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Texas Sheet Cake recipe

Texas Sheet Cake.

Not only does this scrumptious “big-as-Texas”sheet cake travel well AND feed a crowd (making it an ideal dessertto take to picnics and potlucks), it is an easy cake to makethat is prepared, baked and frosted in under 45 minutes.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Texas Sheet Cake

Cake:2 cups all-purpose flour2 cups granulated sugar1/2 teaspoon kosher or sea salt1 cup butter1/4 cup (4 tablespoons) unsweetened cocoapowder1/2 cup sour cream2 large eggs1 teaspoon baking sodaFrosting:1/2 cup butter1/4 cup (4 tablespoons) unsweetened cocoapowder6 tablespoons evaporated milk1/2 to 1 cup chopped pecans1 (1-pound) box powdered sugar (3 3/4cups, unsifted)1 teaspoon vanilla extract

  • Preheat oven to 350°F (175°C).Grease a 11 x 17 x 1-inch jelly roll pan; set aside.
  • Combine flour, sugar and salt in a largemixing bowl; set aside.
  • In small saucepan, melt butter, add cocoaand stir until smooth and no lumps remain. Add water and bringto a boil. Remove cocoa mixture from heat as soon as it boilsand immediately stir into the flour mixture. Set aside.
  • In a small bowl whisk together the eggs,sour cream and baking soda until well blended; stir into thecocoa/flour mixture and mix well.
  • Spread batter into prepared baking panand bake for 20 minutes or until wooden pick inserted in centercomes out clean.
  • While cake is done baking, prepare thefrosting. The trick to this cake is to be sure and frost thecake upon immediate removal from the oven while it is hot.Once frosted, cool completely on wire rack before serving.
  • For Frosting: In medium saucepan, meltbutter, add cocoa and stir until smooth and no lumps remain;add the evaporated milk and bring to a boil. Remove from heatand stir in the pecans first, followed by the vanilla and thenthe powdered sugar, stir until well combined and smooth.Immediately spread over hot cake.

    Makes 24 servings.

    Nutritional Information Per Serving (1/24of recipe using 1/2 cup pecans): 251.8 calories; 53% caloriesfrom fat; 15.5g total fat; 52.5mg cholesterol; 190.8mg sodium;88.1mg potassium; 27.1g carbohydrates; 1.1g fiber; 17.0g sugar;26.0g net carbs; 3.0g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    Traditional Texas Sheet Cake! Noreen's Kitchen

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  • Comments

    1 Comment


    When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It s a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm. Some say don t mess with Texas, but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.

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