Texas Sheet Cake

4.50 from 2 votes
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This Texas Sheet Cake is a decadent classic. Moist chocolate cake baked in a large sheet pan that is topped with a warm chocolate frosting. It is easy to make and will disappear in no time.

Texas sheet cake is a classic and has been around forever. It is rich, chocolate-y, but super easy to make. It gets baked in a large sheet pan, so you don’t have to deal with any layers.

slice of chocolate sheet cake on a white plate

 

The secret to the best sheet cake is sour milk. When this cake first started being made, they actually used milk from the fridge that was going bad. Today we can use buttermilk or just add vinegar to milk to get the same desired tanginess.  And it was gives it the classic taste like these Sheet Cake Cookies.

If you’re a chocoholic like me, you’ll also want to try my Death By Chocolate Pie and these Moonies, AKA Chocolate Mousse Brownies

This Texas Sheet Cake is a family recipe we’ve been making since I was a little girl. From birthday parties to a special weekend treat, this is a tried-and-true recipe from my family to yours.

Why You’ll Love Texas Sheet Cake

Texas Sheet Cake is an effortless, delicious dessert that can feed a large crowd.

  • Fast. You can bake, frost, and serve this cake in under an hour. Or, bake it ahead of time and frost it right when you need it.
  • Delicious. Sour milk and baking soda are the leavening agents in this recipe that’ll create the perfect crumb.
  • Balanced. Sour milk in the frosting cuts through all the sugar to create a compulsively craveable cake. So, one slice will never be enough.
sheet cake ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For the Cake:

  • All-Purpose Flour
  • Sugar
  • Unsweetened Cocoa Powder
  • Salt
  • Water
  • Butter – I always use unsalted when baking
  • Eggs  
  • Vanilla
  • Sour Milk – Don’t worry, I’ll explain this next!
  • Baking Soda

For the Frosting:

  • Butter
  • Sour Milk – see notes below!
  • Powdered Sugar
  • Unsweetened Cocoa Powder
  • Vanilla Extract
  • Nuts – These are optional. Walnuts, hazelnuts, or almonds are my favorites for this recipe. Try toasting and cooling them before adding them to the frosting for added depth of flavor.
sheet cake slice on a plate with a piece on a fork

Sour Milk

Sour milk works double-time in this recipe as a texture enhancer and leavening agent. The acidity creates a delicate crumb while activating the baking soda to create the rise for the cake. 

To make sour milk, fill your measuring cup with milk, leaving about ¼ inch of room in the cup. Then top the milk with white vinegar until the measuring cup is full. I like to use approximately 3 Tablespoons of vinegar for just under the 1 cup of milk.

You’ll need ½ cup of sour milk for the cake batter and ⅓ cup for the frosting.

How To Make Texas Sheet Cake

For the Cake:

  1. Combine Dry Ingredients – Mix flour, sugar, cocoa powder, baking soda and salt in a large bowl.
  2. Combine Wet Ingredients – Mix together eggs, vanilla, and sour milk until well combined.
  3. Boil Water & Butter & Mix with Dry Ingredients – Meanwhile, bring water and butter to a boil. Then, pour the hot mixture over the dry ingredients and stir to combine. 
  4. Incorporate Remaining Cake Ingredients – Pour in the wet ingredients and mix until it comes together.
  5. Pour Into Pan & Bake – Pour the batter into a greased and floured 15” x 11” jelly roll pan or rimmed sheet pan. Bake for 20-25 minutes in a 350°F oven until a toothpick inserted into the center of the cake comes out clean.
adding melted butter to dry ingredients
adding egg mixture to chocolate cake batter
pouring cake batter into sheet pan

For the Frosting:

  1. Boil. Bring the butter, milk and cocoa powder to a boil in a saucepan. Stir frequently so it doesn’t burn.
  2. Mix. Once it boil remove the heat and stir in the vanilla and powered sugar until it is a nice, smooth, and pourable frosting.
  3. Fold In the Nuts – If you’re adding nuts to the frosting, you can gently fold them into the finished product. Or, sprinkle them on the frosted cake to serve as flavor and decoration. 
frosting ingredients
adding powdered sugar to chocolate mixture for frosting
pouring frosting on sheet cake

Can I Make This Cake Ahead Of Time

You can bake the sheet cake, then cover the pan with multiple layers of cling film. It’ll keep in the fridge for 3-5 days or in the freezer for up to 4 months. Then, allow the cake to thaw and come to room temperature before frosting and serving.

