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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.
5 from 1 vote
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


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.
  • Pour the cake batter into your prepared sheet pan and bake for 15-20 minutes or until a toothpick 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 warm cake. Let the cake finish cooling before serving it.
  • 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.


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%)