Why is Texas Sheet Cake called "Texas" sheet cake?

Texas Sheet Cake is named for its large size that resembles the wide-open spaces of Texas. The “sheet” part refers to the flat, rectangular pan used to bake it, typically 18×13 inches or larger. This pan shape allows the cake to be thin, moist, and easy to cut into many servings, making it popular for feeding crowds. While the exact origin of the name is unclear, it likely combines the cake’s size and baking style.

What pan size is best for baking Texas Sheet Cake?

The ideal pan size for Texas Sheet Cake is an 18×13 inch sheet cake pan, sometimes called a jelly roll pan. This size helps the cake bake evenly with a thin layer of chocolate frosting on top. If you use a smaller 9×13 inch pan, the cake will be thicker, so increase the baking time to 30–35 minutes and check for doneness with a toothpick.

How do I make moist Texas Sheet Cake from scratch?

To make moist Texas Sheet Cake, start by boiling water, butter, and cocoa powder together. Mix the dry ingredients like flour, sugar, baking soda, and salt in one bowl. In another bowl, whisk sour cream, eggs, and vanilla. Combine the wet and dry ingredients, then add the hot cocoa mixture last, stirring until smooth. Pour into a greased sheet pan and bake at 350°F for 15–20 minutes. The sour cream and cocoa mixture keep the cake tender and rich.

What is the best way to make and apply Texas Sheet Cake frosting?

The frosting is made by boiling milk, cocoa powder, and butter, then mixing in powdered sugar off the heat until smooth. Using a hand mixer can help prevent lumps. For best results, pour the warm frosting immediately over the warm cake and spread it evenly with a spatula. Let the frosting set for about 10 minutes before slicing to achieve a glossy, fudgy texture.

How should Texas Sheet Cake be stored to keep it fresh?

Texas Sheet Cake can be stored at room temperature in an airtight container for up to two days. To keep it fresh longer, especially in warm or humid conditions, cover the cake and store it in the refrigerator for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best texture and flavor.

Texas Sheet Cake Recipe with Rich Chocolate and Moist Texture

Name: Texas Sheet Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: – 1 cup (240 ml) water; – 1 cup (227 g) butter; – 3 tablespoons (22.5 g) cocoa powder; – 2 cups (240 g) all-purpose flour; – 2 cups (400 g) granulated sugar; – 1 teaspoon (5 g) baking soda; – 1/2 teaspoon (2.5 g) salt; – 1/2 cup (120 g) sour cream; – 2 large eggs; – 1 teaspoon (5 ml) vanilla extract; – 6 tablespoons (90 ml) milk; – 3 tablespoons (22.5 g) cocoa powder; – 1/2 cup (115 g) butter; – 3 3/4 cups (450 g) powdered sugar

Description

🍫 Experience the ultimate chocolate indulgence with this rich, moist Texas Sheet Cake that melts in your mouth
🍰 Perfect for gatherings and celebrations – this easy-to-make dessert serves a crowd with minimal effort

Ingredients

– 1 cup (240 ml) water

– 1 cup (227 g) butter

– 3 tablespoons (22.5 g) cocoa powder

– 2 cups (240 g) all-purpose flour

– 2 cups (400 g) granulated sugar

– 1 teaspoon (5 g) baking soda

– 1/2 teaspoon (2.5 g) salt

– 1/2 cup (120 g) sour cream

– 2 large eggs

– 1 teaspoon (5 ml) vanilla extract

– 6 tablespoons (90 ml) milk

– 3 tablespoons (22.5 g) cocoa powder

– 1/2 cup (115 g) butter

– 3 3/4 cups (450 g) powdered sugar

Instructions

1- Start by preheating your oven to 350°F (175°C) and greasing a large 18×13 inch pan to prevent sticking. This setup helps achieve the cake’s signature thin and moist texture.

2-In a large bowl, mix the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly blended. In another bowl, combine the wet ingredients like 1/2 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract.

3- Next, boil together 1 cup water, 1 cup butter, and 3 tablespoons cocoa powder in a saucepan. Add this hot mixture to the dry ingredients along with the sour cream mix, stirring until smooth. Pour the batter into the prepared pan and bake for 15-20 minutes, or until set.

4- While the cake bakes, prepare the frosting. Boil 6 tablespoons milk, 3 tablespoons cocoa powder, and 1/2 cup butter, then stir in 3 3/4 cups powdered sugar until smooth. Once the cake is out, pour the warm frosting over it and spread evenly. Let it set for about 10 minutes before serving for that glossy finish. For deeper chocolate ideas, try our Triple Chocolate Cake, which pairs well with this technique.

Notes

🍫 Use room temperature ingredients for better mixing and a smoother batter consistency
🍰 Pour the frosting while both cake and frosting are warm for perfect spreading and absorption
⏰ Don’t overbake – the cake should be just set when a toothpick comes out with moist crumbs

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 475
Sugar: 56
Sodium: 343
Fat: 21
Saturated Fat: 13
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 71
Fiber: 1
Protein: 3
Cholesterol: 75

Keywords: Texas Sheet Cake, rich chocolate, moist texture, chocolate cake