Skip to Content

Texas Sheet Cake Recipe

Share this Recipe!

Texas Sheet CakeSince I was a little girl, this was the requested item for every birthday I ever had. Even now all grown up, my mother knows its still a favorite and doesn’t hesitate when I ask her to make it. I like it both with the nuts and without the nuts, and honestly, it’s my favorite cake EVER!

Now I have my kids addicted to it. I will tell you, I’ve always enjoyed it right out of the refrigerator, though it is also really delcious served hot or warm. For some reason to me it just tastes better cold.

I did ask my mom where she originally got our family recipe that she makes. It was in a cookbook that was through my elementary school. It is not called a Texas sheet cake because it came from Texas, as many believe. It is actually called a Texas Sheet Cake because it is BIG and RICH and HOT, and once upon a time, it was believed that rich people lived in Texas and we all know everything is bigger in Texas (yes I was born there and lived there as an adult). And well, if you’ve ever visited Texas in the summer, you know how incredibly HOT it is. So there ya go. This is not our family recipe, I will share that one at another time. I have photographs to go with that one. But if you want a GREAT treat to bring to barbecues and picnics, this is the one.

Texas Sheet Cake

A few quick notes – it is best to use the ingredients as they are listed and not the low-fat or no-fat version of anything. Don’t substitute margarine for the butter. The cake will still turn out, but the rich flavor won’t be as good. Trust me on that, I’ve tried. It is seriously my one weakness where I know I’m putting on the calories. Tell ‘ya what – eat a piece and take a walk. That should cover it 😉

Cake:

1 cup butter
1 cup water
¼ cup cocoa
2 cups sugar
2 cups flour
⅛ teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
Icing (recipe below)

Icing:

½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
½ teaspoon vanilla
Chopped Pecans (optional)

For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degress for 20 minutes.

For the icing: In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil. Immediately remove from heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheetcake, or sprinkle them over the top after you put the icing on (or omit all together).

Texas Sheet Cake Recipe

Texas Sheet Cake Recipe

Yield: 12 -14 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

Cake:

  • 1 cup butter
  • 1 cup water
  • ¼ cup cocoa
  • 2 cups sugar
  • 2 cups flour
  • ⅛ teaspoon salt
  • 2 eggs
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • Icing, recipe below

Icing:

  • ½ cup butter
  • ¼ cup cocoa
  • ¼ cup plus 2 tablespoons milk
  • 1 box, 1 pound confectioners’ sugar (sift it first to remove lumps - otherwise icing remains lumpy)
  • ½ teaspoon vanilla
  • Chopped Pecans, optional

Instructions

For the cake:

  1. In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long.
  2. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda.
  3. Add the butter mixture to the dry ingredients. Careful, it’s hot.
  4. Add the sour cream and vanilla and mix well.
  5. Pour into a sheet cake pan or jelly roll pan.
  6. Bake at 350 degrees for 20 minutes.

For the icing:

  1. In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
  2. Immediately remove from heat and combine with confectioners sugar and vanilla.
  3. Mix well with a mixer to remove lumps.
  4. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Share this Recipe!

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Valerie

Friday 31st of August 2018

I really want to make this cake for a bake sale, and would prefer to use a disposable aluminum pan. The only disposable aluminum pans in my area are in the 9 x 13 size. Do you think the cake would still turn out ok in a 9 x 13? Should I check if the cake is cooked by using the clean toothpick as a guide? Thanks!

Ron

Sunday 17th of April 2016

Not sure where you got this recipe but its not the Texas Sheet Cake made in Texas. On the cake its buttermilk not sour creme. And the icing is 6 tablespoons of milk. This is the original recipe with respects to Lady Bird Johnson.

Nicole Cook

Monday 18th of April 2016

Well, I explained in the actual post where this recipe came from. I also explained that it isn't called a "texas sheet cake" because it came from Texas. I have seen the recipe you are referencing and have made it. I do not care for that version as much as this one. I also wasn't sharing the "orginal" recipe or anything related to Lady Bird Johnson. The recipe you are referencing is available all over the Internet.

Chelsea

Friday 20th of November 2015

Do you grease and flour the pan?

Nicole Cook

Friday 20th of November 2015

I have never greased my jellyroll pan when making this cake. It has never been a problem and honestly greasing won't keep the topping from sticking, so when cutting we just take a knife and run it around the edges. The cake itself doesn't stick on the bottom or hasn't for me. If you want to grease the pan, you totally could. I don't think I would flour it.

Carisa Ward

Thursday 25th of September 2014

do you use just a regular cake pan for this recipe?

Nicole Cook

Sunday 28th of September 2014

No, usually a sheet cake pan is used for this recipe. I have no idea how a regular cake pan would work, since the cake is made for a sheet cake pan. Hope that helps. :)

Deborah H. Bateman

Wednesday 3rd of April 2013

Thanks for sharing this recipe. It looks delicious. It would be good with my coffee. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes at: http://deborah-bateman.blogspot.com Blessings, Deborah H. Bateman - author

Nicole Cook

Wednesday 3rd of April 2013

Oh it's fantastic with coffee (my favorite way to enjoy it!) Thanks for stopping by Deborah, and I will be over to check you out.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe