World’s Best Texas Sheet Cake

  • 3
  •  
  • 14
  •  
  •  
Print Friendly, PDF & Email

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

World's Best Texas Sheet Cake

Kitchen Items You May Need

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!

Read More of My Articles  How To Make Croissant Rolls Whenever You Want

Step One

Ingredients

Step Two

Combine the flour and sugar in a bowl. Bring the butter, cocoa, and water to a boil. Turn the stove off.

Cook the butter and cocoa

Step Three

Add the buttermilk, soda, eggs, and vanilla to the pan with the boiling mixture.

World's Best Texas Sheet Cake

Step Four

Use a hand mixer to combine the flour and sugar in the pan, blend until smooth.

World's Best Texas Sheet Cake

Step Five

Scoop or pour into your greased cookie sheet.

Bring the mixture to a boil

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).

Batter in greased pan

Step Seven

Baked to perfection!

World's Best Texas Sheet Cake

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.

World's Best Texas Sheet Cake

Finish Product

World's Best Texas Sheet Cake

Texas Sheet Cake

5 from 2 votes
World's Best Texas Sheet Cake
Texas Sheet Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Linda Loosli
Ingredients
  • 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
Frosting
  • 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
Instructions
  1. 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.
  2. Baking time: jelly roll/cookie sheet, 20-35 minutes (when a toothpick comes out cleans)

  3. Baking time: 9-inch by 13-inch pan,  35-40 minutes (when a toothpick comes out cleans)

Frosting
  1. 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.
Read More of My Articles  Homemade Salad Dressings

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

17 thoughts on “World’s Best Texas Sheet Cake

  • June 25, 2017 at 7:24 am
    Permalink

    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.

    Reply
  • June 25, 2017 at 8:27 am
    Permalink

    The cake calls for flour. Any idea whether one can use gluten free flour to make this cake? My wife is allergic to wheat.

    Reply
    • June 25, 2017 at 9:18 am
      Permalink

      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

      Reply
  • June 25, 2017 at 8:55 am
    Permalink

    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.

    Reply
    • June 25, 2017 at 9:20 am
      Permalink

      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

      Reply
  • June 26, 2017 at 4:00 pm
    Permalink

    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.

    Reply
    • June 27, 2017 at 9:32 am
      Permalink

      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

      Reply
  • April 10, 2018 at 9:52 am
    Permalink

    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.

    Reply
    • April 10, 2018 at 10:43 am
      Permalink

      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

      Reply
  • April 11, 2018 at 7:19 am
    Permalink

    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

    Reply
    • April 11, 2018 at 9:14 am
      Permalink

      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

      Reply
  • May 23, 2021 at 3:37 pm
    Permalink

    5 stars
    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!❤️❤️

    Reply
    • May 23, 2021 at 4:48 pm
      Permalink

      Hi Camille, oh I’m so glad your family loves this chocolate cake! Thank you for your kind words, Linda

      Reply
  • May 23, 2021 at 4:03 pm
    Permalink

    5 stars
    My teenagers made this last night. It is delicious! They also commented how easy your recipes are because of your instructions. Thanks for sharing

    Reply
    • May 23, 2021 at 4:45 pm
      Permalink

      Hi Alli, oh, I love hearing this! I’m so glad your kids love the recipe! Linda

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating