Classic Texas Sheet Cake
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I’ve been making this Classic Texas Sheet Cake for potlucks and rainy-weekend cravings for years. It’s a thin, fudgy, deeply chocolatey sheet cake with a glossy, pour-over frosting that soaks into the top while the cake is still hot. It’s the kind of recipe that disappears fast—perfect for feeding a crowd or keeping on hand when you want an easy, comforting chocolate fix. If you like handheld chocolate bars or gooey brownies, you’ll see why everyone keeps coming back for seconds. For a portable spin, I sometimes turn leftovers into snack-size bites like these Texas sheet cake bites.
Why you’ll love this dish
This cake wins for being fast, cheap, and crowd-friendly. It’s made in one pan, uses pantry staples, and the method—pouring hot cocoa-butter over the dry mix—creates a moist, tender crumb without a lot of fuss. It’s great for bake sales, family dinners, school parties, or an anytime dessert when you want something that looks impressive but comes together quickly.
“Remarkably simple and reliably chocolate—this sheet cake is my go-to for gatherings. Always moist, never dry.” — a regular potluck attendee
The cooking process explained
Before you start: this cake is essentially a quick mixing method where a boiling chocolate-butter mixture is folded into the dry ingredients to “bloom” the cocoa and melt the sugar slightly. After the eggs and buttermilk are worked in, the batter is thin and spreads easily in a sheet pan. Bake until a toothpick comes out with a few moist crumbs. While it bakes, you’ll make a hot, pourable frosting and spread it immediately over the hot cake so it sinks in slightly and forms a shiny finish.
What to expect, stepwise:
- Whisk dry ingredients together.
- Bring butter, water, and cocoa to a boil to dissolve and infuse chocolate flavor.
- Pour hot liquid into dry mix, then add eggs, buttermilk, and vanilla.
- Bake in a greased/floured sheet pan until set.
- Make the frosting and pour over the hot cake so it sinks in and glosses the surface.
Gather these items
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup buttermilk
Notes and substitutions:
- Buttermilk: sour cream or plain yogurt (thin with a little milk) works in a pinch. For a dairy-free swap, use a non-dairy milk mixed with 1 tsp vinegar.
- Unsalted butter lets you control salt; if using salted butter, reduce added salt to 1/4 teaspoon.
- Cocoa: Dutch-process will give a deeper flavor; you may need to adjust baking soda if using it exclusively.
For a slightly different presentation, try the skillet idea from this gooey version: gooey Texas chocolate sheet cake skillet.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease and flour a sheet cake pan (a 13×18-inch half-sheet pan is typical).
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
- In a saucepan over medium heat, combine the butter, water, and cocoa powder. Bring to a gentle boil while whisking so everything melts and blends; then remove from heat.
- Pour the hot chocolate-butter mixture into the dry ingredients. Stir until most of the dry streaks disappear.
- Add the eggs, buttermilk, and vanilla. Stir until smooth and fully combined; the batter will be somewhat thin.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
- While the cake bakes, make the frosting: melt about 1/2 cup butter in a saucepan, whisk in 1/2 cup cocoa powder, then remove from heat and stir in about 2 to 3 cups powdered sugar and 1/4–1/2 cup milk until smooth and pourable. Start with less milk and add until you reach a pourable but thick consistency.
- As soon as the cake comes from the oven, pour the frosting evenly over the top. Spread lightly with a spatula if needed. Let the cake cool so the frosting sets before slicing.
Best ways to enjoy it
This cake is humble but versatile. Serve slices plain for a nostalgic treat, or top with:
- A scoop of vanilla ice cream and a drizzle of chocolate sauce for a classic à la mode.
- Fresh berries and whipped cream to cut richness.
- A sprinkle of flaky sea salt for a sophisticated contrast.
For family-style service, cut into bars and line a tray for potlucks. If you want a sturdier, bite-sized dessert, try the mini versions in this other take on Texas sheet cake another classic sheet cake.
Keeping leftovers fresh
Room temperature: Cover the cake with plastic wrap or place in an airtight container. The frosted cake keeps well at room temperature for up to 2 days.
Refrigeration: If your kitchen is warm or you prefer chilled cake, refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture.
Freezing: Wrap tightly in plastic and then foil, or freeze individual slices in airtight containers for up to 3 months. Thaw overnight in the fridge, then bring to room temperature.
Food safety: Cool the cake to near room temperature before covering to prevent condensation that can soften the frosting.
Pro chef tips
- Boil briefly: Bring the cocoa-butter-water mixture to a gentle boil for about 30–60 seconds. This helps the cocoa bloom and dissolves sugar slightly for better texture.
- Don’t overmix: Stir until just combined after adding eggs and buttermilk. Overmixing can develop gluten and make the cake tougher.
- Test for doneness: Look for a slightly springy top and a few moist crumbs on a toothpick. Because this is a thin cake, it bakes quickly—watch closely at the 18–22 minute mark.
- Frost while hot: The frosting should be warm and pourable; pouring it while the cake is hot allows it to sink in slightly and gives the glossy finish everyone loves.
- Adjust frosting thickness: If the frosting sets too hard, add a teaspoon or two of warm milk and whisk to soften.
Creative twists
- Coffee-infused: Replace half the water with strong brewed coffee to intensify chocolate flavor.
- Nut crunch: Sprinkle chopped pecans or walnuts over the frosting while it’s still wet.
- Salted caramel: Drizzle salted caramel over the top after the frosting sets.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and watch texture—add a tablespoon of extra milk if the batter seems dry.
- Vegan: Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), and non-dairy milk with vinegar in place of buttermilk.
Your questions answered
Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tablespoon of lemon juice or vinegar to 1/2 cup milk, let it sit 5 minutes to thicken, then use as a buttermilk substitute.
Q: What pan size should I use?
A: A 13×18-inch half-sheet pan is ideal. If you only have a 9×13, the cake will be thicker and need extra baking time—check at 25 minutes and adjust.
Q: How do I keep the frosting glossy and not grainy?
A: Make sure the frosting is smooth by sifting powdered sugar if it’s lumpy and whisking well. Pour while warm so it spreads easily. If the mixture gets grainy, add a teaspoon of warm milk and whisk vigorously.
Q: Can I make this ahead?
A: Yes. Bake and cool, then freeze unfrosted layers. Thaw, frost, and serve within a day. Fully frosted cake keeps in the fridge up to 5 days.
Q: Is this recipe suitable for feeding a crowd?
A: Absolutely—sheet cakes are designed for that. One half-sheet yields about 30 standard servings.
Conclusion
If you want to compare variations or see different takes on this classic, these trusted recipes are great resources: The Best Texas Sheet Cake – Tastes Better From Scratch for a tried-and-true version, Best Texas Sheet Cake – Chocolate Sheet Cake Recipe from a popular home-cook perspective, and Texas Sheet Cake – The Country Cook for a comforting, nostalgic variant.
Classic Texas Sheet Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease/flour a sheet cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan, combine the butter, water, and cocoa powder. Bring to a gentle boil.
- Pour the hot chocolate-butter mixture into the dry ingredients and stir until mostly combined.
- Add in the eggs, buttermilk, and vanilla, stirring until the mixture is smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the cake is baking, melt the butter for the frosting in a saucepan, whisk in cocoa powder, then incorporate powdered sugar and milk until smooth.
- Immediately pour frosting over hot cake and spread lightly.
- Let the cake cool so the frosting sets before slicing.
