Texas Sheet Chocolate Cake (Printable Version)

Moist chocolate sheet cake with warm fudgy icing and optional nuts delivers a rich, Southern indulgence.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon (optional)
06 - 1 cup unsalted butter (2 sticks)
07 - 1 cup water
08 - 1/4 cup unsweetened cocoa powder
09 - 2 large eggs
10 - 1/2 cup sour cream
11 - 1 teaspoon vanilla extract

→ Fudgy Icing

12 - 1/2 cup unsalted butter (1 stick)
13 - 1/4 cup unsweetened cocoa powder
14 - 1/3 cup whole milk
15 - 3 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - 1 cup chopped pecans or walnuts (optional)

# Steps:

01 - Preheat oven to 350°F. Grease and flour a 13x18-inch rimmed baking sheet.
02 - In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon if using.
03 - In a medium saucepan, combine butter, water, and cocoa powder. Bring to a gentle boil over medium heat, stirring until smooth.
04 - Pour hot chocolate mixture over dry ingredients and stir until combined.
05 - In a small bowl, whisk eggs, sour cream, and vanilla. Add to batter and mix until smooth.
06 - Pour batter into prepared pan, smooth the top, and bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
07 - While cake bakes, melt butter with cocoa and milk in a saucepan over medium heat, stirring until smooth and just boiling. Remove from heat.
08 - Whisk in powdered sugar and vanilla until smooth. Stir in nuts if using.
09 - Pour warm icing over hot cake immediately after baking, spreading quickly with an offset spatula.
10 - Allow cake to cool at room temperature until icing sets. Cut into squares and serve.

# Expert Advice:

01 -
  • It's ready faster than you can set the table, yet tastes like you spent hours on it.
  • One thin sheet of pure fudgy bliss that feeds a crowd without fussing with layer cakes.
  • The warm icing soaks into the cake while it's still hot, creating this impossibly moist crumb that stays tender for days.
02 -
  • Timing is everything—if you wait more than two minutes after the cake comes out to pour the icing, it won't soak in properly and you'll lose that signature texture.
  • Never skip sifting the powdered sugar for the icing; it's the difference between silky smooth and grainy, and you'll taste the difference immediately.
03 -
  • Have all ingredients measured and ready before you start—this recipe moves fast and there's no time for hunting down cocoa powder mid-mix.
  • The offset spatula is non-negotiable for spreading warm icing quickly without dragging the cake layer beneath.
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