Texas Sheet Cake


Texas Sheet Cake

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • 2 medium sauce pans
  • 2 whisks
  • 1 large mixing bowl
  • 1 (18" x 12" x 1 1/2" baking pan
  • offset spatula


Cake Batter

  • 1 cup butter (2 sticks)
  • 1 cup water
  • 4 TBS unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups white granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract


  • 1/2 cup butter (1 stick)
  • 6 TBS milk
  • 4 TBS unsweetened cocoa powder
  • 1 lb powdered sugar
  • 1 tsp vanilla extract
  • 1 cup opt (chopped pecans or walnuts)


  • Preheat oven to 350 degrees. Spray an 18" x 12" x 1 1/2 " baking pan with non-stick cooking spray with added flour. Set aside.


  • In a medium sauce pan over medium high heat combine butter, water, and cocoa powder. Stir until mixture comes to a boil. Turn off heat and remove from burner.
  • In a large mixing bowl whisk together flour, white granulated sugar, baking soda, and salt. Pour in the hot butter/chocolate mixture. Stir to combine.
  • In separate medium mixing bowl whisk together eggs, milk, and vanilla extract. Pour mixture into batter and mix well.
  • Pour batter onto the prepared baking pan and smooth out evenly. Bake in preheated oven for 20 minutes until toothpick inserted in middle of cake comes out clean. Allow cake to cool for 15 minutes on stove top.


  • In a clean medium sauce pan melt together butter, milk, and cocoa powder. Bring to a boil. Stir in powdered sugar and vanilla until smooth.
    NOTE: Add in optional nuts at this time, if desired.
  • Pour icing over cake immediately as it will set quickly. Spread icing evenly and allow to cool for 20 minutes to set up. Cut into 16 squares and enjoy.