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A pan of Texas sheet cake cut into squares and some squares removed from the pan.

Texas Sheet Cake

No need to make a trip to the Lone Star State to learn how to make the best Texas Sheet Cake from scratch. This rich chocolate cake is topped with a buttery cocoa frosting that has a delicious crackly texture.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 servings
Calories 304kcal



For the cake:

For the frosting:


  • Preheat oven to 400 degrees. Line a 10-inch by 15-inch jelly roll pan with parchment paper or nonstick spray. In a small saucepan, whisk together butter, water, and cocoa. Bring to boil; remove from heat.
  • Meanwhile, in large bowl whisk together flour and sugar. Stir in boiled mixture. Beat in eggs, baking soda, vanilla, and sour cream. Pour into prepared pan and bake 20 minutes. Cool completely.
  • While cake is cooling, in medium saucepan whisk together butter, milk and cocoa and bring to a boil. Remove from heat and stir in powdered sugar and vanilla until smooth. Spread on cooled cake while frosting is hot. Cool and cut into 24 bars.



  1. Jelly roll pan: To get the ideal cake-to-frosting ratio, bake this cake in a 10-inch by 15-inch jelly roll pan (I love this one by OXO).
  2. Yield: This recipe makes 24 squares, 2 1/2-inch by 2 1/2-inch each, cut in a 4x6 configuration.
  3. Storage: Store covered at room temperature for up to one week.


Serving: 1slice | Calories: 304kcal | Carbohydrates: 45g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 60mg | Fiber: 1g | Sugar: 36g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg