Attention dessert enthusiasts! If you’re craving a chocolate treat that’s both rich and comforting, Mom’s Classic Texas Sheet Cake is the ultimate indulgence. This iconic dessert has been a beloved fixture in Southern kitchens for generations, cherished for its perfect combination of moist cake and luscious fudgy icing. Whether you’re a seasoned baker or just starting out, this recipe will quickly become a favorite. Stick around as we share tips for nailing the texture and flavor, along with creative variations for those feeling adventurous.
A Family Tradition
For years, this Texas sheet cake has been a centerpiece at our family gatherings. My mom often brought it to church potlucks, where it never failed to be a crowd-pleaser. With its melt-in-your-mouth texture and just the right amount of chocolate, this cake has become synonymous with celebrations like birthdays, reunions, and picnics. Bonus? It’s easy to transport, making it the perfect dessert for any event.
What Makes Texas Sheet Cake Special?
Texas sheet cake is a thin, tender chocolate cake baked in a jelly roll pan. Its batter is light, but the real magic lies in its stovetop-cooked chocolate frosting. Made with butter, milk, cocoa, powdered sugar, and a sprinkling of walnuts or pecans, the warm frosting is poured over the freshly baked cake, creating a fudgy and irresistible dessert.
Choosing the Right Pan
This cake calls for a “sheet pan,” typically a large rectangular pan like a jelly roll pan (10×15 inches) or a half-sheet pan (13×18 inches). For this recipe, a 10×15-inch jelly roll pan works perfectly.
Storing Your Cake
While it’s not necessary to refrigerate Texas sheet cake, doing so helps it stay fresh longer, especially in warm or humid climates. Simply cover it before refrigerating.
How to Make Mom’s Classic Texas Sheet Cake
This recipe is guaranteed to win over family and friends—it’s truly the best chocolate cake out there!
Ingredients for the Cake
• 1 cup unsalted butter
• 1 cup water
• 1/4 cup unsweetened cocoa
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
Cake Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine butter, water, and cocoa. Heat over medium heat until the butter melts.
3. In a mixing bowl, whisk together sugar, flour, salt, and baking soda.
4. In a measuring cup, combine buttermilk, eggs, and vanilla. Mix well.
5. Add the buttermilk mixture to the dry ingredients, stirring to combine.
6. Gradually add the dry mixture to the warm chocolate mixture, mixing until smooth with a hand mixer.
7. Pour the batter into a 10×15-inch jelly roll pan.
8. Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.
9. Frost the cake while it’s still warm.
Chocolate Frosting: The Star of the Show
Ingredients for the Frosting
• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa
• 1/4 cup + 2 tablespoons milk
• 1 pound powdered sugar (about 4 1/4 cups)
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts (or pecans)
Frosting Instructions
1. In a medium saucepan, combine butter, cocoa, and milk. Bring to a gentle simmer.
2. Remove from heat and stir in powdered sugar and vanilla until smooth using a hand mixer.
3. Fold in the walnuts.
4. Pour the frosting over the warm cake and spread evenly.
A Cake for Every Occasion
Mom’s Classic Texas Sheet Cake is more than a dessert; it’s a tradition that brings people together. Whether you’re baking for a potluck, a family reunion, or just because, this cake will be a guaranteed hit. Give it a try and make your own cherished memories with this timeless recipe!
Texas Sheet Cake
A simple, crowd-pleasing dessert perfect for any occasion.
Prep Time 30 minutes mins
Cook Time 23 minutes mins
Total Time 52 minutes mins
Course Dessert
Cuisine American
For the Cake:
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup plus 2 tablespoons milk
- 1 pound powdered sugar about 4 1/4 cups
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
For the Cake:
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine butter, water, and cocoa over medium heat. Heat until the butter melts, then remove from heat.
In a large mixing bowl, combine sugar, flour, salt, and baking soda.
In a separate bowl or measuring cup, whisk together the buttermilk, eggs, and vanilla extract. Add this mixture to the dry ingredients.
Gradually pour the dry mixture into the saucepan with the chocolate mixture. Mix with a hand-held mixer until smooth.
Pour the batter into a greased 15x10x1-inch jelly roll pan.
Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Frost the cake while it is still hot.
For the Frosting:
In a medium saucepan, combine butter, cocoa, and milk. Bring to a simmer, stirring occasionally.
Remove from heat and stir in powdered sugar and vanilla. Mix with a hand-held mixer until smooth.
Fold in chopped walnuts.
Pour the frosting over the hot cake and spread evenly.