Texas Sheet Cake: The Crowd-Pleasing Southern Classic.

Texas Sheet Cake is the definitive “big event” dessert. Characterized by its massive scale and thin profile, it is traditionally baked in a large jelly roll pan, resulting in a cake that is incredibly moist, fudgy, and capable of feeding a large gathering.¹The hallmark of a true Texas Sheet Cake is the poured warm frosting, which is applied while the cake is still hot, allowing it to seep slightly into the top layer and create a smooth, crackly, fudge-like finish.²+1

This recipe relies on the “boiled base” method, where the butter, water, and cocoa are heated together before being added to the dry ingredients. This blooms the cocoa powder, deepening the chocolate flavor and ensuring a perfectly smooth batter. It is a reliable, time-tested dessert that delivers a rich chocolate experience with every bite.

Ingredients

The Chocolate Cake

250g All-Purpose Flour.³
400g Granulated Sugar.
1/2 Teaspoon Salt.
1 Teaspoon Baking Soda.⁴
225g Unsalted Butter.
240ml Water.
45g Unsweetened Cocoa Powder.
2 Large Eggs.
120ml Sour Cream (or Buttermilk).
1 Teaspoon Vanilla Extract.⁵

The Poured Warm Frosting

115g Unsalted Butter.
45g Unsweetened Cocoa Powder.
90ml Whole Milk.
1 Teaspoon Vanilla Extract.
450g Powdered Sugar.
100g Finely Chopped Pecans (Optional, but traditional).⁶

Instructions

1. Prep the Pan and Dry Ingredients

Preheat your oven to 175°C. Grease a 45cm x 33cm (18×13 inch) jelly roll pan.⁷ In a large bowl, whisk together the flour, sugar, salt, and baking soda.⁸+1

2. Boil the Chocolate Base

In a medium saucepan, combine the 225g butter, water, and 45g cocoa powder. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, remove from heat and pour immediately over the dry flour mixture. Stir until just combined.

3. Add the Wet Ingredients

Whisk in the eggs, sour cream (or buttermilk), and vanilla extract until the batter is smooth. The batter will be relatively thin—this is normal. Pour it into the prepared pan and spread it to the edges.

4. The Quick Bake

Bake for 18 to 22 minutes. Because the cake is thin, it cooks very quickly. A toothpick inserted into the center should come out clean.

5. Make the Frosting

About 5 minutes before the cake is done, prepare the frosting. In a saucepan, combine the 115g butter, 45g cocoa, and milk. Bring to a boil, then remove from heat. Whisk in the powdered sugar and vanilla until smooth. Stir in the chopped pecans if using.

6. The Pour

Pour the warm frosting over the hot cake as soon as it comes out of the oven. Use a spatula to spread it quickly to the edges. Let the cake cool completely at room temperature so the frosting can set into a thin, fudge-like layer.

Flavor & Texture Notes

The primary sensation of this cake is melt-in-your-mouth richness. The cake base is light and airy despite its fudgy appearance, while the frosting provides a dense, sugary snap that contrasts with the soft sponge.

The sour cream adds a subtle tang that balances the high sugar content, and the boiled cocoa provides a deep, dark chocolate aroma that permeates the entire kitchen.⁹

Tips & Variations

The Nut-Free Version: Simply omit the pecans; the cake remains a chocolate powerhouse without them.
The Cinnamon Twist: Add 1 teaspoon of ground cinnamon to the dry ingredients for a subtle “Mexican Hot Chocolate” flair.
Pan Size Matters: If you use a standard 9×13 inch pan, the cake will be thicker and require an extra 10–15 minutes of baking time.¹⁰

Storage & Make-Ahead

Room Temperature: This cake stays exceptionally moist and can be stored at room temperature, covered tightly, for up to 5 days.
Make-Ahead: This is a perfect make-ahead dessert, as the frosting “cures” and the flavors deepen after 24 hours.
Freezing: Texas Sheet Cake freezes beautifully. Wrap the entire pan or individual slices in plastic wrap and foil for up to 3 months.

FAQ

Why do I have to frost it while it’s hot?

Applying the frosting to a hot cake allows the bottom of the frosting layer to melt slightly into the cake, creating a seamless bond. If the cake is cold, the frosting will simply sit on top like a standard buttercream.

Can I use a different nut?

While pecans are the Texas tradition, walnuts or even toasted almonds work well.11 If you want a smooth look, leave the nuts out of the frosting and sprinkle them only on one half of the cake.

What if I don’t have sour cream?

Plain Greek yogurt or buttermilk are perfect 1-to-1 substitutes. The acidity is necessary to react with the baking soda and create a light crumb.

Conclusion

Texas Sheet Cake is a masterclass in efficiency and flavor. By using the boiling method and frosting the cake while hot, you achieve a level of moisture and fudgy texture that is difficult to replicate with standard cake methods. It is a reliable recipe for any large gathering, providing a consistent, high-quality chocolate experience.