Aunt Dorothy’s Texas Sheet Cake Recipe
This classic Texas sheet cake is the absolute best and so easy to make. It’s a delicious chocolate cake recipe baked in a jelly roll pan and covered in a fudge-like chocolate frosting with chopped pecans. It’s rich and indulgent and perfect for feeding a crowd, which makes it a great choice for parties and potlucks, and it just so happens to be our family’s cake of choice for celebrating birthdays.
Many years ago, when my grandma passed away, friends and family members delivered food to my mom’s house. Among the fried chicken, roasted chicken, potatoes, deli platters, buns, and cookie trays was this new-to-me gem. My great aunt had whipped up and sent over a Texas Sheet Cake. I ate a little bit of it for days; it was amazingly delicious, and it soothed my soul. Once things had settled down, I made it my business to get this recipe from my aunt.
I’m so glad that it’s part of my recipe arsenal, and it will always remind me of celebrating my grandma’s life and all the love she gave.
I’ve made a couple of small tweaks to my aunt’s recipe over the years and have now settled on this fabulous version as our family’s absolute favorite.
Her original recipe called for vegetable shortening (which I think is customary in many original Texas sheet cake recipes), but I’ve replaced it with butter, added an extra tablespoon of cocoa powder in the cake and frosting, and upped the amount of butter in the frosting by a couple of tablespoons. Just a few minor modifications, but I think they make a world of difference!
Why is it called Texas sheet cake?
There is no definitive answer as to the history of the name “Texas sheet cake”, but there are a few theories floating around…
Some surmise that it’s because the cake huge like the size of Texas, while others maintain it’s because the cake is incredibly rich, and still others point to similarities to a recipe published in the Dallas Morning News in 1957 that became wildly popular.
The best pan to use
As its name suggests, we’re going to use a sheet pan to make this cake recipe. By definition, a “sheet pan” is any large rectangular cake pan, such as a jelly roll pan (which measures 10×15 inches) or a half sheet pan (which measures 13×18 inches).
For this particular recipe, we’re going to use a 10×15-inch jelly roll pan.
How to Make the Cake and Frosting
One of the hallmarks of Texas sheet cake is that part of the cake batter as well as the frosting is cooked in a saucepan.
Are you ready for the easiest cake-making ever? Here we go!
Make the Cake
- In a saucepan, melt the butter over low heat. Add the water and cocoa powder, increase the heat, and bring to a boil. Set aside.
- Whisk together the flour, sugar, baking soda, and salt.
- Make a well in the center of the dry ingredients, add the eggs, sour cream, and vanilla, and whisk to combine.
- Add the chocolate mixture, then gently whisk to combine all ingredients thoroughly.
- Pour into the pan. Pour the mixture into the prepared pan and smooth into an even layer.
- Bake at 350 degrees F until a toothpick inserted in the center has moist crumbs attached, 18 to 22 minutes.
Make the Frosting
It’s important to begin the frosting as soon as the cake comes out of the oven. You want the warm frosting to be spread on the warm cake for the ultimate Texas sheet cake experience!
- In a saucepan, melt the butter over low heat.
- Add the milk and cocoa powder and bring to a boil, then remove from heat.
- Whisk in the vanilla extract and cocoa powder until smooth.
- Stir in the chopped nuts, if using.
- Spread in an even layer over top of the warm cake.
Recipe Tips
Below are some extra notes to make sure your cake turns out wonderfully!
- Cocoa Powder: You can use your favorite cocoa powder in this recipe. I always reach for my regular unsweetened cocoa powder, but Dutch-process cocoa would work, too.
- Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.
- Nuts: Traditional Texas sheet cake contains chopped pecans, but walnuts are also a popular option. You can omit them entirely, as well.
- Storage: The cake should be covered and will keep at room temperature for up to 4 days, but can also be refrigerated (covered) for up to 1 week.
