There’s just something about a giant, gooey chocolate Texas sheet cake that makes any ordinary day feel special. I remember growing up, my mom would whip one up when we had family gatherings or when someone brought home a fresh batch of farm zucchinis. The smell alone—rich cocoa mingling with cinnamon and a hint of coffee—would lure everyone to the kitchen long before the cake even cooled. This cake isn’t just any chocolate dessert; it’s that moist, chocolatey hug in cake form that’s ridiculously simple and always disappears in minutes at my house. If you’ve ever loved a classic chocolate bundt or Devil’s food cake, this one’s like that but better—broader, fluffier, and with a magically luscious glaze that melts into every crumb. Texas sheet cake has been my go-to crowd-pleaser for years, and I can’t wait to share it with you, friend. Trust me, once you try this, you’ll want it for every occasion!
What is Texas sheet cake?
Think of Texas sheet cake as the cooler, laid-back cousin of the fancy layered cakes—it’s essentially a big, flat chocolate cake baked in a sheet pan, topped with a thick, fudgy glaze that’s often poured on warm so it seeps right in. The name “Texas sheet cake” comes from its sheer size (because, Texas) and the fact that it’s baked on a rimmed sheet pan. While the cake itself is ultra-moist and tender, what really steals the show is the frosting—it’s silky, often made with butter and cocoa, sometimes loaded with nuts, and totally dreamy. It’s like chocolate cake’s version of comfort food, without any fuss or frills. The recipe evolved over decades in Southern kitchens, often featuring ingredients like buttermilk or coffee to deepen the flavor, making it incredibly rich while still being homey and approachable. If you’ve never made one before, don’t stress— it’s way easier than it looks and will quickly become a staple in your recipe box.
Why you’ll love this recipe?
What I adore most about this Texas sheet cake is how the flavors melt together—deep, luscious chocolate tones with just the right hint of cinnamon and espresso bitterness hiding in the background that transforms it from normal chocolate cake to something seriously next level. The crumb is so tender and moist, yet dense enough to slice perfectly and hold up under that fudge-like glaze. This is the kind of cake that’s as much about texture as it is taste; every bite is silky chocolate heaven.
Honestly, the simplicity of making it is a lifesaver on busy nights or last-minute gatherings. You just whisk the batter right in one pot, pour it into a pan, and bake—no fancy equipment or complicated steps. I love how budget-friendly it is too—standard pantry staples like flour, cocoa powder, and sugar go a long way here, so it’s an easy choice when you want to bake something decadent without splurging.
And versatility? It’s a champion! Slice it up for dessert, bring it to potlucks, or even serve it with a scoop of vanilla ice cream for an after-dinner treat. Sometimes I jazz it up by mixing in chopped pecans or swirling in a ribbon of cream cheese frosting for a twist my family can’t get enough of. Compared to regular brownies or cupcakes, this cake always feels more homemade and special, with a nostalgic Southern charm. The kids actually ask for seconds (and thirds), which is saying a lot in my house. This Texas sheet cake isn’t just a recipe—it’s comfort, tradition, and celebration all in one pan.
How do I make Texas sheet cake?
Quick Overview
Making this Texas sheet cake is a cinch. You’ll start by melting your butter and cocoa together right in your mixing bowl or saucepan (yes, you can do it all in one), then add sugar, eggs, and buttermilk to create a smooth, rich batter. The magic happens when you stir in the flour and baking soda till just combined—no overmixing here or you risk toughness! The batter goes into a large sheet pan, baking up thin, moist, and perfectly tender. While the cake’s still hot, you pour over the warm glaze so it melts into every nook and cranny. The result? A decadent, fudgy chocolate cake that’s impossible to resist and so much easier to throw together than it looks.
Ingredients
For the Main Batter:
- 1 cup (2 sticks) unsalted butter – I always use real butter here because it adds richness and helps melt the cocoa perfectly.
- 1/3 cup unsweetened cocoa powder – sifted, to avoid clumps and ensure even chocolate flavor.
- 2 cups granulated sugar – gives that sweet balance to the cocoa’s bitterness.
- 2 large eggs, room temperature – they bind everything and add moisture.
- 1 cup buttermilk – tangy and tenderizing, but if you don’t have buttermilk, I’ve tested almond milk with lemon juice and it surprisingly made the cake even creamier!
- 2 cups all-purpose flour – make sure it’s spooned and leveled for accuracy.
- 1 teaspoon baking soda – the secret to that lovely rise and airy texture.
- 1/2 teaspoon salt – enhances all the chocolatey goodness.
- 1 teaspoon vanilla extract – because vanilla loves chocolate, always.
