Texas Sheet Cake: A Rich and Classic Southern Treat
Texas Sheet Cake is a beloved classic, known for its ultra-moist texture, rich chocolate flavor, and irresistibly fudgy icing.
This easy-to-make dessert is perfect for gatherings, potlucks, or simply indulging in a sweet treat at home.
Baked in a large sheet pan, it serves a crowd and comes together quickly with simple pantry ingredients.
Topped with a smooth chocolate glaze and crunchy walnuts, this cake is a true delight for chocolate lovers.
Whether you’re making it for a special occasion or just because, this Texas Sheet Cake is sure to impress!
INGREDIENTS:
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup butter
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
Icing:
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3 cups powdered sugar
3/4 cup walnuts (chopped)
INSTRUCTIONS:
Preheat the grill to 350 degrees. Line a baking tray with a baking tray.
Mix flour, sugar and salt.
Call once more. Put the mixture containing raw cocoa powder in a pot and when it softens, add water and heat until it boils.
Then remove the heat. Add the softened margarine to your flour mixture and mix until smooth.
Put the butter and eggs, the baked baby and vanilla in a bowl.
Then add the rest of the mixture and mix until combined.
Add to your oven and bake for 20 minutes or until cooked through.
Icing:
Spreads quickly in milk and unsweetened cocoa powder.
Heat until boiling and then remove from heat. Add vanilla extract.
Add powdered sugar and mix until combined. Then add the chopped hazelnuts.
Pour over the hot cake and let it cool before serving.
How to Store Texas Sheet Cake
To keep your Texas Sheet Cake fresh and delicious, follow these storage tips:
At Room Temperature (Best for 2–3 Days)
Cover the cake with plastic wrap or store it in an airtight container.
Keep it in a cool, dry place away from direct sunlight.
In the Refrigerator (Lasts up to 1 Week)
Store the cake in an airtight container or cover it well with plastic wrap to prevent it from drying out.
Allow it to come to room temperature before serving for the best texture.
In the Freezer (Lasts up to 3 Months)
Cut the cake into squares and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container.
When ready to eat, thaw the cake in the refrigerator or at room temperature before serving.
For the best taste and texture, room temperature storage is ideal for a few days, but freezing works well for longer storage!
Variations and Tips for Texas Sheet Cake
Variations:
Nut-Free Version – Skip the walnuts or replace them with toasted coconut or chocolate chips for a different texture.
Peanut Butter Twist – Swirl a few tablespoons of peanut butter into the batter before baking for a rich, nutty flavor.
Spiced Chocolate – Add a pinch of cinnamon or cayenne pepper for a warm, slightly spicy kick.
Mocha Flavor – Stir in a teaspoon of instant coffee or espresso powder to the batter for a deep, coffee-infused taste.
White Texas Sheet Cake – Swap the cocoa powder for an extra teaspoon of vanilla extract and use white chocolate in the icing for a lighter version.
Tips for the Best Texas Sheet Cake:
Use Fresh Ingredients – Ensure your baking powder and cocoa powder are fresh for the best flavor and rise.
Don’t Overbake – The cake should be moist; check with a toothpick at 18 minutes and remove when just set.
Pour the Icing on Warm Cake – This helps the icing soak in slightly, creating that signature fudgy layer.
Make Ahead Friendly – The cake actually tastes better the next day as the flavors develop, making it perfect for prepping in advance!
Nutritional Information for Texas Sheet Cake (Per Serving, Approx. 1 Square – Based on 24 Servings)
Calories: ~280-320 kcal
Carbohydrates: ~42g
Sugars: ~32g
Fat: ~14g
-
Saturated Fat: ~7g
Protein: ~3g
Cholesterol: ~40mg
Sodium: ~100-150mg
Fiber: ~1g
Nutritional Notes:
These values can vary based on ingredient brands and portion sizes.
Reducing sugar or using sugar substitutes can lower the calorie count.
Skipping the nuts will slightly reduce fat and calorie content.
Using whole wheat flour or adding flaxseed can increase fiber content.