- Freezing Instructions: This cake freezes very well! Once you frost it and let it cool completely, wrap it tightly in plastic wrap, then in aluminum foil and freeze for up to 1 month.
More Popular Chocolate Cake Recipes
- Coca-Cola Cake
- Flourless Chocolate Cake Recipe
- Triple Layer Chocolate Cake with Chocolate Frosting
- Traditional Devil’s Food Cake
- Wacky Cake
Watch How to Make Texas Sheet Cake
Many recipes, foods, and even smells can conjure up strong memories, and this cake will forever do that for me. I hope you’ll create special memories with it as well!
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Aunt Dorothy’s Texas Sheet Cake Recipe
Ingredients
For the Cake:
- 1 cup (205 g) unsalted butter
- 1 cup (250 ml) water
- 5 tablespoons (4 tablespoons) unsweetened cocoa powder
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 2 eggs
- ½ cup (115 ml) sour cream
- 1 teaspoon vanilla extract
For the Icing:
- ½ cup (51.25 g) unsalted butter
- 6 tablespoons milk
- 5 tablespoons (4 tablespoons) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups (480 g) powdered sugar
- 1 cup (99 g) chopped pecans or walnuts, optional
Instructions
- Preheat oven to 350 degrees F. Grease a 10×15-inch jelly roll pan.
- Make the Cake: In a medium saucepan, melt the butter over low heat. Add the water and cocoa powder, increase the heat to medium, and whisk until the mixture reaches a bowl. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the center, add the eggs, sour cream, and vanilla, and whisk them together. Add the chocolate mixture and gently whisk to combine all ingredients thoroughly.
- Pour into the prepared pan and bake until a toothpick comes out with moist crumbs attached, 18 to 22 minutes.
- Make the Frosting: In a medium saucepan, melt the butter over low heat. Add the milk and cocoa powder and bring to a boil. Remove from the heat, whisk in the vanilla and powdered sugar until smooth. If using, stir in the chopped nuts.
- Immediately pour the frosting over the warm cake, using an offset spatula to gently spread it evenly over the surface. Allow to cool for at least 30 minutes so the frosting can set, then serve warm or at room temperature.
Notes
- Cocoa Powder: You can use your favorite cocoa powder in this recipe. I always reach for my regular unsweetened cocoa powder, but Dutch-process cocoa would work, too.
- Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.
- Nuts: Traditional Texas sheet cake contains chopped pecans, but walnuts are also a popular option. You can omit them entirely, as well.
- Storage: The cake should be covered and will keep at room temperature for up to 4 days, but can also be refrigerated (covered) for up to 1 week.
- Freezing Instructions: This cake freezes very well! Once you frost it and let it cool completely, wrap it tightly in plastic wrap, then in aluminum foil and freeze for up to 1 month.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee of One Sarcastic Baker]
This recipe was originally published in 2012 but has been revised with the modifications noted in the post above.
There is an error in your instructions for the frosting (not the recipe portion — step 3 of the instructions). You mention adding cocoa powder but I believe you meant to say powdered sugar. Trying to be helpful; not directive here. I enjoy following you. All the best!
This is one of my favorite recipes from your site. Thank you!
Easy, quick, delicious, and the perfect size for our small family.
The unnecessary whisking in this recipe created frustration along with waste and extra cleanup. There was a giant ball of heavy, thick ingredients trapped inside of the whisk after adding wet ingredients to so many dry ingredients and required a lengthy effort to release it using more tools. A nearly identical recipe in my Southern Cooking cookbook is so much easier, calling for whisking only once compared to the five times in this recipe. Whisks are great, but they’re not always the right tool. The cake is still cooling on the counter. It smells wonderful and looks good.
Your video says baking powder but the recipe says baking soda. Can you clarify please !
Made it. Loved it and will make again. So easy and delish!
Hi – I think there is an error in the recipe for the sheet cake icing. Should line #3 in those instructions read “powdered sugar” instead of “cocoa powder”?
Hi Bonnie, It’s written correctly… you first whisk in the cocoa powder, then the powdered sugar off the heat.
