This easy Texas Sheet Cake is the perfect take-along cake for your next gathering. It’s moist and fudgy with a melt in your mouth cocoa icing and it literally disappears within minutes! 

Texas sheet cake.

My neighbor lady gifted this delicious cake to me years ago when I was fresh out of college and living in my first apartment.  I begged her to give me the recipe the very next day.  I have made it for so many occasions over the years, and especially for large gatherings such as family reunions.  It has always been a huge hit.

How to make Texas Sheet Cake

  1. In a medium bowl, whisk together the flour, sugar, salt and baking soda and set aside.
  2. Add the butter, cocoa and water to a large saucepan over medium heat.  Bring mixture just to a boil and remove from heat.
  3. Using a hand mixer add the sour cream, eggs and vanilla and mix to combine.
  4. Add the dry ingredients  and mix just to incorporate.  Do not over mix.
  5. Pour mixture into prepared pan and bake for approximately 25 to 30 minutes until a toothpick inserted in the center comes out clean.

How to make the frosting

  1. Bring the butter, cocoa and milk to a boil over medium heat and remove.
  2. Add the powdered sugar, vanilla and pecans and mix with a wooden spoon until well combined.
  3. Spread icing evenly over warm cake for best spreading consistency.
texas sheet cake.
Texas Sheet Cake.
Texas Sheet Cake.

Make this cake for your next big gathering.  You might want to make two.  It will disappear that fast.

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Texas sheet cake.

Texas Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 12 Servings 1x
  • Category: cakes
  • Method: bake
  • Cuisine: American
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Description

This easy Texas Sheet Cake is the perfect take-along cake for your next gathering. It’s moist and fudgy with a melt in your mouth cocoa icing and it literally disappears within minutes! 

Ingredients

Units Scale

FOR THE CAKE

  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter (2 sticks), unsalted
  • 1 cup water
  • 4 tablespoon cocoa, such as Hershey’s
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon pure vanilla extract

FOR THE ICING

  • 1/2 cup butter (1 stick), unsalted
  • 4 tablespoons cocoa, such as Hershey’s
  • 6 tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans

Instructions

Preheat oven to 350 degrees.

Lightly grease but do not flour a 15 x 10 x 1 inch cookie sheet.

FOR THE CAKE

  1. In a medium bowl, whisk together the flour, sugar, salt and baking soda and set aside.
  2. Add the butter, cocoa and water to a large saucepan over medium heat.  Bring mixture just to a boil and remove from heat.
  3. Using a hand mixer add the sour cream, eggs and vanilla and mix to combine.
  4. Add the dry ingredients  and mix just to incorporate.  Do not over mix.
  5. Pour mixture into prepared pan and bake for approximately 25 to 30 minutes until a toothpick inserted in the center comes out clean.

FOR THE ICING

  1. Bring the butter, cocoa and milk to a boil over medium heat and remove.
  2. Add the powdered sugar, vanilla and pecans and mix with a wooden spoon until well combined.
  3. Spread icing evenly over warm cake for best spreading consistency.

Notes

It’s best to spread the icing over the cake while it’s still warm for the best spreading consistency.  Icing will be thin but is the perfect amount for this cake.