Texas Sheet Cake

Best Texas sheet cake recipe! This easy, one-bowl 30 minute recipe makes a rich chocolate sheet cake topped with fudgy chocolate icing.

Originally published 1/29/12. Last updated 5/21/19.

I don’t know where the original recipe for this cake came from, but I always associate this Texas sheet cake with my grandma.

Every time we visited her farm, she made a Texas sheet cake. In fact, it’s the only dessert I ever remember her making.

So, I love this cake – so much so that I even made a cupcake version of it. I love this cake partly out of nostalgia but mostly because it’s moist, chocolate-y, and delicious.

In fact, this is the cake that my son chooses as his birthday cake. Give it a shot, and it may become one of your favorites, too.

How to make Texas sheet cake

Begin by melting the butter in a large saucepan.

I use a large saucepan so that I can mix the cake right in that saucepan.

Once the butter has melted, stir in the water and cocoa powder.

Bring it to a boil, whisking regularly.

Once it’s at a boil, stir in the buttermilk.

Remove the pan from the heat.

Stir in the yogurt, eggs, and vanilla until combined.

Add the flour, sugar, baking soda, and salt.

Whisk in just until combined. The batter will be thin.

While the cake is baking, prepare the icing.

Combine the butter, cocoa, and buttermilk in a large saucepan.

Bring to a boil, whisking regularly.

Remove from heat.

Add the powdered sugar and vanilla.

Whisk to combine.

Pour the icing over the hot cake.

Sprinkle with nuts, if using.

Let the cake sit for at least 30 minutes to allow the frosting to set up.

What makes this Texas sheet cake recipe different

I’m all for butter and sugar, but the original recipe for this cake and its icing calls for three sticks of butter.

Over the years, I’ve tweaked this recipe to make it super moist and tasty while also cutting a full stick of butter from the recipe.

I also cut about a cup of sugar from the original recipe. The cake is still plenty sweet, and we’ve never missed it.

How to store this cake

The cake is best stored at room temperature. I only cover the cut portions of the cake with plastic wrap because the frosting can get gooey if covered.

How long will the cake keep?

This cake is best eaten in the first 2-3 days after it’s made.

More sheet cake recipes!

• Blue Ribbon Carrot Sheet Cake
• Red Velvet Sheet Cake
• Rocky Road Chocolate Sheet Cake

If you’ve tried this Texas Sheet Cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Texas Sheet Cake

Moist chocolate cake topped with rich chocolate fudge icing

Author:I Heart Eating

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:20 servings

Course: Dessert

Cuisine: American

Keyword: chocolate cake, chocolate sheet cake, Texas sheet cake

Print Rate Pin

5 from 2 votes

Ingredients

Chocolate Cake

• 1/2 cup butter1/2 cup butter
• 1/4 cup unsweetened cocoa powder1/4 cup unsweetened cocoa powder
• 1 cup water1 cup water
• 1/2 cup buttermilk¹1/2 cup buttermilk¹
• 1/4 cup fat-free plain Greek yogurt²1/4 cup fat-free plain Greek yogurt²
• 2 large eggs2 large eggs
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• 2 cups all-purpose flour2 cups all-purpose flour
• 1 1/4 cups granulated sugar1 1/4 cups granulated sugar
• 1 teaspoon baking soda1 teaspoon baking soda
• 1/2 teaspoon salt1/2 teaspoon salt

Chocolate Icing

• 1/2 cup butter1/2 cup butter
• 1/4 cup unsweetened cocoa powder1/4 cup unsweetened cocoa powder
• 1/3 cup buttermilk³1/3 cup buttermilk³
• 3 cups powdered sugar43 cups powdered sugar⁴
• 1 teaspoon vanilla1 teaspoon vanilla
• 1 cup chopped pecans (optional)1 cup chopped pecans (optional)

Instructions

• Preheat oven to 350 F. Grease a cookie sheet (I use a 15x11-inch rimmed cookie sheet) with edges.
• Melt butter in a large saucepan.
• Once butter has melted, stir in water and cocoa powder; bring to a boil.
• Once at a boil, add buttermilk, and stir to combine.
• Remove pan from heat.
• Add the yogurt, eggs, and vanilla, and stir until well-combined.
• Stir in sugar, flour, baking soda, and salt until just combined.
• Bake for 15-20 minutes.
• While the cake is baking prepare the icing.
• For the icing, combine the butter, cocoa, and buttermilk. Bring to a boil.
• Remove from heat, and add the powdered sugar, vanilla. Stir to combine. Pour icing over hot cake and spread evenly over cake.
• Stir to combine.
• Pour icing over hot cake and spread evenly over cake.
• Sprinkle chopped nuts over icing, if using.
• Let the cake sit for at least 30 minutes for the frosting to set up.

Notes

1. Low-fat or full-fat ok.
2. 2% or full-fat Greek yogurt ok. Can also sub an equal amount of buttermilk in place  of the Greek yogurt.
3. Low-fat or full-fat ok. 
4. The frosting should be on the thicker side. Add additional powdered sugar as needed. 
5. Nutrition values are estimates.

Nutrition Information

Serving: 1servingCalories: 301kcal (15%)Carbohydrates: 42g (14%)Protein: 3g (6%)Fat: 13g (20%)Saturated Fat: 6g (30%)Cholesterol: 41mg (14%)Sodium: 221mg (9%)Potassium: 96mg (3%)Fiber: 1g (4%)Sugar: 30g (33%)Vitamin A: 310IU (6%)Vitamin C: 0.2mgCalcium: 30mg (3%)Iron: 1.1mg (6%)

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