Texas Sheet Cake

Introduction

Craving a rich, chocolatey dessert that’s big enough to feed a crowd and easy enough for a weeknight treat? What if you could bake a moist, fudgy cake with a glossy, nutty frosting in under an hour? Say hello to Texas Sheet Cake! This classic Southern dessert features a tender chocolate cake baked in a large sheet pan, topped with a warm, pourable chocolate frosting studded with walnuts. Perfect for potlucks, birthdays, or family gatherings, it’s a crowd-pleaser with bold flavor and minimal effort. Ready to create some chocolatey, nutty magic? Let’s grab a saucepan and get baking!

Overview

Texas Sheet Cake is a large, thin chocolate cake baked in a 10×15-inch jelly roll pan, topped with a warm, fudgy chocolate frosting mixed with chopped walnuts. What makes it special? Its moist, tender crumb, intense cocoa flavor, and the unique method of pouring warm frosting over a warm cake for a glossy finish. This beginner-friendly recipe takes about 45 minutes (20 minutes prep, 22–25 minutes baking, plus cooling) and serves 20–24, making it ideal for large gatherings or sharing.

• Time Requirement: 45 minutes (20 minutes prep, 22–25 minutes baking, 10–15 minutes cooling)
• Difficulty Level: Easy (perfect for beginners)
• Servings: 20–24 slices

Essential Ingredients

The magic of Texas Sheet Cake lies in its simple, pantry-staple ingredients that deliver bold flavor. Here’s what you’ll need and why each one matters:

For the Cake

• Margarine (1 cup): Adds richness and moisture to the cake; melts easily for the batter.
• Water (1 cup): Combines with margarine and cocoa to create a smooth, liquid base.
• Cocoa Powder (4 tbsp, unsweetened): Provides deep chocolate flavor.
• All-Purpose Flour (2 cups): Forms the cake’s structure for a tender crumb.
• Large Eggs (2, beaten): Bind the ingredients and add richness.
• Baking Soda (1 tsp): Reacts with sour cream for lift and tenderness.
• Granulated Sugar (2 cups): Sweetens the cake and contributes to a moist texture.
• Sour Cream (½ cup): Adds tanginess and moisture, enhancing the cake’s softness.

For the Frosting

• Margarine (½ cup): Creates a smooth, rich base for the frosting.
• Milk (6 tbsp): Thins the frosting for a pourable consistency.
• Cocoa Powder (4 tbsp, unsweetened): Delivers intense chocolate flavor.
• Chopped Walnuts (1 cup): Add crunch and nutty flavor (optional).
• Powdered Sugar (3½ cups): Sweetens and thickens the frosting for a glossy finish.
• Vanilla Extract (1 tsp): Balances the chocolate with a warm note.

Substitutions and Variations

• Margarine: Use unsalted butter for a richer flavor or vegan butter for a dairy-free version.
• Cocoa Powder: Substitute with Dutch-processed cocoa for a smoother, darker flavor.
• Flour: Use a 1:1 gluten-free flour blend for a gluten-free cake.
• Eggs: Replace with ½ cup unsweetened applesauce or 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, noting a denser texture.
• Sour Cream: Swap with Greek yogurt, buttermilk, or non-dairy yogurt for a dairy-free option.
• Walnuts: Use pecans, almonds, or omit for a nut-free frosting; add chocolate chips or sprinkles instead.
• Milk: Substitute with non-dairy milk (almond, oat, or soy) or heavy cream for a richer frosting.
• Add-Ins: Mix ½ tsp cinnamon or instant coffee into the batter for depth, or drizzle with caramel sauce over the frosting.

Step-by-Step Instructions

Making Texas Sheet Cake is quick and straightforward with a unique saucepan method. Follow these instructions for a perfect cake every time:

For the Cake

1. Preheat and Prep:
   • Preheat the oven to 375°F (190°C).
   • Butter and flour a 10x15x2-inch jelly roll pan, or spray with nonstick baking spray. Set aside.
   • Tip: Line with parchment paper, leaving an overhang, for easy removal if desired.
2. Make the Chocolate Base:
   • In a large saucepan over medium heat, combine 1 cup margarine, 1 cup water, and 4 tbsp cocoa powder. Bring to a boil, stirring occasionally, until smooth, about 2–3 minutes.
   • Remove from heat and let cool slightly (about 5 minutes) to avoid cooking the eggs when added.
   • Tip: Stir constantly to prevent scorching, and ensure the mixture is fully combined.
3. Mix the Batter:
   • To the saucepan, add 2 cups all-purpose flour, 2 beaten large eggs, 1 tsp baking soda, 2 cups granulated sugar, and ½ cup sour cream.
   • Stir or whisk until the batter is smooth and well combined, with no lumps, about 1–2 minutes.
   • Tip: Mix gently to avoid overworking the batter, which can make the cake tough.
4. Bake the Cake:
   • Pour the batter into the prepared jelly roll pan, spreading evenly with a spatula.
   • Bake on the middle oven rack for 22–25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
   • Remove from the oven and let cool for 10–15 minutes while preparing the frosting (the cake should still be warm).
   • Tip: Check at 22 minutes, as ovens vary, and avoid overbaking to keep the cake moist.

