texas Sheet Cake

• Measuring Cups – For accurate measurements of flour, sugar, and other ingredients.

• Measuring Spoons – Essential for getting the right amount of baking soda, salt, vanilla, and cocoa powder.

• Mixing Bowls – You’ll need a few bowls for combining dry and wet ingredients.

• Hand Mixer or Whisk – A hand mixer speeds things up, but a sturdy whisk works just fine to mix the batter.

• Saucepan – Used to melt the butter and make the chocolate mixture and icing.

• Jelly Roll Pan (10×15-inch) – The perfect size for baking this sheet cake and getting just the right thickness.

• Silicone Spatula – Great for scraping the bowl clean and spreading the icing evenly over the cake.

• Toothpick – Handy for checking if the cake is baked through.

How To Make Texas Sheet Cake

• Start by preheating your oven to 350°F and greasing a 10×15-inch jelly roll pan with nonstick spray or butter and flour.

• In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the eggs and sour cream, and mix until smooth and well combined.

• In a saucepan over low heat, melt the butter, then stir in the water and cocoa powder. Bring this mixture to a gentle boil, then remove it from the heat.

• Slowly pour the hot chocolate mixture into the batter and stir until everything is well blended.

• Pour the batter into the prepared pan and spread it out evenly using a silicone spatula.

• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

• While the cake is in the oven, make the frosting by heating the milk, cocoa powder, and butter in a saucepan. Bring it to a boil, then remove from heat.

• Stir in the powdered sugar and vanilla until smooth. Fold in the chopped walnuts if using.

• Pour the warm frosting directly over the warm cake and spread quickly before it begins to set.

• Let the cake cool completely before cutting into squares and serving.

Serving Suggestions

• Serve with a scoop of banana ice cream for a classic dessert combo that’s rich, cool, and creamy.

• Add fresh berries on the side like strawberries or raspberries to balance the chocolate with a pop of freshness.

• Top with a dollop of low-carb whipped cream for extra indulgence—perfect for special occasions.

• Cut into bite-sized squares and arrange on a platter for parties, potlucks, or buffet-style gatherings.

  Want to save this recipe?

  Just enter your email and I’ll send it right to you, plus great new recipes weekly!

• Pair with a hot cup of coffee or a cold glass of vanilla milkshake to enjoy every fudgy bite with the perfect sip

Tips For Success

• Use the right pan – A 10×15-inch jelly roll pan is ideal for the perfect sheet cake thickness. Using a different size may change the baking time and texture.

• Prep your pan properly – Grease and flour the pan so the cake doesn’t stick. This also makes it easier to remove clean slices after cooling.

• Don’t worry if the batter looks thin – That’s exactly how it should be. The texture turns out moist and light once baked.

• Mix just until smooth – After combining the wet and dry ingredients, stir until everything is fully blended with no dry spots left.

• Watch your bake time – Start checking the cake around the 18-minute mark. Overbaking can dry it out, so pull it once a toothpick comes out clean.

• Make the icing while the cake bakes – You’ll want to pour the frosting as soon as the cake comes out of the oven, while both are still warm.

• Spread the icing fast – It sets quickly, so pour it evenly and spread it right away using a silicone spatula.

• Add toppings immediately – If you’re using walnuts or any toppings, sprinkle them on while the icing is still warm so they stick.

• Cool before cutting – Let the cake sit until completely cooled so the icing firms up and the slices come out clean.

• Store leftovers properly – Keep it covered at room temperature for up to 3 days, or refrigerate for up to 5 days for longer freshness.

Variations And Substitutions

• Swap sour cream with Greek yogurt – If you’re out of sour cream, plain Greek yogurt works just as well. It still gives the cake a moist texture and a slight tang that complements the chocolate.

• Make it nut-free – Simply skip the walnuts if you’re serving to someone with a nut allergy or if you prefer a smooth texture. The cake is still incredibly rich and flavorful without them.

• Add espresso for depth – Stir a teaspoon of instant espresso powder into the cocoa mixture to intensify the chocolate flavor. It won’t taste like coffee—just extra chocolaty!

• Try a peanut butter twist – Swirl a few spoonfuls of peanut butter into the icing for a sweet and salty combo. Or sprinkle chopped peanut butter cups on top for a fun topping.

• Use buttermilk instead of milk – For a tangier icing, try using buttermilk in place of regular milk. It adds a nice depth and richness.

• Gluten-free option – Use a 1:1 gluten-free all-purpose flour blend to make this recipe suitable for gluten-free diets. Make sure all other ingredients are certified gluten-free as well.

• Dairy-free version – Use plant-based butter and a dairy-free sour cream or yogurt substitute. Oat milk or almond milk can work well in the icing too.

• Mini sheet cakes – Divide the batter into two smaller pans if you want to share or freeze one for later. Just adjust the bake time as needed.

• Frost with cream cheese icing – If you prefer a tangier frosting, a chocolate cream cheese icing works beautifully on top of this cake.

