Delicious Texas Sheet Cake Recipe

Grandma’s Texas Sheet Cake is a Southern legend—rich, ultra-moist chocolate cake covered in warm fudge frosting and often topped with crunchy pecans.

Beloved at family gatherings, birthdays, and church potlucks, this easy, crowd-sized dessert is simple to make with everyday ingredients. Its real secret?

The pour-over frosting, which seeps into the warm cake for unmatched gooeyness and flavor. If you want a cake that’s fuss-free, feeds a crowd, and gets rave reviews every time, this Texas sheet cake recipe is your new go-to for any occasion.

Ingredients Checklist

Make sure you have these ingredients on hand before you start. This classic sheet cake uses basic pantry staples, and you’ll find clear options for allergy-friendly swaps and creative add-ins below.

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour (or gluten-free 1:1 baking blend)

• 2 cups (400g) granulated sugar

• 1 teaspoon baking soda

• ½ teaspoon fine salt

• 1 cup (226g) unsalted butter (or plant-based butter)

• 1 cup (240ml) water

• ¼ cup (25g) unsweetened cocoa powder (Dutch-process for deep flavor, or natural)

• ½ cup (120g) sour cream or plain Greek yogurt (or vegan yogurt)

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

For the Pour-Over Fudge Frosting:

• ½ cup plus 2 tablespoons (141g) unsalted butter (or vegan butter)

• ½ cup (120ml) whole milk, evaporated milk, or plant milk

• ¼ cup (25g) unsweetened cocoa powder

• 4 cups (480g) powdered sugar, sifted for smoothness

• 1 teaspoon vanilla extract

• 1 cup (113g) finely chopped pecans or walnuts (optional, or sub toasted coconut)

Ingredient Swaps & Add-Ins:

• No sour cream? Use plain yogurt, buttermilk, or non-dairy yogurt.

• Dairy-free? Use plant butter and any unsweetened plant milk.

• Nut-free? Skip the pecans, or top with toasted seeds or mini marshmallows.

• Flavor twist? Add ½ teaspoon cinnamon or a pinch of instant espresso to the cake or frosting.

Step-by-Step Instructions

A classic Texas sheet cake comes together fast with just a few simple steps. Follow these directions for a cake that’s moist, chocolatey, and easy to serve to a crowd.

• Preheat oven to 350°F (175°C). Grease a 13×18-inch half-sheet pan or two 9×13-inch pans. For thicker cake, use a 9×13; adjust baking time accordingly.

• In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.

• In a medium saucepan over medium heat, melt 1 cup butter with 1 cup water and ¼ cup cocoa powder, whisking until smooth. Bring to a simmer, then immediately remove from heat.

• Pour the hot chocolate mixture over the dry ingredients. Stir gently with a spatula or whisk until partially combined.

• In a separate bowl, whisk sour cream (or yogurt), eggs, and vanilla until smooth. Add this to the batter, stirring just until fully combined. The batter will be thin and glossy—don’t overmix.

• Pour batter into prepared pan(s) and smooth evenly.

• Bake 17–20 minutes for a sheet pan or 24–28 minutes for a 9×13, until cake springs back lightly and a toothpick comes out with moist crumbs.

• While the cake bakes, make the fudge frosting: In a clean saucepan, melt butter with milk and cocoa powder. Bring just to a boil, then remove from heat.

• Immediately whisk in sifted powdered sugar, a little at a time, until smooth and pourable. Stir in vanilla and pecans (if using).

• Pour the warm frosting over the hot cake as soon as it comes out of the oven. Use a spatula to spread evenly—it should settle into a glossy layer.

• Allow cake to cool at room temperature until frosting sets, about 30–40 minutes, before slicing.

Tips for Perfect Results

A few pro tips will make your Texas sheet cake absolutely foolproof:

• Pour frosting on a hot cake: This lets it melt in and creates the gooey, classic finish.

• Sift the powdered sugar: Prevents lumpy frosting.

• Avoid overbaking: Pull cake as soon as it’s just set for max moisture.

• Texture cues: Cake batter should be thin, not thick. Frosting should be pourable, not stiff—add a splash of milk if needed.

• No sticking: Grease your pan well, and use parchment for guaranteed release if you want to lift out the cake.

• If your frosting is grainy: Keep whisking as it cools, or add a bit more milk to smooth.

• Make ahead: The cake stays moist for days, making it perfect for parties.

• Freezer friendly: Freeze uncut, tightly wrapped cake (without nuts) up to 2 months; thaw and frost the day you serve.

Serving Suggestions

This classic sheet cake is always a hit, but here’s how to make it extra special for any occasion:

• Serve slightly warm with a scoop of vanilla or coffee ice cream for the ultimate Southern treat.

• Add a sprinkle of flaked sea salt or a dusting of cocoa for bakery-style flair.

• Top with toasted coconut, mini marshmallows, or chopped peanut butter cups for a fun twist.

• Pair with a cup of hot coffee, iced tea, or cold milk—perfect for potlucks and family dinners.

• For parties, slice into small squares for easy serving; or cut larger for a true Texas-size portion!

Final Thoughts

Grandma’s Texas Sheet Cake is a time-honored classic that never fails to bring joy, whether at family reunions or weeknight dinners.

Its soft, chocolaty crumb and glossy fudge icing make it a recipe worth passing down. Customize it with your favorite add-ins or keep it classic; this cake is deliciously adaptable and foolproof.

Bake it ahead, enjoy it fresh or frozen, and savor every bite of this comforting, crowd-pleasing dessert—just the way Grandma intended.