Whip up this original chocolate Texas sheet cake with just a hint of cinnamon for your next gathering. It comes together so quick and easily and is perfect for a crowd. Make one for a party and everyone is sure to be happy!
There are so many things to love about a Texas sheet cake. In fact, my family loves them so much that we have a whole collection of recipes in quite a few different flavors.
However there is just something about the classic chocolate Texas sheet cake. It is the perfect combination of soft cake and rich fudgy fuss free icing. It brings back all the tasty nostalgia!
I remember this cake was quite a treat at Grandma’s house when I was a kid. It is a great cake for a crowd because it is baked in a half sheet pan.
I am one of six kids and so is my dad, so when we get together a nice big cake is in order. Maybe that is why this recipe was such a staple during my childhood.
The chocolate sheet cake recipe is super easy to make. You don’t have to soften and cream butter, just toss everything in the saucepan and let the heat do the work for you.
It results in such a tasty moist cake and there really isn’t much effort in throwing it together. It would likely be great on it’s own, but we all know I’m not one to skip frosting a cake!
The fudge icing really makes the cake. This is a fudgy wonderfully sweet and smooth frosting.
You just pour it over the cake, so there is no concern of getting it smooth and perfect. Besides, it is fun to make a cake and frosting from scratch and not have to drag out the mixer!
I have seen other recipes for Texas sheet cake, but most don’t have the cinnamon. This is a great touch that makes this cake stand apart. It is just enough to give some character. MMMM!
Frequently Asked Questions
Why is it called Texas sheet cake?
I think it’s because it’s a cake the size of Texas. The large 13×18-inch pan size makes it perfect for feeding a crowd. I think the cinnamon addition is a slight nod to Mexican hot chocolate as well.
Can I add nuts?
Yes, many people add chopped walnuts or pecans to the icing. Just stir them in along with the powdered sugar and pour it over the cake.
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Our family prefers this cake sans nuts, but you make it the way you like it!
How do I store homemade Texas sheet cake?
Cover the cake and store it at room temperature for up to 4 days. You can freeze slices in airtight containers for up to 3 months. Just defrost and enjoy later.
More Flavors of Texas Sheet Cake:
If you aren’t in the mood for chocolate, try our vanilla Texas sheet cake. It is like the wedding cake version of the original, we like it mostly vanilla with just a hit of almond extract as well.
MiMi really outdid herself when she came up with this recipe for chocolate chip cookie dough Texas sheet cake. It has all that brown sugar goodness that makes cookie dough so good. You have to give it a try!
For something really different, try the Arnold Palmer Texas sheet cake. It has a sweet tea base and lemon frosting to make it taste like its namesake drink. It is the epitome of summer!
That is just a small sampling of the recipes I have for Texas sheet cake. Go ahead and type Texas sheet cake in the search bar for more options!
If you have never made a Texas sheet cake before, don’t worry. I made a video so you can see just how easily it comes together. Go to YouTube and see how simple it really is!
Chocolate Texas Sheet Cake
Ingredients
Chocolate Sheet Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup butter
- 4 Tablespoons cocoa powder
- 1 cup water
- 2 large eggs beaten
- ½ cup sour cream
- 1 teaspoon vanilla extract
Chocolate Icing
- 4 Tablespoons cocoa powder
- 6 Tablespoons milk
- ½ cup butter
- 1 lb powdered sugar about 3.5 cups
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F
- In a large bowl, mix flour, sugar, cinnamon and baking soda. Set aside.2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon ground cinnamon
- In a saucepan, bring butter, water and cocoa to a boil. Pour over flour mixture and stir until incorporated.1 cup butter, 1 cup water, 4 Tablespoons cocoa powder
- Add the rest if the ingredients and stir until uniform.2 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract
- Pour into a well greased half sheet pan and bake for 25 minutes
- Once the cake is out of the oven, start the icing by bringing the butter, cocoa and milk to a boil. Remove from heat.4 Tablespoons cocoa powder, ½ cup butter, 6 Tablespoons milk
- Stir in the powdered sugar and vanilla and spread over the cake. Easy peasy!1 lb powdered sugar, 1 teaspoon vanilla extract
Video
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Fantastic recipe by the way! Just the perfect amount of cocoa and cinnamon. I do however, typically don’t mix sugar with dry ingredients. When you cream the wet ingredients with sugar, the composition of sugar breaks down into the wet mixture more evenly and makes the batter more smooth and almost silky. I learned that from a dutch gentleman who ran a bakery for 60 years. He used to watch me bake and critique me all the time LOL
That is a great tip!
I make this cake but use buttermilk instead of sweet milk in both the cake and frosting. Everyone loves the fact that you get a lot of frosting on a small piece of cake. I will try this recipe and double the frosting.
That sounds like a great idea to me, I love frosting!
I haven't had a Texas sheet cake in years! This would be perfect for a picnic!
Classic recipe that you cannot go wrong with!
Definitely a classic for good reason! Thank you, Val!
Yum! What a delicious and yummy looking cake Carlee! I would love some right now! LOL. 🙂 Thanks for the recipe.
I would happily share with you! Thanks, Julie!
This cake is a staple in our house. So good and everyone devours it.
It's always a hit here too!
Carlee, your cake was so good. Have a great weekend!
Thank you so much!
This is good and easy! Thank you 🙂
It is very yummy and super easy. It doesn't even need a mixer!
That is a yummy cake. I always like to sprinkle in a pinch of ground hot pepper too. After all, Texans like everything with a little heat.