Texas Sheet Cake

Penny Burdge


I got this recipe from my oldest friend, Suzanne, who I met in 1972. I still have her hand printed well-used recipe card - stained, edges frayed, and yellowed. This cake is my oldest son's favorite, and so it's the one I make for his birthday.


☆☆☆☆☆ 0 votes

30 Min
25 Min



  • 1 c
  • 1 c
    butter, unsalted
  • 1/4 c
    cocoa, unsweetened
  • 2 c
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    sea salt
  • 2 large
  • 1/2 c
    sour cream
  • 6 Tbsp

  • 1/4 c
  • 1/2 c
  • 1 lb
    powdered sugar
  • 1 tsp
    pure vanilla extract

How to Make Texas Sheet Cake


  1. Preheat oven to 375 degrees.
  2. In a large bowl whisk together the sugar, flour, salt, baking soda.
  3. In a 3-4 qt. saucepan over medium heat, heat 1/4 cup cocoa, 1 cup water, and 1 cup water. Stir as needed until the butter has melted and the mixture is smooth.
  4. Remove the saucepan from the heat and stir the flour/sugar/soda/salt mixture into the saucepan with the chocolate mixture until blended.
  5. Add the eggs, sour cream, and vanilla. Using a hand mixer or a large wooden spoon, beat the ingredients until smooth.
  6. Pour the batter into a greased jelly roll pan (a cookie sheet with sides). Bake 20-25 minutes, test for doneness - if not bake 2 more minutes and test again. The cake should be soft and springy to the touch. Cool the cake completely on a cake rack. Do not remove the cake from the pan.
  7. Make the frosting. Using the same saucepan, (you don't need to clean it out first, just scrape well with a spatula) bring to a boil 1/4 cup cocoa, 1/2 cup butter, and 6 tablespoons milk.
  8. Remove from heat and beat in the powdered sugar and the vanilla extract until smooth. Pour and spread the frosting over the cooled cake. It will harden into a soft fudge consistency.

Printable Recipe Card

About Texas Sheet Cake

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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