Bonnie is right. When you first discuss the recipe (before the part where you list exact ingredient amounts) it says:
2. Add the milk and cocoa powder and bring to a boil, then remove from heat.
3. Whisk in the vanilla extract and cocoa powder until smooth.
I was confused until I read the full recipe and saw it written there as “whisk in the vanilla and powdered sugar.” You might want to fix that to eliminate confusion. :)
Omitted milk from frosting and only used ½c powdered sugar too . Turned out very well otherwise 😌
I HAVE TRIED MANY VERSIONS OF THIS CAKE AND “YOURS” RANKS THE BEST!!
Thank you for sharing this recipe. I made it for my son’s 10th birthday recently as we celebrated with some family members. It was a big hit! It tasted like a brownie type cake, which was delicious. I didn’t put nuts on top as my son doesn’t like them. But it turned out exactly as in the video and pictures. I will be making it again for sure. 🥰
I have the recipe but without the sour cream. I am adding sour cream to my next cake – can only make is better.
I love your original version of Texas sheet cake but I can no longer find it on your website…even the link from the Coca-Cola cake links to this new version. Can you please repost the original? Thanks.
We too use this recipe for birthday celebrations, only we use m&m’s on the top to make it festive! I love your idea of using Sour Cream, my recipe uses buttermilk. Can’t wait to try your version! :)
I’m new to baking but so far as I can tell I followed this recipe exactly but the cake just falls apart. I have no idea what I did wrong.
It took longer than 22 minutes in the oven to have it dry enough inside for a knife to be clean after having been inserted into the cooked cake. In fact, I wound up cooking it for perhaps 10 minutes longer than the recipe says and still it all falls apart.
On the positive side, it does taste really good and it was fairly simple even for a novice like me to put together, but before tossing it and cleaning up the pan, I’m still stuck on what I did wrong with it. A friend suggested that perhaps the baking soda I used was too old or had been exposed to the air (it came in a box for the fridge); I thought perhaps it was my adding pecans to the cake itself as I didn’t want icing.
Any ideas?
Oh so glad to see you upgraded to butter! That is what I did as well since I don’t keep shortening in the house anymore. Love love love this recipe! I use coffee instead of water also. I make this recipe often since I found it here. Everyone loves it!!! Half a recipe works great too.
Btw, in the cake instructions it says “bowl” instead of “boil”. We know what you mean tho!
Our Texas Sheet Cake has a bit of cinnamon in the cake and a bit of coffee on the frosting. The combo of chocolate, cinnamon and coffee are just right.
Hi Julia, That sounds fantastic! Going to try that next time!
In this recipe..baking powder or baking soda??? U have both written in different places..help
Hi Josephine, It is baking soda. I’ve corrected the error.
I love Texas Sheet Cake, and it was my grandmother’s signature dessert too! Often I will make a white version – substitute the cocoa with the same amount of flour in the cake batter and powdered sugar in the frosting. I love chocolate, but the white version is a whole new level – so buttery rich, and disappears so fast whenever I take it somewhere (pre-covid 19 days!). And FYI: a 9×13 inch pan works great for half a recipe.
I’m going to try that white version very soon, thank you for sharing!!
Hi Michelle! Texas sheet cake is one of my hubby’s very favorite desserts so I made it my business to try this recipe you have shared quite some time ago and it has a prime spot in my printed book of favorites (and is a hubby favorite also). The only variation I make from this recipe is to replace the water with fresh brewed coffee to complement the chocolate. This recipe is simple and the result is an absolutely delicious treat. Love it with a scoop of ice cream or as a snack cake. Great with pecans or no nuts at all. It’s a winner anyway it is served!
Hi Maryann, I love that coffee substitution, amazing idea!
It appears you used parchment paper to line your pan?
For super seasoned pans that may be scratched up, I do line with parchment. Newer or “cleaner” pans can simply be greased.
