Texas Sheet Cake (+Video) Recipe

If you’re craving a nostalgic dessert that packs a chocolatey punch and is always the hit of the party, look no further than Texas Sheet Cake (+Video). This beloved cake comes together fast, with a rich chocolate base and that signature warm, pourable cocoa frosting. Whether it’s a family picnic or a weeknight treat, every last bite melts in your mouth and brings back sweet memories—no wonder this cake has been adored for generations!

Ingredients You’ll Need

Making Texas Sheet Cake (+Video) is delightfully straightforward, thanks to pantry staples and a few classic additions. Every ingredient helps create the signature tender crumb, deep cocoa color, or impossibly fudgy icing that sets this cake apart.

• Margarine: The key to that classic flavor and moist texture, margarine gives both the cake and frosting their incredible richness.
• Water: Boiling water ensures the cocoa blends fully, unlocking layers of chocolatey goodness.
• Cocoa powder: Provides intense chocolate flavor and a deep, inviting color—don’t skimp on quality!
• All-purpose flour: The cake’s sturdy but tender base, providing just the right crumb.
• Eggs (beaten): They bind everything together and add lightness to the cake.
• Baking soda: For a subtle rise and tender, airy texture.
• Granulated sugar: Sweetens the cake and balances the cocoa.
• Sour cream: Adds creaminess and moisture, creating a luscious crumb that stays soft for days.
• Milk: Essential for that pourable, glossy frosting.
• Chopped walnuts: Add crunch, contrast, and that irresistible nutty finish (optional but classic!)
• Powdered sugar: Creates the signature smooth, melt-in-your-mouth frosting.
• Vanilla extract: Brings warmth and rounds out the chocolate flavor beautifully.

How to Make Texas Sheet Cake (+Video)

Step 1: Prep Your Pan

Start by preheating your oven to 375°F. Butter and flour a 10″x15″x2″ baking pan (or use nonstick spray). This size—sometimes called a jelly roll pan—creates that classic thin cake and ensures just the right cake-to-frosting ratio. Make sure to really get into the corners so nothing sticks!

Step 2: Make the Chocolate Mixture

In a large saucepan over medium heat, combine 1 cup margarine, 1 cup water, and 4 tablespoons cocoa powder. Bring to a gentle boil, swirling the pan to help the cocoa dissolve and meld into the melted margarine. Once you see bubbles and silky smoothness, remove from the heat and let it cool slightly. (Don’t let it go too long—you want this to stay easy to mix into the batter!)

Step 3: Mix the Batter

To the slightly cooled chocolate mixture, add your flour, beaten eggs, baking soda, sugar, and sour cream. Give everything a good stir until no streaks remain and the batter looks glossy and luscious. The aroma at this step is amazing—you’ll catch yourself sneaking a taste!

Step 4: Bake the Cake

Pour the batter into your prepared pan, smoothing it gently into the corners. Slide the pan onto the middle oven rack and bake for 22-25 minutes. The cake should spring back lightly when touched and a toothpick inserted in the center should come out clean. If your oven runs hot or cold, check at the early end of the window—this cake bakes quickly!

Step 5: Cool and Prepare for Frosting

Once done, allow the cake to cool for at least 10-15 minutes. This gives the crumb time to set but keeps it warm enough for the frosting to soak in just perfectly—a key to authentic Texas Sheet Cake (+Video)!

Step 6: Make the Frosting

While your cake cools a bit, start the legendary frosting. In a saucepan, bring ½ cup margarine, 6 tablespoons milk, and 4 tablespoons cocoa powder to a rolling boil. Take it off the heat and immediately stir in the chopped walnuts (if using), powdered sugar, and vanilla extract. Beat until smooth and pourable—you want to work quickly!

Step 7: Frost the Cake

Pour the warm, glossy frosting all over the still-warm cake, using a spatula to gently spread it to the edges. The frosting will set as it cools, forming that classic crackly, fudge-like shell that makes Texas Sheet Cake (+Video) so crave-worthy. Try to wait until it’s just set before cutting—if you can!

How to Serve Texas Sheet Cake (+Video)

Garnishes

Garnishing is half the fun! Extra chopped walnuts are always a winner, but you could also sprinkle on some mini chocolate chips or a dusting of powdered sugar for a bit of pizzazz. For a pop of color, scatter a few fresh berries over the top right before serving.

Side Dishes

This cake shines on its own, but it pairs beautifully with a big scoop of vanilla ice cream or a dollop of freshly whipped cream. Invite a hot cup of coffee or a tall glass of cold milk to the party, and you’ve got dessert perfection.

Creative Ways to Present

Cut Texas Sheet Cake (+Video) into neat squares for easy grab-and-go servings at potlucks, or slice in generous rectangles for birthday parties. You can also stack mini squares for a tiered look, or use a cookie cutter for fun shapes—kids and adults alike will love the playful presentation!

Make Ahead and Storage

Storing Leftovers

Leftover Texas Sheet Cake (+Video) keeps beautifully, staying moist for days. Simply cover the pan tightly with foil or transfer pieces to an airtight container. Store at room temperature for up to four days—if it lasts that long!

Freezing

If you want to make this cake in advance, it freezes like a dream. Let the cake and frosting cool completely, then cut into squares and wrap each piece individually in plastic wrap. Store in a freezer-safe bag or container for up to three months. Thaw at room temperature for an easy chocolate fix!

Reheating

To revive that fresh-baked warmth, microwave individual squares for 10-15 seconds. The frosting turns glossy and melts just slightly, making every bite taste like it was made that day. Avoid reheating the entire cake, as it could over-dry the edges.

FAQs

Does Texas Sheet Cake (+Video) need to be refrigerated?

No, you can keep it at room temperature covered with foil or in an airtight container. If your kitchen is especially warm or humid, go ahead and store it in the fridge to keep the frosting firm, but bring it to room temperature before serving for the best texture.

Can I use butter instead of margarine?

Yes! Butter will add a richer flavor but can slightly change the texture. Many bakers love the extra depth it gives, so feel free to swap it 1:1 if you prefer.

What can I use instead of walnuts?

Pecans are a classic alternative, or you can skip the nuts entirely if you need a nut-free dessert. For a little crunch, try toasted coconut or sunflower seeds as a fun twist.

Can I double the recipe for a crowd?

Absolutely! Just use two jelly roll pans or one standard half-sheet pan. Bake in batches if your oven is smaller and keep an eye on the baking time—it might need an extra minute or two.

How do I get the frosting perfectly smooth?

Pour the frosting over the cake while both are still warm. Use a long offset spatula to spread it evenly, and give the pan a gentle shake to help it settle. Working quickly is key, since the frosting starts to set up fast!

Final Thoughts

There’s nothing quite like the sweet simplicity of sharing Texas Sheet Cake (+Video) with friends and family. It’s easy enough for a weeknight but special enough for celebrations. Trust me—once you try this ultra-moist, chocolate-loaded classic, you’ll be baking it on repeat. Go ahead, cut yourself a big square and enjoy!

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