For the Filling:
- 1 1/2 cups shredded zucchini (optional but gives a lovely subtle moisture and keeps it super tender) – be sure to squeeze out excess water or the batter will get too runny.
For the Glaze:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup unsweetened cocoa powder, sifted
- 6 tablespoons whole milk (or heavy cream for silkier finish)
- 3 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped pecans or walnuts for texture
Tip: The glaze should be pourable but thick; if it’s too runny, add more powdered sugar, too thick? A splash of milk does the trick.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grab a 13×18-inch rimmed baking sheet and grease it thoroughly with butter or nonstick spray. If you like a cleaner edge, line it with parchment paper, but I usually just go rustic and grease well because the cake pops out easily once cooled.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures your leavening is evenly distributed so your cake rises beautifully and doesn’t get dense spots.
Step 3: Mix Wet Ingredients
In a large heavy-bottomed saucepan or microwave-safe bowl, melt the butter over low heat. Stir in the cocoa powder until smooth. Then remove from heat and stir in the sugar. It’ll look grainy at first, but keep going! Next, whisk in the eggs one at a time, then the buttermilk and vanilla. Don’t rush here—the glossy batter texture is your friend.
Step 4: Combine
Gradually add the dry ingredients to the wet, stirring gently just until combined. Here’s my biggest tip—don’t overmix because you’ll lose that perfect tender crumb. If you’re adding shredded zucchini, fold it gently here so it’s evenly spread without turning the batter soupy.
Step 5: Prepare Filling
If you’re going with zucchini, grate it finely and then squeeze out any liquid with a clean kitchen towel or paper towels. This keeps the cake moist without being watery. Some folks add cinnamon or nutmeg here for an extra cozy note, which I’ve done on fall afternoons and loved.
Step 6: Layer & Swirl
Pour the batter into your prepared sheet pan, smoothing it lightly with a spatula. I don’t add fillings on top like swirled cream cheese, but if you want to get fancy, feel free to dollop softened cream cheese here and swirl for a marbled effect—makes the cake look bakery-worthy!
Step 7: Bake
Bake for about 25-30 minutes, but start checking at 22 minutes. Insert a toothpick in the center; it should come out with just a few moist crumbs, not wet batter. Every oven’s a little different, so keep an eye. If you overbake, it’ll dry out, so trust your sense of smell—chocolate heaven wafting out means it’s nearly done.
Step 8: Cool & Glaze
Once out of the oven, let the cake cool for 10 minutes — warm enough for the glaze to melt but not so hot it dissolves it completely. Meanwhile, prepare your glaze: Melt butter with cocoa and milk, stir in powdered sugar and vanilla until smooth and shiny. Pour this thick glaze over the warm cake, spreading quickly and gently. If you want nuts, sprinkle them on right after glazing.
Step 9: Slice & Serve
Let the glaze set for at least 20 minutes before slicing so it firms up without cracking. For neat slices, use a sharp knife wiped clean between cuts. It tastes fantastic slightly warm or at room temperature, and if you’re feeling indulgent, a scoop of vanilla ice cream on the side never hurts!
What to Serve It With
For Breakfast: Nothing beats a thick slice of Texas sheet cake with a steaming mug of strong coffee or a frothy latte. Sometimes I even jazz it up with a smear of peanut butter or cream cheese, and it instantly feels like a special weekend treat.
For Brunch: Serve slices on pretty plates alongside fresh berries and a light citrus salad. A glass of sparkling water or iced tea keeps things balanced since this cake is pretty rich. If you want to keep it casual, a fruit smoothie pairs surprisingly well too—something tangy to cut through that chocolatey goodness.
As Dessert: I love presenting it with a dollop of whipped cream and some toasted pecans for crunch. On holidays, this cake makes a stunning centerpiece alongside bowls of fresh berries or a bowl of vanilla bean ice cream that starts melting over the warm cake—it’s easy but feels elegant.
For Cozy Snacks: Slice off a piece when craving something sweet while watching your favorite show. Pair it with milk or hot cocoa to double down on comfort. At my house, this is our go-to treat for chilly afternoons, and it always hits the spot!
Family tradition alert: On lazy Sundays, we pile family members around the kitchen table with a jug of milk, the Texas sheet cake in the middle, and laughter filling the room. It’s that simple joy that makes this recipe one I reach for again and again.
Top Tips for Perfecting Your Texas Sheet Cake
Zucchini Prep: If you’re using zucchini (I swear it makes the cake unbelievably moist), shred it finely and then squeeze out as much moisture as you can. Too wet, and the cake won’t set properly. I learned this the hard way after one soggy bake. Fresh, firm zucchinis work best—avoid the mushy ones laying around.