I dont think I’ve ever had any sheet cakes. But if you love it then I’m sure its yummy. I dont know that any of us has a sheet pan worthy to actually make a cake. Mine are well “seasoned” lol, from years of use. My sister buys the expensive stuff, maybe she has a worthy pan to try this 😊 always enjoy the family stories and your sharing family recipes. They’re some of the most enjoyable times reading them.
Thank you, Macy! If you feel your pans are too seasoned, you can always line with parchment paper or a silicone baking mat :)
Happy Birthday Michelle! Looks like a lovely celebration!
I have always loved this cake. I have a version that I found from my recipe collection that has no eggs. My son had an egg allergy early on, so I baked up this cakes to send to preschool with him. They would keep it individually wrapped squares for him in the freezer for birthday celebrations of his classmates. He was never left out.
This cake has fond memories for me as well.
Can you make this a day ahead?
Yes, definitely, I usually do!
Perfect…thank you! I was deciding between this and the no bake oreo but would prefer to do this one…can’t wait!
Hi Michelle,
When you make a day ahead do you store in the fridge or at room temp?
I’ve done both; if you store in the fridge, I recommend taking it out a few hours before serving so that it can come to room temperature.
Thank you! Okay…one more and I promise to stop :-) My family likes both pecans and walnuts…which do you prefer for this cake?
I prefer pecans over walnuts, so that’s always what I use in this cake :)
I lied on the last question…do you toast before? Okay…now I am done with questions :-) LOL!
Hi Carolyn, When I have time, I toast them, but if I’m pinched for time I don’t.
This is a family favorite. I add 1/2 to 1 teaspoon of cinnamon to the flour and sugar mixture. Story goes that Lady Bird Johnson always added cinnamon. Try it.
My husband made Texas Sheet Cake AND Carrot Cake for my first birthday celebration after we started dating. Texas Sheet Cake was a tradition in his family, probably from his mother’s side. His grandparents had moved from Oklahoma to Florida, where his grandfather became the local beekeeper. I never met any of my husband’s grandparents, although we have an empty honey jar hidden away. In spite of not knowing his grandparents, Texas sheet cake always reminds me of my first birthday with my husband AND his Southern roots. I am glad that you have equally good memories of your grandmother and Texas Sheet Cake!
Could you half the recipe and put it in a quarter sheet pan? I’m just wondering how to make a smaller version for 2. Thanks!
Hi Bridget, You could try it, but there might be too much batter for a ¼ sheet pan.
Texas sheet cakes is definitely a go to dessert for so many occasions like that. Everyone loves them!
Kari
http://www.sweetteasweetie.com
Sorry for the loss of your grandmother. When I owned a restaurant almost 30 years ago, I had Texas Sheet Cake on the menu everyday.
Have been making a Texas Sheet Cake for many years. Born and raised in the Texas and the recipe i use is a little different but always eaten. Bought the things needed to make a Red Velvet Sheet cake and need to get started on it and see how it tastes.
Wow I haven’t made one of these cakes in years. Although I love the chocolate version (no nuts) I also have made a white/orange version that was really yummy.
I love Texas Sheets cake and it’s been a while since I last made it. Thanks for sharing the story about York grandma, I’m glad you got to see her one last time. That you listened to thar inner nudge.
What a touching post…thank you for sharing.
Both of my grandmothers past away when I was still young but still have fond memories of certain dishes….like fried chicken, home made noodles,
and delicious desserts….among them Texas sheet cake.
To this day, it is one of my favorite cakes to make and eat!
(and the # 1 request for me to make when we have a family get-gether)
Don’t need to publish this. I lived in Texas for 8 years over 25 years ago and obtained the recipe for Texas Chocolate Cake. It is the same as your sheet cake but for one exception. In the frosting my recipe calls for 1 tsp. cinnamon. You might try it. elsie
The smell of cinnamon rolls always makes me think of Christmas morning. I’m so glad you got to see your grandma one last time before she passed. Those trips to visit the ones we love, even if they are aren’t the last trip, are never wasted, are they? I’ve printed and pinned this recipe, but I’m going to try it without the nuts. My husband, a Texan by birth, is allergic! Have a wonderful day!
