Classic Texas Sheet Cake: Rich, Fudgy & Irresistible

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Imagine biting into a warm, ultra-moist slice of rich chocolate cake, topped with a glossy layer of warm fudge frosting that melts into the cake itself. That’s the magic of Classic Texas Sheet Cake — a beloved Southern dessert that delivers deep chocolate flavor in every tender bite. It’s an easy-to-make, crowd-pleasing classic that never fails to impress whether served at family gatherings, potlucks, or casual weeknight dinners.

What sets this cake apart is its signature fudge icing poured over the cake while it’s still warm. This step creates a delicious fusion of cake and frosting, resulting in a fudgy, melt-in-your-mouth texture that’s hard to resist. Finished with a sprinkle of chopped pecans for crunch, the Texas Sheet Cake is as nostalgic as it is indulgent — a true comfort dessert with timeless appeal.

Why You’ll Love This Classic Texas Sheet Cake

• Ready in under an hour from start to finish
• Uses simple pantry ingredients
• Perfect balance of fluffy cake and gooey frosting
• Serves a crowd generously
• Customizable with or without nuts

Preparation Phase & Tools to Use

To make the perfect Texas Sheet Cake, start by gathering your tools:

• Large sheet pan or jelly roll pan (about 10×15 inches): Essential for creating the cake’s signature thin profile.
• Medium saucepan: Used to prepare both the cake batter and the warm frosting — a one-pot wonder.
• Mixing bowls: For combining dry ingredients separately.
• Whisk and rubber spatula: Helps achieve a smooth batter and scrape every bit out.
• Wire rack: For cooling the cake properly before serving.

Each tool plays a role in maintaining the cake’s structure, ensuring even baking, and achieving that luscious, fudgy topping. Don’t skip the jelly roll pan — it’s what makes this a sheet cake!

Preparation Tips

Before starting, measure and prep all your ingredients. It’s especially important here because both the batter and frosting come together quickly on the stovetop. Be ready to pour the frosting over the cake as soon as it comes out of the oven. Timing matters! Toast the pecans beforehand for an extra layer of nutty flavor. And don’t overmix the batter — a gentle stir will keep the crumb soft and tender.

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Ingredients for This Classic Texas Sheet Cake

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (optional, but recommended for a subtle warmth)
• 1 cup unsalted butter
• 1 cup water
• 1/3 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 teaspoon pure vanilla extract

For the Fudge Frosting:

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 3 to 3.5 cups powdered sugar (adjust to reach desired consistency)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional, for topping)

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Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or large sheet pan with butter or nonstick spray. You can also line it with parchment paper for easier cleanup. Set it aside.

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Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon (if using). Set the dry mix aside while you prepare the wet ingredients on the stovetop.

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Step 3: Make the Chocolate Mixture

In a medium saucepan over medium heat, melt the butter. Once melted, add the cocoa powder and water. Stir to combine and bring the mixture just to a boil, then remove from heat immediately. Pour this hot chocolate mixture into the bowl of dry ingredients and mix until combined.

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Step 4: Add the Remaining Wet Ingredients

Add in the eggs, sour cream, and vanilla extract. Mix until smooth and fully incorporated. The batter will be thin — that’s expected.

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Step 5: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake, as this cake is best when slightly moist.

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Step 6: Make the Fudge Frosting

Start the frosting a few minutes before the cake finishes baking. In the same saucepan (wipe it clean first), melt the butter over medium heat. Stir in the cocoa powder and milk. Bring the mixture just to a boil, then remove from heat. Add the powdered sugar and vanilla extract, whisking until smooth. You can adjust the consistency by adding more milk or sugar if needed.

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Step 7: Frost the Cake While Warm

As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread it quickly and evenly before it sets. Sprinkle chopped pecans on top if desired. Let the cake cool at room temperature until the frosting is set.

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Notes

Texas Sheet Cake is all about timing and texture. The magic happens when the warm frosting meets the hot cake, creating a fudgy layer that sinks slightly into the sponge. This cake is best served at room temperature but also tastes fantastic slightly chilled. While pecans are traditional, they’re entirely optional — feel free to substitute with walnuts, toasted almonds, or skip the nuts altogether. The cinnamon in the batter is a classic Southern twist, but you can omit it for a purely chocolate-forward flavor.

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Watch Out for These Mistakes While Cooking

• Overbaking the cake: This cake should stay moist and fudgy, so watch it closely after 18 minutes in the oven.
• Letting the cake cool before frosting: The frosting must be poured on immediately after the cake comes out of the oven for that signature melt-in fusion.
• Using cold ingredients: Eggs and sour cream should be at room temperature to blend smoothly and evenly into the batter.
• Incorrect pan size: A standard 9×13-inch pan will make the cake thicker and change its texture. Stick with a jelly roll pan for authenticity.
• Skipping sifting powdered sugar: To avoid lumps in your frosting, sift the sugar before adding.

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Storage Instructions

Store the cake tightly covered at room temperature for up to 3 days. If your kitchen is particularly warm or humid, refrigerate it to keep the frosting firm. You can also freeze individual slices: wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature before serving. This makes it great for meal prepping or make-ahead desserts.

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Estimated Nutrition (Per Serving – based on 24 servings)

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 150mg
• Total Carbohydrates: 39g
• Dietary Fiber: 2g
• Sugars: 29g
• Protein: 3g

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Frequently Asked Questions

Can I make this cake in advance?

Yes! In fact, the flavor deepens as it sits. You can make it a day ahead and store at room temperature or in the fridge.

Can I use a 9×13-inch pan instead of a jelly roll pan?

You can, but the cake will be thicker and require a longer bake time (about 28–32 minutes).

Can I freeze Texas Sheet Cake?

Absolutely. Wrap slices well and freeze for up to 2 months. Thaw before enjoying.

Do I have to use pecans?

No. Pecans are traditional, but the cake is just as delicious without them.

Is the cinnamon necessary?

It adds a subtle warmth, but you can leave it out if you prefer a pure chocolate flavor.

What’s the best cocoa powder to use?

Use unsweetened natural cocoa powder. Avoid Dutch-processed unless the recipe is adjusted.

Can I substitute sour cream?

Yes, full-fat Greek yogurt is a great substitute.

How do I know when the cake is done?

Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.

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Conclusion

Classic Texas Sheet Cake is more than just a dessert — it’s a celebration of comfort and chocolate. Its simplicity, fudgy texture, and nostalgic flavors make it a staple in Southern kitchens and a guaranteed hit for any occasion. Whether you bake it for a birthday, potluck, or just because you’re craving something rich and homemade, this sheet cake delivers with every slice. It’s easy, indulgent, and absolutely unforgettable.

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