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close up of a slice of chocolate sheet cake

Classic Texas Sheet Cake Recipe

Perfectly moist Texas sheet cake covered in a gooey, warm chocolate glaze. This cake recipe is often passed down through generations and is perfect for serving at large gatherings, parties, weddings, and BBQs.
4.72 from 7 votes
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 24 servings
Calories: 298kcal


  • 10 ounces (284 g) all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 7 ounces (198 g) sugar
  • 7 ounces (198 g) brown sugar
  • 1/2 teaspoon cinnamon
  • 1 ounce (28 g) natural cocoa powder Like Hershey's
  • 8 ounces (227 g) unsalted butter room temperature
  • 6 ounces (170 g) coffee or water
  • 2 large eggs
  • 4 ounces (113 g) buttermilk
  • 1 teaspoon vanilla

Chocolate Glaze

  • 4 ounces (113 g) unsalted butter
  • 1 ounce (28 g) natural cocoa powder like Hershey's
  • 2 ounces (57 g) buttermilk
  • 16 ounces (454 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 13"x18" sheet pan with 2" sides


For The Texas Sheet Cake

  • Preheat your oven to 375ºF and prepare your half sheet pan with cake goop or whatever pan release you like.
  • In a large mixing bowl, combine the flour, soda, cinnamon, white and brown sugar, and set aside.
  • In a separate bowl, combine the eggs, milk, and vanilla and set aside.
  • In a saucepan, combine the cocoa powder, butter, and coffee over medium heat. Heat until the mixture begins to simmer, stirring ocassionally to prevent burning. Once it begins to boil, remove it from the heat.
  • Add the milk mixture to the flour mixture and mix until combined.
  • Add the chocolate mixture to the flour and milk mixture and mix until combined.
  • Bake for 15-20 minutes or until a toothpick inserted comes out from the center with just a few sticky crumbs.
  • While the cake is baking, prepare your glaze.

Texas Sheet Cake Glaze

  • In a saucepan, combine the butter, cocoa, and the buttermilk. Whisk them together and bring it to a boil over medium heat. Stir occasionally to prevent burning.
  • Add the sugar, salt, and vanilla to the warm mixture and whisk until smooth.
  • Once the cake comes out of the oven, let it cool for 5 minutes, and then pour the chocolate glaze over the cake. The cake and frosting should both still be warm. The glaze soaks into the warm sheet cake making it super moist!
  • Serve the cake directly on the sheet pan. Store leftovers at room temperature in an air tight container.


If your glaze is too thick, you can add in 1-2 Tablespoons of water to thin it out to the desired consistency.
Feel free to add in toasted pecans to your Texas sheet cake
If you don't have a sheet pan you can use any kind of cake pan, cupcake or even a loaf pan.
A half sheet pan is typically about 13" wide by 18" long and is about 2" tall. You can also use a cookie sheet or jelly roll pan as long as it has sides. You may have to slightly adjust your batter recipe, baking times, or bake leftover batter as cupcakes if you're using a smaller pan.


Serving: 1serving | Calories: 298kcal (15%) | Carbohydrates: 46g (15%) | Protein: 3g (6%) | Fat: 13g (20%) | Saturated Fat: 8g (40%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg (16%) | Sodium: 137mg (6%) | Potassium: 83mg (2%) | Fiber: 1g (4%) | Sugar: 35g (39%) | Vitamin A: 389IU (8%) | Vitamin C: 1mg (1%) | Calcium: 26mg (3%) | Iron: 1mg (6%)