Texas Sheet Cake Classic (Printable)

Rich, moist chocolate cake with warm, fudgy icing and optional nuts for a decadent Southern treat.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon (optional)
06 - 1 cup unsalted butter (2 sticks)
07 - 1 cup water
08 - 1/4 cup unsweetened cocoa powder
09 - 2 large eggs
10 - 1/2 cup sour cream
11 - 1 teaspoon vanilla extract

→ Fudgy Icing

12 - 1/2 cup unsalted butter (1 stick)
13 - 1/4 cup unsweetened cocoa powder
14 - 1/3 cup whole milk
15 - 3 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - 1 cup chopped pecans or walnuts (optional)

# Steps:

01 - Preheat oven to 350°F. Grease and flour a 13x18-inch rimmed baking sheet.
02 - Whisk together flour, sugar, salt, baking soda, and cinnamon if using in a large bowl.
03 - In a medium saucepan, combine butter, water, and cocoa powder. Bring to a gentle boil over medium heat, stirring until smooth.
04 - Pour hot chocolate mixture over dry ingredients and stir until well combined.
05 - Whisk eggs, sour cream, and vanilla together in a small bowl. Add to batter and mix until smooth.
06 - Pour batter into prepared pan, smooth the surface, and bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
07 - While baking, melt butter with cocoa powder and milk in a saucepan over medium heat, stirring until smooth and just boiling. Remove from heat.
08 - Whisk in powdered sugar and vanilla extract immediately until smooth. Stir in nuts if desired.
09 - Pour warm icing over hot cake as soon as it comes out of the oven, spreading quickly with an offset spatula.
10 - Allow cake to cool at room temperature until icing is set. Cut into squares and serve.

# Expert Tips:

01 -
  • The cake stays impossibly moist for days, which means you can actually make it ahead without it drying out.
  • You get that restaurant-quality fudgy icing without any special equipment or chocolate tempering tricks.
  • It feeds a crowd and costs almost nothing—perfect when you need to bring dessert somewhere or feed unexpected guests.
02 -
  • The icing must go on the hot cake, period—this is the only way to get that fudgy, melt-in-your-mouth texture that makes this cake legendary.
  • Sift your powdered sugar before whisking it into the icing, or you'll end up with tiny lumps that never dissolve.
  • Don't refrigerate this cake unless your kitchen is sweltering; it's best at room temperature where the icing stays soft and perfect.
03 -
  • Use an offset spatula for spreading the icing; it gives you control and creates an even layer that looks intentional rather than haphazard.
  • If your icing starts to set before you've spread it all, add a splash of warm milk and whisk it back to pourable consistency.
Go Back