Texas Sheet Cake

Boos, I dare you to resist a slice of this Texas Sheet Cake recipe. It’s just too good to pass up! It starts with a fudgy, super moist and tender chocolate sheet cake that’s topped with a rich chocolate glaze and crunchy pecans. There’s a reason why the South can’t get enough of a Texas Sheet Cake. Try it for yourself and see what the fuss is about y’all.

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Living in Dallas has got me getting into all the Texas foods. From a hearty bowl of Texas chili (no beans y’all) to a chicken fried steak or a rack of home-smoked ribs smothered in BBQ sauce, I’m getting down on it all and perfecting all my recipes!

Now my latest Texas-sized obsession is Texas Sheet Cake! I see why the South loves it so much. It is seriously up there as one of my fave chocolate cakes ever because the texture is something that’s hard to describe. The recipe comes from Courtney Whitmore, the founder and editor of Pizzazzerie and its so good y’all.

What is Texas Sheet Cake?

Texas sheet cake is a classic Southern American dessert that really thrives on its simplicity. It is basically a thin chocolate sheet cake that’s topped with a warm chocolate glaze that almost soaks into the cake. I know that seems basic but what makes the cake super bomb is the texture. It’s beyond tender, gooey, and moist. Each bite melts in your mouth.

The Lowdown on the Best Texas Sheet Cake Recipe

Cuisine Inspiration: Southern
Primary Cooking Method: Baking
Dietary Info: This cake ain’t for my dieting boos
Key Flavor: Gooey, Rich, Tender, Moist and Chocolatey
Skill Level: Easy y’all

• Feeds a crowd: When you gotta feed a whole bunch of folks, this is the move. That large sheet pan makes a ton of slices so serve it at a cookout.
• Simple Ingredients: You are gonna find most of the ingredients right in your pantry boos. Make it when the mood strikes!
• Not Hard Y’all: My beginner bakers can get down with this.
• Beyond Moist: Ain’t nothing dry or crumbly around here. This is one of the most moist cakes you will ever make.

Ingredients You’ll Need to Make This Chocolate Texas Sheet Cake Recipe 

• Butter: Melted butter creates that perfect fudgy, stick-to-the-roof-of-your-mouth texture.
• Water: This is gonna thin the batter out a bit upgrading the texture.
• Unsweetened Cocoa Powder: Make sure you use high-quality cocoa powder so you can get that intense chocolate flavor. Ghiridelli and Guittard are great brands.
• Light Brown Sugar: It adds a slight molasses flavor while sweetening up that batter.
• Vanilla Extract: This is my fave aromatic enhancer. Get some good quality.
• All-Purpose Flour creates structure! Be sure to properly measure your flour. Too much and the cake will be dry.
• Granulated Sugar this is gonna double down on that sweetness
• Salt balances out sweetness. Kosher salt is my go-to here but sea salt will also work.
• Baking Soda is a leavener that gives the cake a slight lift. Use fresh active baking soda, otherwise the cake won’t rise properly.
• Sour Cream adds extra fat to the cake, which will make super moist. I love a sour cream based cake because that tangy flavor is undefeated.
• Large Eggs helps add more structure to the cake by helping to bind the ingredients together. Make sure you bring those eggs to room temperature boos.
• Homemade Chocolate Glaze is made with butter, unsweetened cocoa powder, milk, vanilla extract, and powdered sugar. You pour it on warm and it creates such a smooth and luscious topping.
• Chopped Pecans for a bit of texture. It adds such a fun crunch too.

How to Make Texas Sheet Cake

Step 1: Make the cake batter

1. Start by preheating the oven to 350 F. Prep a jelly roll or half-sheet pan (13×18 inch) with nonstick baking spray.
2. In a large saucepan, add butter, water and cocoa powder and heat over medium high. Bring to a boil then remove from the heat.
3. Stir in the brown sugar and vanilla then add in the dry ingredients of flour, sugar, salt and baking powder. Stir it to combine in the saucepan.
4. Next mix in the sour cream and eggs and continue to stir until it’s all combined with no lumps.

Step 2: Bake the Cake

1. Pour that silky batter into the prepared pan. Grab a spatula and spread the batter to the ends and fill in the corners.
2. Bake for 15-20 minutes max and let it cool.

