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5 from 5 votes
World's Best Texas Sheet Cake
Texas Sheet Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Linda Loosli
  • 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
  • 1/4 teaspoon salt
  • 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
  1. Preheat the oven to (350°F) = (176°C) 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, baking soda, salt, 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, 20-25 minutes (when a toothpick comes out clean)

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

  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.