Sometimes I put a big dollop of peanut butter in the icing as soon as it comes off the the heat. Delicious!!!
I was Born & Raised in the Lone Star State, lived my whole life in Ft. Worth Texas. This recipe was given to me YEARS ago, and my family wants it for EVERY occasion. They call it “THE Chocolate Cake”. It is also the same as the “Coca Cola” cake & the “Dr Pepper” cake. You just replace the water with the soda of choice. Gives it a bit of a taste. Still fantastic!!!
Recipe is DELICIOUS!!! I have a similar story with this cake and my grandfather-in-law. Thank you for the reminder. Now I might have to bake this cake in the very near future. :)
In Texas this recipe is often attributed to Ladybird Johnson. She added 1/2 to 1 teaspoon of cinnamon to the batter.
Yum! I like the sounds of that.
ahhh you made miss mi grandma. It was nice saying bye to your granny. Nothing like being able to do that and not regret, bad feelings/emotions, lack of visiting etc. On another note the light version has 1 more cup of powder sugar than the regular version. I cut a lot of sugar off recipes b/c the sugar is high on many of them. I have cut from 2 cups to 1/4 cup and it is still good in one of my favorite ones. Carrot cake too, probably not all can be that low in sugar.
This is the best Texas Sheet Cake I’ve ever made. Simple and quick to make too. Our family of six had this for dessert tonight…generous portions too, yet I caught everyone sneaking for “just a sliver more” as the evening wore on. A real winner here.
I usually put a couple of heaping (and I mean heeeeaping) tablespoons of peanut butter in the icing. So good!
Oh my god, that sounds amazing!!
Texas Sheet Cake has been my favorite go-to cake when I need something quick and delicious for the past thirty plus years, and everyone always loves it. I started using coconut oil in place of butter 2 or 3 years ago in many of my dessert recipes, including this one, and I love the subtle flavor it lends, but the icing needs butter to be fudgey and delicious. As a note, the recipe I was given all those years ago had a teaspoon of cinnamon in the cake batter, and I love that flavor as well. Michelle, I can’t say enough about your recipes…everything that I have tried since I discovered you has been outstanding!!
Hello Michelle! Would it be okay to line the jelly roll pan with parchment paper after you grease it? Thank you for your time :-)
Hi Gina, Yes, no problem putting down some parchment on the pan if you’d like.
what a touching story, I am going to make this and I will remember your grandmother each time i have a bite thank you
YUM! Even my parents, not very big on baked goods, adored this. It somehow managed to be rich and delicate at the same time, and the nuts definitely scored some extra points.
I made this last week for a work function and every loved it. The technique was so different from other cakes I’ve made (making the frosting and part of the batter on the stovetop). But it came together really easily and was very delicious! Thanks for sharing!
Love your blog!
Thank you for this amazing cake! I have already made it twice and people love it!
http://louiseandthestyleworld.blogspot.gr/2012/07/texas-sheet-cake.html
What would be the baking time for a 9×13 pan?
Hi Brenda, I’m not sure as I’ve never made it in a 9×13 pan. It would take a little longer; I’d probably start checking it around the 25 minutes mark just to be safe.
I bake mine in a 9X13 at 350 for 40-45 minutes.
How funny! I made a very similar recipe last week–down to pouring the fudge-frosting over the cake when warm. It’s very good. My recipe did not call for sour cream, but I may try that. My recipe also calls for half shortening half butter, like some of the others mentined. Note to bakers: this cake does not rise much, so however full you fill your pan, you’ll get just a little thicker than that.
Here is a new twist on the Texas Sheet Cake that I use every time now. In place of the 1 cup of water, use 1 cup of strong cold black coffee. It makes the cake just a little darker and richer in flavor.
