Texas Sheet Cake

Cozycakes Cottage: Texas Sheet Cake

I love sheet cakes.  They’re not fussy, I always have the ingredients on hand to make one from scratch, and they cook up in a jiffy.  I shared a Peanut Butter Texas Sheet Cake a few weeks ago that’s so good (if you’re a peanut butter fan, you’ll love it), but then I thought you might want a basic, reliable Texas Sheet Cake recipe.  I think everyone should have one.  The simple chocolate goodness–it’s like a cake and a brownie had a baby.

Is that weird?

Cozycakes Cottage: Texas Sheet Cake

Mmm.  And, as always, it bakes in a jelly roll pan so there is a lot of cake to go around.  You can switch up the frosting to suit your mood (the peanut butter frosting works very well with it, too).  Enjoy!  ♥grey signature

Texas Sheet Cake

Texas Sheet Cake
Cook time
Total time
Recipe type: Dessert
  • 1 cup water
  • 5 Tbsp. dark cocoa powder ( I use rich, dark, Dutch-processed)
  • 2 sticks unsalted butter (1 cup)
  • 2 cups flour
  • 1 and ¾ cups sugar
  • ½ tsp. salt
  • 2 eggs
  • ½ cup sour cream
  • 1 tsp. baking soda
  • ½ tsp. vanilla
  1. Preheat oven to 375°. Spray a jelly-roll pan with Baker's Joy (or grease and flour). Set aside. Place water, cocoa powder, and butter in a saucepan and bring to a boil. Remove from heat. Add flour, sugar and salt to the cocoa mixture and stir until combined. Very lightly beat eggs. Add eggs, sour cream, and baking soda to saucepan and mix until combined. Pour into jelly-roll pan and bake for 20-22 minutes. Frost while still hot.
  2. Frosting: Place 1 stick of butter, 4 Tbsp. cocoa powder, and 6 Tbsp. milk in a saucepan and bring to a boil. Stir well and remove from heat. Add 4 cups of powdered sugar, 1 tsp. vanilla and whisk until smooth. Spread quickly over hot cake. Optional: Add ½ to 1 cup of chopped walnuts or pecans to frosting.
Try to pour and spread the frosting as quickly as possible. It's harder to spread and deal with as it sits on the cake. Pour all over cake and spread evenly, working quickly.


I adapted this recipe from Gooseberry Patch’s Family Favorites book.  Thank you!

15 thoughts on “Texas Sheet Cake

  1. Danielle: I’m so psyched to have this recipe! My mom always made Texas Sheet Cake but I’ve never had the recipe! And how do you do it? I am amazed at you! Thank you!

    1. You sweet gal! I think you’ll really like it, Tammy! I have made one that calls for buttermilk, too–and it’s good, but I love this one. We like it warm…mmmmm. Enjoy, friend! xxx

    1. Hi Natasha, I find it makes cakes moist as well as combating sweetness while still bringing out the intended flavor of the cake. It doesn’t taste at all like sour cream in the cake. 🙂

    1. Hi Becky! I wouldn’t recommend substituting self rising in this recipe because it doesn’t call for baking powder which is what is in the self rising (with salt). If, for example, the recipe included baking powder and baking soda, I’d eliminate the baking powder and salt, and add the baking soda. Make sense? If it just called for baking powder, you’d eliminate the baking powder if using the self rising. I’m not saying it won’t work at all with this recipe, but I haven’t tried that and generally wouldn’t if a cake recipe only called for baking soda. Whew, I hope that helped and didn’t confuse you! 🙂

  2. Baking chemistry – the baking soda needs the sour cream [or buttermilk, or orange juice] to raise the cake. If you want to use self rising flour you can skip both the soda & the sour cream [substitute milk] – different taste but should work.
    Your recipe sounds delicious. Now all I have to do is figure out what to substitute for the sugar. 🙁

    1. Hi Dayna! The frosting is cocoa based and is in part 2 of the instructions. Hope that helps! I couldn’t add it to the top of the recipe because my recipe widget doesn’t allow me to. Thanks for stopping by! 🙂

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