Texas sheet cake recipe is a delicious and easy-to-make dessert known for its rich chocolate flavor and moist texture. Baked in a large pan, it’s perfect for feeding a crowd.
When I want something sweet and quick, I think of a few easy recipes. Texas Sheet Cake is always a favorite. Other simple desserts I love are Chocolate Brownies Cake, Too Much Chocolate Cake, Magnolia Bakery Hummingbird Cake, Oreo dirt cake and Italian Hangover Cake.
What is Texas Sheet Cake?
Texas Sheet Cake is a beloved classic, celebrated for its rich, chocolatey goodness and easy preparation. This dessert is a large, thin chocolate cake baked in a rectangular sheet pan, giving it the “sheet cake” name. It’s known for its moist texture and decadent flavor, thanks to a fudgy chocolate frosting that’s poured over the cake while it’s still warm. This creates a delightful, gooey topping that soaks into the cake, making each bite irresistible.
This cake is also called a “Texas funeral cake.” It’s a recipe that’s been around so long that no one really remembers where it originated.
Often served at parties, potlucks, and family gatherings, Texas Sheet Cake is a crowd-pleaser. Its generous size makes it perfect for feeding a crowd, and it’s incredibly easy to make, which is why it’s a go-to for many home bakers. Some variations include adding chopped pecans on top, giving it an extra crunch that many people love.
Despite its popularity, the exact origins of Texas Sheet Cake are a bit of a mystery. Some say it’s named for its size—almost as big as the state of Texas—while others believe it’s because of the pecans often used in the recipe. No matter its origin, this cake remains a favorite for its unbeatable combination of simplicity and deliciousness.
The History of Texas Sheet Cake
The origins of Texas sheet cake are somewhat mysterious, but it’s widely believed to have Southern roots, with its name likely coming from the fact that everything in Texas is bigger, including the cakes. Some say it was first popularized in the 1950s, while others believe it was inspired by German chocolate cake, which also features a rich chocolate base. Regardless of its origin, Texas sheet cake has become a beloved dessert across the United States.
Why You’ll Love Texas Sheet Cake
- Rich Chocolate Flavor: The combination of cocoa powder in both the cake and frosting creates an intense chocolate taste that’s sure to satisfy any chocolate lover.
- Moist and Tender: Thanks to ingredients like buttermilk and butter, this cake is incredibly moist with a soft, tender crumb.
- Feeds a Crowd: The large size of the sheet cake makes it ideal for serving a big group, whether at a party or a family dinner.
- Quick and Easy: Despite its impressive size and flavor, Texas sheet cake is surprisingly simple to make, with no need for complex techniques or equipment.
Ingredients for Original Texas Sheet Cake Recipe
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
How to Make Texas Chocolate Sheet Cake
- Preheat Your Oven: Set your oven to 350°F (175°C). Prepare a 13×18-inch sheet pan by greasing it lightly with butter or non-stick spray.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside.
- Prepare the Chocolate Base: In a medium saucepan, melt 1/2 cup of unsalted butter, 1/2 cup of vegetable oil, 1 cup of water, and 1/4 cup of unsweetened cocoa powder over medium heat. Stir frequently until the butter is fully melted and the mixture is smooth. Allow the mixture to come to a gentle boil, then remove it from the heat.
- Mix the Wet and Dry Ingredients: Pour the hot chocolate mixture into the bowl with your dry ingredients. Stir until the mixture is well combined.
- Add the Buttermilk and Eggs: In a small bowl, whisk together 2 large eggs, 1/2 cup of buttermilk, and 1 teaspoon of vanilla extract. Pour this into the chocolate batter and stir until everything is fully incorporated and smooth.
- Bake the Cake: Pour the batter into your prepared sheet pan, spreading it evenly. Bake in the preheated oven for 15-20 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
How to Make the Frosting
- In a Medium Saucepan: While the cake bakes, prepare the frosting. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/4 cup of unsweetened cocoa powder and 1/4 cup of milk. Continue stirring until smooth. Remove the saucepan from the heat, then gradually mix in 3 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth and glossy. If you like, stir in 1 cup of chopped pecans for added texture and flavor.
- Frost the Cake: As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread the frosting evenly across the surface.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack. Once cooled, slice the cake into squares and serve. The cake can be stored at room temperature in an airtight container for up to 3 days.
Serving Suggestions
- With a Scoop of Ice Cream: Serve slices of Texas sheet cake with a scoop of vanilla or chocolate ice cream for a delicious dessert pairing.
- Topped with Fresh Fruit: Add a side of fresh fruit like strawberries or raspberries to balance the rich chocolate flavor.
- Drizzled with Ganache: For an extra indulgent touch, drizzle the cake with chocolate ganache before serving.
- With Whipped Cream: A dollop of freshly whipped cream on top of each slice adds a light, airy contrast to the dense cake.
