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.
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.