Texas Sheet Cake and Frosting

Texas Sheet Cake with Chocolate Frosting
Texas Sheet Cake with Chocolate Frosting. Diana Rattray
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
585 Calories
27g Fat
85g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 585
% Daily Value*
Total Fat 27g 35%
Saturated Fat 16g 81%
Cholesterol 102mg 34%
Sodium 285mg 12%
Total Carbohydrate 85g 31%
Dietary Fiber 1g 4%
Protein 3g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious, rich and moist Texas sheet cake is made with sour cream and cocoa, then it's topped with a chocolate frosting. Or you might like this version of the classic sheet cake and frosting made with buttermilk or sour milk.

This classic chocolate sheet cake is sometimes made with the addition of cinnamon. If you like the spiced chocolate flavor, feel free to add 1/2 teaspoon to 1 teaspoon of ground cinnamon.

Add chopped pecans or walnuts to the frosting if you like.



  • 1 cup butter (2 sticks)
  • 1 cup water
  • 1/4 cup unsweetened natural cocoa powder (not Dutch processed)
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • Frosting, below
  • Frosting
  • 1/2 cup butter
  • 1/4 cup unsweetened natural cocoa powder
  • 1/4 cup plus 2 tablespoons milk
  • 1 box (1 pound) confectioners' sugar, sifted (approximately 4 1/4 cups sifted)
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans, optional

Steps to Make It

Mix and Bake the Cake

  1. Combine 1 cup butter, water, and 1/4 cup cocoa in a saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.

  2. Pour into a 15-by-10-by-1-inch jelly roll pan or sheet cake pan.

  3. Bake at 350 F for about 20 minutes, or until a toothpick inserted in the center comes out clean.

  4. Frost the cake (below) while it's still hot.

Prepared the Frosting

  1. When the cake is almost finished baking, combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil.

  2. Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in walnuts or pecans, if using, and pour over the cake.

  3. With a spatula or knife, spread the frosting to cover the hot cake.

  4. Let the cake cool and then slice into squares to serve.