World’s Best Texas Sheet Cake
This Texas Sheet Cake recipe has been around for at least 40+ years, I see almost the exact same recipe in old cookbooks, new cookbooks, and on Pinterest. Well, who doesn’t love chocolate, right? I decided to update this post so you can see how to make it. The cake is made totally from scratch and is moist and tastes even better the next day. This makes it a perfect recipe for Sunday dinner dessert or for family reunions. In case you missed this post, Best Chocolate Cake Ever
One thing I wanted to do a few years ago was to test making the cake in a regular 9-inch by 13-inch pan as in your favorite lasagna or cake pan. So, a few years ago I started baking my Texas sheet cake in a 9-inch by 13-inch lasagna pan that has a metal lid. It was just like the one my mom had when we would take a casserole to a church party years ago. My favorite pan.
Yes, you can still make it on a cookie sheet that is a jelly roll size that’s approximately 11-inches by 17-inches. But, a cookie sheet/jelly roll pan is hard to transport in the car. You cover it with plastic wrap or foil and the frosting never looks the same by the time you get to your party. UPDATE, I just found this awesome cake pan: Nordic Ware Cake Sheet with Lid
World’s Best Texas Sheet Cake
Kitchen Items You May Need
- 4-quart Saucepan
- Hand Mixer
- Measuring Cups
- Measuring Spoons
- Cookie Sheet Nordic Ware Cake Sheet with Lid
- Spatula
- Vegetable spray
Texas Sheet Cake
Who doesn’t love chocolate, right? It’s so moist and yummy, family and friends will ask you for the recipe if they don’t already have it. Just giving you a heads up here. If you have a family reunion coming up, your family will love this recipe!
Step One
Step Two
Combine the flour and sugar in a bowl. Bring the butter, cocoa, and water to a boil. Turn the stove off.
Step Three
Add the buttermilk, soda, eggs, and vanilla to the pan with the boiling mixture.
Step Four
Use a hand mixer to combine the flour and sugar in the pan, blend until smooth.
Step Five
Scoop or pour into your greased cookie sheet.
Step Six
Spread evenly in your baking pan. Baking time: jelly roll/cookie sheet, 20-35 minutes (when a toothpick comes out cleans). Baking time: 9-inch by 13-inch pan, 35-40 minutes (when a toothpick comes out cleans).
Step Seven
Baked to perfection!
Step Eight
Make the frosting in the recipe card below. Grab a medium saucepan and melt the butter, add the cocoa and the milk. Bring to a boil stirring constantly, add the powdered sugar, vanilla, and nuts (optional). I make this frosting while the cake is baking and then spread it on the semi-cooled cake. The frosting tastes like fudge, oh my goodness.
Finish Product
Texas Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1 cup butter (the original recipe calls for margarine)
- 1/4 cup unsweetened cocoa
- 1 cup water
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup butter
- 5 tablespoons buttermilk or regular milk
- 1/4 cup unsweetened cocoa
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped nuts optional
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Preheat the oven to 350 degrees. Grease the pan of choice below. Combine the flour and sugar in a bowl. Bring the butter, cocoa, and water to a boil. Turn the stove off. Add the buttermilk, soda, eggs, and vanilla to the pan with the boiling mixture. Use a hand mixer to combine the flour and sugar in the pan, blend until smooth. Pour into a greased pan.
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Baking time: jelly roll/cookie sheet, 20-35 minutes (when a toothpick comes out cleans)
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Baking time: 9-inch by 13-inch pan, 35-40 minutes (when a toothpick comes out cleans)
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Grab a medium saucepan and melt the butter, add the cocoa and the milk. Bring to a boil stirring constantly, add the powdered sugar, vanilla, and nuts. I make this frosting while the cake is baking and then spread it on the semi-cooled cake.
How do I store the cake?
I store the cake on the kitchen counter with a lid on it as shown above. I have used foil as well before I purchased the cookie sheet with the lid.
Can I freeze it?
Yes, you can. You can cut it into serving size pieces and place them in a Tupperware type container to protect it from being crushed in the freezer. The cake will be good for 2-3 months in the freezer.
Can I make these Gluten-Free?
Yes, I have family members who have gluten issues and they use the 1:1 flour from King Arthur. It works great! King Arthur Measure for Measure
Final Word
I hope you try making this Texas Sheet cake, I think you will love it! It’s even better the next day. Be ready to pass out the recipe, people love it because it’s homemade, I swear! Who doesn’t love a homemade dessert, right? It’s all about teaching our kids and grandkids to cook from scratch, and this is a perfect recipe to make. May God Bless this world, Linda
If your don’t want the plastic wrap to cling to your icing here’s a tip. Use mini marshmallows on a toothpicks to create “tent poles” for the plastic wrap. The toothpicks holes wont be large enough to be noticed.
Hi, Beth, that’s a great idea!!!!! I love it! Linda
The cake calls for flour. Any idea whether one can use gluten free flour to make this cake? My wife is allergic to wheat.
Hi Harry, I would research how to trade white flour for another flour. I know a lot of people would love to know that answer. I wish I could help you! Linda
I have loved this recipe for many many years. One year in school we had to do a report and I
did this cake. Had to show my work then we got to eat it. What a great day in school. I recently
made it for a friend of mine and she couldn’t believe I could mix it and bake it and ice it in less
than a hour. She said it reminded her of her mothers she made the family as they were going up. I
had a lot left for me to eat so I cut a big chunk of it and took it to my work and gave it to a co-worker.
Don’t think it lasted long after she found out what it was.
I do like to add pecans to mine too.
Hi, June, I think I’m going to have a Piece for breakfast! It’s so yummy the next day! I think I have made it so many years without pecans because we couldn’t afford them. I better step up my game! Hugs! Linda
Oh, my goodness! I have been making this recipe since I was 16 years old after my Great Grandmother told me she had been making it since she was married. My Great Grandmother passed away in 1962 at the age of 102. So, this has been around more than 30 years. It truly is the most moist cake I have ever had and everyone in Texas is very familiar with it.
Love your emails — always learn something or reminds me of something I think I had forgotten.
Hi Micki, oh how I love hearing this! You great grandmother lived to be 102 years! Wow, that’s awesome! Isn’t awesome to rekindle some of our old family recipes? They bring us all such joy! Have a great day! Linda
So true!
We’ve made this cake for over 35 years. We love it. Our old recipe had sour cream in it. Was way to dry. Buttermilk definitely keeps it moist and even more yummy.
Hi, Judy, I know this cake has been around for years!! I made one yesterday and put it on Instagram. God grief, 1/3 of the cake is gone and only two people live here! LOL! Linda
The recipe I have is called the Best Chocolate Cake Ever, and is almost the same, except it has 1 teaspoon of cinnamon in it. SO GOOD!! I love all your recipes and tips. Keep up the Good Work. THANKS Carol
Hi Carol, WHAT??? I have got to try 1 teaspoon of cinnamon in my next chocolate cake recipe!! Thanks for the great tip! Cinnamon is yummy! Linda
Hi Linda! This is our favorite chocolate cake recipe! We make it for all of our birthday get togethers! Love it!❤️ It’s sooo moist and delicious! Thank you again for sharing the best step by step recipes!❤️❤️
Hi Camille, oh I’m so glad your family loves this chocolate cake! Thank you for your kind words, Linda
My teenagers made this last night. It is delicious! They also commented how easy your recipes are because of your instructions. Thanks for sharing
Hi Alli, oh, I love hearing this! I’m so glad your kids love the recipe! Linda