Oooh, awesome idea! Thank you for sharing!
I loved your story with this recipe. My Texas Sheet Cake recipe is exactly like yours and was given to me by my Aunt Marlene. I always take this cake to funeral wakes as this is such a large cake and it does make you feel comfort when eaten.
Sometimes you just know instinctively to do certain things and u knew to see grandma. Glad that U did.
The sheet cake looks so good.
This looks fantastic! I’ve been meaning to make this and def going to try it!
I’m so sorry for your loss, such a great example if trusting those “gut instincts”.
Thank you for sharing the story and the recipe ;)
Your Texas Sheet Cake looks delicious. I must try this recipe. Thanks for a great post:)
That fudgy topping looks just gorgeous.
Thank you for the beautiful thoughts about your grandmother. I felt the same way about mine. Thank you for sharing your Aunt Dorothy’s recipe. It is similar to mine but different in texture. I will try your Aunt’s version soon. Best wishes during your healing process.
Thank you Fran!
Charlie
Glad the Texas sheet cake will always reconnect you with good family memories. If you want to get a lot of sheet cake love, check out Homesick Texan’s blog. In her blog and book, she’s done traditional, white, strawberry and, most recently, a Texas ruby red grapefruit version, which I made a few days ago for some of the residents where I work. As a good Texas German would say, it was “ausgezichnet!” (outstanding) And so is your blog. Keep up the good work.
Thanks for the recommendation! I do have her book and saw the recipe for the classic chocolate in there, I will have to check out her other variations!
this cake looks sinfully delicious! my late grandmother always made homemade caramel corn each year around Christmas. it still warms my heart whenever i smell it. :)
My post for White Texas Sheet Cake is one of the most popular on my blog. It is incredibly moist and flavorful. Enjoy…
http://www.fransfavs.com/2011/06/white-texas-sheet-cake/
The best foods are sometimes the simplest that just bring back so many memories! Thanks for sharing Michelle and have a great time in Florida :)
That was a beautiful post. I love that the cake will be a reminder of a celebration of life rather than of a loss. Thanks for sharing the recipe as well as this bit of your life!
I am so sorry for your loss. My comfort food is biscuits DRENCHED in gravy.
I read this post in the car as we were driving to the store and was trying so hard not to cry. My grandma died 3 years ago this April and I knew I should of went “home” earlier but my Mom told me no to stay where I was and leave when I had originally planned to. When she passed I remember all the food people kept bringing by ESPECIALLY the cakes! There was a lemon pound cake that kept showing up and we ate and ate and ate. My sisters and Mom joke all the time that everytime they saw me or my younger sister we had a slice of cake in our hand. My hubby and I went out to dinner last Friday and there on the dessert bar was a lemon pound cake. It made me think of my grandma and your post brought back the sweet sweet memories of my grandma’s home-going (and all the weight I gained throughout my mourning eating lol!). Thanks for sharing this recipe your blog is just amazing I think I pin just about every dessert you post =)
Love the hot sauce over the cake idea…but your story was lovely. I had the same experience at my grandma’s passing.
What a great way to celebrate and remember your Grandma. I would love to try a slice :)
I totally understand why you would make this often. It looks great! Especially with the ice cream on top.
Texas sheet cake was always a favorite growing up. This takes me way back!
I love myself an over the top dessert, but there is something about a piece of chocolate sheet cake adorned with a scoop of vanilla ice cream that is just perfect–and oh so appetizing!
My post for White Texas Sheet Cake is one of the most popular on my blog. It is incredibly moist and flavorful. Enjoy….
http://www.fransfavs.com/2011/06/white-texas-sheet-cake/
Thank you so much for sharing, I am definitely going to try this!
We made something similar in West Virginia when I was growing up. We called it Coca-Cola sheet cake because that’s the liquid used with the cocoa and butter and powered sugar. Wow! It’s a dream come true in your mouth!!!!
