Ever had one of those desserts that stops the room mid-bite? That’s the magic of the Classic Texas Sheet Cake. With its crackly fudgy glaze and tender chocolate base, it’s the kind of recipe that feels both nostalgic and jaw-droppingly indulgent.

This sheet cake is all about comfort. Born from simple pantry ingredients and Southern charm, it delivers big flavor in every forkful. The warm pour-over icing soaks slightly into the cake, creating a melt-in-your-mouth experience that balances richness with texture. Whether for potlucks, birthday tables, or casual Sunday treats, this is the cake that disappears first.

Preparation Phase & Tools to Use

To create that signature texture and taste, having the right tools at your side matters:

Large Sheet Pan (13×18 inch): The heart of the Texas sheet cake is its broad, thin shape. This ensures a perfect icing-to-cake ratio and quicker baking time.
Medium Saucepan: Essential for making the warm chocolate frosting and melting the butter for the batter.
Mixing Bowls: You’ll need at least two—one for dry ingredients, another for wet.
Whisk and Spatula: A whisk helps with lump-free batter, while the spatula is perfect for folding and scraping.
Wire Rack: For cooling the cake evenly before frosting.

Each of these tools contributes to that luscious, moist crumb and that glossy, dreamy icing that defines a true Texas sheet cake.

Ingredients for the Classic Texas Sheet Cake

Each ingredient in this recipe plays a starring role in building that deep chocolate flavor and signature texture.

All-Purpose Flour: Provides the structure. It holds all the richness together without making the cake dense.
Granulated Sugar: Brings the sweetness that balances the cocoa’s bitterness.
Unsweetened Cocoa Powder: The hero of the flavor profile. Rich, slightly bitter, and essential for that deep chocolate base.
Unsalted Butter: Adds a rich, creamy depth to both the cake and the frosting.
Buttermilk: The secret to a soft, tender crumb. Its acidity reacts with baking soda for perfect lift.
Baking Soda: Works with the buttermilk to leaven the cake.
Eggs: Provide structure and richness.
Vanilla Extract: Enhances the chocolate and rounds out the flavor.
Boiling Water: Intensifies the cocoa flavor and helps achieve a smoother batter.
Powdered Sugar: Used in the frosting to bring that silky-smooth texture.
Milk: Helps make the frosting pourable and glossy.
Chopped Pecans (optional): Classic Southern finish for added crunch and nutty contrast.

How To Make the Classic Texas Sheet Cake

Step 1: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Grease a 13×18 inch sheet pan and set aside.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, and baking soda.

Step 3: Melt Butter and Cocoa

In a medium saucepan over medium heat, melt the butter. Stir in the cocoa powder and water until smooth and just beginning to bubble. Remove from heat.

Step 4: Mix Wet Ingredients

In another bowl, combine eggs, buttermilk, and vanilla. Slowly pour the cocoa mixture into the dry ingredients, then add the egg mixture. Whisk until smooth.

Step 5: Bake

Pour the batter into the prepared pan. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly while you prepare the frosting.

Step 6: Make the Frosting

In a clean saucepan, melt butter over medium heat. Stir in cocoa powder and milk. Once smooth, remove from heat and whisk in powdered sugar and vanilla until glossy.

Step 7: Frost While Warm

Pour the warm frosting over the warm cake, spreading it quickly with a spatula. Sprinkle chopped pecans on top if using.

Let the cake cool completely before slicing into squares.

How to Serve and Store Your Classic Texas Sheet Cake

This cake is made for sharing—slice it into squares and serve it straight from the sheet pan. The glossy icing locks in moisture, so it’s best served at room temperature where the texture is at its fudgiest.

If you have leftovers (rare, but it happens!), store them covered in the pan or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days. Just bring it back to room temp before serving, or warm it slightly for that just-baked taste.

