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Texas Sheet Cake is a large and in charge, extremely moist chocolate cake. And it is divine! This is the dessert you’ll want to serve to any crowd, any time.
Texas Sheet Cake Recipe
My passion for Texas Sheet Cake runs deeeeeep. It is a super simple, very large dessert that is truly superb. The cake itself is ultra moist and fluffy, thanks in large part to the buttermilk that breaks down the gluten and gives the cake a very tender crumb. The icing on top is poured on hot and smoothed until it coats every square inch. Because this is a quick and easy LARGE dessert to bake, it is ideal for any event! You can make this stretch to accommodate large crowds or serve large slices to a smaller group.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
Cake
- Granulated sugar
- All-purpose flour – Regular AP here. No need to buy cake flour!
- Baking soda
- Salt
- Eggs
- Buttermilk – This will act as a tenderizer in the cake, breaking down the gluten slightly so there is a nice soft crumb.
- Vanilla extract – The vanilla gives a nice base flavor to the cake.
- Water
- Salted butter – I always, always use salted butter. But you can sub in unsalted butter if that’s your preference! Just add an extra pinch of salt to the batter.
- Cocoa powder – You can use dutch processed or unsweetened cocoa.
Frosting
- Milk – The amount of milk you add will determine the final thickness of the icing.
- Cocoa powder
- Butter – Again, I use salted butter but unsalted will also work!
- Vanilla extract
- Powdered sugar
How to Make Texas Sheet Cake
- Preheat the oven to 400°F. Grease a half sheet pan (18in x 13in) with nonstick spray and set aside.
- In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla. Set aside.
- In a saucepan over medium heat, combine the water, butter, and cocoa powder. Bring to a boil, stirring occasionally.
- Pour the hot cocoa powder mixture over the dry ingredients and mix until combined.
- Whisk in the egg mixture until the batter is smooth.
- Pour batter into the prepared pan and bake for 20 minutes, or until set.
- While the cake is baking, add the milk, cocoa powder, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.
- Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to thin the frosting to your liking.
- Pour the warm frosting evenly over the hot cake and spread to cover.
- Let the cake cool completely before slicing and serving. Enjoy!
How should I store leftover Texas Sheet Cake?
Once your cake has cooled, cover it tightly and store at room temperature. The cake is best enjoyed within 3 days!
Can I add nuts to Texas Sheet Cake?
You sure can! You can add chopped nuts (typically pecans, but walnuts or almonds would work as well) to the icing before topping the cake or sprinkle on top of the iced cake.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Offset spatula – I like to use an offset spatula when icing the cake.
- Bowl Set – I used this set of bowls to mix the different components of the cake and combine the final batter.
Desserts for a Crowd
Texas Sheet Cake
Ingredients
Cake
- 2½ cups granulated sugar
- 2½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ¼ teaspoon salt
- 3 large eggs
- ⅔ cup buttermilk
- 2 teaspoons vanilla extract
- 1¼ cups water
- 1⅓ cups salted butter
- 3 Tbsp cocoa powder
Frosting
- ¼ cup milk + more to thin
- 3 Tbsp cocoa powder
- 10 Tbsp butter
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a half sheet pan (18in x 13in) with nonstick spray and set aside.
- In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. Set aside.2½ cups granulated sugar, 2½ cups all-purpose flour, 1¼ teaspoons baking soda, ¼ teaspoon salt
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla. Set aside.3 large eggs, ⅔ cup buttermilk, 2 teaspoons vanilla extract
- In a saucepan over medium heat, combine the water, butter, and cocoa powder. Bring to a boil, stirring occasionally.1¼ cups water, 1⅓ cups salted butter, 3 Tbsp cocoa powder
- Pour the hot cocoa powder mixture over the dry ingredients and mix until combined.
- Whisk in the egg mixture until the batter is smooth.
- Pour batter into the prepared pan and bake for 20 minutes, or until set.
- While the cake is baking, add the milk, cocoa powder, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.¼ cup milk + more to thin, 3 Tbsp cocoa powder, 10 Tbsp butter, 2 teaspoons vanilla extract
- Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to think the frosting to your liking.3 1/2 cups powdered sugar
- Pour the warm frosting evenly over the hot cake and spread to cover.
- Let the cake cool completely before slicing and serving. Enjoy!
I’m going to have to make this for our next church potluck
Hello. Is this baked in a full sheet pan?
You will use a half sheet pan!
This recipe looks fantastic! The recipe calls for a “sheet pan”. Is this a full 18×26” commercial size pan?
You will use a half sheet pan!
I can’t wait to try this on the girls at work! I noticed you specified salted butter in the cake batter but didn’t for the frosting. Which butter do you use for the frosting, salted or unsalted? Thank you!
I always use salted butter when I’m baking! You can also use unsalted butter and just add an extra pinch of salt if you’d like.
I really want to make the Texas Sheet Cake but I’m not sure what size sheet cake pan you used — half sheet 18×13 or the full size sheet pan.
You will use a half sheet pan (18×13).
My favorite! My mom called them buttermilk brownies and used buttermilk in the frosting too which is a nice way to use up more of the buttermilk. This is the best for potluck or serving a larger amount of people.
Everything looks yummy.
What size Sheet pan are you referring to? They come in all different sizes. TIA.
You will use a half sheet (18in x 13in)!
Is buttermilk a must? It’s hard to come by and very expensive when our small town grocer has it? Is there a substitution or should I wait to make the sheet cake until we can go big town shopping?
Hi! Here’s a post all about buttermilk substitutes you can use: https://cookiesfordays.com/substitute-for-buttermilk/
Hope you have to do is take one cup of milk and a tablespoon of vinegar or lemon juice Stir It Up that’s 5 to 10 minutes and there’s buttermilk
I use coffee instead of water. Compliments the flavor of the chocolate.
How does one keep batter from spilling over a one inch boarder around the sheet pan? I’ve seen people have this issue. Asking before baking. Thanks.
Hi! I haven’t personally had that issue. But I will post this in case others have tips to help!