Texas sheet cake recipe

Okay, let me tell you — this Texas sheet cake is basically a party in your mouth and a piece of cake to make (pun intended). Seriously, the moment this cake comes out of the oven, the house fills with the richest chocolate-y aroma, and you just know something magical is about to happen. The cake itself is super moist and thin, almost fudgy, while the frosting melts into every nooks-and-cranny, making every bite a decadent hug. If you’ve ever thought from-scratch desserts were too intimidating, I’m here to show you that Texas sheet cake is a game-changer: simple, saucy, and totally crave-worthy. Let’s get that oven warmed up and make this classic Southern delight!

Quick Facts

Yield: Serves 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

2 cups all-purpose flour
2 cups granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter (2 sticks)
1 cup water
1/4 cup unsweetened cocoa powder
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract

For the Sauce / Garnish:

4 oz cream cheese, softened
1/4 cup unsalted butter (1/2 stick), softened
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1/3 cup chopped pecans (optional)

How I Make It

Step 1:

Start by preheating your oven to 350°F. While the oven warms, combine butter, water, and cocoa powder in a medium saucepan over medium heat. Stir gently until the butter is melted and the mixture is smooth and fragrant, about 2-3 minutes. This step unlocks the deep chocolate flavor that makes this cake so irresistible.

Step 2:

In a large bowl, whisk together flour, sugar, baking soda, and salt. Now, carefully pour the hot chocolate mixture into the dry ingredients and stir until combined, letting it cool slightly to avoid cooking your eggs.

Step 3:

Beat the eggs in separately, then mix in the buttermilk and vanilla extract. The batter will be thin — that’s exactly what you want for that signature moist crumb. Don’t overmix here; just stir until everything is combined.

Step 4:

Pour the batter into a greased and lightly floured 13×18-inch sheet pan. Bake for 18-20 minutes until a toothpick inserted near the center comes out with a few moist crumbs. The cake should spring back lightly when touched.

Step 5:

While the cake bakes, prepare the frosting. Beat cream cheese and butter together until smooth and creamy. Add the powdered sugar, cocoa powder, and vanilla, and beat until fluffy. If it’s too thick, a splash of milk will help it spread beautifully.

Step 6:

Once the cake is out of the oven but still warm, spread the frosting evenly over the top. The warm cake helps the frosting soak in just enough for that melt-in-your-mouth texture. If you like, sprinkle chopped pecans over the top immediately for a bit of crunch. Let it cool completely before slicing.

Variations & Tips

Swap the buttermilk with regular milk plus 1 tbsp vinegar or lemon juice, if needed.
For a nut-free option, skip pecans and add mini chocolate chips on top instead.
Use coffee instead of water in the chocolate mixture for a deeper mocha flavor.
Don’t overbake! Watch the cake closely after 18 minutes to keep it soft and moist.
If the frosting hardens too much while spreading, warm it slightly in the microwave for 10 seconds.

How I Like to Serve It

This cake shines at potlucks, birthday parties, or anytime you need a quick, no-fuss dessert. It’s equally fabulous served warm with a scoop of vanilla ice cream or just as is with a comforting cup of coffee. During chilly evenings, slice it up and enjoy with a mug of hot cocoa — trust me, it’s the ultimate cozy treat.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
Reheat slices briefly in the microwave for that just-baked warmth before serving.

Closing: Whenever I bake this Texas sheet cake, I’m reminded that simple ingredients and a little love can create something truly unforgettable — and that’s the sweetest part of all.