Texas Sheet Cake

Texas Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan and topped with a warm cocoa frosting. Enhanced with coffee for deep chocolate flavor and sour cream for a tender crumb, this crowd-pleasing dessert is perfect for potlucks, parties, and family gatherings.

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Course: Dessert

Cuisine: American, Texas

Keyword: chocolate sheet cake, easy chocolate cake, potluck dessert, texas sheet cake

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: pieces

Calories: 285kcal

Author: Lila benett

Cost: 3

Equipment

18x13-inch sheet pan
large mixing bowl
whisk
medium saucepan
offset spatula
measuring cups and spoons

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 cup strong brewed coffee, cooled
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup unsalted butter (for frosting)
1/3 cup unsweetened cocoa powder (for frosting)
1/3 cup whole milk
3.5 cups powdered sugar
1 tsp vanilla extract (for frosting)
1/2 cup chopped pecans (optional)

Instructions

Preheat oven to 350°F (175°C) and position the rack in the middle.
Grease an 18x13-inch sheet pan thoroughly with butter or non-stick spray.
Brew one cup of strong coffee and allow it to cool completely.
Measure and organize all ingredients before mixing.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Stir the dry mixture until evenly combined.
In a separate bowl, combine vegetable oil and cooled coffee.
Add eggs, sour cream, and vanilla extract to the coffee mixture.
Whisk until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Spread the batter evenly into the prepared sheet pan.
Bake for 30 to 35 minutes until a toothpick comes out with a few moist crumbs.
While the cake bakes, combine butter and cocoa powder in a saucepan.
Heat over medium heat until the butter melts and the cocoa is fully incorporated.
Remove from heat and stir in the milk until smooth.
Add powdered sugar and vanilla extract, stirring until smooth and lump-free.
Remove the cake from the oven and cool for 5 minutes.
Spread the frosting evenly over the warm cake.
Sprinkle chopped pecans over the frosting if using.
Allow the cake to cool completely before slicing and serving.

Notes

Allow the coffee to cool completely before mixing. Frost the cake while still warm, about 5 minutes after baking, for the signature smooth finish. Optional toasted pecans add flavor and texture. Store covered at room temperature for up to 4 days.

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