Close up of the tender crumb of a chocolate Texas Sheet Cake with fudgy icing on top.

Texas Sheet Cake

  • Author: Serene
  • Prep Time: 10 mins
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 24 1x
  • Category: cake
  • Method: baked
  • Cuisine: American


Texas Sheet Cake. This easy to follow chocolate sheet cake recipe has a deep chocolate flavor due to the chocolate icing that is poured over the top soaking into the cake and making it fudgy and rich.



Cake Batter

  • 2 cups all purpose flour
  • 1 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water (can sub with brewed coffee)
  • 1/3 cup unsweetened natural cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract


  • 1/2 cup unsalted butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3 cups sifted powdered sugar


  1. Preheat oven to 350 degrees and spray a half sheet baking sheet with a baking spray. Set aside.
  2. In a large bowl combine the flour, sugar, baking soda, and salt. Stir together with a fork and set aside.
  3. Heat a medium size saucepan over medium heat. Add the butter, once the butter is melted add in the water (or coffee). Stir in the cocoa powder until smooth. Bring this mixture to a boil. Remove from heat and carefully pour into the dry ingredients. Stir together.
  4. Add in the eggs to the cake batter. Stir to combine. Then pour in the buttermilk, and add the vanilla extract. Stir to combine.
  5. Pour into a prepared half sheet baking sheet. Bake for 22-25 minutes. Once the cake is baked through, remove from the oven and sit to cool.
  6. Prepare the icing right away, melt the butter in a medium size saucepan. Add in the cocoa powder, milk, vanilla and a pinch of salt. Stir together then add in the powdered sugar. Stir until smooth.
  7. Remove from heat and pour the icing over the warm cake. Spread the icing with a spatula if needed. Let the cake cool before serving.


  • Sift the powdered sugar to limit the lumps in the icing.
  • If the cake sinks in the middle it’s from not baking long enough.
  • FREEZING INSTRUCTIONS: If you’re wanting to freeze this cake, you can freeze the cake after it has been made and iced. Leave the cake in the baking sheet, let it cool completely. Then cover with plastic wrap, then a coating of foil. This can be frozen for up to a month. To use, remove from the freezer, unwrap, then let it thaw to room temperature.


  • Serving Size: 1
  • Calories: 240
  • Sugar: 21 g
  • Fat: 13 g
  • Carbohydrates: 31 g
  • Protein: 2 g
  • Cholesterol: 46 mg

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