May 23rd, 2012

Texas Sheet Cake

Some things are just classics.  Texas Sheet Cake is one of them.  It’s big {like Texas} so it will serve a crowd, but be sure to grab a piece fast because it won’t last long.  Perfect for summer barbeques and family reunions!

I don’t know how long this recipe has been around, but my original calls for “oleo” rather than butter {I know, now I’m really dating myself).  If you aren’t old enough to know that name, oleo is an old, old term for margarine.  I recommend real butter now – it only makes it better, right.

Sometimes, you know a recipe is going to be good when it’s passed the test of time and is still an all-time favorite!  The cake is melt-in-your mouth good {made with buttermilk and just a hint of cinnamon for interest}, then you pour warm frosting over the warm cake to create a fudge-like layer on the top – amazingly good!  I dare you to eat just one piece!


Texas Sheet Cake


1 cup butter
4 tablespoons cocoa powder
1 cup hot water
2 cups sugar
2 cups flour
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla

1/2 cup butter
4 tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla
3- 3 1/4 cups powdered sugar
1/2 cup finely chopped nuts (optional)


Melt the butter in a sauce pan and stir in cocoa until smooth.  Add water and bring mixture to a boil.  Remove from heat and set aside.  In a mixing bowl combine sugar, flour, soda, and cinnamon.  Pour chocolate mixture into dry ingredients and stir until combined.  Add buttermilk, eggs and vanilla.  Spray a sheet pan with cooking spray and pour mixture into pan.  Bake at 350 for about 20 minutes.

While the cake is baking, mix the frosting in a large sauce pan.  Melt butter and cocoa and bring to a boil.  Turn off heat and add milk and vanilla.  Stir in powdered sugar until smooth (add nuts, optional).  Frosting should be thin enough to pour .  Spread over warm cake.

As you can see . . . it’s definitely makes enough for a crowd!

Note:  this cake is good with or without the nuts (pecans or walnuts).  I have one that can’t eat them, so I usually leave them out.  If you want to add the nuts, you can chop fine and add to the frosting before pouring it over the cake or you can sprinkle them on top after you frost it.


We highly recommend you also try Texas Sheet Cake’s cousin  Blonde Texas Sheet Cake with Caramel Pecan Frosting {they are very competitive… }

Other crowd pleasers:

Sugar Cookie Bars (change out the sprinkles to red and blue stars for summer)
Monkey Bars (banana bars with browned sugar frosting)
Praline Cookies (easy, easy but so good)
Picnic Cake (a personal favorite!)



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Posted under Cake/Cupcakes, Chocolate

9 Responses to “Texas Sheet Cake”

  1. I love seeing this recipe pop up every once in a while…what size pan does it usually recommend? I have so many different sizes. I don’t want wafer thin, but I don’t want a cake that is double layer size either! What do you think?

  2. This is a long-time favorite. I have only ever made it in a sheet pan (13×18). I always thought that is where it got it’s name because it is big (like Texas :)) You could probably put it in a smaller pan, but you would have to experiment with cooking times. Good luck!!

  3. Oh – I love this cake. We always make it at our family reunions. Thanks – looks so good.

  4. Texas sheet cake is my all time favorite! It is the best, moist cake and it always disappears here!

  5. I have loved this cake for years, and somehow the recipe was misplaced. So thank you! (I first made this in 8th grade “Home Ec” class. That dates me too, doesn’t it?)

  6. Does it make a big difference if you use margarine instead of butter?

  7. Katie- the margarine should be fine. Enjoy!

  8. Thank you so much for sharing this extraordinary recipe! This is the BEST cake I have ever had. And is a breeze to prepare. I am making three sheets for my son’s high school band potluck. Have a wonderful Labor Day!

  9. Thanks Dawn – it’s always a favorite for us!! 🙂


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