Recipe Tips & Tricks

  • Sour milk sounds odd, but it is really just buttermilk with a little more tang. You can definitely use buttermilk in its place if you have it on hand.
  • I like unsweetened cocoa powder for this instead of Dutch processed. Sheet cake isn’t usually a dark chocolate, but is still rich and delicious.
  • The nuts are optional, you can mix them in with the frosting, which is very traditional. But I am not a fan of nuts in dessert, so I leave them out and then just sprinkle them on top of half the cake for those that like nuts.
  • Some classic Texas sheet cake recipes include cinnamon. If you want to add 1 teaspoon to the flour mixture.
This Texas Sheet Cake is a decadent classic. Moist chocolate cake baked in a large sheet pan that is topped with a warm chocolate frosting. It is easy to make and will disappear in no time.

More Tasty Cake Dessert Recipes

cropped close up sheet cake on a plate
4.50 from 2 votes

Chocolate Sheet Cake

This Texas Sheet Cake is a decadent classic. Moist chocolate cake baked in a large sheet pan that is topped with a warm chocolate frosting. It is easy to make and will disappear in no time.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 24

Ingredients 

Cake

Frosting

Instructions 

To make the cake

  • Preheat oven to 350º F. Grease and flour a 15×11 in jelly roll pan.
  • Bring water and butter to a boil in a small saucepan.
    1 cup water, 1 cup unsalted butter
  • In a large bowl, mix together flour, sugar, cocoa powder, baking soda and salt. Set aside
    2 cups all-purpose flour, 2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a 2 cup measuring cup whisk together sour milk, eggs, and vanilla until well combined. Set aside.
    2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour milk
  • Once the water is boiling, add it to the flour mixture, stir until combined.
  • Pour in the milk mixture and mix until it is smooth and incorporated.
  • Pour into prepared pan, and bake for 20-25 minutes until a tester comes out clean.
  • Remove the cake from the oven and immediately prepare the frosting, you want to pour the frosting on the cake while it is still warm.

To make the Frosting

  • Heat butter, milk, and cocoa powder in a saucepan over medium heat. Bring the mixture to a boil, stirring frequently.
    1/2 cup unsalted butter, 1/3 cup sour milk, 1/4 cup unsweetened cocoa powder
  • Remove from the heat and stir in the vanilla extract and powdered sugar until smooth and pourable.
    2 2/3 cup powdered sugar, 1 teaspoon vanilla extract
  • If you’re adding nuts to the frosting, you can gently fold them into the frosting. Or you can sprinkle them on top after it is frosted.
    1 cup walnuts
  • Pour the frosting over the warm cake and spread into a thin layer.
  • Allow the frosting to set up for about an hour before serving.

Notes

To make sour milk, fill a 1 cup measuring cup with milk, leaving about ¼ inch of room in the cup (or remove about 3 Tablespoons of milk). Then top the milk with white vinegar to the 1 cup line.
Can use buttermilk in place of sour milk if desired

Nutrition

Serving: 24Servings | Calories: 290kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 230mg | Fiber: 1g | Sugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 24
Calories: 290
Like this recipe? Leave a comment below!

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About Erin Sellin

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and Iโ€™m a casual home cook who loves to feed people. On this blog, youโ€™ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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11 Comments

  1. Hi Erin,
    Thank you for sharing your recipe with me. Few weeks ago was the first time I made a sheet cake and although I actually made yours in a 13X9 pan next time I will use a sheet pan so it turns out just like yours.
    Thank so much for being so supportive since the first #chocolateparty last year and I hope you’ll join us for many parties from now on

  2. The recipe for the sour milk doesn’t make sense to me. Both recipes call for 1/2 cup yet the recipe at the bottom indicates 1/3 cup. Clearly I am missing something. I guess all of you can “duh” me when explaining. ๐Ÿ™‚

    1. Joy – The cake portion calls for 1/2 cup and the frosting portion calls for 1/3 cup. The notes should help explain how to make the sour milk.