Texas Sheet Cake Recipe

4.5 31 42
Texas Sheet Cake Recipe
Texas Sheet Cake Recipe photo by Taste of Home
Publisher Photo

Texas Sheet Cake Recipe

Read Reviews
4.5 31 42
Publisher Photo
This chocolaty delight was one of my favorites growing up. The cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup butter, cubed
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • ICING:
  • 1/2 cup butter, cubed
  • 1/4 cup plus 2 tablespoons milk
  • 3 tablespoons baking cocoa
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack. Yield: 15 servings.
Editor's Note: This recipe does not use eggs.
Originally published as Texas Sheet Cake in Taste of Home February/March 2003, p35

  • 1 cup butter, cubed
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • ICING:
  • 1/2 cup butter, cubed
  • 1/4 cup plus 2 tablespoons milk
  • 3 tablespoons baking cocoa
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  1. In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  3. In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack. Yield: 15 servings.
Editor's Note: This recipe does not use eggs.
Originally published as Texas Sheet Cake in Taste of Home February/March 2003, p35

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Reviews forTexas Sheet Cake

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MY REVIEW
2124arizona User ID: 845443 268642
Reviewed Jun. 28, 2017

"This cake is moist and chocolaty good! Thanks for the recipe!!"

MY REVIEW
muffbear74 User ID: 209131 263723
Reviewed Mar. 21, 2017

"Per suggestions, I substituted 1 cup espresso for tge water and was happy how the cake turned out. Left the icing recipe alone and found it to be fudgy and delicious. For those who had trouble with it beng too mushy, low fat sour cream may have been the culprit. I made that mistake with a different recipe and the middle of the cake never got dne."

MY REVIEW
amymadill User ID: 7875339 249517
Reviewed Jun. 17, 2016

"We have made this over and over and it always turns out incredibly. Moist, rich, and absolutely irresistible. This is a go-to for my family for any occasion and we are always hounded for the recipe!"

MY REVIEW
cowhorns24 User ID: 8796174 245084
Reviewed Mar. 7, 2016

"YUCK!!!! PLEASE don't waste your time and money on this recipe! I have a Texas Sheet cake recipe that turns out great everytime I make it, but I wasn't so lucky with this recipe. The thought of an eggless cake intrigued me, so I decided to try this recipe. I followed the directions to the T, but my cake came out gooey, misshapen, and it tasted TERRIBLE!!! The frosting was even off. I had to toss the entire cake, I didn't even make it past one bite. Do yourself a favor and find a different recipe."

MY REVIEW
heavenlybaker2 User ID: 8666874 239649
Reviewed Dec. 17, 2015

"This cake is incredible, however, the recipe is missing 2 eggs."

MY REVIEW
gardas User ID: 985824 235102
Reviewed Oct. 17, 2015

"I haven't made this recipe in ages but I needed a simple dessert to serve at a dinner for 30 young men. I like it because it is a one pan mix and easy clean-up. Pan size is important - I do have a larger jelly roll pan and I would estimate it would need a recipe and a half to fill it. Mine raised just to the edge of the shallow pan. . . make sure you use baking soda NOT baking powder. I wasn't paying attention and did that to one batch. The frosting is fine but actually it is a bit too much for the size - not sure half a recipe would be enough but the full recipe was too much. Otherwise it is simple. If you want to cut calories you can go with 1/2 stick butter and 1/2 cup unsweetened applesauce and I used low-fat sour cream. You can also use Splenda for the sugar."

MY REVIEW
dressager User ID: 5183006 231488
Reviewed Aug. 20, 2015

"The cake had an inconsistent texture and the frosting was, for lack of better description, strange. The entire thing was un-servable."

MY REVIEW
lorarlove User ID: 4553321 227924
Reviewed Jun. 14, 2015

"my icing did not turn out like picture, followed the directions, how do I get it like the photo

Thanks"

MY REVIEW
marsalyers User ID: 8378416 226443
Reviewed May. 17, 2015

"My cake didn't turn out. Was all mushy and I even cooked it longer. Dissappointed. I have seen this recipe with eggs??"

MY REVIEW
Dana Moore User ID: 3453436 226324
Reviewed May. 14, 2015

"I used a slightly bigger sheet pan than called for but it rose over the pan and spilled into my oven! But the cake taste really good. I will make it again but will use an even bigger sheet pan."

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