Freezing? Absolutely! Wrap individual slices or the entire sheet tightly and freeze for up to 2 months. Thaw overnight in the fridge, then let sit on the counter for best texture.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! In fact, it’s even better the next day as the frosting settles into the cake. Bake it a day in advance, cover tightly, and store at room temperature.

Can I skip the pecans?

Absolutely. The pecans are traditional but optional. You can leave them off or replace with walnuts, toasted coconut, or even crushed toffee bits.

What makes this a “Texas” sheet cake?

It’s the larger-than-life, crowd-pleasing nature—big sheet, bold chocolate flavor, and that signature warm icing. It’s pure Southern comfort.

Can I use Dutch-processed cocoa?

Stick with natural unsweetened cocoa for the classic flavor and proper chemical reaction with baking soda and buttermilk.

Why frost while warm?

The warm frosting seeps slightly into the warm cake, creating that iconic fudgy layer between cake and glaze. Don’t skip this step!

Can I halve the recipe?

Yes—use a 9×13 inch pan and reduce the baking time slightly. It still delivers that rich flavor, just in a smaller batch.

Want More Chocolate Dessert Ideas?

If rich, chocolatey desserts are your thing, I’ve got a few more you’ll want to bookmark.

You might also enjoy the Indulgent Chocolate Chess Pie—it’s silky, dense, and deeply satisfying. Or go for the Decadent Chocolate S’mores Cupcakes with a gooey marshmallow center for a campfire-inspired bite.

If you love a good bar treat, the Chocolate Peanut Butter Dream Bars will absolutely hit the spot. And for something nostalgic and festive, the Mini Cinnamon Roll Cheesecakes add a fun twist with their creamy, swirled centers.

Or stay in the fudgy family with my No-Bake Banana Pudding Cheesecake, especially if you’re looking for something simpler but still indulgent.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for later. Just click the Pin button.

Once you’ve made it, I’d love to hear how it went! Did you add pecans? Frost it differently? Maybe tried a swirl of caramel? Leave a comment below. I’m always curious how your take on it turns out.

And for more chocolate recipes and other daily baking ideas, follow me over on Pinterest @LadyPlate.

Classic Texas Sheet Cake: Rich, Fudgy & Irresistible

Author: Julia Koch
Total Time: 35 minutes
Yield: 24 squares
Diet: Vegetarian

Print Recipe

Description

A rich, fudgy Southern classic, the *Classic Texas Sheet Cake* is made in a large sheet pan and topped with a warm, glossy chocolate frosting. Perfect for potlucks, celebrations, or satisfying weeknight cravings, this cake delivers deep cocoa flavor with a moist, tender crumb and a soft icing that melts right in.

Instructions

1. Preheat oven to 350°F (175°C). Grease a 13×18 inch sheet pan.

2. In a large bowl, whisk together flour, sugar, and baking soda.

3. In a medium saucepan, melt the butter over medium heat. Stir in cocoa powder and boiling water. Remove from heat once smooth.

4. In a separate bowl, whisk eggs, buttermilk, and vanilla.

5. Pour cocoa mixture into the dry ingredients, stir well, then add egg mixture. Mix until fully combined.

6. Pour batter into prepared pan and bake for 18–22 minutes, or until a toothpick comes out clean.

7. While the cake bakes, make the frosting. In a saucepan, melt butter. Stir in cocoa and milk. Once smooth, remove from heat.

8. Whisk in powdered sugar and vanilla until the frosting is glossy and pourable.

9. While cake is still warm, pour frosting evenly over the top and spread gently. Add chopped pecans if desired.

10. Let cool completely before slicing and serving.

Notes

For an even richer taste, use freshly brewed hot coffee instead of boiling water in the batter.

Don’t skip pouring the frosting while the cake is warm—the slight soak creates that iconic fudgy layer.

If using pecans, toast them beforehand for extra crunch and depth of flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 290
Sugar: 28g
Sodium: 95mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg

Keywords: Texas sheet cake, chocolate sheet cake, fudgy cake, Southern dessert