• Top it your way – Try sprinkles, shredded coconut, mini chocolate chips, or even crushed pretzels for extra texture and flavor.

Storage and Reheating

• Room temperature storage – Keep leftover Texas Sheet Cake tightly covered or in an airtight container on the counter. It stays fresh for up to 3 days without needing refrigeration.

• Refrigerator storage – If you’d like it to last longer, store it in the fridge for up to 5 days. The texture becomes a bit firmer when chilled, but still fudgy and delicious.

• Freezing the cake – You can freeze the whole cake or individual pieces. Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container.

• Best way to freeze – If freezing the whole cake, use a disposable foil baking pan for convenience. It holds up well and makes reheating easier.

• Thawing instructions – Let the cake thaw at room temperature for a few hours or overnight in the refrigerator before serving.

• Reheating – To enjoy it warm, microwave a slice for about 10–15 seconds. This softens the icing and brings back that fresh-baked feel.

• Make-ahead tip – You can bake the cake a day in advance and frost it while still warm. Let it cool completely, then cover and store until ready to serve.

Frequently Asked Questions

Can I make Texas Sheet Cake ahead of time?

Yes! Texas Sheet Cake is a great make-ahead dessert. You can bake it the day before, frost it while it’s still warm, then let it cool completely. Once cooled, cover it tightly and keep it at room temperature or in the fridge. It actually tastes even better the next day!

What makes Texas Sheet Cake different from regular chocolate cake?

The key difference is in the texture and frosting technique. Texas Sheet Cake is thinner and baked in a jelly roll pan. The warm chocolate frosting is poured over the cake while it’s still warm, creating a fudgy, melt-in-your-mouth layer that regular cakes don’t usually have. It’s also faster to make and feeds more people with less effort.

Can I leave out the walnuts?

Absolutely! The walnuts are optional and won’t affect the texture of the cake. If you prefer a nut-free version or are baking for someone with allergies, simply skip them. You can also try other toppings like sprinkles, shredded coconut, or mini chocolate chips for a different twist.

Why is the batter so thin?

That’s completely normal for this recipe. The cocoa and hot water mixture creates a loose batter that bakes into a moist, tender cake. Don’t worry—it will bake up beautifully and hold together just fine once cooled.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake around the 18-minute mark. If it comes out clean or with just a few moist crumbs, it’s done. The cake should also feel slightly springy to the touch and pull away just a bit from the edges of the pan.

Can I double this recipe?

You can, but make sure you use two pans or a larger commercial-sized sheet pan. It’s better to bake in separate pans rather than overcrowd one. Just keep an eye on the baking time and check for doneness the same way you would with a single batch.

Is this cake supposed to be served warm or cold?

It can be enjoyed either way! Many people love it slightly warm with melty frosting, while others prefer it cooled and set for easier slicing. If you like it warm, microwave your slice for a few seconds before serving.

Can I use a different size pan?

You can, but it will affect the thickness and baking time. A 9×13 pan will result in a thicker cake and may take longer to bake. A larger pan will make a thinner cake and bake faster. Always adjust the time accordingly and use the toothpick test to check for doneness.

What’s the best way to cut Texas Sheet Cake?

Use a sharp knife and wipe it clean between cuts for neat slices. You can also use a plastic knife, which works surprisingly well and prevents sticking. For parties, cutting into small squares makes it easy to serve a crowd.

Is Texas Sheet Cake a Southern recipe?

Yes! It’s a beloved dessert in Southern cooking, known for its simplicity, rich chocolate flavor, and ability to feed a lot of people. It’s a go-to recipe for holidays, birthdays, church dinners, and potlucks across the South—and now it’s popular everywhere!

Other Easy Cake Recipes

Air Fryer Chocolate Lava Cakes – These rich and gooey chocolate lava cakes cook perfectly in the air fryer for an easy, bakery-style dessert at home.

Mini Loaf Pan Cake Using 1 Cup Cake Mix – Make a quick and adorable small cake using just 1 cup of boxed cake mix and a loaf pan—perfect for a mini treat!

Mug Cake With Cake Mix – This single-serve mug cake made with boxed cake mix is soft, fluffy, and ready in minutes using the microwave.

Homemade Honey Cake – This moist and flavorful honey cake is made from scratch and perfect for holidays or cozy gatherings.

Chocolate Dump Cake – A super easy dessert where you just dump the ingredients in a pan and bake—chocolatey, gooey, and crowd-pleasing!

Gluten-Free Blueberry Cake – This light and fluffy blueberry cake is made with almond flour and bursting with fresh berry flavor—completely gluten-free!

Low-Carb Ricotta Cake – This creamy low-carb ricotta cake is keto-friendly and perfect as a healthy dessert or a satisfying breakfast treat.

More Baked Recipes

• Stuffed Shells With Ricotta And Spinach
• Air Fryer Banana Oatmeal
• Baked Falafel Recipe