This Chocolate Texas Sheet Cake is a classic, crowd-pleasing dessert known for its thin, tender crumb and rich chocolate flavor. Baked in a large pan and finished with a warm, glossy chocolate frosting, it’s the kind of cake that’s perfect for gatherings, celebrations, or whenever you need a dependable chocolate fix.

Why You’ll Love This Recipe

This recipe is simple to prepare and doesn’t require any fancy equipment. The cake stays incredibly moist thanks to the chocolate-butter base and extra egg yolks, while the poured-on frosting soaks slightly into the surface for an irresistible finish. It serves a lot of people, travels well, and tastes just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
2 large egg yolks
1 cup unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
1 teaspoon vanilla extract

For the chocolate frosting:

1/2 cup unsalted butter
1/4 cup whole milk
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon fine salt

Directions

Preheat the oven to 175°C (350°F). Grease a rimmed sheet pan measuring approximately 25 x 38 cm (10 x 15 inches).
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
In a saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until the butter is fully melted and the mixture just begins to simmer.
Pour the hot chocolate mixture over the dry ingredients and stir until smooth.
Add the eggs, egg yolks, sour cream, and vanilla extract. Mix until fully combined and the batter is glossy.
Spread the batter evenly into the prepared pan and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting. In a saucepan, heat the butter, milk, and cocoa powder until the butter melts and the mixture is smooth.
Remove from heat and whisk in the powdered sugar, vanilla extract, and salt until smooth.
Pour the warm frosting over the hot cake, spreading gently to cover the surface.
Allow the cake to cool slightly before slicing and serving.

Servings and timing

Servings: 20 to 24 pieces
Prep time: 15 minutes
Baking time: 20 minutes
Total time: about 35 minutes

Variations

You can add finely chopped walnuts or pecans to the frosting for extra texture. For a deeper chocolate flavor, replace half of the cocoa powder with dark cocoa. A splash of brewed coffee in place of some of the water also enhances the chocolate taste without making the cake taste like coffee.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For a warm serving, microwave individual slices for 10–15 seconds. The frosting softens beautifully when warmed.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and stored covered. The flavor often improves after resting.

What size pan works best?

A rimmed sheet pan around 25 x 38 cm (10 x 15 inches) is ideal for the correct thickness.

Can I freeze Chocolate Texas Sheet Cake?

Yes, you can freeze the cake, well wrapped, for up to 2 months. Thaw at room temperature before serving.

Do I have to frost the cake while it’s hot?

Pouring the frosting over the hot cake helps it spread evenly and slightly soak in, which is traditional and recommended.

Can I use milk instead of water in the cake batter?

Water is classic for this recipe, but milk can be used for a slightly richer result.

Is sour cream necessary?

Sour cream adds moisture and tenderness. You can substitute plain full-fat yogurt if needed.

How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind that it affects both texture and moisture.

What cocoa powder works best?

Unsweetened natural cocoa powder works perfectly for this recipe.

Can I make this recipe without eggs?

Eggs are important for structure, but egg substitutes designed for baking can be tried with adjusted texture.

Conclusion

Chocolate Texas Sheet Cake is a timeless dessert that combines ease, flavor, and generosity in every bite. Whether you’re serving a crowd or baking for family, this recipe delivers a soft chocolate cake with a smooth, indulgent frosting that never disappoints.