Mixing Advice: Don’t be tempted to overmix once you add the flour—mix just until everything is combined. Overworking activates gluten and makes your cake tough. The batter will be thick, silky, and a bit shiny—that’s when you know you’re good to go.
Swirl Customization: If you want to add cream cheese or peanut butter swirls, drop dollops gently over the batter and use a butter knife to swirl. Keep your swirls light and quick; overmixing here will muddy the textures. The contrasting swirls add a stunning visual that’s always a crowd-pleaser.
Ingredient Swaps: I’ve swapped regular all-purpose flour for half whole wheat flour and still loved the nutty twist. For the milk, almond or oat milk with a splash of lemon juice works when you’re dairy-free, but remember the texture gets a tad softer. For sugar, coconut sugar can be used, but it may darken the batter and change flavors subtly.
Baking Tips: Oven temp is king here—mine runs a bit hot, so I drop to 340°F and bake a bit longer for even cooking. Position the pan in the center rack so it bakes evenly. If the edges brown too quickly, cover loosely with foil halfway through.
Glaze Variations: The classic glaze is unbeatable, but I sometimes add a pinch of cinnamon or espresso powder for a flavor pop. For a different twist, try a peanut butter glaze or mix in some maple syrup. The key is to get it glossy and pourable, so it soaks into the hot cake just right.
After years of baking this cake, I’ve learned that patience pays: don’t rush glazing or slicing, and always let the cake cool enough to set. Oh, and if you want to test crumb doneness, a toothpick is your BFF here—better safe than soggy!
Storing and Reheating Tips
Room Temperature: You can store your Texas sheet cake uncovered at room temp for up to two days, but I recommend covering it loosely with foil or a cake dome to keep it from drying out. The glaze seals in moisture, so it stays fresh longer than you might think.
Refrigerator Storage: If you want it to last longer, store it in an airtight container or wrapped tightly with plastic wrap in the fridge for up to a week. The texture changes a little—it firms up nicely but can feel denser, so I suggest warming slices slightly before serving.
Freezer Instructions: Wrap the cake tightly in plastic wrap and then in foil if freezing. It keeps beautifully for up to 3 months. Thaw overnight in the fridge or at room temp for a few hours. I find reheated slices fresh from freezer taste almost as good as freshly baked.
Glaze Timing Advice: Always pour the glaze on while the cake is still warm for best flavor and texture. If you plan on freezing, you can glaze it post-thaw to keep it fresh. The glaze gets firmer when chilled but softens beautifully when warmed.
Frequently Asked Questions
Final Thoughts
Every time I bake this Texas sheet cake, it feels like coming home. It’s one of those recipes that’s been in my rotation for years because it’s reliably comforting, ridiculously delicious, and always brings a smile to whoever gets a slice. Whether you’re baking for family, friends, or just yourself on a quiet night, this cake delivers all the chocolatey warmth you could want without a ton of fuss. If you enjoy this, I’d also recommend trying my homemade cinnamon roll muffins or old-fashioned buttermilk chocolate cupcakes—they’re different vibes but just as heartfelt. Go ahead, give this recipe a whirl; I can’t wait to hear what you think! Don’t forget to share your tweaks and moments in the kitchen. Happy baking, friend!
Texas sheet cake
Ingredients
Main Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 0.5 tsp salt
- 1 cup unsalted butter
- 5 tbsp natural unsweetened cocoa powder
- 1 cup hot water
- 0.5 cup buttermilk
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
Frosting Ingredients
- 0.5 cup unsalted butter
- 6 tbsp milk
- 4 tbsp natural unsweetened cocoa powder
- 3.75 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F and spray a 12×18 inch sheet pan with nonstick baking spray.
- Combine flour, sugar, and salt in a large mixing bowl. Set aside.
- Melt 1 cup butter in a saucepan over medium heat, then stir in 5 tbsp cocoa powder until combined.
- Add 1 cup hot water and bring mixture to a boil. Boil for 30 seconds then remove from heat.
- Pour chocolate mixture over flour mixture and stir to combine. Let cool for a few minutes.
- Beat together buttermilk and eggs in a separate bowl, then add baking soda and vanilla extract.
- Add buttermilk mixture to the chocolate mixture and whisk until well combined.
- Pour batter evenly into prepared pan and bake for 15 to 20 minutes or until a toothpick comes out clean.
- While cake bakes, prepare frosting. In a saucepan, bring butter, milk and cocoa powder to a boil.
- Remove from heat, stir in powdered sugar and vanilla extract, whisking until smooth and no lumps remain.
- Pour warm frosting over warm cake and spread evenly.
