Name: Texas Sheet Cake from Scratch Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter; 1 cup water; ¼ cup unsweetened cocoa powder; ½ cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; ½ cup unsalted butter; ¼ cup unsweetened cocoa powder; ¼ cup milk; 3 ½ cups powdered sugar; 1 teaspoon vanilla extract; 1 cup chopped pecans (optional)

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There’s something truly magical about sharing a tray of Texas Sheet Cake from Scratch with your favorite people. This classic Southern confection is pure nostalgia: impossibly moist, packed with deep chocolate flavor, and crowned with a rich, pourable frosting that glazes every inch of its tender crumb. Whether you’re baking for a backyard party or need a weeknight pick-me-up, this Texas Sheet Cake from Scratch is the answer. It’s simple, easy to make by hand, and has a way of making any gathering feel like a celebration.

Texas Sheet Cake from Scratch Recipe - Recipe Image

Ingredients You’ll Need

Before you preheat your oven, let’s talk about the beauty of these ingredients. Each one plays a starring role in turning everyday baking staples into a showstopping Texas Sheet Cake from Scratch, bringing that melt-in-your-mouth texture and memorable chocolate punch.

All-purpose flour: The sturdy foundation for a cake that’s soft but holds together beautifully in every square.
Granulated sugar: Sweetens the cake just right while helping achieve a lovely light crumb.
Baking soda: Ensures the cake rises evenly and gets that slightly airy texture.
Salt: One small scoop enhances the chocolatey flavor and balances the sweetness.
Unsalted butter: Brings richness and moisture to both the cake and the silky frosting.
Water: Helps melt the cocoa and butter together, making the base perfectly smooth.
Unsweetened cocoa powder: Use the good stuff for a rich, decadent chocolate flavor.
Sour cream: Secret weapon for a tangy depth and super-moist cake.
Large eggs: Give the cake structure and that gorgeous golden color.
Vanilla extract: A little pour for warmth and that classic bakery aroma.
Powdered sugar: Whisks into the frosting for a glossy, smooth finish every time.
Milk: Loosens up the frosting so you can pour it over the cake for an effortless glaze.
Chopped pecans (optional): For that signature Southern crunch, but skip them if you’re nut-free.

How to Make Texas Sheet Cake from Scratch

Step 1: Prep the Pan and Oven

Before you dive into mixing, set yourself up for success by preheating the oven to 350°F (175°C) and greasing a 13×18-inch sheet pan. This big, shallow pan is what gives Texas Sheet Cake from Scratch its signature thin, crowd-pleasing squares and ensures every bite has the ideal cake-to-frosting ratio.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, granulated sugar, baking soda, and salt. This step is simple, but it helps distribute the leavening and seasoning evenly throughout the batter. No fancy equipment needed—just a trusty whisk and a minute of your time.

Step 3: Make the Chocolate Mixture

In a medium saucepan, melt the butter with water and cocoa powder over medium heat. Stir constantly until everything’s dissolved into a dreamy, chocolatey pool. Pouring this hot mixture directly into the dry ingredients helps create that characteristically glossy, tender crumb Texas Sheet Cake from Scratch is famous for.

Step 4: Bring It All Together

To your chocolate-infused bowl, add the sour cream, eggs, and vanilla extract. Mixing these in gives your batter its signature richness, a clever little secret that keeps every bite moist for days. Stir until everything is smooth and luscious, then pour it all into your prepared pan.

Step 5: Bake Until Just Right

Slide the pan into your hot oven and bake for 20 to 22 minutes. You’ll know your Texas Sheet Cake from Scratch is ready when a toothpick inserted in the center comes out clean. Don’t overbake—you want that soft, pillowy texture with a slight chew on the crust.

Step 6: Make the Frosting

While the cake is still baking (or just as it’s coming out), start the frosting magic. Melt butter, milk, and cocoa powder in a saucepan over medium heat. Once melted and smooth, take it off the heat and whisk in powdered sugar and vanilla until silky and glossy, with zero lumps. If you’re using pecans, stir them in now for an authentic touch.

