Go Back

Texas Sheet Cake

A classic Southern dessert, Texas Sheet Cake features a rich chocolate flavor and quick preparation, topped with a buttery frosting, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Baking, Dessert
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 2 large eggs Use room temperature
  • 1 teaspoon vanilla extract
For the Frosting
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk Use room temperature
  • 3-4 cups powdered sugar Start with 3 cups and adjust for desired sweetness
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, and salt. Stir until mixed well.
  3. In a medium saucepan over medium heat, bring water and vegetable oil to a boil. Pour the hot mixture over the dry ingredients and mix carefully.
  4. Once mixed, add eggs and vanilla extract to the batter. Stir until everything is combined.
Baking
  1. Pour the batter into a greased and floured 13 x 18-inch sheet pan.
  2. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cake is baking, prepare the frosting. In a saucepan, melt butter and cocoa powder over medium heat.
  2. Stir in the milk and bring to a simmer.
  3. Remove from heat and mix in powdered sugar and vanilla until smooth.
Finishing
  1. Once the cake has cooled for about 10 minutes, pour the frosting over the top and spread evenly with a spatula. Let it cool completely before slicing.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for longer freshness up to a week, or freeze slices for up to three months.