Texas Sheet Cake Recipe

This cake is delicious and simple to make! Two tips:#1: Have your frosting ingredients set out and ready to go. After stirring in the powdered sugar, DO work quickly to spread it on the cake. It does become like fudge consistency as it cools. #2 If you have not checked to see how level your oven is, you may want to do that before you start. An unlevel surface does show alot on a sheet cake. Wonderful recipe!! You won't be disappointed!! Thanks!!!!!!!

I have made this several time for large gatherings and it is always a hit! Tonight I made it in mini muffin pans and one batch made 72 perfect bite sized treats!

First of all I turned this into a Dr Pepper Sheet Cake bc I had Canadians visiting and wanted to give them a real taste of Texas. So I cut the sugar down to 1.5 cups and then subbed Dr Pepper for the water. With the frosting I subbed Dr Pepper for all but a Tablespoon of the milk and used half and half in that tablespoon. The cake did take twice as long to bake, not sure why, but it is glorious—moist and delicious with a hint of Dr Pepper almost cherry like. Oh and real Texans eat pecans not walnuts. Will make again.

I’ve made this twice in the past month. The first time got such good reviews (from my Texas friends who had never really had this) that I tried again for potluck at church. The first time, my icing was lumpier than I like so I took the time to sift my confectioners sugar and even with the cheep IKEA sifter I have, it was worth the time!! Also, this time I substituted the flour for Bob’s Red Mill Gluten Free 1 to 1 baking flour and I cannot believe how amazing it is!! (For those with Celiac, I just made sure to use sugar that I had never dipped into with a measuring cup also used for flour - be mindful of those little things and you should be clear!) I bet no one will know it’s gluten free unless they catch me eating it. And always - my favorite baking cocoa is Hershey’s special dark.

This is the best chocolate cake recipe. I used the Special Dark cocoa powder as a substitute to the regular cocoa powder and it turned out amazing. I also only had 1/4 cup of sour cream on hand so I added a 1/4 cup of lite vanilla Yoplait yogurt to make the 1/2 cup and it worked like a charm. If you are a chocolate lover, this cake will definitely satisfy your craving! I made the frosting a little more runny by adding more milk so I could poke holes in the cake and the frosting would sink into the cake. I highly recommend doing this. It’s delicious!!!!

Everyone loved it! I used coffee instead of water and added 1/2 t. cinnamon to the milk/cocoa/butter mixture in the saucepan.

This cake is awesome as written in the original recipe. We loved it! I decided to try a few changes of my own. The cake is great so give it a try & mix things up a bit and you'll still have a winner! I doubled this recipe as written in the amounts of all the dry ingredients & added 1 Tblsp of cinnamon. I used 1 C. milk with a Tblsp of lemon juice as a substitute for the sour cream. I substituted 2 cups of butter flavor Crisco for the butter, used 4 eggs, and 2 tsp of vanilla & 2 cups of strong black coffee instead of the water. I baked it in a huge 12x18 sheet pan. I made the icing as written just increased all the ingredients by half & making the icing thinner. I poked several holes throughout the cake & poured the warm icing over the cake. Totally delicious!

I've eaten and made a lot of cakes, and this is by far my favorite chocolate one! It's rich, moist, and chocolatey. It does take a fairly long time to put together, so set aside some time for this one. It'll be worth it! I've made the cake three times so far, and here are my tips: 1) I used a 9x13 pan with no issues. Baking time just increased by about 5 minutes, but this will vary so err on the side of under-baking and check it! Bake longer if needed. I sprayed my pan with cooking/baking spray and sprinkled a fair amount of coco powder on top. The cake won't stick to the bottom as much this way! 2) Do the hot mixture as one of your first steps, and let it cool down completely!! This is a big one. The pot should be cooled down enough where you can touch the bottom comfortably. 3) While the hot mixture is cooling down, pre-heat the oven, measure out the remaining ingredients for the cake, and MIX THEM THOROUGHLY! Add the hot mixture once it's completely cool. 4) Make the frosting while the cake is in the oven. It'll give you something to do while the cake is baking! Once the cake is out of the oven, plop that frosting on! The hot cake will help it spread easily.

I have been making this cake for YEARS. And, yes, I live in Texas. 😊 My recipe is identical to this, with one exception: mine calls for 1t of Cinnamon. I add 1C chpd pecans to the icing.

We baked it for 5 more minutes in a glass pan. Reduced confectioners sugar in frosting (1/2), and added 1 cup chopped pecans.

This is very, very good, and I think it's better the next day. The cake gets extra dense and good. I do find the cake itself to be a little lacking in flavor. To help this, I used extra dark cocoa, replaced 3tbs flour with cocoa, and instead of water did equalish parts of coffee, Kahlua, half and half, and water. I also used half and half instead of milk in the frosting. I did use a 13x9 pan because it's the closest I had.

Always a gr8 recipe! I do the cake in a pan on the stove by melting the butter with 1C water & the coco. Bring to boil & take off stove. Then stir in the other ingredients. The same pan is used for the frosting & again on the stove with the butter & coco. I do this while the cake is baking! Then stir in the rest of the ingredients. Easy with only one dirty pan!

This cake was absolutely perfect. Of course I did it a little differently. I didn’t have a rectangular sheet pan so I use two cake pans round ones made two layers and spread raspberry preserves in the middle turned out really good.

I used to have the recipe but it has been lost. I'm so thankfull that you have created it for this space.

So good that even my chocolate hating relatives asked for more.

I have always loved a good sheet cake. I will add more butter in the icing on my next go, but it all tastes delicious.

Great dessert! I used a 9x13 pan, and baked the cake for 25 minutes. I used mostly brown sugar as I ran out of white sugar. Used lite sour cream and skim milk. Also used only 2 cups of confectioners’ sugar in the icing as 4 cups seemed too sweet. I used pecans rather than walnuts. This was the first time that I made TSC and it turned out great!

Loved this cake and so did everyone else! It did take a lot longer than expected but it was well worth it! So delicious! I made it for a birthday celebration and everyone had more than one piece and the leftovers were all taken home by the guests. Definitely a keeper!!

Tastes way better than I expected.

Grew up with this cake at church functions. First time I actually made it. The icing needs to go on hot otherwise it will cool and cake up. Other than that it is a very easy recipe