Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup sour cream (or buttermilk)
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tablespoons whole milk
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a 13×18-inch baking sheet (or jelly roll pan).
2. Make the Cake Batter
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan over medium heat, melt butter. Add water and cocoa powder, whisking until smooth. Bring to a gentle boil, then remove from heat.
- Pour the chocolate mixture into the dry ingredients and mix until combined.
- Stir in eggs, sour cream (or buttermilk), and vanilla until smooth.
3. Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare the Frosting
- In a saucepan, melt butter over medium heat. Stir in cocoa powder and milk, bringing it to a gentle simmer.
- Remove from heat and whisk in vanilla and powdered sugar until smooth.
- If using, stir in chopped pecans.
5. Frost & Serve
- Pour warm frosting over the hot cake, spreading evenly.
- Let the cake cool slightly before slicing.
Tips for the Best Texas Sheet Cake
✔ Use buttermilk instead of sour cream for a slightly tangier taste.
✔ Frost while warm—this helps the icing spread evenly and soak into the cake.
✔ Add espresso powder to enhance the chocolate flavor.
Enjoy this classic Texas Sheet Cake—moist, chocolatey, and downright irresistible
The Full Story of Texas Sheet Cake
A Southern Classic with Mysterious Origins
The Texas Sheet Cake is a rich, ultra-moist chocolate cake with a fudgy icing, often topped with chopped pecans. Though beloved across the country, its exact origins remain somewhat mysterious. However, what is clear is that this decadent dessert has deep roots in Southern baking traditions and has been a staple in homes, potlucks, and church gatherings for generations.
The Origins: A Cake with a Story as Rich as Its Flavor
There are multiple theories about how Texas Sheet Cake came to be. Some believe the cake’s name is simply a nod to its huge size, fitting for the grand state of Texas. Others argue that it originated in Texas itself, where the state’s love for bold flavors and big portions made it an instant hit.
One of the most accepted theories links Texas Sheet Cake to German immigrants who settled in Texas in the 19th and early 20th centuries. These settlers brought their baking traditions, including thin, moist cakes with rich chocolate toppings, which bear some resemblance to modern Texas Sheet Cake. The use of buttermilk, cocoa, and pecans—common ingredients in Texas baking—suggests that the recipe was influenced by local Southern and German flavors.
The 1950s and the Rise of Texas Sheet Cake
The first documented recipes resembling Texas Sheet Cake began appearing in newspapers and cookbooks in the 1950s and 1960s. Some called it a “chocolate sheet cake” or “buttermilk brownies”, but the key elements remained the same:
- A thin chocolate cake batter made in a large sheet pan
- A boiled chocolate frosting poured over the hot cake
- Chopped pecans or walnuts sprinkled on top
A 1957 recipe published in the Dallas Morning News featured a nearly identical cake, leading many to believe the recipe may have gained popularity in Texas before spreading across the country.
Another theory suggests that Texas Sheet Cake was inspired by the German Chocolate Cake craze of the 1950s. In 1957, a Dallas newspaper published a German Chocolate Cake recipe using Baker’s German’s Sweet Chocolate, leading to a nationwide boom in chocolate-based desserts. Some believe that Texas Sheet Cake was a simplified, more accessible version of the time-intensive German Chocolate Cake.
Why Is It Called Texas Sheet Cake?
Though no one can say for sure who first named it Texas Sheet Cake, the cake’s size, flavor, and popularity in Texas kitchens likely contributed to the name. Here are a few reasons why the name makes sense:
- Everything is bigger in Texas – This cake is large, made in a 13×18-inch sheet pan, perfect for feeding a crowd.
- It’s rich and bold – Like the Lone Star State itself, this cake is full of deep chocolate flavor, buttery goodness, and crunchy pecans.
- It’s perfect for gatherings – In Texas, potlucks, barbecues, and church suppers are a way of life, and Texas Sheet Cake is a staple at these events.
By the 1970s, the cake was widely known as Texas Sheet Cake, appearing in cookbooks and home kitchens across the country.
Variations Over Time
While the classic version remains the most popular, Texas Sheet Cake has inspired several variations, including:
- White Texas Sheet Cake – Made with vanilla, almond extract, and a white frosting instead of chocolate.
- Cinnamon Chocolate Sheet Cake – Some recipes include cinnamon, giving it a Mexican chocolate flavor.
- Peanut Butter Texas Sheet Cake – A peanut butter-flavored version with a creamy peanut butter frosting.
- Coconut-Pecan Texas Sheet Cake – Inspired by German Chocolate Cake, with a coconut-pecan topping instead of traditional chocolate frosting.
Texas Sheet Cake Today
Today, Texas Sheet Cake is one of the most beloved chocolate cakes in the U.S., thanks to its easy preparation, moist texture, and rich chocolate icing. It’s still a go-to recipe for Southern families, often served at birthdays, holidays, church suppers, and summer cookouts.
Whether it truly originated in Texas or was simply inspired by the state’s love for big, bold flavors, there’s no denying that Texas Sheet Cake has earned its place as a Southern classic—one slice at a time.