Step 7: Frost While Warm

This is the most satisfying part! Pour the frosting straight onto the warm cake and use a spatula to spread it evenly edge to edge. The heat from the cake helps the frosting melt into every nook and cranny, giving you that signature shiny finish that makes Texas Sheet Cake from Scratch irresistible.

How to Serve Texas Sheet Cake from Scratch

Garnishes

For a classic finish, you can scatter toasted pecans over the warm frosting for crunch and Southern flair. If you want a little extra chocolate drama, try a dusting of cocoa powder, mini chocolate chips, or even a sprinkle of flakey sea salt for a modern twist.

Side Dishes

This cake is delightful on its own, but it becomes an all-star on a dessert table when paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fun Texan touch, serve with a side of fresh berries to cut through the richness or a glass of cold milk for old-fashioned comfort.

Creative Ways to Present

You can never have too much fun sharing Texas Sheet Cake from Scratch! Cut it into bite-sized cubes for a party platter, stack slices for a decadent layer treat, or serve in mason jars with whipped cream for rustic charm at picnics and potlucks. Each way shows off the beautiful glaze and tender cake.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the cooled cake tightly with plastic wrap or foil and keep at room temperature for up to three days. The flavor and texture actually improve as the cake sits, making it even more irresistible on day two!

Freezing

Want to make your Texas Sheet Cake from Scratch ahead for a future treat? After cooling, slice the cake and wrap individual squares or the whole cake (frosting and all) tightly in plastic and foil. Freeze for up to two months and thaw at room temperature when you’re ready to indulge.

Reheating

There’s nothing better than Texas Sheet Cake from Scratch served a little warm. Pop a slice in the microwave for 10-15 seconds to revive the gooey magic, or heat larger portions (covered with foil) in a low oven until just warmed through.

FAQs

Can I make Texas Sheet Cake from Scratch without pecans?

Absolutely! Pecans are traditional and add wonderful crunch, but the cake is just as delicious nut-free. Feel free to leave them out or sprinkle only half the cake for a compromise.

What’s the best cocoa powder for this recipe?

Natural unsweetened cocoa powder works perfectly, but Dutch-processed cocoa gives an even richer, deeper chocolate flavor. Use whichever you prefer or already have in your pantry.

How do I know when my cake is done baking?

Check at the 20-minute mark by inserting a toothpick in the center—if it comes out clean or with just a few crumbs, your cake is ready. If the toothpick is sticky with batter, give it a couple more minutes but don’t overbake!

Can I halve the recipe?

Yes! To make a smaller batch, halve all the ingredients and bake the cake in a 9×13-inch pan. You’ll get the same moist texture and glossy frosting in a more manageable size.

Does Texas Sheet Cake from Scratch work for cupcakes or other shapes?

While the magic is in the sheet cake format, you can bake the batter as cupcakes—just watch the baking time, as they’ll be done faster. You could also try square muffin pans for individual servings with those luscious frosting tops.

Final Thoughts

I hope you’re as excited as I am to share a big pan of Texas Sheet Cake from Scratch with friends and family. There’s just nothing like it for bringing people together, filling your kitchen with chocolatey warmth, and making ordinary days feel extraordinary. If you’ve never tried this iconic dessert homemade, go ahead and give it a whirl—your new favorite chocolate cake is waiting!

Texas Sheet Cake from Scratch Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 37 minutes
Yield: 20 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, chocolaty goodness of this classic Texas Sheet Cake made entirely from scratch. Moist and fudgy with a luscious pecan-studded frosting, this dessert is sure to become a family favorite!

Ingredients

Scale

Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa powder
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract

Frosting:

½ cup unsalted butter
¼ cup unsweetened cocoa powder
¼ cup milk
3 ½ cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a 13×18-inch sheet pan.
Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking soda, and salt.
Prepare Batter: Melt butter with water and cocoa in a saucepan, then mix with dry ingredients. Add sour cream, eggs, and vanilla; stir until smooth.
Bake: Pour batter into pan and bake for 20–22 minutes until a toothpick comes out clean.
Make Frosting: Melt butter, cocoa, and milk in a saucepan. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
Frost Cake: Pour warm frosting over the warm cake; spread evenly. Let cool slightly before slicing.