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Texas Sheet Cake

Posted by: Kate / Cake Recipes / Posted: / Last updated:

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

Slice of Texas sheet cake on a cream plate

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

Melted butter and cocoa powder in a saucepan

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.

Texas sheet cake batter in a saucepan

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.

Icing pouring onto chocolate sheet cake

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.

Slice of Texas sheet cake on a cream plate on a cutting boardWhat 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.

Slice of Texas sheet cake with a fork taking a bite

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.

Chocolate Sheet Cake in a pan next to a plate with silverware

How long will the cake keep?

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

Fork cutting a piece of Texas sheet cakeMore sheet cake 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
Fork cutting a piece of Texas sheet cake
Print Rate Pin
5 from 2 votes

Ingredients

Chocolate Cake

  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk¹
  • 1/4 cup fat-free plain Greek yogurt²
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Chocolate Icing

  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup buttermilk³
  • 3 cups powdered sugar4
  • 1 teaspoon vanilla
  • 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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  1. Beth says

    5 stars
    I’m all for cutting some of the butter and sugar when the cake maintains it’s moist, delicious taste. Bravo! You did it. We love this cake.

    Reply

  3. Stan Lease says

    Can you substitute splenda for the granulated sugar? If so substitute difference. What about substituting coffee for the water?

    Reply

    • Kate says

      I haven’t tried subbing splenda for the granulated sugar, so I’m afraid I’m not much help as far as that goes. I don’t see why you couldn’t use coffee in place of the water. Traditionally, the cake has a fairly mild chocolate flavor, and the coffee would just enhance the chocolate flavor.

      Reply

  4. Julianne says

    Thanks for the tip on subbing Greek yogurt.. I love this cake and make it for most events. But I am looking forward to trying this recipe. Have you ever tried reducing the sugar? I think 2 cups of sugar in a cake is way too much. Think I will try that too. Thank you again!

    Reply

    • Kate says

      I’m glad you found that to be helpful! I have reduced it by about 1/4 cup in the cake and frosting (so not much) without having any issues. When I’ve tried to reduce the sugar in the icing by more, it didn’t set right.

      Reply

    • Kate says

      I’m glad that the substitution helped!! I have several recipes that use Greek yogurt, so please let me know if you’d like me to help you find some of the others, and I’d be happy to help you out. =)

      Reply
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