Step 3: Make the Chocolate Glaze

1. Add butter, cocoa powder and milk to a saucepan and let it come to a boil.
2. Remove from the heat and add in that good vanilla.
3. Next whisk in the powdered sugar until the frosting becomes super smooth. While its super hot, spread the glaze over the cake quickly with a spatula before it sets. And pick up the speed because it sets up super fast.

Step 4: Garnish it up!

1. Top with pecans, allow those to set up then cut up in squares and serve it up.

How to Serve Texas Chocolate Sheet Cake

• Ice Cream: Ain’t nothing like a slice of this Texas sheet cake recipe served up with a scoop of vanilla ice cream. Classic vibes. It’s also a win with coffee ice cream, cookies and cream ice cream or mocha ice cream for more chocolate!
• Powdered Sugar: A nice dusting gives a simple garnish.
• Whipped Cream: If you don’t want to go super heavy, a dollop of fresh whipped cream is perfect!
• Caramel: Drizzle with some caramel sauce or even this vegan caramel sauce for a decadent twist.
• Texas Meal Ender: Serve this up after a Texas bbq meal with rib tips, cornbread, potato salad and baked beans. This Texas chocolate sheet cake recipe is great for a cookout crowd.
• Comfort Food Supper: This is the perfect dessert after an amazing comforting meal with meatloaf, garlic mashed potatoes, creamed corn and green beans.
• Go Tex Mex: This is a wonderful dessert after you have had your fill of steak fajitas, chicken enchiladas and Mexican rice.

Recipe Substitutions

• Cocoa Powder: If you want deeper chocolate vibes, dutch-processed cocoa powder is the move.
• Brown Sugar: You can sub in equal amounts of granulated sugar or a dark brown sugar. If you use the dark brown sugar, it will just give more of that rich molasses flavor.
• Sour Cream: Buttermilk is a great sub and so is greek yogurt.
• Powdered Sugar: If you run out, you can make your own powdered sugar by grinding granulated sugar up.
• Pecans: Swap these out all together if you have any allergic boos who want to enjoy this. You can also swap out for almonds, walnuts or hazelnuts if you prefer those nuts.

Recipe Variations and Additions

• Peanut Butter: Ain’t no combo like peanut butter and chocolate. Swirl about a 1/2 cup peanut butter into the batter before you bake it up for a punch of nutty flavor!
• White Chocolate: There are some great white chocolate powders you can use to turn this Chocolate Texas Sheet Cake into a White Chocolate Texas Sheet Cake. So good boos!
• Coffee: Replace the water with coffee for strong mocha flavor and intense chocolate notes.
• Booze it Up: Spice it up for the grown ups. Add a tablespoon or two of liqueur like Amaretto, Kahlua or even Baileys Irish Cream to the batter for a grown folks remix.
• Chocolate Chips: Fold in a cup of chocolate chips for more intensity and melty chocolate in each slice.

Expert Tips and Tricks

• Use Room Temperature Ingredients: Make sure those eggs and sour cream are room temp so they blend perfectly into that smooth batter.
• Sift the Dry Ingredients: For extra insurance, sifting the flour and coca powder will help that batter become silky smooth boos!
• Prep that Pan: No one wants cake to stick so make sure you spray well with non-stick baking spray or use parchment paper to line the pan.
• Cool the Cake Down: Make sure the cake cools down to just being warm so the glaze won’t melt off. It should also stay warm enough to keep the glaze from setting up too fast so it soaks into the cake more. About 15-20 minutes of cooling is all good.
• Spread the Glaze While Warm: This glaze sets up fast y’all so you gotta work fast. Spread as soon as you finish cooking it up so it sets up beautifully.
• Perfect Slices: Use a sharp knife that’s been run under hot water and dried to make clean slices.
• Toast the Pecans: Totally optional but it gives the flavor and texture a lil somethin somethin.

How to Store Leftover Texas Chocolate Sheet Cake

• Room Temp: If stored properly, this sheet cake will last 3 days at room temperature (or refrigerated). Use a cake keeper or cover with foil. 
• Fridge: You can store this there for up to 5 days. Just place the cake in the fridge for 15 minutes to let that frosting firm up then wrap with plastic wrap and place back in the fridge.
• Freezer: Wrap the cake in aluminum foil, place in a (labeled) freezer-safe bag and keep it in the freezer. Once frozen, the cake will keep for 2-3 months. 

Frequently Asked Questions

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