I’m so sorry to hear about you loosing your grandma, I’m sure you have countless happy memories to keep her spirit alive <3
A simple and delicious cake is normally pretty hard to come by, I'm glad you posted this recipe – – it will be flagged for my next cake that needs to be baked :)
Pecans, walnuts, whatever you want to put on here, I’d eat it! The frosting makes it looks so gooey and scrumptious!
I’m sorry about your grandma… I sometimes get little nagging feelings like that about my grandparents. I had one last year when my daughter was born… I had this feeling that once my grandpa got to meet her, he’d pass. And 3 weeks later he did.
So very sorry to read about the loss of your grandmother. Your post reminded me that my dear-departed grandmother told me always to trust my intuition. You listened to yours and had that lovely last visit. So nice.
As for Texas Sheet Cake, it is a divine recipe and one that I have used so many times. I like it with pecans in the frosting. YUM. So happy your aunt brought you that delicious comfort, as you do to us with so many of your wonderful recipes.
I love sheet cake! My mom has been making it for as long as I remember, and it was one of the few things my Grandma had around. Love that you can fondly remember your Grandma with this cake!
Thanks for a beautiful story. I too have fond memories of my mom who made this cake often during her 63 years on earth. It is because of her that I share a love of cooking. Good reminder to all of us that take food to grieving friends, that our efforts don’t go unnoticed! Love your blog!
Laura D
You’ve got to try a white Texas sheet cake-my mom makes a delicious one and I have to say they’re even better than chocolate! (got to love the almond extract)
Lol should have read the other comments first! Glad to know others are on top of things. ;)
A few comments. Such a sweet story about the bond between a grandmother and granddaughter. My mother (who passed many years ago) made this and passed the recipe down. My kids all LOVE to make this and it’s their favorite recipe. Of course with growing kids a few years ago – we developed the Peanut Butter iced Texas Sheet cake for choc/ peanut butter lovers in my family.
Also, I bought a Pampered Chef stone that is shaped just like the jelly pan but ends up making a better cake part for me. Funny how my life has revolved around this particular cake recipe. Thank you, Michele, for sharing this recipe and the story. Love the blog. Love your facebook – you make me hungry every day!
What a beautiful story – combined with this delicious recipe, it makes for a wonderful post :)
I’m so glad you were able to see your grandma before she passed; thanks for sharing your story. This cake is my all time good memory chocolate cake recipe. My grandmother used to make it all the time and passed it on to my mom, and this was her go to cake recipe. I loved making it with her when I was little!
Thanks for sharing your story and the recipe :)
Yum!! Thanks for sharing :)
I’m sorry for your loss but i’m glad you got to see your grandma before you went on the road :) I’ve never heard of a Texas Sheet Cake before ~ I really enjoy reading your blog to get to know more American desserts :)
Thank you for sharing the story of your grandma and this lovely sheet cake recipe~
Lovely story and a delicious looking cake :)
I can really relate to your story. My 96 year-young grandma passed away suddenly in November. My son was the light of her life, he called her Bebe. Last week I made banana bread and saved some for my son who I knew would be home from college over the weekend. When I put it on his breakfast plate, I noticed he was just staring at it. When I asked why, he said, “Bebe always made me banana bread.” we both teared up a little over the good memory. Food is a powerful trigger!
What a beautiful story about your grandma. I love how food and memories go hand-in-hand. I cannot wait to try this sheet cake. Being a Texas girl, it makes me want to try it even more. :)
Texas Sheet Cake is a favorite of mine, too.
When my husband passed away five years ago, a good friend made the cake and brought it over. It’s overwhelming how friends, nighbors, and family provide such good food at the time of a death. Nothing makes us feel loved and comforted more than the food.
I’m sorry about your Grandma, but know you’re grateful that you get to spend some time with her. She lived a long life, and I expect that you were a joyful part of that life.
oh…& btw: heirloom recipes are the best…i will def try to bake this one!
it sounds as if you were a wonderful granddaughter. you should take comfort in the grand memories you have of your beloved grandmother. my sympathies to you & your family.
