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Texas Sheet Cake

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The other day was my husband’s birthday; his favorite dessert is chocolate cake. He absolutely loves his mom’s recipe for Texas Sheet Cake. I hadn’t made it forever, so I decided to make it for him for his birthday.

Since everything is big in Texas, I’m guessing that’s how the name of this recipe came about. You cook it in a jelly roll pan. This cake serves a crowd, so we often use it for our family gatherings. I omit the nuts in the recipe because my husband doesn’t like nuts in his cake.

Texas Sheet Cake | realmomkitchen.com

After researching more about the recipe online, I found out it is called a Texas sheet cake due to its large size, which is reminiscent of the big state of Texas. The cake is known for being made in a large sheet pan, ideal for serving a crowd, which suits the generous hospitality Texas is known for.

Another theory suggests it could be because of the ingredients commonly used in Texas, like buttermilk and pecans, often featured in this rich, chocolatey cake.

You cook it in a jelly roll pan. I omit the nuts in the recipe because my husband doesn’t like nuts in his cake.

One exciting aspect of this recipe is that it calls for cinnamon. You could leave it out, but chocolate and cinnamon taste superb together. This recipe is also pretty simple and quick.

  • MILK

Begin by greasing a 15×10-inch sheet cake pan and preheating your oven to 400 degrees.

Bring butter, water, and cocoa to a boil in a saucepan. Once boiled, remove from the cocoa mixture from the heat and quickly stir in the dry ingredients (flour and sugar)until well combined.

To this mixture, add eggs, cinnamon, buttermilk, baking soda, and vanilla, mixing just enough to combine. Place the batter in the pan.

Bake at 400 degrees for 20 minutes. Use a toothpick to check if it’s done. Remove from oven when toothpick comes out clean.

For the icing, combine butter, cocoa, water, and milk in a saucepan and bring to a boil. Remove from heat, and while still hot, stir in the powdered sugar, vanilla, and chopped pecans or walnuts if using.

Whisk the mixture until smooth, then pour and spread the hot icing over the warm cake. This recipe serves up to 24 people, making it perfect for gatherings.

Texas Sheet Cake | realmomkitchen.com

How do I prevent the frosting from becoming grainy?
Ensure the sugar is completely dissolved during cooking. It is crucial to cook the frosting mixture to the right temperature without overcooking. Stir continuously and use a low heat setting.

What if I don’t have buttermilk?
You can substitute buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes.

How should I store Texas sheet pan cake?
This cake can be covered and stored at room temperature for several days. It can also be refrigerated if needed.

Can I freeze Texas sheet cake?
Yes, the cake freezes well. To protect it, wrap it tightly in plastic wrap and then aluminum foil. Thaw and serve at room temperature.

Texas Sheet Cake | realmomkitchen.com

Texas Sheet Cake

Real Mom Kitchen

This sheet cake is a rich, moist chocolate cake known for its large size and warm chocolate frosting poured over the hot cake right after baking. Its deep chocolate flavor, often enhanced with a hint of cinnamon, makes it a beloved dessert.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 286 kcal



  • 1 cup butter or margarine
  • 1 cup water
  • 4 Tbsp unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 eggs
  • 1 tsp cinnamon
  • ½ cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla


  • ½ cup butter
  • 4 Tbsp unsweetened cocoa powder
  • 3 Tbsp milk
  • 3 Tbsp water
  • 3 ½ cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts or pecans optional


  • Grease a 15×10 inch jelly roll pan and preheat oven to 400 degrees.
  • For the cake – bring 1 cup butter, water and 4 Tbsp cocoa to a boil in a large saucepan. While still hot, remove from heat and add to 2 cups flour and 2 cups white sugar. Mix well.
  • Add in eggs, cinnamon, buttermilk, baking soda, and vanilla. Combine buto not mix too long.
  • Pour batter into the greased 15×10 inch jelly roll pan. Bake at 400 degrees for 20 minutes, or until a toothpick inserted into center of cake comes out clean.
  • For the icing – Bring 1/2 cup butter or margarine, 4 Tbsp cocoa, 3 Tbsp water, and 3 Tbsp milk to a boil. Remove from heat. While still hot, add confectioners’ sugar, vanilla, and nuts if desired. Beat well. Ice cake while icing is still hot. Pour over cake and spread to smooth out. Serves 24.


Serving: 1 serving | Calories: 286kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 56mg | Fiber: 1g | Sugar: 34g | Vitamin A: 386IU | Vitamin C: 0.003mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Let us know how it was!

5 from 2 votes (2 ratings without comment)

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