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One of my favorite desserts to make when I am cooking for a crowd is Texas Sheet Cake. I have a recipe that I have used for years that I love. Whenever I am in the mood for something good and chocolatey, this cake does the trick! It would be the perfect dessert for your upcoming Labor Day potluck BBQ too!
Jump to the Recipe to see a video on how to make this cake.
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 is Texas Sheet Cake?
Texas Sheet 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. Â 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?
One of the tricks to a good Texas sheet cake is that you frost the cake while it is warm. You want that frosting to soak into the cake part way – yum!
Can You Freeze Texas Sheet Cake?
Next time you can’t decide between chocolate cake or brownies, Texas Sheet Cake is the perfect solution.
Some other favorite cakes:
Some of my favorite kitchen tools for making TEXAS SHEET CAKE:
6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
For all of my other favorite kitchen products and tools visit my Amazon Store
Texas Sheet Cake Recipe
Texas Sheet Cake
Ingredients
- 2 C flour
- 2 C sugar
- 1 tsp salt
- 1 cup butter softened
- 1/4 C cocoa
- 2 eggs
- 1/2 C buttermilk
- 1 C hot water
- 1 tsp baking soda
- 1 tsp vanilla
- 1 Tbsp vinegar
Frosting:
- 1/2 cup butter softened
- 6 Tbsp milk
- 1/4 C cocoa
- 3 3/4 C powdered sugar
- 1 tsp vanilla
Instructions
- 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
Frosting:
- 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:
Nutrition Facts:
Recipe originally posted on March 19, 2010
Sharlyne WILSON says
M mother in law got us hooked. My family loves this cake !! However , when she made the icing it seem to harden like fudge .I cant get it to do that Any ideas ???????
Sharlyne Wilson
Leigh Anne Wilkes says
If you cook the frosting longer it will harden up more like fudge.
Ginger Turner says
My 10 yr old son made this cake, with my supervision, today. We agree that this recipe is amazing!!
Leigh Anne says
Ginger, I love hearing that!! Thanks so much for letting me know and I’m so glad you both enjoyed the cake!!
Holly says
This recipe calls for 2 eggs in the ingredients, but I don’t see where you add them in the directions. Am I missing something here?? I made it without eggs and it was delicious!
Leigh Anne says
Oops! Will get the recipe fixed. Good to know it works without the eggs though.