Introduction
I still remember the first time I baked a Texas Sheet Cake. The recipe was handed down to me by a dear friend who grew up in the heart of Texas. She always spoke about it as more than just dessert—it was a tradition served at family gatherings, church picnics, and celebrations. The rich chocolate base topped with a smooth, fudgy frosting captured my heart instantly. Ella Chef, who has always been passionate about blending history with food, shares this recipe so that everyone can enjoy a slice of Texas heritage. It’s comforting, simple, and irresistibly delicious.
Texas Sheet Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a sheet pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, melt butter with oil, cocoa powder, and boiling water. Stir until smooth.
- Pour the hot cocoa mixture into the dry ingredients and mix well.
- Add buttermilk and beaten eggs. Stir until batter is smooth.
- Pour batter into prepared pan and bake for 20 minutes.
- Meanwhile, prepare the frosting: melt butter with cocoa powder and milk. Stir in powdered sugar and vanilla until smooth.
- Pour warm frosting over hot cake and spread evenly.
- Let cool slightly before slicing into squares.
Nutrition
Notes
How to Make Recipe
To make a Texas Sheet Cake, start by preheating your oven to 350°F (175°C) and greasing a sheet pan. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. These dry ingredients form the base of your cake.
Next, in a saucepan, combine butter, vegetable oil, cocoa powder, and boiling water. Stir the mixture until the butter has melted and everything is smooth. This hot chocolate mixture is then poured directly into the dry ingredients. Stir well to ensure a thick, chocolatey batter forms. Add in the buttermilk and lightly beaten eggs, mixing until the batter is silky smooth. Pour it into your prepared sheet pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.
While the cake bakes, prepare the frosting. In a saucepan, melt butter along with cocoa powder and milk. Stir until well combined and smooth. Remove from heat, then whisk in sifted powdered sugar and vanilla extract until creamy. This frosting should be slightly thick yet pourable.
Once the cake comes out of the oven, immediately pour the warm frosting over the hot cake, spreading it quickly to cover the entire surface. This creates the signature glossy, fudgy layer that melds into the cake. Let it cool slightly before slicing into squares.
For an authentic touch, you can sprinkle chopped pecans over the frosting before it sets. This adds a nutty crunch that pairs perfectly with the rich chocolate flavor. The result is a moist, decadent cake with a gooey topping that makes it a true Texan classic.
Conclusion
Texas Sheet Cake is more than just a dessert—it’s a piece of culinary tradition. Ella Chef’s version keeps it simple yet indulgent, with a rich chocolate base and fudgy frosting that come together beautifully. Perfect for potlucks, family gatherings, or casual dinners, this cake serves a crowd with ease while delivering maximum flavor. Its quick preparation and comforting taste explain why it has remained a beloved Southern favorite for generations. One bite is enough to remind you why this recipe continues to hold a special place at the table, offering warmth, sweetness, and tradition in every square.