Texas Sheet Cake

Texas Sheet Cake is one of my favorite chocolate cakes. It makes for a great dessert for a family, a potluck or just about any type of get together. I have been making this recipe for about 35 years now. I’m not sure where the recipe came from but probably my mom. When I was growing up it was a sin if we didn’t have dessert. Whenever she made chocolate chip cookies they disappeared so fast that I would take four cookies, wrap them in foil and hide them in the freezer. When all the cookies were gone, I’d wait a day or two and pull my cookies out of the freezer. I always made sure I ate them in front of someone because I loved seeing their reaction. The things we do as kids!

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Texas Sheet Cake



Preheat oven to 375 degrees

1 stick butter

1 cup water

4 Tbl cocoa

Combine above ingredients in a large saucepan and bring to a boil over medium heat, stirring frequently. Remove from heat.

2 cups sugar

2 cups flour

1/2 tsp salt

1 tsp baking soda

Add to above mixture and whisk or beat with a mixer on low until combined.

2 eggs, slightly beaten

1/2 cup sour cream

Add eggs and sour cream last, blending until thoroughly combined. Pour into a greased and floured (or use cooking spray) 10″ x 15″ jelly roll pan and bake for 22 minutes or until toothpick comes out clean. Do not over bake. Let cool before making the frosting.


1 stick butter

4 Tbl cocoa

6 Tbl milk

Combine butter, cocoa and milk in a medium saucepan. Heat on medium heat until it boils, stirring frequently. Remove from the heat.

1# powdered sugar

1 Tbl vanilla

Add to hot mixture mixing until no lumps remain but don’t let it start to set up. I always mix it quickly and pour it through a strainer if there is lumps. Pour it over the cake, quickly spreading it out evenly. Let the frosting set up before serving.    




Categories: Cakes


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