If you’ve ever wanted to experience the magic of a classic Southern chocolate dessert, Texas Sheet Cake from Scratch is the answer. This rich, ultra-moist cake is famous for its fudgy cocoa frosting that’s poured over the cake while it’s still hot, creating a luscious, melt-in-your-mouth treat. With a fluffy, tender crumb and a glossy chocolate finish—plus the irresistible crunch of pecans if you choose—this homemade sheet cake is easy to make and guaranteed to be a crowd-pleaser for any gathering or weeknight craving.
Ingredients You’ll Need
With just a handful of simple pantry staples, Texas Sheet Cake from Scratch transforms everyday ingredients into something extraordinary. Each ingredient plays a key role in building the cake’s deep chocolate flavor and irresistible texture, so don’t skip or substitute if you can help it!
- All-purpose flour: The foundation for your cake, giving it just the right structure and softness.
- Granulated sugar: Sweetens the cake and helps create that signature moist crumb.
- Salt: Enhances the chocolate and balances the sweetness beautifully.
- Baking soda: Ensures your cake rises perfectly light and fluffy every time.
- Sour cream: Adds richness and tang, making the cake extra tender and flavorful.
- Large eggs: Bind the batter and give the cake its lovely structure.
- Unsalted butter: Essential for both the cake and the frosting, giving everything a buttery richness.
- Water: Helps the cocoa powder bloom for a deep, chocolatey flavor.
- Unsweetened cocoa powder: The star of the show, providing bold chocolate notes in both cake and frosting.
- Whole milk: Makes the frosting creamy and perfectly pourable.
- Vanilla extract: Brings a warm aroma and rounds out the chocolate flavor.
- Powdered sugar: Gives the frosting a silky-smooth texture and just the right sweetness.
- Chopped pecans (optional): Add a Southern touch and delightful crunch to every bite.
How to Make Texas Sheet Cake from Scratch
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and generously greasing a 13×18-inch sheet pan. This ensures your Texas Sheet Cake from Scratch releases easily and bakes evenly, so you can focus on the fun part—eating it!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda. This quick step creates the base for your cake and ensures all the dry ingredients are evenly distributed for a consistent crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the sour cream and eggs until smooth. The sour cream adds a subtle tang and extra moisture, while the eggs give the cake its structure and lift.
Step 4: Make the Cocoa Mixture
In a saucepan over medium heat, combine the butter, water, and cocoa powder. Bring to a gentle boil, stirring to blend everything together. This blooming step unlocks the full chocolate flavor, making Texas Sheet Cake from Scratch unforgettable.
Step 5: Assemble the Batter
Carefully pour the hot cocoa mixture into the bowl with the dry ingredients, mixing until just combined. Then add the sour cream and egg mixture, stirring until your batter is smooth and glossy. Don’t overmix—just enough to blend everything together.
Step 6: Bake the Cake
Pour the batter into your prepared sheet pan, spreading it evenly from corner to corner. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. The cake should be fluffy and just set, with a gorgeous chocolate aroma filling your kitchen.
Step 7: Make the Frosting
While the cake bakes, get started on the famous frosting. In a saucepan over medium heat, melt the butter, then stir in the cocoa powder and whole milk. Bring to a gentle boil, then remove from heat and whisk in the vanilla and powdered sugar until smooth. Stir in chopped pecans if you’re using them for that classic Southern crunch.
Step 8: Frost While Hot
As soon as the cake comes out of the oven, pour the warm frosting over the hot cake and spread it evenly. The heat helps the frosting seep into the cake just a bit, creating that signature fudgy layer you only get with Texas Sheet Cake from Scratch. Let the cake cool before slicing (if you can wait!).
How to Serve Texas Sheet Cake from Scratch
Garnishes
For a picture-perfect finish, sprinkle extra chopped pecans or even a pinch of flaky salt on top. You can also add a dusting of powdered sugar or a few chocolate shavings for a little extra flair—this cake is all about indulgence, after all!
Side Dishes
Texas Sheet Cake from Scratch is rich and chocolatey, so it pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a lighter touch, try serving it alongside fresh berries or a refreshing fruit salad.
Creative Ways to Present
Turn Texas Sheet Cake from Scratch into party-perfect treats by cutting it into squares and serving on cupcake liners, or slice it into bars for a dessert tray. For special occasions, stack two pieces with a layer of extra frosting in between for a decadent mini layer cake.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Texas Sheet Cake from Scratch covered at room temperature for up to three days. The cake stays moist and delicious, and the frosting keeps its glossy finish. If your kitchen is particularly warm, you can store it in the fridge, but let it come to room temperature before serving for the best texture.
Freezing
To freeze, cut the cooled cake into squares and wrap each piece tightly in plastic wrap, then place in an airtight container. Texas Sheet Cake from Scratch freezes beautifully for up to two months. Thaw overnight in the fridge or on the counter before enjoying.
Reheating
If you prefer your cake slightly warm (highly recommended!), pop a slice in the microwave for 10–15 seconds. This brings back that fresh-from-the-oven feeling and makes the frosting extra gooey.
FAQs
Can I make Texas Sheet Cake from Scratch without nuts?
Absolutely! If you or your guests have nut allergies or simply prefer a nut-free dessert, just leave out the pecans. The cake and frosting are still incredibly delicious on their own.
What if I don’t have a 13×18-inch sheet pan?
No worries! You can use a 15×10-inch jelly roll pan for a slightly thicker cake, or divide the batter between two 9×13-inch pans. Just keep an eye on the baking time and test with a toothpick for doneness.
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt works well in place of sour cream. It brings the same moisture and tang to your Texas Sheet Cake from Scratch, so you won’t miss a thing.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should look set and spring back lightly when touched.
Can I double the recipe for a big crowd?
You sure can! Just bake in two sheet pans, rotating halfway through baking if both don’t fit on one rack. Texas Sheet Cake from Scratch is perfect for parties, potlucks, or any celebration where you want to wow a crowd.
Final Thoughts
There’s something truly special about sharing a homemade Texas Sheet Cake from Scratch with friends and family. It’s the kind of recipe that brings people together, one chocolatey slice at a time. Give it a try—you’ll see just how quickly it disappears!
Print
Texas Sheet Cake from Scratch Recipe
- Total Time: 35 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
This classic Texas Sheet Cake recipe from scratch features a rich, moist chocolate cake baked in a large sheet pan and topped with a luscious chocolate frosting studded with pecans. Perfect for gatherings, this Southern favorite is quick to make and irresistibly delicious.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 3 3/4 cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 13×18-inch sheet pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda until well combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the sour cream and eggs together until the mixture is smooth and well blended.
- Make Cocoa Mixture: In a saucepan over medium heat, combine the unsalted butter, water, and unsweetened cocoa powder. Bring this mixture to a boil, then promptly remove it from the heat to prevent burning.
- Combine Ingredients: Slowly pour the hot cocoa mixture into the bowl with the dry ingredients, stirring gently until just combined. Then add the sour cream and egg mixture and mix thoroughly until smooth.
- Bake the Cake: Pour the batter evenly into the prepared sheet pan and spread it out uniformly. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake bakes, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk, bringing it to a gentle boil. Remove from heat and whisk in vanilla extract and powdered sugar until the frosting is smooth and creamy. Fold in chopped pecans if using.
- Frost the Cake: As soon as the cake comes out of the oven, pour the warm frosting evenly over the surface and spread it out. Allow the cake to cool completely so the frosting can set before slicing and serving.
Notes
- Texas sheet cake is best served slightly warm or at room temperature for optimal moistness and flavor.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- You can omit the pecans in the frosting for a nut-free version that is just as delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
