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
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- 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.
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!