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+ servings
Texas sheet cake on a metal baking sheet.

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 one is big, bold, and beautiful. If you haven’t made one before, get ready to flip over how easy it is to whip up, and how fast it’ll disappear.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 servings
Calories 304kcal


For the Cake:

  • 1 cup (2 sticks) butter
  • 1 cup water
  • 1/4 cup cocoa powder
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 eggs lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Frosting:

  • 1/2 cup (1 stick) butter
  • 6 tablespoons milk
  • 1/4 cup cocoa
  • 1 pound powdered sugar sifted
  • 1 teaspoon vanilla extract


  • Preheat oven to 400 degrees. Coat a 10-inch by 14-inch jelly roll pan with nonstick spray.
  • In a medium saucepan, combine butter, water, and cocoa. Bring to boil.
  • Meanwhile, in large bowl whisk together sugar and flour. Stir in boiled mixture. Add eggs, baking soda, vanilla, and sour cream.
  • Pour into prepared pan and bake 20 minutes. Cool completely.
  • While cake is cooling, in small saucepan bring butter, milk and cocoa to boil. Stir in powdered sugar and vanilla and beat with an electric mixer or by hand until smooth. Spread on cooled cake while frosting is hot. Cool and cut into 24 bars.



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