The Original Texas Sheet Cake Recipe (The Only Guide You’ll Ever Need)

A Slice of Chocolate Heaven

Imagine biting into a warm square of rich, fudgy cake. The top has a crackly, shiny frosting that shatters slightly under your fork. Underneath, a soft, ultra-moist crumb melts in your mouth. It’s chocolatey without being too sweet, and there’s just enough pecan crunch to keep each bite interesting.

That’s Texas sheet cake at its best. Not just any chocolate cake—but the one people bring to reunions, church dinners, and family birthdays in the South. It’s thin, rich, and built for sharing.

This guide isn’t just another recipe floating around online. It’s the full, from-scratch blueprint. You’ll learn exactly what makes it work, why buttermilk matters, and how to nail the frosting timing. Plus, we’ve included the popular twists like cinnamon and white sheet cake, along with the most common questions people ask before baking.

By the time you’re done reading, you’ll have everything you need to make the best Texas sheet cake you’ve ever had. Let’s get into it.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

What Makes a Texas Sheet Cake Unique?

A True Southern Classic

Texas sheet cake isn’t just popular—it’s a staple. You’ll find it at birthday parties, church potlucks, and every kind of family gathering across the South. It’s loved for its rich flavor, easy prep, and the fact that one batch feeds a crowd. When it shows up, it disappears fast.

Texas Sheet Cake vs. Regular Cake

While it might look like an ordinary chocolate cake, Texas sheet cake plays by its own rules. It’s baked in a large jelly roll pan, usually 18×13 inches, which gives it a thinner, more compact shape.

But the real difference? The frosting. It’s poured on while the cake is still warm, letting it soak slightly into the surface. This creates a fudgy layer on top and a dense, moist crumb underneath. The result is a cake that’s rich, soft, and glossy—nothing like a typical layer cake.

The “Original” Recipe Controversy: A Quick History

Why Is It Called a Texas Sheet Cake?

No one knows for sure how the Texas sheet cake got its name, but there are a few solid guesses.

One theory says it’s all about the size—big cake, big state. The classic recipe calls for a large jelly roll pan, which fits the “Texas-sized” reputation. Another idea ties the name to pecans, a nut native to Texas and traditionally used in the frosting.

Some say the first known version was published in a Dallas newspaper, giving it a clear Texas link. While the exact origin remains fuzzy, what’s certain is this: it’s a Southern favorite, and that status is well-earned.

The Science of the Perfect Crumb: Key Ingredients

Why Buttermilk Is Essential

Buttermilk isn’t just a traditional ingredient—it’s what gives Texas sheet cake its signature texture and flavor. The slight tang cuts through the richness of the chocolate and butter, adding balance. Its acidity also reacts with baking soda, helping the cake rise and stay tender.

You could use sour cream as a substitute, but buttermilk is the classic choice for a reason. It keeps the crumb light, moist, and just the right amount of dense.

Blooming the Cocoa Powder

One of the keys to getting deep chocolate flavor is blooming the cocoa. That means heating it with butter and hot water before it ever touches the flour. This simple step wakes up the cocoa and gives the cake a smoother, more intense chocolate base.

It’s a small detail that makes a big difference—and one many top recipes rely on.

Other Key Players

Flour provides structure. Sugar sweetens and softens the crumb. Eggs bring everything together and add richness. And butter? That’s what gives the cake its melt-in-your-mouth texture.

Every ingredient matters. It’s the balance that makes this cake unforgettable.

How to Make the Best Texas Sheet Cake (Recipe & Video)

Equipment You’ll Need

Before you start, make sure you’ve got the right tools:

• Jelly roll pan (18×13 inches or 15×10 for a thicker cake)
• Mixing bowls (one large, one medium, one small)
• Saucepan for the chocolate mixture
• Whisk
• Offset spatula for frosting

Ingredients List

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• 1 cup (2 sticks) butter or margarine
• 3 to 4 tablespoons unsweetened cocoa powder
• ½ cup buttermilk or sour cream
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract

For the Frosting:

• ½ cup (1 stick) butter or margarine
• 6 tablespoons milk (or buttermilk)
• 3 to 4 tablespoons unsweetened cocoa powder
• 3 ¾ to 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans (optional)

Step-by-Step Instructions (with Photos)

Prep the Pan and Preheat the Oven
Heat your oven to 350°F. Grease and flour your jelly roll pan so the cake doesn’t stick.

Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

Make the Chocolate Mixture
In a saucepan, combine the water, butter, and cocoa powder. Bring it to a boil, stirring until everything is smooth.

Combine Wet and Dry
Pour the hot chocolate mixture into the bowl with your dry ingredients. Whisk until well mixed and smooth.

Add Final Ingredients
In a small bowl, whisk together the buttermilk (or sour cream), eggs, and vanilla. Stir into the main batter until just combined. Don’t overmix.

Bake
Pour the batter into your prepared pan. Spread it evenly. Bake for 15–25 minutes. A toothpick in the center should come out clean or with a few crumbs.

The Signature Poured Fudge Frosting

Timing Is Key
Start the frosting when the cake has 5–10 minutes left in the oven. You want both warm when they meet.

Make the Frosting
In a saucepan, melt the butter with milk and cocoa. Bring to a boil, stirring constantly. Remove from heat and immediately stir in powdered sugar and vanilla. Beat until smooth. Add pecans, if using.

Frost the Cake
Pour the hot frosting over the warm cake. Use an offset spatula to spread it quickly before it sets.