I’ve been making this for years and it is my favorite! I do add in one teaspoon of cinnamon and it gives it that certain something. So good!
I remember someone always made this for church lunches or dinners we had every couple of months. Great for feeding a large group of folks.
I just had to comment (finally) and tell you how much I LOVE your blog! I think I PIN almost every recipe every day and then I usually have no less than 20 people re-pinning! YOur recipes are so good and I plan to use today to bake about 3 of them! Anyway, I have never commented but knew I wanted to tell you that your blog rocks….thank you for sharing so many amazing recipes!
Aw, thank you for the sweet comment! So happy to hear you’re enjoying the site!
A very touching post. Thanks for sharing your story. This cake looks utterly delicious and a warm cake with warm frosting is one of the best combos. Can’t wait to try it!
The first picture on this post is making me drool. I love things like chocolate sheet cake that are oldies but goodies! I posted on peanut butter cookies yesterday. I like to experiment with fun cookie recipes, but when I made these my husband said he was so glad to have a classic favorite again!
So glad you got to have that time with your grandma before she passed away. Oddly, I had almost the exact same experience when I lost my grandma. Cinnamon rolls are the food that remind me of her. She made a big batch every week to take to the Senior Center! :)
I am sorry for your loss and glad you followed your intuition. Of all the desserts I have eaten, I have never had this one. I look forward to trying it.
I have never had Txas Sheet Cake, but this looks amazing and I know I would LOVE it!!
Have you ever had White Texas Sheet Cake? I have a recipe I’d be happy to share if you are interested. I grew up on Texas Sheet Cake (the traditional, chocolate version) and was just introduced to White Texas Sheet Cake recently – so delicious!
Tina:
I would love to try a white sheet cake, if you wouldn’t mind sharing with me.
Charlie
Ooh, I have not heard of a white Texas Sheet Cake! I’d love to try the recipe if you feel like passing it along!
Please do!
would love to have your recipe and hope you can send it to my email.
I am from British Columbia Canada and love to try new recipes.
Hope you have a great day\\
I’m not sure which recipe Tina uses for hers, but I use Blond Texas Sheet Cake from Southern Living (google it). People have asked me over and over again for the recipe, so you know it must be good!
Michelle:
I am so sorry that you lost your Grandma!
I lost my Grandma while still a child, but the impact she had on my life, and the love she gave to me, remains.
Praying for you.
Charlie
you should try making a white texas sheet cake also. it is so good.
Sheet cake is such a staple. It’s easy, fast, and utterly delicious. Always a classic. :)
I’ve been meaning to try this for a while. It looks so yummy!
NEED THIS IN MY LIFE. it looks rich and gooey.
texas sheet cake conjures up beautiful and wonderful memories of my Grandma too! She was the world’s BEST COOK and I miss her yummy treats and down home finger lickin’ good southern cooking.
I’m gonna have to try this. Something tells me my younger son would adore this, but I’d have to make it without nuts…. he won’t eat nuts.
What a touching and heartfelt post :) I’m a subscribed reader but I don’t leave enough comments, but I felt compelled to comment today! I really enjoy your blog and I think your recipes are fantastic. And you’re right – food and food smells can evoke all sorts of good and bittersweet memories. Red velvet cake and sauerkraut balls are the things that remind me of my grandmother!
Oooh, I have never had Texas sheet cake, but from what I’ve seen about it, I’d love it/ And a lighter version sounds like a fantastic thing :)
Lovely blog post… nothing like a recipe that reminds you of a favorite person. They always take that much more yummy, don’t they?
This looks so tasty, thanks for sharing the recipe!
xo
http://allykayler.blogspot.com/
I want a piece of this so bad right now.
This cake looks so good, I have been dying to try making one! I wish I had a big old slice right now! YUMMY!
A good sheet cake is worth it’s weight in gold; and this looks pretty darn golden.