The Best Texas Sheet Cake

The Best Texas Sheet Cake is moist, rich and topped with the most amazing chocolate glaze frosting that will melt in your mouth.  In just 30 minutes you will have an absolute dessert favorite with this Texas Sheet Cake Recipe. 

Texas Sheet Cake cut into squares on a sheet pan, rich and delicious by The Food Cafe.

Texas Sheet Cake Recipe

Have you ever been pressed for time and needed to whip up a dessert?  and not just a dessert, but a mouthwatering, rich and moist dessert?  This Texas Sheet Cake recipe will be your best friend.  So easy to make, and only takes 30 minutes.

While the Texas Sheet cake is still cooking you prepare the melt in your mouth chocolate icing that goes on smooth and then sets and as soon as you put your fork into it, it crackles and is smooth and creamy, just  like butter.

This truly is The Best Texas Sheet Cake recipe I have ever had.  My mom use to make this for my family and I and we couldn’t get enough of it.  Now I add a little vanilla ice cream and chocolate syrup while it is still warm and oh my gosh.. DELISH!  So if you need an amazing, and quick dessert for any occasion don’t even think twice, The Best Texas Sheet Cake won’t let you down.

Two pieces of texas sheet cake staked on top of each other topped with a scoop of vanilla ice cream and chocolate sauce served on a white plate with gold spoon, by The Food Cafe.

How to make Texas Sheet Cake?

  • Pre-heat your oven to 325 degrees
  • Combine in a large bowl, flour, sugar, and salt
  • In a sauce pan, heat butter, water, and cocoa.  Pour hot butter mixture into flour mixture and combine.
  • Beat: eggs, baking soda, buttermilk, vanilla, and vinegar.  Add to flour mixture and stir to combine.
  • Pour into un-greased sheet pan (12x17x1) and bake for 20 minutes.
  • 5 minutes before sheet cake is done, make the frosting.
  • Melt: butter, cocoa, and milk.  Add sifted powdered sugar until melted and add in vanilla and pecans(optional).
  • Pour chocolate icing over sheet cake while still warm.

Tips for making Texas Sheet Cake recipe:

  • Make sure to not let the butter in the sauce pan boil.  It could burn and make your sheet cake taste burnt as well.
  • The powdered sugar needs to be sifted or else it will cause the icing to have little sugar lumps and you want it nice and smooth.

How can you sift the sugar without a sifter?

You can put the sugar in a bowl and use a whisk or a fork to break up any lumps or use a strainer to sift the sugar.  Your icing may have some sugar lumps doing it this way, but it will still turn our amazing.

  • The best time to ice the Texas sheet cake is while it is still warm.
  • You can wrap it up and store it at room temperature for up to 5 days, or you can put it in the refrigerator in an airtight container.  I recommend placing wax or parchment paper between the layers as you stack them so they don’t stick together.

Looking for more Dessert recipe inspiration?

Three pieces of Texas Chocolate Sheet Cake staked high with a decadent icing by The Food Cafe.



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The Best Texas Sheet Cake

Servings: 24 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Print Rate


The Cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 cube butter
  • 1 cup water
  • 3 Tablespoons cocoa
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar

For the Icing

  • 1 cube butter
  • 2 Tablespoons cocoa
  • 6 Tablespoons whole milk
  • 1 box powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans optional


The Cake

  • Pre-heat oven to 325 degrees
  • In a large bowl combine flour, sugar and salt
  • Heat: in a sauce pan butter, water and cocoa and pour hot butter mixture into flour mixture.
  • Beat: 2 eggs, baking soda, buttermilk, vanilla, and white vinegar and add to flour mixture.
  • Pour into an un-greased sheet pan (12x17x1) and bake for 20 minutes

The Icing

  • make 5 minutes before cake is done and frost while cake is still hot.
  • Melt: butter, cocoa, and milk (don’t let it boil). Add in SIFTED powdered sugar and stir until melted.
  • Add in vanilla and nuts(optional). Stir to combine.
Course: Dessert
Cuisine: American
Keyword: sheet cake, texas sheet cake


Sodium: 85mg, Calcium: 18mg, Vitamin C: 1mg, Vitamin A: 37IU, Sugar: 17g, Fiber: 1g, Potassium: 62mg, Cholesterol: 15mg, Calories: 149kcal, Saturated Fat: 1g, Fat: 4g, Protein: 2g, Carbohydrates: 26g, Iron: 1mg

12 comments on “The Best Texas Sheet Cake”

  1. Hello – what is yhe measurement for the powdered sugar in the icing. Your ingredients list says “one box”, what does this equal in cups measurements? Thank you.

  2. This recipe looks amazing. Can’t wait to try it. One question. Calls for 1 cube of butter. How much is that? One stick? 1/2 cup? 1 pound? Haven’t run across the term ‘cube’ baking before, although I’m guessing it’s common for you

  3. What is a cube of butter

  4. What type flour? All purpose; self rising; or plain( guess since did not call for baking powder plain is out).

  5. This is the best cake ever!

  6. Are you sure it is one stick or 2 sticks?

    • Carrie,

      It is one stick of butter for the cake and 1 stick of butter for the glaze, so yes it would be 2 total.

      Shannon 🙂

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