ORIGINAL TEXAS SHEET CAKE

I’m so glad you’re here—truly. Every time you step into my little corner of the internet, it feels like sharing dessert with a friend, and today I’m bringing you a legend. The kind of recipe families pass down, neighbors request, and potlucks secretly compete over… The Original Texas Sheet Cake.

It’s big, bold, unapologetically chocolatey, and so ridiculously moist that every bite practically melts on your tongue. And that warm frosting poured over the hot cake? Oh my goodness—the gooey layer that forms between the two is the kind of magic I wish I could bottle. Anything but boring!!

Before we dive in, don’t forget—you can subscribe to have my newest recipes delivered straight to your inbox. Let’s bake something unforgettable together.

What Is Texas Sheet Cake?

If you’ve never had a Texas Sheet Cake, think of it as a giant, ultra-thin, ultra-moist chocolate cake smothered in glossy, fudgy frosting. It’s famous for feeding a crowd—24 generous pieces—without sacrificing flavor or tenderness. A Southern staple, a potluck icon, and a dessert that always brings people back for seconds.

Why You’ll Love This Recipe

Massive crowd-pleaser—feeds a big family (and then some!)
Ultra moist & gooey thanks to the warm frosting-on-hot-cake method
Simple pantry ingredients with bold chocolate flavor
Perfect for parties, holidays, and bake sales
Easy to make—no mixer required!

What Does Texas Sheet Cake Taste Like?

Rich, fudgy, buttery chocolate bliss. The cake itself is tender and melt-in-your-mouth soft, and when that warm frosting hits the piping-hot cake? A glossy, gooey middle layer forms that is absolutely unforgettable. It gives every bite this silky, almost truffle-like texture. The chopped pecans on top add just the right amount of crunch.

Benefits of This Recipe

Fast bake time (just 20 minutes!)
Great for serving large groups
Easy to transport in the pan
Stays moist for days
Can be made with regular or dark cocoa

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
½ tsp salt

Wet Ingredients

½ cup buttermilk (see Note 1)
2 large eggs
1 tsp vanilla

Cocoa Batter Mixture

1 cup water
1 cup butter
½ cup unsweetened dark cocoa powder (see Note 2)

Frosting

½ cup butter
¼ cup unsweetened dark cocoa powder (see Note 2)
⅓ cup buttermilk (see Note 1)
2½ cups powdered sugar
1 tsp vanilla
Pinch of salt
1 cup chopped pecans

Tools You’ll Need

13×18-inch sheet pan
Mixing bowls
Saucepan
Whisk
Spatula
Parchment paper
Wire cooling rack

Ingredient Substitutions & Add-Ins

No buttermilk? Use the milk + vinegar trick (details below!)
No dark cocoa? Use regular cocoa and add a touch of espresso powder
Nut-free version: Skip the pecans
Want extra richness? Add mini chocolate chips to the warm batter
Love coffee flavor? Add 1 teaspoon espresso powder to the batter or frosting