How to Store and Freeze Chocolate Texas Sheet Cake
Storage: Texas sheet cake can be stored at room temperature for up to 3 days. To keep it fresh, cover the cake with plastic wrap or foil. If you prefer, you can store it in the refrigerator for up to a week, though the texture may be slightly altered.
Freezing: To freeze the best texas sheet cake, follow these steps:
- Cool Completely: Allow the cake to cool completely before freezing to prevent condensation.
- Wrap: Wrap the cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn.
- Label: Label the package with the date so you can keep track of how long it has been frozen.
- Freeze: Store in the freezer for up to 3 months.
When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours. Frost the cake after thawing if needed.
Tips for Making the Perfect Texas Sheet Cake
- Use Fresh Ingredients: Ensure your baking soda and cocoa powder are fresh for the best flavor and rise.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined to avoid a dense cake.
- Frost While Warm: Pour the frosting over the cake while it’s still hot to allow it to seep into the cake, creating a fudgy layer that’s irresistible.
Recipe FAQs
Why is it called a Texas sheet cake?
The name Texas sheet cake is thought to reflect the cake’s size—everything is bigger in Texas, after all! The cake is typically baked in a large, flat sheet pan, which allows it to serve a crowd. The origins are somewhat unclear, but its name and the rich, indulgent nature of the dessert have made it a staple in Texas and beyond.
Why chocolate sheet cake is sometimes called Texas sheet cake?
Chocolate sheet cake is often called Texas sheet cake because they are essentially the same recipe. The term Texas sheet cake became popular due to the cake’s large size and rich chocolate flavor, which are both associated with the idea of Texas-style indulgence. Over time, the name stuck, especially in the Southern United States.
Is it necessary to use pecans in this recipe?
No, you don’t have to use pecans in a Texas sheet cake recipe. Pecans are a traditional topping that adds a bit of crunch and a nutty flavor, but they are optional. If you’re not a fan of nuts or have allergies, you can skip them or substitute with other toppings like walnuts, shredded coconut, or even leaving the frosting plain.
What size pan should you use to make chocolate sheet cake?
Texas sheet cake is usually baked in a 13×18-inch sheet pan, also called a half-sheet pan or jelly roll pan. This size allows the cake to be thin and evenly baked, making it perfect for feeding a large group. If you don’t have a pan this size, you can use a 9×13-inch pan, but the cake will be thicker and may require a slightly longer baking time.
What’s the difference between a sheet cake and a regular cake?
The primary difference between sheet cake and regular cake lies in their size and shape. A sheet cake is baked in a large, flat rectangular pan (usually 13×18 inches), resulting in a thin cake that’s easy to cut into squares and serves many people. Regular cakes are typically baked in smaller, deeper pans like round or square cake pans, producing a taller cake with layers that might require more intricate assembly and decoration. Sheet cakes are generally simpler and more casual, making them ideal for large gatherings.
Final Thoughts
Texas sheet cake is more than just a dessert, it’s a tradition. With its deep chocolate flavor and rich frosting, it’s a treat that’s perfect for any gathering. By following this recipe, you’ll have a cake that’s not only delicious but also sure to become a favorite in your home. Enjoy baking, and even more, enjoy eating this Southern classic!
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The Best Chocolate Texas Sheet Cake Recipe 2024
Equipment
- Mixing bowls
- 13x18-inch sheet pan
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup vegetable oil
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Instructions
How to Make Texas Sheet Cake
- Preheat Your Oven: Set your oven to 350°F (175°C). vbcv Prepare a 13x18-inch sheet pan by greasing it lightly with butter or non-stick spray.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside.
- Prepare the Chocolate Base: In a medium saucepan, melt 1/2 cup of unsalted butter, 1/2 cup of vegetable oil, 1 cup of water, and 1/4 cup of unsweetened cocoa powder over medium heat. Stir frequently until the butter is fully melted and the mixture is smooth. Allow the mixture to come to a gentle boil, then remove it from the heat.
- Mix the Wet and Dry Ingredients: Pour the hot chocolate mixture into the bowl with your dry ingredients. Stir until the mixture is well combined.
- Add the Buttermilk and Eggs: In a small bowl, whisk together 2 large eggs, 1/2 cup of buttermilk, and 1 teaspoon of vanilla extract. Pour this into the chocolate batter and stir until everything is fully incorporated and smooth.
- Bake the Cake: Pour the batter into your prepared sheet pan, spreading it evenly. Bake in the preheated oven for 15-20 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
How to Make the Frosting
- In a Medium Saucepan: While the cake bakes, prepare the frosting. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/4 cup of unsweetened cocoa powder and 1/4 cup of milk. Continue stirring until smooth. Remove the saucepan from the heat, then gradually mix in 3 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth and glossy. If you like, stir in 1 cup of chopped pecans for added texture and flavor.
- Frost the Cake: As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread the frosting evenly across the surface.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack. Once cooled, slice the cake into squares and serve. The cake can be stored at room temperature in an airtight container for up to 3 days.
