This has been my go to Texas Sheet Cake recipe for years. The cake flavor and texture are perfection and the frosting is amazing!!
If you only need to feed 2-4 people be sure and check out my Texas Sheet Cake for Two recipe.
One of my favorite desserts to make when I am cooking for a crowd is Texas Sheet Cake. I have had today’s recipe for years and we love it. Whenever I am in the mood for something good and chocolatey, this cake does the trick! It is the perfect dessert for all your upcoming summer BBQs too or whenever you have to feed a crowd!
What Is Texas Sheet Cake?
I have tried a lot of Texas Sheet Cake recipes over the years and I always come back to this one. I think the perfect recipe should be part brownie and part cake.
What Size Pan Do You Use For Texas Sheet Cake?
This cake is best made in a jelly roll pan, A jelly roll pan measures 15 x 10″ which makes it the perfect party sized cake. This cake can feed a crowd and depending on how big you cut the pieces it can easily feed 15 -16 people.
What’s the Difference Between Sheet Cake and Regular Cake?
The size of the pan and the thickness of the cake are the two main differences. Sheet cake is made in a large, shallow pan and a regular cake is made in a 9 x 13 ” pan or two 8 or 9 inch round pans. A sheet cake is larger and thinner.
How to Make Texas Sheet Cake
- Mix together flour, sugar and salt in a bowl.
- Add water, cocoa and butter into a saucepan. Stir until butter melts and mixture comes to a boil.
- Pour hot mixture over dry ingredients and stir to combine.
- Add in eggs, buttermilk, baking soda, vanilla and vinegar.
- Pour mixture into greased 15 x 10 x 1 inch pan.
- Bake at 350 degrees F for 25 minutes.
Texas Sheet Cake Frosting
One of the tricks to a good Texas sheet cake is that you frost the it while it is warm. You want that frosting to soak into the cake part way – yum!
- Mix together butter, milk and cocoa.
- Add in powdered sugar and vanilla.
- Beat well and spread on hot cake right after it comes out of the oven.
The frosting will begin to melt into the cake which is exactly what you want it to do.
- Use an offset spatula to spread the frosting evenly over the cake.
- Use a plastic disposable knife to cut the cake into pieces. Using a plastic knife helps you get a nice clean cut, the frosting doesn’t build up on the knife.
Can You Freeze Sheet Cake?
You can freeze Texas sheet cake if you have leftovers. I prefer to freeze cake in individual pieces wrapped air tight in plastic wrap.
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Texas Sheet Cake Recipe
Texas Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1 tsp salt
- 1 cup butter softened
- 1/4 cup cocoa
- 2 eggs
- 1/2 cup buttermilk
- 1 cup hot water
- 1 tsp baking soda
- 1 tsp vanilla
- 1 Tbsp vinegar
- 1/2 cup butter softened
- 6 Tbsp milk
- 1/4 cup cocoa
- 3 3/4 cup powdered sugar
- 1 tsp vanilla
- Mix together flour, sugar, salt, in a bowl and set aside
- In a sauce pan, add water, cocoa and butter. Stir until butter melts and mixture comes to a boil. Pour over dry ingredients and stir.
- Add in eggs, buttermilk, baking soda, vanilla and vinegar. Mix to combine.
- Pour into a greased 15x10x1 pan
- Bake at 350 for 25 minutes
- Mix butter, milk and cocoa together
- Add powdered sugar and vanilla
- Beat well and spread on hot cake as it comes from oven
Tips & Notes:
Recipe originally posted on March 19, 2010