For the Frosting

5. Make the Frosting:
   • In a medium saucepan over medium heat, combine ½ cup margarine, 6 tbsp milk, and 4 tbsp cocoa powder. Bring to a boil, stirring occasionally, until smooth, about 2 minutes.
   • Remove from heat and stir in 1 cup chopped walnuts (if using), 3½ cups powdered sugar, and 1 tsp vanilla extract.
   • Beat with a whisk or handheld mixer until fully combined and smooth, about 1 minute.
   • Tip: Sift powdered sugar to avoid lumps, and work quickly as the frosting thickens as it cools.
6. Frost the Cake:
   • Pour the warm frosting over the warm cake, spreading evenly with a spatula to cover the entire surface.
   • Sprinkle with additional chopped walnuts or other garnishes if desired.
   • Tip: Pour slowly and tilt the pan to ensure even coverage; the warm cake absorbs some frosting for a fudgy texture.
7. Cool and Serve:
   • Let the cake cool until the frosting is set, about 30–60 minutes at room temperature, or refrigerate for 15–20 minutes to speed up the process.
   • Slice into 20–24 squares or rectangles and serve at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
   • Tip: Run a knife under hot water and wipe clean between cuts for neat, clean slices.

Assembly

Assembling Texas Sheet Cake is all about creating a moist, chocolatey dessert with a glossy, nutty finish. Here’s how to make it look and taste incredible:

• Bake Thoughtfully: Pour the batter evenly and bake just until done for a tender crumb. Frost while warm to achieve the signature fudgy texture.
• Frosting Tips:
  • Pour the frosting immediately after mixing to ensure it spreads smoothly over the warm cake.
  • Spread gently with a spatula for an even layer, or let it flow naturally for a rustic look.
  • Garnish with extra walnuts, chocolate shavings, or sprinkles for a festive touch.
• Presentation Tips:
  • Serve directly from the pan for a casual, potluck-friendly vibe or transfer slices to a platter for a polished presentation.
  • Cut into uniform squares or rectangles for easy serving, wiping the knife between cuts for clean edges.
  • Pair with a glass of cold milk, hot coffee, or a scoop of ice cream for a complete dessert experience, perfect for barbecues, birthdays, or holidays.

Storage and Make-Ahead Tips

Texas Sheet Cake is best fresh but can be prepped or stored with these tips to keep it delicious:

• Make-Ahead:
  • Bake the cake up to 1 day in advance, cool completely, cover, and store at room temperature. Frost just before serving for the freshest texture.
  • Prepare the frosting base (without powdered sugar) up to 1 day ahead, store in the fridge, and reheat gently before adding sugar and vanilla.
  • Tip: Frosting sets quickly, so make it just before pouring for the best results.
• Storage:
  • Store the cake at room temperature, covered with plastic wrap or foil, for up to 2 days, or in the refrigerator for up to 5 days to maintain freshness.
  • Keep in the pan for easy storage, or transfer slices to an airtight container.
  • Tip: If refrigerated, let sit at room temperature for 15–20 minutes before serving for the best texture.
• Freezing:
  • Freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature, then frost fresh.
  • Freeze frosted cake slices wrapped individually for up to 1 month. Thaw in the fridge overnight to avoid condensation on the frosting.
  • Tip: Freeze in single layers to prevent the frosting from sticking or smudging.

Recipe Variations

Texas Sheet Cake is versatile and fun to customize. Here are some creative twists to try:

• Mocha Texas Sheet Cake: Add 1 tsp instant coffee to the cake batter and frosting for a mocha flavor.
• Peanut Butter Texas Sheet Cake: Swirl ¼ cup peanut butter into the frosting and top with chopped peanuts instead of walnuts.
• White Chocolate Texas Sheet Cake: Use white chocolate chips instead of cocoa powder in the cake and frosting, and omit walnuts.
• Cinnamon Texas Sheet Cake: Add ½ tsp cinnamon to the batter and frosting for a spiced twist, perfect for fall.
• Gluten-Free Texas Sheet Cake: Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
• Vegan Texas Sheet Cake: Use vegan butter, flax eggs, non-dairy sour cream, and non-dairy milk for a plant-based version.

Conclusion

You’re now ready to bake a Texas Sheet Cake that’s as irresistible as it is iconic! This 45-minute recipe is perfect for potlucks, birthdays, or anytime you need a chocolatey dessert to feed a crowd. With its moist, fudgy cake and glossy, nutty frosting, it’s a Southern classic that’s easy to master. Feel free to tweak the nuts, flavors, or garnishes to make it your own. Grab your jelly roll pan, pour that batter, and enjoy every rich, chocolatey bite. Happy baking, and savor the Texas-sized deliciousness!

Print

FAQs

1. Can I use a different pan size?
Yes, but adjust baking time. A 9×13-inch pan will yield a thicker cake and may need 25–30 minutes. A larger 12×18-inch pan will be thinner and may need 18–22 minutes. Check with a toothpick.

2. Is this cake healthy?
It’s an indulgent dessert, but you can lighten it by reducing sugar to 1½ cups in the cake, using low-fat sour cream, or omitting nuts. Enjoy in moderation.

3. Can I make this vegan?
Yes! Use vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), non-dairy sour cream, and non-dairy milk. Ensure cocoa powder is vegan-friendly.

4. Why is my frosting grainy?
Grainy frosting can result from unsifted powdered sugar or cooling too quickly. Sift sugar and beat thoroughly while warm for a smooth texture.

5. Can I skip the nuts?
Yes! Omit walnuts for a nut-free version, or replace with chocolate chips, sprinkles, or coconut flakes for texture.

6. How do I prevent the cake from sticking?
Butter and flour the pan thoroughly, or use nonstick spray and parchment paper for easy removal. Let the cake cool slightly before frosting.

7. Can I prep this for a party?
Yes! Bake and frost up to 1 day ahead, cover, and store at room temperature. For longer storage, refrigerate and serve at room temperature for the best flavor.

8. What’s the best way to store leftovers?
Store covered at room temperature for 2 days or in the fridge for up to 5 days. Keep in the pan or transfer slices to an airtight container to maintain freshness.