Texas Sheet Cake Printable Recipe Card

Original Texas Sheet Cake with Buttermilk

Yield: 20 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooling & Frosting: 30 minutes

Total Time: 1 hour 5 minutes

Moist, rich chocolate Texas sheet cake made from scratch with buttermilk and a warm fudge frosting. Includes cinnamon and white variations. A Southern favorite.

Print

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• 1 cup (2 sticks) butter or margarine
• 3 to 4 tablespoons unsweetened cocoa powder
• ½ cup buttermilk or sour cream
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract

For the Frosting:

• ½ cup (1 stick) butter or margarine
• 6 tablespoons milk (or buttermilk)
• 3 to 4 tablespoons unsweetened cocoa powder
• 3 ¾ to 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease and flour an 18x13-inch or 15x10-inch jelly roll pan.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In a saucepan, bring water, butter, and cocoa to a boil. Stir until smooth.
4. Pour hot chocolate mixture into dry ingredients. Stir until combined.
5. In a small bowl, whisk buttermilk, eggs, and vanilla. Add to batter. Stir gently.
6. Pour into prepared pan. Bake for 15–25 minutes or until a toothpick comes out clean.
7. With 5–10 minutes left of baking, start the frosting.
8. In a saucepan, melt butter with milk and cocoa powder. Bring to a boil.
9. Remove from heat. Stir in powdered sugar and vanilla until smooth.
10. Stir in pecans (if using).
11. Pour hot frosting over warm cake. Spread evenly.
12. Let frosting set for at least 30 minutes before slicing.

Notes

1. Toast pecans for better flavor.
2. A plastic knife gives cleaner cuts.
3. Cinnamon version: Add 1 tsp ground cinnamon to dry ingredients.
4. White version: Omit cocoa, add almond extract, and use white glaze.

Nutrition Information:

Yield: 20 Serving Size: 1 square
Amount Per Serving: Calories: 360Total Fat: 16gSaturated Fat: 9gCholesterol: 55mgSodium: 170mgCarbohydrates: 52gSugar: 40gProtein: 3g

Nutrition information is an estimate based on standard ingredient calculations and serving sizes. Actual values may vary depending on brands used, portion sizes, and preparation methods. Always consult a qualified nutritionist or dietitian if you have dietary concerns.

Popular Recipe Variations

The Cinnamon Twist

For those who like a little warmth in their chocolate, cinnamon is a simple way to add depth. Just stir 1 teaspoon of ground cinnamon into your dry ingredients. It blends beautifully with the chocolate and gives the cake a subtle, spiced edge that many people swear by—especially in older Southern versions.

White Texas Sheet Cake

This version skips the cocoa powder and goes for a vanilla-almond flavor instead. It’s just as moist, but with a lighter crumb and a creamy white frosting.

Ingredient swaps:

• Leave out the cocoa powder.
• Use 1 teaspoon of almond extract along with the vanilla.
• Replace the chocolate frosting with a simple glaze made from butter, powdered sugar, milk, and a splash of almond extract.

The result is a completely different cake with the same soft texture—and just as crowd-pleasing.

Nut-Free Option

Pecans are traditional, but they’re not a must. If you’re baking for someone with a nut allergy or just don’t like the crunch, skip them. The cake holds up just fine without, and the frosting is still rich and glossy. No flavor is lost.

Pro Tips from the Test Kitchen

These small details can take your Texas sheet cake from good to unforgettable.

• Room Temperature Ingredients: Let your eggs and buttermilk sit out before mixing. They blend better and help the batter bake more evenly.
• Don’t Overmix: Once you combine the wet and dry ingredients, mix just until everything comes together. Overmixing can make the cake dense or rubbery.
• The Plastic Knife Trick: For clean, neat slices, cut the cooled cake with a plastic knife. It glides through the frosting without sticking.
• Toast the Pecans: If you’re using pecans, toast them in a dry skillet or oven for a few minutes. It brings out their flavor and adds an extra layer of richness to each bite.

Frequently Asked Questions About Texas Sheet Cake

Storing Your Texas Sheet Cake

Keeping your cake fresh is simple, whether you’re serving it tomorrow or saving it for later in the week.

At Room Temperature:
Once the frosting sets, cover the cake tightly with plastic wrap or foil. It will stay fresh for about three days at room temperature. Just make sure it’s in a cool, dry place.

In the Refrigerator:
If you want it to last longer, refrigeration is the way to go. It will keep for up to a week in the fridge. The frosting firms up slightly, giving it a denser, fudgier texture that some people even prefer.

Freezing:
For longer storage, freeze individual slices or the whole cake. Wrap tightly in plastic, then in foil. When you’re ready to eat, thaw in the fridge or on the counter—still moist, still delicious.

Why This Is the Only Texas Sheet Cake Recipe You’ll Ever Need

This recipe gives you everything: rich chocolate flavor, a moist and tender crumb, and that classic poured frosting that sets like a dream. It’s easy to follow, crowd-friendly, and flexible enough for all the popular variations—from cinnamon to white, with or without pecans.

Whether you’re baking for a party, a family dinner, or just because you’re craving chocolate, this cake delivers every time.

Tried it? Loved it?
Drop a comment below with your rating. We’d love to hear how it turned out for you. And if you post a photo of your cake on Instagram, tag us @SweetCakeRecipe so we can see your version!

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this Texas Sheet Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Strawberry Cheesecake Dump Cake to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.