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A close up of chocolate sheet cake recipe on white plate with moist texture of cake inside with some eaten with nearby fork

Texas Sheet Cake

The BEST Texas Sheet Cake you will ever have! Fudgy chocolate cake meets a rich chocolate glaze and crunchy pecans in this Southern classic!
Course Dessert
Cuisine American, south, Southern
Keyword cake, cake recipes, chocolate, chocolate cake, sheet cake, texas sheet cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 servings
Calories 491kcal
Author Courtney Whitmore


For the Cake

  • 1 cup unsalted butter
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 1 cup light brown sugar
  • 2 tsp vanilla extract
  • 2 cup all purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup sour cream
  • 2 large eggs beaten

For the Chocolate Glaze

  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 3 1/2 cup powdered sugar
  • 1 cup pecans coarsely chopped


For the Cake

  • Preheat oven to 350 F. Spray a jelly roll or half-sheet (13x18 inch) pan with nonstick cooking spray or line with parchment paper.
  • In a large saucepan, combine butter, water, and cocoa powder over medium high heat. Bring to a boil and remove from heat. Stir in brown sugar and vanilla. In a separate mixing bowl, combine flour, sugar, salt and baking soda. Add flour mixture to saucepan and stir to combine.
  • Add in sour cream and eggs, stirring until well combined and no lumps remain.
  • Pour batter into the prepared pan, spreading evenly to sides and corners. Bake 15-20 minutes or until set. Allow to cool.

For the Chocolate Glaze

  • Add butter, cocoa powder, and milk to a saucepan. Bring mixture to a boil.
  • Remove from heat and stir in vanilla.
  • Next whisk in powdered sugar until smooth. Working quickly, spread glaze over cake using a rubber spatula.
  • Top with pecans. Allow to set and cut into squares.


If stored properly, this sheet cake will last 4 to 5 days at room temperature (or refrigerated). Use a cake keeper or a plate and an overturned bowl to cover the cake. 
If you prefer to refrigerate, place the cake in the fridge for 15 minutes to allow the frosting to harden a bit. Then, wrap it tightly in plastic wrap and place back in the fridge. 
TIP: Looking to make it last a little while longer? 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 month


Calories: 491kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 215mg | Potassium: 153mg | Fiber: 2g | Sugar: 52g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg