Texas Sheet Cake – Rich, Moist Chocolate Sheet Cake Topped with Chocolate Frosting and Toasted Pecans. Tried-and-True, Quintessential Texas Dessert Recipe.
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My friend Kelly Jaggers is back with another wonderful dessert recipe! Her nostalgic memories behind this recipe, beautifully expressed, make it taste even sweeter. ~ Tori
One of my most treasured possessions is a cookbook that was created by the PTA of my elementary school. The cookbook was a fundraiser for a computer lab, something that was almost unheard in the early 1980’s, and contains recipes for everything from appetizers to desserts. The recipes were submitted by staff and students, and it contains mostly easy to make, kid-friendly recipes for tried-and-true family favorites.
My father and mother were members of the PTA, and along with the board they saw that the students needed to become computer literate to compete in the future. The problem was a lack of funds. While the school district agreed that computers were the wave of the future, there was little budget for a computer lab that could accommodate an entire classroom of students at one time. Never ones to back down in the face of adversity, the PTA decided to raise the funds needed though a series of fund raisers. We had a school carnival where we sold tickets to play games, enter a maze, and participate in a raffle for prizes donated by local businesses. We also had an auction presided over by my father, and we sold cookbooks.
I remember that putting the book together was quite a chore. All the recipes were submitted by students and teachers, and there was even art work created by the students for each section. It took the help of a lot of people to transcribe the recipes considering our school only had two computers. The volunteers would type up each handwritten recipe, format each page, and finally, once it was all printed, bind each book. The book clocked in at a hefty 282 pages! It was a labor of love, and when it was all said and done our school had 14 new state-of-the-art (for the time) Apple IIe computers!
As I said before, many of the recipes are for kid-friendly fare, as the kids were asked to submit their favorite treats, but some of the recipes are a little more mature and challenging. There are even some exotic recipes such as gulab jamon (fried dough balls soaked in cardamom syrup from India) and Singapore Style Fried Chicken (fried chicken marinated in five spice powder and Shaoxing wine). I have used the book as a resource in the past since the recipes are very reliable.
A Texas made cookbook isn’t complete without the quintessential Texas dessert – Texas Sheet Cake. The origins of this cake are a little murky, as are the claims from Texans far and wide that it is our invention. The cake became popular in the South in the 1950’s just after German Sweet Cake or German’s Chocolate Cake became popular. The Texas Sheet Cake has a similar flavor, but is much, much easier to prepare, making it immensely popular.
What I know for certain is this cake is one of my absolute favorites. It is a staple of holidays, birthday parties, and pot lucks from Houston to El Paso, and it is easy to understand why. The cake is baked and served in a jelly-roll pan and it is incredibly moist. The fudge like frosting is poured onto the cake while it is piping hot, so it soaks into the top of the cake just a little, and you can add some toasted pecans if you like (and I do like). The cake is simple to prepare, it actually tastes best baked a day ahead, and it requires no fancy decorating skills.
If you want the best possible Texas Sheet Cake I recommend you use full fat sour cream, whole milk, and regular, not Dutch-processed, cocoa powder. Some recipes I have tried substitute ½ cup buttermilk for the sour cream, but I prefer the sour cream version as I find the cake has a better texture. If you don’t like nuts, by all means do not add them, but a Texas Sheet Cake is not the same without toasted pecans. If this cake is being baked for the holidays add a teaspoon of cinnamon in with the dry ingredients for some spicy warmth.
Food Photography and Styling by Kelly Jaggers
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Texas Sheet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter (2 sticks)
- 1 cup water
- 1/3 cup cocoa powder
- 1 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
Frosting Ingredients
- 1/2 cup butter, melted (1 stick)
- 1/3 cup milk
- 1/4 cup cocoa powder
- 1 pound powdered sugar
- 1 tablespoon vanilla
- 1 cup chopped pecans, toasted (optional)
NOTES
Instructions
- Heat the oven to 350°F and spray a 13-inch x 18-inch x 1-inch jelly roll pan with non-stick cooking spray. In a large bowl combine the flour, sugar, baking soda, and salt. Whisk the mixture until well combined and set aside.
- In a medium sauce pan over medium heat add 1 cup of butter, water, and 1/3 cup cocoa powder.
- Bring the mixture to a boil, stirring often, then remove from the heat and add to the flour mixture. Mix to combine then add the sour cream, eggs, and vanilla and mix thoroughly.
- Spread the mixture into the prepared pan and bake for 20-22 minutes, or until the cake springs back when gently pressed in the center and the edges of the cake are coming away from the sides of the pan.
- While the cake is baking prepare the frosting. In a medium bowl combine ½ cup melted butter, milk, and ¼ cup cocoa powder and mix until smooth. Add the powdered sugar to a large bowl and add the butter mixture and vanilla.
- Whisk until no lumps remain. Cover with plastic wrap or a damp tea towel until the cake has finished baking.
- Pour the frosting on the cake as soon as it comes out of the oven. Spread the frosting to the edges of the cake.
- Then immediately sprinkle the toasted pecans over frosting.
- Let the cake cool completely to room temperature before serving.
Nutrition
tried this recipe?
Let us know in the comments!
this cake is delicious!!
I just made this and all I can say is wow. Cake is moist and the frosting is creamy. I never heard of this recipe until a week ago when my boss had me make one for the restaurant I work at. Had to make one for home so that my family and I can try it and we def enjoyed it. Saving this recipe…
I always use a little instant coffee in the cake as well as frosting. It makes the chocolate flavor ‘pop’ and is a favorite among my friends and family.
Can you make the Texas sheet cake a day before serving?
Or best on the day?
thank you.
We made this for a church picnic and all but 4 small pieces were devoured. It was so good that we’re making one for my son’s best friend. Thanks for sharing!!
I used to make this a lot in the 80’s and take it to work for my co-workers. It was quite a success.
I got kinda emotional over this recipe. My Mom use to make this cake all the time and it has been requested for family functions, but she passed away in 2013 and I never got her recipe. Thanks to you, I can now make this for Christmas. Thank You for sharing this. And I’m from Texas and it’s Always been a staple in the South. We used to have this cake for dessert at school.
I’m sooo happy to “re-find” the recipe! I made this twice actually, for family get togethers, ALWAYS the hit of the party. Everybody loves it!…. *absolutely, cinnamon!
I love it!
This is exactly what I’ve been looking for!! Thank you.
How far in advance can I make this cake (without putting frosting on top) and still have it come out yummy? I need to make several for our Homeless Family Soup Kitchen and I don’t think I can get them all done the day before.
I would never make a Texas Sheet Cake and then not ice/frost it immediately! You will have a real mess I am afraid. It’s best to frost while the cake is warm and the frosting is too. And you should have no problem in baking 2 or even 3 in one day. This could be done in a morning or afternoon!
Should it be 1 teaspoon of vanilla the icing?
The recipe calls for 1 tablespoon.
This cake I have ever made over and over again people never get tired of it I mix a little bit of extra icing because it’s always better the more I sing the better
What temp to bake? It doesn’t say…
Wesley, it’s in the first step – 350 degrees F.
I’m 75, so when I say I’ve made this hundred of times; believe me. Everyone asks me to bring this cake and I’m to the point I would like to bring something else, but they would be disappointed. It’s wonderful. I live in Texas, and some Texans haven’t heard of it. I think it’s because lots of people don’t bake from scratch anymore. I use buttermilk, but sour cream is just as good if not better. I have also put 1/2 tsp of cinnamon in it and people like the taste. You can’t miss with this dessert!! If you’re taking something for a crowd, this works perfectly. (I’ve made 3 sheetpans this week!)
Hi Barbara,
I was just going to say that the defining characteristic that makes it a “Texas” sheet cake is the addition of 1/2 tsp of cinnamon. Otherwise it is really just a yummy chocolate cake with fudge icing. But when you add that lhint of cinnamon, this cake is transformed into something truly amazing with a little Tex-Mex kick!
Will this work in a 13 x 20 sheet pan ?
As it is quite a shallow cake, can you make it gluten free?
Has anyone tried baking “spongey sweet” things with coconut, tapioca, millet, chickpea flour etc? (I am using chickpea flour to make savoury pancakes and indian breads at the moment…..such a diverse flour!).
I am Just starting to try out gluten free recipes …..3 weeks gluten free at the moment….and would love to find a recipe for a nice dark moist chocolate sponge/brownie, perhaps fat wise with coconut and ghee instead of butter.
Trying to avoid commercial wheat free flour blends as they tend to be rice and potato, instead I want to work with flours that it is likely our bodies will have been used to for hundreds of years. ….close to the idea of paleo….so I can quite imagine coconut and chickpeas being ground to make flour by our ancestors, but think almonds would be less likely…..as it would have taken them ages!
Would love some chocolatey filling dessert ideas:-)
My 50 year old receive says to sift flour. Once with salt and once with sugar. Scantily measure flour before sifting. Does anyone cool hot cocoa mixture before adding buttermilk, etc ?
You don’t have to. The flour should cool it off enough so your eggs don’t turn into scrambled eggs. If you think it’s still to hot then wait a bit won’t hurt but you do want the sr.crm to melt into the mix. Sifting is a choice now a days. It’s a dense cake so I personally don’t sift for it. Good luck.
I have made this recipe so many times I’ve lost count! Always a huge hit with family and work colleagues.
I made this yesterday for my husband’s bday. I followed the recipe exactly, except substituted lactose free butter, sour cream, and milk. It was the most delicious and perfectly textured cake I have made in a long time. Thanks!
I’m from western Pennsylvania and Texas sheet cake was always a staple at our family functions. It was ALWAYS made with cinnamon, and I’m thinking walnuts were used instead of pecans.
We add coconut to frosting with the pecans. Yummy
This is just awesome! Don’t mind counting the calories 🙂 Thanks.
I had made this cake many year ago but had lost the recipe. I am so happy to see your recipe.